A nurse is teaching a client who has a new prescription for warfarin about foods to avoid. Which of the following foods should the nurse include in the teaching?

Choice A reason: Oranges have minimal vitamin K, which does not significantly affect warfarin’s anticoagulant effect. They are safe for consumption, making this an incorrect food to avoid. Choice B reason: Spinach is high in vitamin K, which counteracts warfarin by promoting clotting factor synthesis. Clients should limit such foods to maintain stable anticoagulation, making this the correct choice. Choice C reason: Chicken breast is low in vitamin K and does not interfere with warfarin. It is a safe protein source, making it incorrect to include in foods to avoid. Choice D reason: White bread contains negligible vitamin K, having no significant impact on warfarin efficacy. It is safe for consumption, making it incorrect for the teaching.