What food should a nurse recommend to a pregnant client to increase their folate intake?

Green, leafy vegetables are an excellent recommendation for increasing folate intake during pregnancy. Folate, or Vitamin B9, is crucial for fetal development, particularly for the prevention of neural tube defects and supporting the overall growth of the baby. Leafy greens such as spinach, kale, and romaine lettuce are rich in folate, providing a significant amount of this essential nutrient in a single serving.

In addition to their high folate content, green, leafy vegetables offer many other vitamins, minerals, and antioxidants that are beneficial for both the mother and baby. Consuming a variety of these vegetables can help meet the increased nutritional demands during pregnancy.

Other food options, while they may contribute to overall nutrition, do not provide as concentrated a source of folate as green, leafy vegetables. Citrus fruits, for instance, are rich in vitamin C and also contain folate, but they are not as dense a source as greens. Whole grains can offer some folate but are primarily known for their fiber content, while lean proteins do not typically contain significant amounts of folate. Therefore, recommending green, leafy vegetables specifically targets the critical need for folate during pregnancy.