Iron deficiency anemia is a small-cell hypochromic anemia caused by a lack of stored iron in the body for hemoglobin production, resulting in a decrease in hemoglobin synthesis. The incidence of iron deficiency anemia is higher in children and women of childbearing age, and in developing countries and economically underdeveloped areas, the incidence is significantly higher in infants and women of childbearing age. To prevent anemia, we need to: 1. Provide good feeding instructions, advocate breastfeeding, and add iron-rich supplementary foods with high iron absorption rate, such as liver, lean meat, fish, etc., and pay attention to the reasonable matching of meals. Pregnant and lactating women take iron supplements as appropriate. 2.Add appropriate amount of iron to foods for infants and children for fortification. 3.Iron should be given to premature babies and low weight babies as early as possible for prevention. 4.Timely eradication of various diseases of chronic gastrointestinal bleeding, etc. The occurrence of iron deficiency anemia is mostly caused by nutritional imbalance. The prevention of iron deficiency anemia should increase the intake of iron-rich foods. Foods with high iron content include red meat, liver, egg yolk, eggs, cheese, black fungus, dried fruits, and dark green vegetables, and a balanced intake of meat and vegetables can reduce the incidence of iron deficiency anemia. Iron in food is mainly in the form of trivalent iron, and after entering the body, gastric acid and vitamin C can reduce trivalent iron to the more easily absorbed divalent iron, which is absorbed in the duodenum and upper jejunum, so eating foods containing vitamin C such as spinach, tomatoes, green rutabaga, pineapple, strawberries, citrus, etc. can help iron absorption.