A nurse is providing teaching to a client who has vitamin B12 deficiency. Which of the following foods should the nurse instruct the client to consume? Select all that apply.
Bananas
Eggs
Spinach
Carrots
Beef
Milk
Quinoa
Correct Answer : B,E,F
A. Bananas are not a significant source of vitamin B12.
B. Eggs are a good source of vitamin B12 and should be included in the diet of someone with a deficiency.
C. Spinach contains folate but is not a reliable source of vitamin B12.
D. Carrots are not a source of vitamin B12.
E. Beef is an excellent source of vitamin B12 and should be consumed to help correct the deficiency.
F. Milk is a good source of vitamin B12 and can help increase intake for clients with a deficiency.
G. Quinoa does not contain vitamin B12 and should not be relied upon for addressing this deficiency.
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Correct Answer is B
Explanation
A. Diarrhea is not a typical finding associated with anemia from blood loss; it may occur for other reasons but is not directly related to low hemoglobin levels.
B. Fatigue is a common symptom in clients with anemia, particularly when hemoglobin levels are low, as there is reduced oxygen delivery to tissues, leading to feelings of weakness and tiredness.
C. Hypertension is unlikely to be present in a client with significant blood loss; instead, hypotension may be more expected due to reduced blood volume.
D. Bradycardia is not typically associated with anemia; in fact, tachycardia (increased heart rate) is more common as the body tries to compensate for reduced oxygen-carrying capacity.
Correct Answer is D
Explanation
A. Milk and cheese are low in iron content and are not recommended for increasing iron levels in clients with iron-deficiency anemia.
B. Whole grain breads may contain some iron but are not as high in iron as other food sources.
C. Fresh fruits do not provide significant amounts of iron and are not a good source for addressing iron deficiency.
D. Red meat and organ meat are excellent sources of heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant sources, making them the best choice for increasing iron intake in clients with iron-deficiency anemia.