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For iron deficiency, dietary changes are the first step before supplements. Prioritize iron-rich foods: red meat, liver, legumes (lentils, chickpeas), dark leafy greens (spinach, Swiss chard), and whole grains. Plant-based iron (non-heme) is less absorbable; pair it with vitamin C (citrus, bell peppers) to enhance uptake. Avoid inhibitors like coffee, tea, or dairy within 1–2 hours of iron-rich meals. A blood test (ferritin, hemoglobin) is advisable before supplementing, as excess iron can cause toxicity (organ damage). MyBody-X tests can measure iron status but cannot replace personalized medical advice. If fatigue persists or deficiency is confirmed, consult a doctor to rule out underlying causes (e.g., blood loss, malabsorption). Evidence: well-established dietary guidelines (practice/observational).