For a vegetarian client with a hemoglobin level of 8.2 grams/dL, which instruction should the PN provide to increase iron intake?

The correct choice promotes a vegetarian-friendly approach to increasing iron intake through the inclusion of lentils and black beans in the diet. Lentils and black beans are excellent sources of non-heme iron, which is essential for individuals with low hemoglobin levels, as in the case of a client with a hemoglobin level of 8.2 grams/dL.

In addition to being rich in iron, these legumes are high in protein and fiber, making them a valuable part of a vegetarian diet. Including them in soups not only offers a nutritious boost but also enhances the overall flavor and texture of the meal, making it easier for the client to consume them.

While other options may mention food groups or iron absorption, they do not directly align with the need for vegetarian choices or are not as effective in increasing dietary iron for someone who does not consume meat. For example, increasing red meat consumption is not applicable for a vegetarian client, and while dairy products can be nutritious, they offer minimal iron. Similarly, enhancing fruit intake, while beneficial for vitamin C (which supports iron absorption), does not directly address the need for increasing iron sources.