A client with anemia is undergoing diagnostic evaluation. The nurse anticipates that which laboratory test will be ordered to assess the body's iron stores?

A) This choice is incorrect because anemia is not directly associated with elevated blood pressure. In fact, low blood pressure may be observed in some individuals with anemia due to decreased blood volume.

B) This choice is correct. Anemia leads to decreased oxygen-carrying capacity in the blood, and the body compensates by increasing the heart rate to supply more oxygen to vital organs and tissues.

C) This choice is incorrect because excessive thirst is not a typical symptom of anemia.

D) This choice is incorrect because anemia is more likely to cause a decreased appetite rather than an increased appetite.

A) This choice is incorrect because whole-grain bread contains phytates that can inhibit iron absorption, and although eggs enhance non-heme iron absorption, the combination with whole-grain bread may not be as effective as other options.

B) This choice is correct. Red meat is a rich source of heme iron, which is well-absorbed, and dairy products are sources of calcium that do not significantly inhibit heme iron absorption. Combining heme iron with calcium-rich foods can help optimize iron uptake.

C) This choice is incorrect because although spinach is a source of non-heme iron, it also contains substances such as oxalates that can hinder iron absorption. Nuts, while being nutritious, do not specifically enhance iron absorption.

D) This choice is incorrect because both lentils and beans are sources of non-heme iron, and the combination does not provide a significant enhancer of iron absorption.