A nurse is providing dietary teaching to a client who is pregnant and requires an increase in dietary iron. Which of the following foods is a source of heme iron that the nurse should include in the teaching?

• Anemia: The client's hemoglobin level is 10.1 g/dL, which is below the normal reference range of 12 to 16 g/dL for females. This, along with the hematocrit being slightly low at 36%, indicates anemia, which can contribute to symptoms like fatigue.
• Hypertension: The client's blood pressure is 136/85 mm Hg, which falls into the elevated to stage 1 hypertension range. Combined with a BMI of 38.8, which classifies the client as obese, she is at increased risk of developing hypertension over time.
• Hyperthyroidism is unlikely given her normal TSH level and the symptom of fatigue, which is more consistent with hypothyroidism or anemia.
• Malnutrition is not indicated, as the client is overweight and has no signs of nutrient deficiencies aside from anemia.
• Leukemia is unlikely given her normal WBC and platelet counts, and there are no associated symptoms like bruising, frequent infections, or severe fatigue beyond what's explained by anemia.

A. Offer the client a selection of beverages at each meal: Providing a variety of beverages may offer hydration and a sense of control, but clients with anorexia nervosa often use fluids to avoid calorie-dense solid foods. This approach can reinforce avoidance behaviors and does not contribute meaningfully to nutritional rehabilitation or psychological recovery.
B. Inform the client that a weight gain of 2.3 kg (5 lb) per week is expected: A weight gain goal of 2.3 kg per week is too aggressive and may provoke anxiety or resistance from the client. A slower, more gradual goal of 0.5 to 1 kg (1 to 2 lb) per week is considered safer and more psychologically tolerable. Unrealistic expectations can harm rapport and may lead to nonadherence or relapse.
C. Arrange for someone to remain with the client for 30 min after meals: Monitoring after meals is essential to prevent purging or other compensatory behaviors. The standard is 60 to 90 minutes post-meal observation to address delayed attempts at purging or exercising. Thus, while well-intentioned, this time frame is insufficient.
D. Encourage the client to participate in developing dietary goals: Involving the client in setting dietary goals promotes a sense of autonomy, collaboration, and ownership in the recovery process. This approach is therapeutic, reduces power struggles, and helps build trust between the nurse and the client.