A nurse is caring for a client who has lactose intolerance and eliminated dairy products from their diet. The nurse should instruct the client to increase consumption of which of the following foods?

A. Ground beef: Ground beef provides protein and iron but contains very little calcium, which is the primary nutrient of concern when dairy products are removed from the diet. Eliminating dairy increases the risk of inadequate calcium intake, and ground beef does not help replace this deficit. It does not address the nutritional gap caused by lactose intolerance. B. Peanut butter: Peanut butter offers healthy fats and some protein but is not a meaningful source of calcium. While it can contribute to overall calorie and nutrient intake, it does not compensate for the loss of dairy-derived calcium. Relying on peanut butter alone would leave the client at risk for long-term bone health issues. C. Kale: Kale is rich in calcium and is easily absorbed by the body, making it an ideal substitute when dairy intake is restricted. Including kale regularly helps maintain adequate calcium levels to support bone strength and neuromuscular function. It offers a plant-based solution that aligns well with the dietary needs of someone with lactose intolerance. D. Canoes: Canoes are not a known food source and provide no nutritional relevance in replacing nutrients lost from eliminating dairy. They do not offer calcium or other minerals commonly supplied by milk or dairy products. This option does not support dietary adjustments needed to prevent nutrient deficiencies.