A nurse is teaching a client with iron-deficiency anemia about dietary sources of iron. Which food items should the nurse recommend? Select all that apply.
A.
Oranges
B.
Spinach
C.
Red meat
D.
Nuts and seeds
The correct answer and Explanation is :
For a client with iron-deficiency anemia, the nurse should recommend the following food items for their dietary sources of iron:
B. Spinach
C. Red meat
Explanation:
Spinach: Spinach is a good source of non-heme iron, which is the type of iron found in plant-based foods. Although non-heme iron is not as easily absorbed as heme iron (found in animal products), consuming vitamin C-rich foods alongside spinach can enhance iron absorption. Spinach also provides other essential nutrients like vitamins A and K, as well as folate, which can support overall health.
Red Meat: Red meat (such as beef and lamb) is an excellent source of heme iron, which is the type of iron most readily absorbed by the body. Heme iron is found in animal products and is more efficiently utilized compared to non-heme iron. Including red meat in the diet can significantly help in raising iron levels and improving anemia.
Oranges: While oranges are not a source of iron, they are rich in vitamin C, which can enhance the absorption of non-heme iron from plant-based sources like spinach. Therefore, while oranges themselves do not provide iron, they are beneficial to include in the diet to support better iron absorption.
Nuts and Seeds: Nuts and seeds do contain some iron, but they are generally not as significant a source as other foods. For example, pumpkin seeds and sunflower seeds contain iron, but the amount is relatively modest compared to the iron content in red meat or spinach. Additionally, nuts and seeds are primarily sources of non-heme iron, which is less efficiently absorbed.
For optimal management of iron-deficiency anemia, a balanced approach that includes both heme and non-heme iron sources, complemented by vitamin C to aid absorption, would be beneficial.