A nurse is caring for a client diagnosed with iron-deficiency anemia. The client asks the nurse about dietary changes to improve their condition. Which food item should the nurse recommend to the client to increase their iron intake?

A) This choice is incorrect because hemolytic anemia is characterized by an increased destruction of red blood cells, which would typically result in a high reticulocyte count.

B) This choice is incorrect because iron-deficiency anemia is characterized by a low level of iron, which leads to decreased hemoglobin production but does not necessarily affect reticulocyte count.

C) This choice is correct. Aplastic anemia is characterized by the failure of the bone marrow to produce an adequate number of red blood cells, leading to a low reticulocyte count.

D) This choice is incorrect because pernicious anemia is caused by a deficiency in vitamin B12, which affects red blood cell maturation but does not directly influence reticulocyte count.

A) This choice is incorrect because whole-grain bread contains phytates that can inhibit iron absorption, and although eggs enhance non-heme iron absorption, the combination with whole-grain bread may not be as effective as other options.

B) This choice is correct. Red meat is a rich source of heme iron, which is well-absorbed, and dairy products are sources of calcium that do not significantly inhibit heme iron absorption. Combining heme iron with calcium-rich foods can help optimize iron uptake.

C) This choice is incorrect because although spinach is a source of non-heme iron, it also contains substances such as oxalates that can hinder iron absorption. Nuts, while being nutritious, do not specifically enhance iron absorption.

D) This choice is incorrect because both lentils and beans are sources of non-heme iron, and the combination does not provide a significant enhancer of iron absorption.