What food choices does the nurse consider most desirable for a client with iron deficiency anemia?

For a client with iron deficiency anemia, the most desirable food choices focus on increasing iron intake along with vitamin C, which enhances iron absorption. Boiled spinach and sweet potatoes fit this criterion well.

Spinach is a good source of non-heme iron, and while non-heme iron is not absorbed as efficiently as heme iron found in animal products, the presence of vitamin C in sweet potatoes can significantly aid in the absorption of non-heme iron when consumed together. Sweet potatoes also provide additional nutrients, including beta-carotene and fiber.

In contrast, the other options do not have the same beneficial impact on iron levels. Corn and potatoes, while nutritious, are not significant sources of iron. Fish and rice may provide some nutrients, but they typically lack the high iron content necessary to address iron deficiency anemia effectively. Chicken and apples also do not offer the same combination of iron and absorption-promoting nutrients as boiled spinach and sweet potatoes do.