A nurse is preparing to discharge a client from a surgical unit. Exhibits Which 3 dietary strategies should the nurse recommend to prevent post- operative complications for this client?

Rationale: A. Large meals can increase nausea and discomfort postoperatively. Small, frequent meals are recommended. B. Gradually advancing from clear liquids to solid foods helps prevent nausea, vomiting, and gastrointestinal complications while allowing the digestive system to adjust. C. Skipping meals can lead to malnutrition and delayed recovery. D. High-fat foods are harder to digest and can exacerbate nausea and abdominal discomfort. E. Gum chewing promotes bowel motility and can reduce the risk of postoperative ileus. F. Maintaining fluid balance prevents constipation, dehydration, and electrolyte imbalances, supporting recovery. G. While this may be important depending on the surgical site, it is not a dietary strategy.