How should a nurse instruct a pregnant woman dealing with fatigue and anemia?

Increasing the consumption of red meat and leafy greens is a beneficial recommendation for a pregnant woman experiencing fatigue and anemia. Red meat is an excellent source of heme iron, which is readily absorbed by the body and supports the formation of hemoglobin in red blood cells. Leafy greens, such as spinach and kale, are rich in non-heme iron and also provide essential vitamins and minerals, including folate, which is crucial during pregnancy.

Additionally, both red meat and leafy greens contribute to an improved dietary intake of other nutrients like vitamin C when consumed with foods like citrus fruits, which enhance iron absorption. This approach helps address the fatigue associated with anemia by promoting better oxygen transport in the blood through increased iron levels.

Other options involve limiting essential nutrients or promoting unbeneficial practices, which would not support the health or well-being of the pregnant woman or her developing fetus.