Which action improves iron availability to meet fetal development demands?

Consuming red meat regularly is particularly beneficial for improving iron availability because red meat is a rich source of heme iron, which is the type of iron that is more readily absorbed by the body compared to non-heme iron found in plant sources. Adequate iron intake is crucial during pregnancy to support the increasing demands of fetal development, as iron is a key component in hemoglobin, which carries oxygen in the blood. The heme form of iron, present in animal products, is more efficiently utilized in the body, making red meat an excellent dietary choice for enhancing iron levels.

In contrast, while increasing vitamin C intake can enhance the absorption of non-heme iron, the primary source should still be heme iron for optimal availability. Prenatal vitamins often contain iron, but their efficacy depends on the overall diet. Hydration is important for overall health but does not directly improve iron availability. Therefore, the action of consuming red meat aligns closely with meeting the increased iron requirements during pregnancy.