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) This choice is incorrect because monitoring the client's temperature is important, but it is not the priority during the PRBC transfusion process.

B) This choice is incorrect because administering pain medication may be necessary if the client is experiencing discomfort during or after the transfusion, but it is not the priority action.

C) This choice is incorrect because obtaining informed consent is an essential step before any medical intervention, including transfusions, but it is not the priority during the transfusion process.

D) This choice is correct. Checking the client's blood type is a priority before administering a PRBC transfusion to ensure compatibility and prevent adverse reactions. Transfusion reactions can be life-threatening, so verifying the blood type is crucial for client safety.

A) This choice is incorrect because oranges are a good source of vitamin C, which enhances iron absorption, but they do not provide significant iron content.

B) This choice is correct because spinach is a good source of iron, which is essential for clients with iron-deficiency anemia.

C) This choice is correct because red meat contains heme iron, a highly absorbable form of iron that can help improve iron levels in clients with anemia.

D) This choice is correct because nuts and seeds, such as pumpkin seeds and almonds, are good sources of iron.