A nurse is caring for a client diagnosed with iron-deficiency anemia. The client asks the nurse about dietary changes to improve their condition. Which food item should the nurse recommend to the client to increase their iron intake?

A) This choice is incorrect because iron-deficiency anemia is not typically associated with hemolysis or elevated bilirubin levels.

B) This choice is correct. Hemolytic anemia is characterized by the destruction of red blood cells, leading to the release of bilirubin, which causes jaundice and elevated bilirubin levels.

C) This choice is incorrect because pernicious anemia is caused by a deficiency in vitamin B12 and does not directly involve hemolysis.

D) This choice is incorrect because aplastic anemia is characterized by bone marrow suppression, resulting in decreased production of all blood cells, not hemolysis.

A) This choice is incorrect because oranges are rich in vitamin C, which enhances iron absorption, but they do not contain significant amounts of iron.

B) This choice is incorrect because milk is not a good source of iron and may even hinder iron absorption when consumed in large quantities.

C) This choice is correct. Green leafy vegetables, such as spinach and kale, are excellent sources of iron and can help improve iron levels in clients with iron-deficiency anemia.

D) This choice is incorrect because white bread is not a significant source of iron and does not help in increasing iron levels.