Plan a day’s menu (Breakfast, mid-morning snack, lunch,mid-afternoon snack and dinner) that contains foods rich in iron.Keep in mind the concept of bioavailability, factors that enhanceabsorption and factors that inhibit absorption when you choosefoods. Each meal must incorporate nutrient dense foods from all 3food groupings (concepts discussed in Unit 2) and snacks must havefoods from 2 food groupings.
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