A client is prescribed anticoagulants. The client should be instructed to avoid eating large portions of which foods?
a. Meat and poultry
b. Aged meat and cheese
c. Green, leafy vegetables
d. Yellow vegetables and squash
c. Green, leafy vegetables
Large portions of green, leafy vegetables should be avoided when taking an anticoagulant because of the vitamin K content. Meat and poultry are good sources of protein and do not affect anticoagulants. Aged meat and cheese should be avoided with the use of monoamine oxidase inhibitors. Yellow vegetables and squash are good sources of vitamin A and do not affect blood clotting.
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