A preceptor discussing stroke with a new nurse on the unit would tell the new nurse that which cardiac dysrhythmia is associated with cardiogenic embolic strokes?

Reasoning:

Choice A reason: Beef liver is rich in heme iron, highly bioavailable for hemoglobin synthesis, and orange juice provides vitamin C, enhancing non-heme iron absorption. This combination maximizes iron uptake, critical for correcting iron deficiency anemia in pregnancy, where iron demands increase due to fetal growth and maternal blood volume expansion.

Choice B reason: Yogurt, almonds, and oats contain non-heme iron, but their bioavailability is lower than heme iron from meat. Calcium in yogurt may inhibit iron absorption, and while nutritious, this combination is less effective for rapidly increasing iron stores in iron deficiency anemia during pregnancy.

Choice C reason: Salmon and whole milk provide protein and calcium but are poor sources of iron. Salmon has minimal iron, and milk’s calcium can inhibit iron absorption. This combination does not effectively address the increased iron needs of pregnancy-related iron deficiency anemia, making it less suitable.

Choice D reason: Mixed vegetables and brown rice contain non-heme iron, but absorption is limited compared to heme iron sources. Without vitamin C to enhance uptake, this combination is less effective for correcting iron deficiency anemia in pregnancy, where rapid restoration of iron stores is critical.

Reasoning:

Choice A reason: Defective production of erythrocytes is a key classification of anemia, as seen in conditions like aplastic anemia or iron deficiency anemia. Impaired bone marrow function or nutrient deficiencies reduce red blood cell synthesis, leading to decreased hemoglobin and oxygen-carrying capacity, a common mechanism in various anemias.

Choice B reason: Destruction of erythrocytes, or hemolysis, is a major anemia classification. Conditions like hemolytic anemia cause premature red blood cell breakdown due to immune-mediated destruction, membrane defects, or hemoglobinopathies, reducing circulating erythrocytes and causing anemia despite normal or increased bone marrow production.

Choice C reason: Loss of erythrocytes through bleeding is a primary anemia classification. Chronic or acute blood loss from gastrointestinal, genitourinary, or traumatic sources depletes red blood cells and iron stores, leading to iron deficiency anemia, a common cause, particularly in older adults or those with chronic bleeding.

Choice D reason: Shape of erythrocytes is not a primary classification for anemia. While abnormal shapes, like sickle cells, contribute to specific anemias (e.g., sickle cell anemia), classification focuses on mechanisms like production, destruction, or loss. Shape is a characteristic, not a primary cause of anemia.

Choice E reason: Quantity of erythrocytes is a consequence, not a classification, of anemia. All anemias involve reduced erythrocyte counts, but the classification is based on underlying causes—defective production, destruction, or loss—not the resulting low quantity, which is a defining feature rather than a mechanistic category.