A nurse is preparing to administer an enteral feeding via nasogastric tube. Identify the correct sequence the nurse should follow to initiate the feeding. (Move the steps, placing them in the selected order of performance. All steps must be used.)

A. Before administering an enteral feeding, it's important to discard any residual gastric contents to prevent aspiration. Aspirating and discarding the residual helps to assess gastric emptying and ensure that the stomach is able to tolerate the feeding.
B. While placing the client in a semi-Fowler's position is generally recommended during and after enteral feedings to help prevent aspiration, it's not necessary prior to administering the feeding.
C. Warming the feeding solution to body temperature can help to improve the client's comfort and may reduce nausea. However, it's not a critical step before administering the feeding.
D. Testing the pH of gastric aspirate is important to assess for gastric placement and to ensure that the tube is not in the lungs. However, it's typically done prior to the initial placement of the NG tube and is not routinely repeated before each feeding.

A. Vitamin C significantly enhances the absorption of non-heme iron (the type of iron found in plant- based foods) by reducing iron to a more absorbable form and forming a complex with it that facilitates absorption in the intestines. Consuming foods rich in vitamin C, such as citrus fruits, strawberries, or bell peppers, along with iron-rich foods, can improve iron absorption.
B. While fiber is an important component of a healthy diet, it can inhibit iron absorption. High-fiber foods may bind with iron and reduce its bioavailability. For optimal iron absorption, it's advisable to consume high-fiber foods separately from iron-rich meals or to ensure a balanced intake.
C. Vitamin A is essential for various bodily functions, including vision and immune function. While it does not directly enhance iron absorption, it plays a role in overall health and can influence iron metabolism. However, its role in iron absorption is less direct compared to vitamin C.
D. Oxalates, found in foods like spinach, rhubarb, and certain nuts, can bind to iron and inhibit its absorption. They form insoluble complexes with iron, making it less available for absorption in the intestines.