When the nurse tells a pregnant woman that she needs 1200 mg of calcium daily during pregnancy, the woman responds, "I don't like milk.”. What dietary adjustments could the nurse recommend?

Choice A rationale Organ meats, such as liver, are excellent sources of iron and vitamin A, but they are not primary or substantial sources of calcium. Excessive consumption of liver is generally discouraged during pregnancy due to the risk of vitamin A toxicity (hypervitaminosis A), which can be teratogenic, causing developmental anomalies in the fetus. Calcium requirements remain at 1200 mg/day for many pregnant adults. Choice B rationale Molasses (specifically blackstrap) and fortified whole-grain breads contain significant, though variable, amounts of calcium. Calcium is a crucial mineral for fetal skeletal development and maintaining maternal bone density. Including these items in the diet can provide an alternative way to reach the daily recommended intake of 1200 mg, circumventing the need for milk consumption. Choice C rationale Green leafy vegetables like kale, collard greens, and broccoli are rich sources of bioavailable calcium. These vegetables also supply vitamin K and folate, essential nutrients for blood clotting and neural tube development, respectively. Dietary sources beyond dairy are important for non-milk drinkers to meet the 1200 mg calcium requirement for optimal maternal and fetal health. Choice D rationale While fresh fruits, including citrus, are excellent sources of vitamin C and folate, they are generally not rich sources of calcium. Vitamin C is essential for collagen formation and iron absorption, but relying on citrus fruits for calcium would be ineffective. Other dietary sources, like fortified foods or specific vegetables, are needed to meet the 1200 mg daily calcium goal.