The nurse is preparing to teach a client with iron deficiency anemia about the diet to follow after discharge. Which food should be included in the diet?

Appeared in: NHM MP Staff Nurse-2022

Explanation

Eggs, particularly the yolks, are a good source of dietary iron.
Iron is an essential mineral required for the production of hemoglobin, the protein in red blood cells that carries oxygen.
Including iron-rich foods like eggs in the diet is a primary strategy for managing and correcting iron deficiency anemia.
Eggs provide heme iron, which is more readily absorbed by the body compared to non-heme iron from plant sources.

Option B: Lettuce, especially common types like iceberg, has a high water content and is a poor source of iron. While some dark leafy greens are rich in iron, lettuce is not a reliable source.
Option C: Citrus fruits are rich in Vitamin C (ascorbic acid), which enhances the absorption of non-heme iron. However, they are not a significant source of iron themselves. The question asks for a food to be included for its iron content, not for its ability to aid absorption.
Option D: Cheese is a dairy product and a poor source of iron. Furthermore, the high calcium content in cheese can inhibit the absorption of iron from other foods when consumed at the same time.

Clinical Relevance

Nursing practice connection: Safe nursing care depends on performing Dietary management of iron deficiency anemia in the correct sequence, documenting the action clearly, and monitoring for the expected response.
Patient education is a key nursing role in managing chronic conditions like anemia. Nurses must provide clear, practical dietary advice.
Nurses should instruct clients to take iron supplements or eat iron-rich meals with a source of Vitamin C, like orange juice, to maximize absorption.
Advise clients to avoid consuming iron-rich foods or supplements with milk, cheese, or tea, as these can interfere with absorption.

How to Approach the Question

First, identify the core of the question: it's asking for a direct source of iron for a client with iron deficiency anemia.
Analyze each option based on its primary nutritional contribution.
Evaluate 'Eggs': Recall or look up that eggs are a known source of dietary iron.
Evaluate 'Lettuce': Recognize that most common lettuce is not nutrient-dense, especially regarding minerals like iron.
Evaluate 'Citrus fruits': Connect citrus with Vitamin C. Remember that Vitamin C helps iron absorption but isn't iron itself.
Evaluate 'Cheese': Identify cheese as a dairy product. Recall that dairy is high in calcium, which can inhibit iron absorption, and is not a good source of iron.

Concept Tested & Keywords

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E6 Pharmacology Nursing Lilley 11e Part 3 p. 196-198

E6 Nutrition Monika Sharma 3e p. 213-215

Practise the full NHM MP Staff Nurse-2022

Attempt every question from this paper in a timed mock, then review the full solution for each one.