Which foods should a pregnant client consume to meet the increased need for vitamin A?

Pregnant clients have increased nutritional needs, among which vitamin A is crucial for the development of the fetus, including vision, immune function, and cellular growth. Foods rich in vitamin A typically come from two sources: preformed vitamin A (retinol), found in animal products, and provitamin A carotenoids, found abundantly in plant foods.

Carrots and sweet potatoes are excellent sources of provitamin A carotenoids. The orange color of these vegetables indicates a high concentration of beta-carotene, which the body can convert into vitamin A. Carrots are particularly noted for their high beta-carotene content, while sweet potatoes are also rich in this nutrient as well as fiber and other vitamins. Consuming these foods can effectively help meet the increased vitamin A requirements during pregnancy.

Other options listed do not provide significant amounts of vitamin A. Rice and pasta are primarily sources of carbohydrates, without the necessary vitamins. Apples and bananas, while nutritious, are not known for high vitamin A content either. Whole grain bread and oats provide important nutrients but fall short in providing adequate vitamin A. Given the nutritional context, choosing foods like carrots and sweet potatoes makes the most sense for addressing the increased vitamin A needs during pregnancy.