Nutritional Needs in Patients with Dysphagia

A 68-year-old male patient with a history of chronic obstructive pulmonary disease (COPD) is admitted to the hospital with exacerbation of his symptoms. The patient is on a low-sodium diet due to hypertension and is experiencing difficulty swallowing (dysphagia). The nursing assessment reveals that he has lost 8 pounds in the last month. Upon reviewing his dietary preferences, the nurse notes that the patient enjoys salty snacks and has a preference for soft-textured foods.

The primary care provider has placed the patient on a thickened liquid diet. Which intervention should the nurse prioritize to ensure the patient’s nutritional needs are met while avoiding risks associated with his dietary restrictions?