A nurse is providing teaching about a gluten-free diet to a client who has celiac disease. Which of the following foods should the nurse recommend the client include in his diet?

Throat cancer and radiation therapy can cause various side effects, including nausea, stomatitis (inflammation of the mouth), and weight loss. In this situation, it is important to focus on nutritional support and addressing the client's symptoms.

Selecting foods high in protein is recommended for this client. Protein is essential for tissue repair and maintaining muscle mass, which is crucial for recovery and preventing further weight loss. Foods high in protein include lean meats, poultry, fish, dairy products, eggs, legumes, and tofu. The nurse can work with a registered dietitian to develop a meal plan that incorporates protein-rich foods while considering the client's preferences and any specific dietary restrictions.

Regarding the other options:
● Increase intake of liquids at mealtime: While it is important for the client to maintain hydration, increasing liquid intake at mealtime may contribute to a feeling of fullness and exacerbate nausea. It is generally recommended to consume liquids between meals rather than with meals.
● Serve foods hot: Serving foods hot may not directly address the client's symptoms. The temperature of the food is unlikely to alleviate nausea, stomatitis, or weight loss.
● Consume foods high in fat content: Foods high in fat content may be difficult to tolerate for a client experiencing nausea and stomatitis. Additionally, focusing on increasing protein intake is generally a higher priority than increasing fat intake for a client experiencing weight loss

Place the client in a semi-Fowler's position when eating. The semi-Fowler's position involves elevating the head of the bed to an angle of 30 to 45 degrees. This position helps prevent aspiration by facilitating proper swallowing and reducing the risk of food or liquid entering the airway.

Initiating a calorie count of daily food intake is not a specific action for dysphagia. Calorie counting is generally used for monitoring caloric intake in clients with specific dietary needs or conditions, but it is not directly related to dysphagia management. The focus for dysphagia management is on ensuring safe swallowing and preventing complications such as aspiration.

Instructing the client to keep their chin up when swallowing is not appropriate for dysphagia management. This action can actually increase the risk of aspiration. The proper technique for swallowing with dysphagia typically involves tucking the chin slightly down towards the chest to help close off the airway and direct the food or liquid down the esophagus.

Providing food in a thin liquid consistency is not appropriate for dysphagia unless specifically recommended by a healthcare professional. Dysphagia diets typically involve modifying the consistency of food and liquids based on the client's swallowing abilities and recommendations from a speech-language pathologist or dietitian. Different levels of texture modifications (such as pureed, minced, or mechanically soft) may be prescribed to ensure safe swallowing and reduce the risk of aspiration.