A nurse is preparing a teaching plan for a client who has neutropenia as a result of radiation therapy for the treatment of lung cancer. Which of the following should the nurse plan to include in the teaching?

A. Soft-boiled eggs are not safe for a client with neutropenia because undercooked or raw eggs may contain Salmonella or other bacteria. Clients with weakened immune systems should only eat fully cooked eggs to reduce infection risk. B. Salad bars can expose clients to bacteria due to improper food handling or temperature maintenance. Fresh produce at salad bars may also be contaminated, making them unsafe for immunocompromised individuals. C. Buffets pose a high risk of foodborne illness from cross-contamination or prolonged exposure of food at unsafe temperatures. Clients with neutropenia should avoid eating food that has been sitting out or handled by multiple people. D. Bottled water is the safest and most appropriate fluid choice for a neutropenic client because it reduces the risk of exposure to bacteria that might be present in tap or untreated water. Adequate hydration supports overall health and immune function.