A nurse is caring for a client who is at risk of hemorrhage. What action should the nurse take to prevent bleeding episodes?

A) Correct. Increasing consumption of vitamin C-rich foods can enhance iron absorption, which is essential for replenishing iron stores in clients at risk of anemia due to hemorrhage.

B) Incorrect. Red meat and poultry products are good sources of heme iron, which is highly absorbable and beneficial for individuals at risk of anemia.

C) Incorrect. Leafy green vegetables are excellent sources of non-heme iron, which is also essential for iron intake in the diet.

D) Incorrect. Dairy products do not significantly impact iron intake and can be included in the diet unless the client has specific dietary restrictions.

A) Incorrect. Bradycardia is not typically an early clinical manifestation of hemorrhage. The body may initially compensate for the blood loss by increasing heart rate (tachycardia).

B) Incorrect. Hypotension may occur later in the course of hemorrhage as blood loss progresses, but it is not an early manifestation.

C) Incorrect. Pallor (pale skin) may occur later as a result of decreased blood volume, but it is not an early sign.

D) Correct. Restlessness and anxiety are early manifestations of hemorrhage, reflecting the body's compensatory response to maintain perfusion in the early stages of blood loss.