The practical nurse (PN) is reinforcing dietary information with a young adult client who is diagnosed with iron-deficiency anemia after voluntarily starting a lacto-vegetarian diet. Which nutrients should the PN suggest this client eat to best meet the nutritional needs while adhering to a lacto-vegetarian diet?

A. Combine several legumes and grains such as beans and rice to form complete proteins: This provides essential amino acids and supports overall nutrition in a vegetarian diet. B. Drink whole milk instead of skim milk to enhance the body's production of amino acids: Milk is not a rich source of iron and does not directly boost amino acid synthesis. C. Increase the amounts of dark yellow vegetables such as carrots to fortify iron stores: Carrots contain beta-carotene, not significant iron. D. Take vitamin K 10 mg PO daily to enhance production of RBC: Vitamin K is essential for clotting, not RBC production.