A nurse is contributing to the plan of care about dietary guidelines for a client who has AIDS. Which of the following information should the nurse include in the plan?

A. Include raw fruits and vegetables daily.: Raw produce can contain bacteria or contaminants that increase infection risk in a client with AIDS who may be immunocompromised. Foods should be cooked or washed thoroughly to reduce exposure to harmful pathogens. B. Encourage three large meals a day.: Large meals can be difficult for clients with poor appetite, nausea, or fatigue, which are common in AIDS. Smaller, more frequent meals are better tolerated and help maintain adequate caloric intake. C. Provide low-calorie snacks between meals.: Clients with AIDS often struggle with weight loss and elevated metabolic demands, so low-calorie snacks do not meet their nutritional needs. High-calorie, high-protein snacks help prevent muscle wasting and support energy levels. Low-calorie choices are insufficient. D. Serve foods that are easy to swallow.: Clients with AIDS may experience oral pain, thrush, or swallowing difficulties, making soft or easy-to-swallow foods more comfortable. Providing such foods promotes adequate intake, reduces discomfort, and supports overall nutritional status.