A nurse is reinforcing dietary teaching to a client who is at risk for osteoporosis about increasing her calcium intake. Which of the following foods should the nurse recommend the client consume frequently?

A. Carrots are rich in vitamin A and fiber but are not a significant source of calcium. B. Collards are dark leafy greens high in calcium and are recommended for clients at risk for osteoporosis. C. Zucchini contains some vitamins and minerals but is low in calcium. D. Potatoes are a good source of potassium and vitamin C but are not high in calcium.