護理師正在為一位吞嚥困難的病人餵食。護理師應採取哪項行動以將吸入風險降至最低？
A client with dysphagia is being fed by the nurse. Which action should the nurse take to minimize the risk of aspiration?
- AOffer liquids and solids simultaneously同時提供液體和固體食物
- BEncourage the client to use a straw for liquids鼓勵病人使用吸管飲用液體
- CInstruct the client to tuck the chin toward the chest when swallowing✓ 正解指示病人在吞嚥時將下巴收向胸部
- DInstruct the client to tilt the head back while swallowing指示病人在吞嚥時將頭部向後仰
吞嚥困難護理的核心是保護呼吸道。向下收下巴（Chin-tuck maneuver）是一個關鍵的臨床動作，它能物理性地增寬會厭谷，使會厭更容易蓋住氣管開口，進而保護聲帶，減少食物誤入氣管的機會。仰頭（D）會打開氣道，增加誤吸風險；使用吸管（B）會使液體流速過快，讓病人來不及啟動吞嚥反射；混和固體與液體（A）會讓口腔處理變得複雜，容易導致嗆咳。護理師應分口餵食，並在每一口之後確認病人已完全吞嚥。這類病人的進食照護不僅是營養供應，更是呼吸道安全管理的重要環節。
The core of nursing care for dysphagia is to protect the airway. The chin-tuck maneuver is a key clinical technique that physically widens the valleculae and helps the epiglottis cover the tracheal opening, protecting the vocal cords and reducing the chance of food entering the trachea. Tilting the head back (D) opens the airway and increases aspiration risk; using a straw (B) makes liquids flow too fast, so the client cannot trigger the swallowing reflex in time; and combining solids with liquids (A) complicates oral processing and easily leads to choking. The nurse should feed in small bites and verify a complete swallow after each one. Feeding care for these clients is not only nutritional support but also a critical part of airway safety management.
美國醫院多由語言治療師（SLP）進行正式評估並決定飲食等級（如 IDDSI 標準）；台灣則常由護理師或營養師根據病人的嗆咳經驗來調整食物濃稠度，標準化程度略有不同。