A nurse is caring for a client with anemia. Which diagnostic test should the nurse anticipate to determine the cause of the anemia and assess the size and shape of the red blood cells?

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.

A) This choice is incorrect because monitoring the client's temperature is important, but it is not the priority during the PRBC transfusion process.

B) This choice is incorrect because administering pain medication may be necessary if the client is experiencing discomfort during or after the transfusion, but it is not the priority action.

C) This choice is incorrect because obtaining informed consent is an essential step before any medical intervention, including transfusions, but it is not the priority during the transfusion process.

D) This choice is correct. Checking the client's blood type is a priority before administering a PRBC transfusion to ensure compatibility and prevent adverse reactions. Transfusion reactions can be life-threatening, so verifying the blood type is crucial for client safety.