With iron deficiency, plan 1–2 iron sources daily and support absorption with vitamin C. Heme iron (meat/fish) is absorbed more efficiently. For plant-based intake, prioritize lentils, chickpeas, beans, pumpkin seeds, tahini, and leafy greens. Keep tea/coffee away from meals and avoid stacking high calcium with iron-heavy meals. If deficiency recurs, investigate ongoing loss or malabsorption.