Iron is deficient in?

Appeared in: OSSSC Nursing Officer-2023

Explanation

Milk is a very poor source of iron, containing less than 0.1 mg per 100 mL.
Due to its low iron content, infants who are fed exclusively on milk after their initial iron stores are depleted (around 4-6 months) are at high risk for iron-deficiency anemia.
In comparison, food groups like cereals (approx. 5 mg/100g) and pulses (approx. 10 mg/100g) contain significantly higher amounts of iron.

Option A: Cereals like wheat and rice are not deficient in iron. In fact, due to the large quantities consumed in a typical diet, they are a major source of dietary iron.
Option B: Maize (corn) contains a moderate amount of iron and is not considered deficient.
Option C: Pulses (legumes) are one of the richest plant-based sources of iron, making this option incorrect.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Nutritional sources of iron and iron deficiency as background academic context rather than a clinical decision trigger.
Nurses must educate parents that excessive cow's milk consumption in toddlers (>700 mL/day) can lead to 'milk anemia' by displacing iron-rich foods from the diet.
Dietary counseling for parents of infants should emphasize introducing iron-rich complementary foods like fortified cereals, pureed pulses, and vegetables starting around 6 months of age.
What if? If the question asked for a food deficient in Vitamin C, milk would also be a correct answer, as it contains very little of this vitamin.

How to Approach the Question

First, identify the keyword in the question, which is 'deficient', and the nutrient in question, which is 'iron'. The question asks which food lacks iron.
Next, evaluate each option based on general nutritional knowledge.
Recall that cereals (like wheat) and pulses (like lentils) are staple plant-based foods often recommended for their mineral content, including iron.
Remember that maize (corn) is also a grain with a notable mineral content.
Contrast these with milk, which is primarily promoted for its high calcium and protein content. A key fact in nutrition is that milk is a notoriously poor source of iron.
Based on this comparison, conclude that milk is the most iron-deficient food among the choices.

Concept Tested & Keywords

Q1TGtq7AUpP1fOD9rZLLRX

E6 Textbook of Biochemistry for medical StudentsDM Vasudevan Part 2 — Subpart A (pp 1-239 of 478) p. 169-171

E6 Parks TextBook of Preventive & Social Medicine part 2 — Subpart A (pp 1-232 of 464) p. 161-163

E6 Nutrition Kumud Khanna 2e p. 30-32

Practise the full OSSSC Nursing Officer-2023

Attempt every question from this paper in a timed mock, then review the full solution for each one.