What should a nurse include when assessing a client's risk for food aspiration?

When assessing a client's risk for food aspiration, it is essential to evaluate the client's ability to chew and swallow safely. This assessment focuses on determining whether the client can manage food textures and the mastication process without difficulty, as well as their swallowing mechanics. If a client has impaired swallowing—also known as dysphagia—the risk of aspiration increases significantly.

Clients who struggle with chewing or have a compromised swallowing reflex may inadvertently inhale food particles into their lungs instead of properly routing it into the esophagus. This can lead to serious complications, including aspiration pneumonia, which can be life-threatening. Therefore, understanding a client’s chewing and swallowing capabilities directly impacts the strategies and interventions the nurse might implement to minimize aspiration risk.

Other factors listed, such as the types of foods the client enjoys, the client’s body mass index (BMI), and their level of physical activity, may be relevant in assessing overall nutrition and health but do not directly indicate the client's risk for aspiration. They do not provide necessary insight into the client's functional ability to safely consume food, which is crucial for preventing aspiration.