A nurse is instructing a client’s family members about feeding safety for a client who has dysphagia following a stroke. Which of the following instructions should the nurse include?

Choice A reason: Placing food on the weaker side of the mouth when eating is not an effective strategy for a client who has dysphagia. This can increase the risk of choking or aspiration, as the food may not be chewed properly or may slip into the airway. The client should place food on the stronger side of the mouth and use the tongue to move it to the back of the throat for swallowing.

Choice B reason: Tilting the head forward when swallowing is an effective technique for a client who has dysphagia. This can help to close off the airway and prevent food or liquid from entering the lungs. The client should also tuck the chin down to the chest and swallow hard.

Choice C reason: Coughing while swallowing food is not a desirable outcome for a client who has dysphagia. This can indicate that the food is going into the wrong pipe and causing irritation or obstruction. The client should try to avoid coughing while swallowing and clear the throat after each bite or sip.

Choice D reason: Sitting at a 30° angle while eating meals is not a sufficient position for a client who has dysphagia. This can still allow food or liquid to flow back into the throat and cause choking or aspiration. The client should sit upright at a 90° angle and remain in that position for at least 30 minutes after eating.

Choice A reason: History of hypertension is not a nonmodifiable risk factor for developing a stroke, but a modifiable risk factor. Hypertension is a high blood pressure, defined as 140/90 mm Hg or higher. Hypertension can damage the blood vessels and increase the risk of stroke by causing atherosclerosis, aneurysm, or hemorrhage. The nurse should teach the clients to monitor their blood pressure and take medications as prescribed to lower their blood pressure and reduce their stroke risk.

Choice B reason: Genetics is a nonmodifiable risk factor for developing a stroke. Genetics refers to the inherited traits that are passed down from parents to children. Genetics can influence the risk of stroke by affecting the susceptibility to certain conditions, such as sickle cell disease, clotting disorders, or familial hypercholesterolemia, that can increase the risk of stroke. The nurse should teach the clients to know their family history and discuss their genetic risk factors with their provider.

Choice C reason: Obesity is not a nonmodifiable risk factor for developing a stroke, but a modifiable risk factor. Obesity is a condition of having excess body fat, defined as a body mass index (BMI) of 30 or higher. Obesity can increase the risk of stroke by contributing to other risk factors, such as hypertension, diabetes, or high cholesterol. The nurse should teach the clients to maintain a healthy weight and follow a balanced diet and exercise regimen to lower their stroke risk.

Choice D reason: History of smoking is not a nonmodifiable risk factor for developing a stroke, but a modifiable risk factor. Smoking is the inhalation of tobacco or other substances that contain nicotine or other harmful chemicals. Smoking can increase the risk of stroke by damaging the blood vessels, increasing the blood pressure, reducing the oxygen in the blood, and promoting blood clotting. The nurse should teach the clients to quit smoking and avoid exposure to secondhand smoke to lower their stroke risk.