A nurse is teaching a client who is postpartum and has been diagnosed with iron deficiency anemia. Which of the following dietary recommendations should the nurse include in the teaching plan?

A. The supine position increases the risk of aspiration, where food or liquid could enter the airway and potentially cause aspiration pneumonia. To minimize this risk, the client should be positioned in a semi- Fowler’s position (head of the bed elevated at 30-45 degrees) during feedings.
B. Aspirating gastric residual volumes is a standard practice to check for proper digestion and tolerance of the feeding. Generally, a residual of up to 250-500 mL can be acceptable depending on institutional policy and client condition. This action does not necessarily require intervention unless specific guidelines indicate otherwise.
C. Irrigating the NG tube with tap water is a common practice to ensure the tube remains patent and to help clear any residual feeding material from the tube. Tap water is generally considered acceptable for this purpose, though some facilities may use sterile or distilled water to avoid any potential infections.
D. Administering the feeding through a syringe barrel by gravity is a standard method for intermittent tube feedings. This technique allows the feeding to flow slowly into the stomach without excessive pressure, which can help prevent complications such as nausea or cramping.

A. While milk is a good source of calcium, it is not beneficial for iron absorption. In fact, high calcium intake can inhibit iron absorption. Turkey is a good source of heme iron, which is more easily absorbed by the body compared to non-heme iron (found in plant-based sources). While turkey is beneficial, the combination with milk is not ideal due to the calcium interfering with iron absorption.
B. Like milk, yogurt is rich in calcium. Calcium can inhibit iron absorption, making yogurt less ideal for improving iron levels if consumed in large amounts with iron-rich foods. This is also a dairy product high in calcium. Combining it with yogurt does not enhance iron absorption and can hinder it.
C. Spinach is a good source of non-heme iron, though it contains oxalates, which can inhibit iron absorption. However, spinach can still contribute to overall iron intake. Beef is an excellent source of heme iron, which is easily absorbed by the body. Combining beef with spinach can help improve overall iron intake, despite the oxalates in spinach.
D. Fish, such as salmon or tuna, is a good source of heme iron, which is beneficial for increasing iron levels. Cottage cheese is a dairy product high in calcium, which can inhibit iron absorption if consumed in large amounts.