An older adult client is recovering from an ischemic stroke and has right-sided weakness. Following a bedside swallow evaluation, the client is permitted to consume a pureed diet. Which of the following basic care measures should the practical nurse implement during and after mealtime to promote comfort and safety? Select all that apply.
- Maintain the client in a fully upright, seated alignment for at least 30 minutes following the meal.Cevap
- Instruct the client to tilt their chin slightly downward toward the chest while in the process of swallowing.Cevap
- CTransfer the client into a completely flat resting posture immediately after the final bite of food to encourage sleep.
- DDelegate the task of administering this initial pureed meal to an unlicensed assistive personnel.
- EServe the standard hospital pureed tray without verifying if the items conflict with the client's religious dietary restrictions.
- Place small amounts of pureed food securely on the unaffected, left side of the client's mouth.Cevap
Cevap
The nurse should maintain the client in an upright position for 30 minutes after eating, instruct them to use a chin-tuck maneuver, and place food on the unaffected side of the mouth.
Safe feeding for a client with stroke-related dysphagia focuses heavily on airway protection. Maintaining an upright position uses gravity to keep food moving downward. Tucking the chin closes off the trachea to prevent food entry. Placing food on the unaffected side maximizes the client's muscular control over the bolus, ensuring it is swallowed safely rather than pocketed or aspirated.
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Aspiration Precautions and Safe Feeding Techniques