Which food selection indicates a pregnant client’s understanding of dietary sources of iron?

Choosing fresh spinach correctly indicates the pregnant client's understanding of dietary sources of iron due to its high iron content, which is essential for supporting increased blood volume and preventing anemia during pregnancy.

Iron is a crucial mineral needed for the formation of hemoglobin, which carries oxygen in the blood. Leafy green vegetables, especially spinach, are good sources of non-heme iron, which is plant-based iron. Consuming these foods helps meet the increased iron demands during pregnancy.

The other food selections do not provide significant amounts of iron. Cooked carrots primarily supply vitamin A and other nutrients but are not rich in iron. White rice is a carbohydrate source and also lacks iron, especially if it is not enriched. Potatoes, while they provide potassium and some vitamins, also do not contribute a substantial amount of iron to the diet. Hence, the choice of fresh spinach reflects a solid understanding of nutritional needs during pregnancy.