How does Iron intake decrease the chance of getting  Iron Deficiency or Anemia?
Everyone's diet should include adequate amounts of iron. Red meat, liver, and egg yolks are important dietary sources of
iron. Flour, bread, and some cereals are fortified with iron. If you aren't getting enough iron in your diet, iron should be
taken orally. During periods of increased requirements, such as pregnancy and lactation, increase dietary intake or take iron
supplements.
 
 
 
 
 
 

How much Iron should a person take to decrease the risk of Iron deficiency or Anemia?
A person should do the following:

• Increase iron intake. Iron supplements, iron-rich diets, increasing iron absorption and fortification.
• Infection control. Public health measures to control hookworm infections, malaria and schistosomiasis.
• Improved nutritional status. Control of major nutrient deficiencies, diet diversification and infection prevention.

What are the signs & symptoms of Iron Deficiency & Anemia?
 

The signs are the following:	The symptoms are:
Low hematocrit and hemoglobin (red blood cell measures)   Small red blood cells   Low serum ferritin   Low serum iron level   High iron binding capacity (TIBC) in the blood   Blood in stool (visible or microscopic)	Pale skin color(pallor)    Fatigue   Irritability   Weakness    Shortness of breath    Sore tongue    Brittle nails    Unusual food cravings (called pica)    Decreased appetite (especially in children)    Headache - frontal    Blue tinge to sclerae (whites of eyes)

 
 

References:    http://www.nlm.nih.gov/medlineplus/ency/article/000584.htm
                   http://www.who.int/nut/ida.htm