The nurse should know that once human immunodeficiency virus (HIV) enters the body, seroconversion to HIV positivity usually occurs within:

Choice A reason: This is incorrect. Decreased production of erythrocytes (red blood cells) is a consequence, not a cause, of iron deficiency anemia. Iron is needed to make hemoglobin, the protein that carries oxygen in the red blood cells. Without enough iron, the body cannot produce enough hemoglobin or red blood cells¹.

Choice B reason: This is correct. Inadequate intake of iron is the most common cause of iron deficiency anemia during pregnancy. Pregnant women need more iron than nonpregnant women to support the increased blood volume and the fetal growth. If the dietary intake of iron is not sufficient, the body will use up its iron stores, leading to iron deficiency anemia.

Choice C reason: This is incorrect. Dilution of hemoglobin concentration is a normal physiological change during pregnancy, not a cause of iron deficiency anemia. The blood volume increases by 20% to 30% during pregnancy, while the red blood cell mass increases by only 15% to 20%. This results in a lower concentration of hemoglobin in the blood, but not necessarily a lower amount of hemoglobin or iron³.

Choice D reason: This is incorrect. The fetus establishing iron stores is not a cause of iron deficiency anemia during pregnancy, although it can contribute to it. The fetus needs iron for its own development and growth, and it obtains iron from the mother through the placenta. The fetal iron demand increases in the second and third trimesters, when the fetus accumulates iron in its liver and other tissues. This can deplete the maternal iron stores, especially if the mother does not consume enough iron.

Choice A reason: Fresh fruits are incorrect because they are not rich sources of iron. They are good sources of vitamin C, which can enhance iron absorption, but they do not provide enough iron by themselves.

Choice B reason: Milk and cheese are incorrect because they are not rich sources of iron. They are good sources of calcium, which is important for bone health, but they can interfere with iron absorption if consumed in excess.

Choice C reason: Whole grain breads are incorrect because they are not rich sources of iron. They are good sources of complex carbohydrates, which provide energy and fiber, but they contain phytates, which can inhibit iron absorption.

Choice D reason: Red meat and organ meats are correct because they are rich sources of iron. They contain heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. They also provide protein, which is essential for tissue growth and repair.