A nurse is contributing to the plan of care for a client who has dysphagia. Which of the following interventions should the nurse include?

A. Elevate the head of the client's bed to 30": A 30° elevation is insufficient to reduce aspiration risk during oral intake. Clients with dysphagia require upright positioning, typically 90°, to promote safe swallowing and reduce pooling of food or liquid in the pharynx. Partial elevation is more appropriate for rest, not meals. B. Provide three large meals per day: Large meals increase fatigue of the swallowing muscles and raise the risk of choking or aspiration. Clients with dysphagia benefit more from small, frequent meals that allow better control of bolus size and swallowing coordination. Meal volume must be adjusted to swallowing capacity. C. Tilt the client's head forward during meals: The chin-tuck (head-forward) position narrows the airway opening and helps direct the bolus toward the esophagus. This technique reduces the risk of aspiration by improving airway protection during swallowing. It is a standard compensatory strategy for dysphagia management. D. Encourage socialization during meal times: Conversation during meals increases distraction and interferes with concentration on safe swallowing techniques. Clients with dysphagia require focused, deliberate swallowing to reduce aspiration risk. Social interaction should be minimized during eating.