A client with dysphagia is placed on a modified diet. Which action by the LPN is most important to ensure the client's safety and nutritional intake?
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A
Encouraging the client to use a straw for all liquids.
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B
Ensuring the client is in an upright position during and after meals.
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C
Offering large bites of food to speed up mealtime.
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D
Mixing solid foods and liquids together to make swallowing easier.