Iron deficiency anemia is a commonly seen type of nutritional anemia in clinical settings, with many causes. It can be caused by an insufficient intake of dietary iron needed to meet the body's demands. This insufficiency can also arise when the body's requirement for iron increases, or due to certain diseases, such as atrophic gastritis, lack of stomach acid, or the excessive use of antacids, which affect iron absorption. Increased bodily consumption due to conditions like diarrhea or hookworm infection can also lead to iron deficiency. For patients with iron deficiency anemia, it is generally recommended to improve the utilization of dietary iron. The first step is to modify dietary habits and lifestyle. For instance, it is suggested that vegetarians change their dietary patterns to include more iron-rich foods, such as animal liver, beef kidney, and chicken gizzards. Iron-rich vegetarian options include soy, black fungus, sesame paste, brown sugar, and dried fruits. Therefore, it is advisable for patients with iron deficiency anemia to increase their intake of these types of foods.