A nurse is providing teaching to a client who is in the first trimester of pregnancy. Which of the following dietary considerations should the nurse teach to decrease exposure of the fetus to harmful effects?

A. Limits red meat intake to two servings a month: Limiting red meat intake is a protective dietary behavior when it comes to cancer prevention. High consumption of red and processed meats has been linked to colorectal and other cancers. Two servings a month is relatively low and does not place the client at increased risk, but rather may help reduce cancer risk.
B. Eats six servings of whole grains daily: Whole grains contain dietary fiber, antioxidants, and phytochemicals that support digestive health and reduce inflammation, which may protect against certain cancers, particularly colorectal cancer. Eating six servings of whole grains daily is consistent with cancer-preventive nutritional guidelines.
C. Eats at least five servings of fruits and vegetables daily: Fruits and vegetables provide essential vitamins, minerals, fiber, and phytonutrients that have cancer-fighting properties. A daily intake of at least five servings supports immune function, cellular repair, and may reduce the risk of various types of cancer, including stomach and lung cancers.
D. Limits alcohol consumption to two drinks per day: Consuming up to two alcoholic drinks daily may still increase cancer risk, especially for breast, liver, esophageal, and colorectal cancers. The safest approach in cancer prevention is to avoid alcohol or limit it to no more than one drink per day for women.

A. "Tilt your chin up when swallowing. Tilting the chin up while swallowing increases the risk of aspiration in clients with dysphagia. This position can cause food or liquid to enter the airway more easily by opening the trachea, especially in individuals with poor swallowing coordination.
B. "Clear your mouth with fluids after swallowing." Using fluids to clear the mouth after swallowing helps to ensure that no food residues remain in the oral cavity, reducing the risk of choking or aspiration. This technique supports safer swallowing and is a standard recommendation in dysphagia management to aid in clearing the pharynx and preventing residue buildup.
C. "Rest for 30 minutes before eating." While conserving energy is important for clients with dysphagia, resting before meals does not directly improve swallowing safety or technique. Energy conservation is more applicable to clients with fatigue or respiratory compromise. The priority with dysphagia is modifying swallowing techniques and diet to prevent aspiration.
D. "Plan to eat three large meals a day." Large meals can be overwhelming and increase the risk of aspiration or fatigue during eating. Clients with dysphagia should eat smaller, more frequent meals to manage their swallowing abilities better and reduce the risk of complications. Smaller meals allow for better control and easier management of each bite or sip.