In recent years, there has been a sharp disruption in dietary trends among the population. As a result of the increasing occurrence of such situations, a decline in the consumption of animal fats, animal proteins (complete), macro and microelements, vegetables and fruits, as well as vitamins, has been observed, alongside a growing intake of refined food products. According to WHO experts, iron deficiency is considered the main risk factor in the development of iron deficiency anemia (IDA), which is associated with unbalanced or improper dietary practices and failure to adhere to the principles of rational nutrition