Which food source should a nurse recommend for a client with a hemoglobin level of 9.8 g/dL?

In this scenario, recommending raisins for a client with a hemoglobin level of 9.8 g/dL is appropriate due to their high iron content. Iron is a crucial mineral for the production of hemoglobin, which is the protein in red blood cells responsible for transporting oxygen. When hemoglobin levels are low, incorporating iron-rich foods can help support the increase of hemoglobin and overall red blood cell production.

Raisins are not only a source of iron, but they also provide other beneficial nutrients such as vitamins and antioxidants. This makes them a suitable choice for someone with low hemoglobin.

Other options, while providing various nutrients, do not significantly contribute to iron intake. For instance, carrots are excellent for beta-carotene and vitamin A but lack iron. Maple syrup primarily offers sugars and does not contain iron, while orange juice is rich in vitamin C, which can help enhance iron absorption but does not contain iron itself. Thus, recommending raisins aligns best with the need to elevate hemoglobin levels through dietary sources rich in iron.