With the expansion of plasma volume and use of iron by the fetus to build hemoglobin, it becomes difficult for women to replace the iron losses by nutrition alone. Frequent use of antacids decreases dietary iron absorption and predisposes the woman to the development of anemia. A serum iron concentration of less than 60 mg/dl with less than 16% transferrin saturation is laboratory confirmation of iron deficiency anemia (Oats & Abraham, 2005). Dietary sources of iron include meat fish, chicken, and green leafy vegetables. Iron supplements 60 mg/day of elemental iron or 300 mg/day of ferrous sulfate are commonly used to meet the needs of pregnancy and maintain iron stores. Vitamin C and zinc are often given to enhance absorption of iron. It is necessary to advise the woman about the gastrointestinal effects of iron, including nausea and vomiting