When conducting diet teaching for a client who has iron-deficiency anemia, which food(s) should the nurse encourage the client to eat? Select all that apply.

Iron-deficiency anemia is treated in part by increasing dietary intake of iron and foods that enhance iron absorption. Raisins are a good source of non-heme iron, making them appropriate. Beans, including legumes such as lentils and kidney beans, are among the richest plant-based sources of non-heme iron. Spinach is a well-known leafy green high in non-heme iron and is frequently recommended in iron-deficiency anemia dietary counseling. Oranges are included not because they are high in iron themselves, but because they contain vitamin C (ascorbic acid), which significantly enhances the absorption of non-heme iron from plant sources when consumed together. Together, these four foods address both iron content and iron bioavailability. Cucumber, on the other hand, has negligible iron content and no meaningful vitamin C contribution, so it does not offer benefit for managing iron-deficiency anemia. Nurses should teach clients to combine vitamin C-rich foods with plant iron sources and to limit coffee, tea, and calcium-rich foods at the same meal, as these can inhibit non-heme iron absorption. Dietary modifications are an important adjunct to iron supplementation in treating this condition.