Which dietary choice may assist a postpartum client in improving iron levels?

Choosing lean red meats and leafy greens is particularly effective in improving iron levels for postpartum clients. Lean red meats are rich sources of heme iron, which is the type of iron more readily absorbed by the body compared to non-heme iron found in plant sources. Incorporating foods like beef or lamb can help replenish iron stores that may have been depleted during pregnancy and childbirth.

Leafy greens, such as spinach and kale, are excellent sources of non-heme iron and also provide additional nutrients beneficial for overall health. While the body does not absorb non-heme iron as efficiently as heme iron, pairing these plant sources with vitamin C-rich foods can enhance absorption.

Postpartum clients often face an increased risk of iron deficiency anemia, especially if they experienced significant blood loss during delivery. Therefore, focusing on dietary resources that are high in iron is critical during the postpartum period to support recovery and overall well-being. This dietary choice aligns well with these needs.