A nurse is caring for a client who has dysphagia. Which of the following actions should the nurse take when feeding the client?

A. Instruct the client to flex their head in a chin-down position: Flexing the head forward helps close the airway and direct food toward the esophagus, reducing the risk of aspiration. This maneuver is a standard safety technique for clients with dysphagia during swallowing. B. Place the food on the weaker side of the client's mouth: Food should be placed on the stronger side of the mouth to facilitate effective chewing and swallowing. Placing food on the weaker side increases the risk of aspiration and choking. C. Thin the food to a liquid consistency prior to feeding: Thinner liquids are more difficult for clients with dysphagia to control and swallow safely. Thickened liquids are recommended to slow flow and improve swallow safety. D. Place the client in a semi-Fowler's position while eating: While upright positioning is important, semi-Fowler’s (30–45 degrees) may not be sufficient. A full upright position (90 degrees) is preferred to optimize swallowing and reduce aspiration risk.