Which dietary recommendation is essential for a pregnant woman diagnosed with iron deficiency anemia?

For a pregnant woman diagnosed with iron deficiency anemia, the key dietary recommendation is to increase iron-rich foods. Iron deficiency anemia occurs when there is insufficient iron in the body to produce hemoglobin, the protein in red blood cells that carries oxygen. During pregnancy, the body's demand for iron significantly increases due to the growing fetus and the expansion of blood volume.

Incorporating iron-rich foods into the diet is essential to restore adequate iron levels and support both maternal and fetal health. These foods can include red meat, poultry, fish, legumes, leafy green vegetables, and fortified cereals. Furthermore, combining iron-rich foods with vitamin C sources can enhance the absorption of iron, which is particularly beneficial in addressing iron deficiency.

Considering the other options, increased fiber intake is generally important for digestive health but does not directly address iron levels. Reduced carbohydrate intake may be suggested for managing gestational diabetes rather than anemia, and while increased dairy consumption can support calcium intake, it does not provide a significant source of iron necessary for treating iron deficiency anemia. Therefore, emphasizing iron-rich foods is crucial for improving the health of the pregnant woman and her developing baby.