Iron Deficiency Nutrition Research Assignment Paper

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It is very common for pregnant women to experience iron deficiency. Anywhere from 20% - 80% of the female population could be experiencing this problem. Any hemoglobin count lower than 10.5 g/dl would be considered iron deficient, as is the case for Rebecca¹. Her hemoglobin, at 10.3 g/dl, is just below that and based on her diet overview there is minimal iron intake from her food.
Based on her symptoms of impaired mental and physical focus and energy, along with her fatigue leads me to believe she is consuming and insufficient amount of iron.² She is also experiencing pica, which translates to eating non nutritional substances ( the ice chips). This is regularly associated with iron deficiency (which one stems first is still unclear) and has been for centuries.³ 
My understanding is that she may only be getting iron in the form of fortified breads. I would recommend to her to consume more iron dense foods such as meats (especially liver and red meat), green leafy vegetables, dried fruits and molasses.² Although I would encourage her to eat her iron rich foods seperately from high calcium intakes due to the inability for both to be absorbed together well and encourage her to eat vitamin C rich foods as they do help increase the absorption of iron, especially in non-heme sources. It is recommended for a pregnant woman to be consuming 27 mg/day of iron. It would be helpful to know what multivitamin she is taking as some of them do not include iron, although iron supplementation tends to cause constipation so obtaining iron from food (especially with enough fiber) will help avoid that problem.