Which foods should a nurse include in a nutrition teaching plan for a patient with iron deficiency anemia?

A. Yellow squash and tortillas: These are low-iron foods and provide mostly carbohydrates and vitamins. B. Beans and dried fruit: Legumes (beans) and dried fruits (like raisins or apricots) are excellent non-heme plant sources of iron. C. Apples and white rice: These are low in iron; white rice is refined and has less nutritional value unless specifically enriched. D. Yogurt and cooked carrots: Dairy can actually inhibit iron absorption, and carrots are high in Vitamin A but low in iron.