The nurse is providing dietary instructions for a client with iron-deficiency anaemia. Which food is a poor source of iron?

Appeared in: DHS Staff Nurse - 2018 (Shift-2nd)

Explanation

Tomatoes have a low concentration of elemental iron, making them a poor direct source for treating iron deficiency.
Their primary benefit in an anemia-focused diet is their high content of Vitamin C (ascorbic acid).
Vitamin C is a powerful enhancer of iron absorption, particularly for non-heme iron found in plant-based foods like legumes and nuts.
Therefore, while tomatoes should be included in the diet to help absorb iron from other foods, they are not themselves a significant source of iron.

Option B: Legumes, such as lentils, chickpeas, and beans, are one of the richest plant-based sources of iron.
Option C: Dried fruits, like apricots, raisins, and dates, are concentrated sources of nutrients, including iron.
Option D: Nuts, such as almonds and cashews, are considered good sources of iron, in addition to providing healthy fats and protein.

Clinical Relevance

Nursing practice connection: Use the key finding related to Dietary management of iron-deficiency anemia, specifically identifying food sources of iron to guide bedside assessment, documentation, and the next nursing action.
A key nursing role is educating clients with iron-deficiency anemia on both iron-rich foods and the factors that enhance or inhibit iron absorption.
Nurses should provide practical advice, such as combining plant-based iron sources (legumes, tofu) with a Vitamin C source (citrus fruits, bell peppers, tomatoes) in the same meal to maximize absorption.
It is equally important to advise clients to avoid consuming iron-rich meals with inhibitors like tea, coffee (tannins), or large amounts of milk (calcium), as these can significantly reduce iron uptake.

How to Approach the Question

First, identify the core of the question. The goal is to find the food that is a 'poor source' of iron.
Next, analyze each option based on general nutritional knowledge. Think about what each food is primarily known for.
Evaluate Legumes, Dried Fruits, and Nuts. These are widely recognized as being nutrient-dense, and good sources of minerals, including iron.
Evaluate Tomatoes. While healthy, they are most famous for their Vitamin C and lycopene content, not for being a primary source of minerals like iron.
Compare the options. Legumes, dried fruits, and nuts are all significantly better sources of iron than tomatoes.
Conclude that tomatoes are the poorest source of iron among the choices, making it the correct answer.

Concept Tested & Keywords

Concept Tested: Dietary management of iron-deficiency anemia, specifically identifying food sources of iron.
Stem keywords: dietary instructions, iron-deficiency anaemia, poor source of iron
Lead-in keywords: poor source
Negative lead-in flag: false

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E6 Nutrition Kumud Khanna 2e p. 30-32

E6 Textbook of Biochemistry for medical StudentsDM Vasudevan Part 2 — Subpart A (pp 1-239 of 478) p. 169-171

E6 Nutrition Monika Sharma 3e p. 213-215

Practise the full DHS Staff Nurse - 2018 (Shift-2nd)

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