A nurse is planning care for a client who is to have a mechanically altered diet following a stroke. Which of the following foods should the nurse recommend to include in the client's diet? (Select all that apply.)

A. Offer the client thickened liquids to drink: Offering thickened liquids can help reduce the risk of aspiration in clients with dysphagia, which is common after a stroke. However, this should be done after confirming that the client has a safe swallowing mechanism, such as an intact gag reflex. Administering liquids before assessing swallowing safety can increase the risk of aspiration pneumonia.
B. Monitor the client for indications of fatigue during meals: Fatigue can compromise the client’s ability to chew and swallow effectively, increasing the risk of aspiration. Monitoring for this is important but is not the immediate priority when the client is already drooling, a sign that they may be unable to manage their oral secretions. Ensuring safe swallowing should be addressed before monitoring meal-time fatigue.
C. Check the client's gag reflex: Checking the gag reflex is the most important initial action because it directly assesses the client’s ability to swallow safely. Drooling after a stroke often indicates impaired neuromuscular control, which puts the client at high risk for aspiration. The gag reflex gives immediate information on whether oral intake is safe.
D. Monitor the client's ability to speak consistently: Monitoring speech consistency can provide insights into neurological recovery and motor control, but it is not the first concern in a drooling stroke patient. The primary danger is aspiration due to impaired swallowing. Speaking ability does not directly reflect swallowing safety.

A. Eggs: Eggs are one of the most common food allergens in toddlers and young children. They contain proteins, particularly in the whites, that frequently trigger allergic reactions. Reactions can range from mild skin irritations to severe anaphylaxis. Because of this high risk, eggs are often introduced cautiously and monitored closely during early childhood.
B. Milk: While cow's milk is also a common allergen in infants and toddlers, it is often introduced earlier than eggs, typically when infants transition from breast milk or formula. Some children do outgrow milk allergies as they age. However, compared to eggs, milk is slightly less likely to cause first-time allergic reactions in toddlers once it has been safely introduced during infancy.
C. Citrus fruits: Citrus fruits may cause irritation or mild sensitivities in some toddlers due to their acidity, leading to rashes around the mouth or digestive discomfort. However, they are not among the top food allergens. The proteins in citrus fruits rarely trigger true allergic reactions compared to common allergens like eggs or milk.
D. Bananas: Bananas are generally well-tolerated and are among the first fruits introduced to infants due to their low allergenic potential. While rare allergies to bananas can occur—especially in those with latex allergies—they are not typically considered a high-risk food for allergies in toddlers.