NOT ALL MILLIGRAMS ARE CREATED EQUAL: THE IRON BIOAVAILABILITY GAP
Iron deficiency remains prevalent worldwide, including here in the US, despite widespread fortification, supplementation, and availability of iron-rich foods. Traditional dietary counseling often focuses on total iron intake; however, iron status is determined by bioavailability, not consumption alone. This session introduces the Iron Bioavailability Gap™ framework to help practitioners understand how physiological regulation, food matrix effects, inflammation, and timing influence absorbed iron. Participants will leave with practical strategies to assess and narrow the gap between iron intake and absorption in clinical practice.
Upon successful completion of this one-hour course, the participant should be able to:
- Explain why adequate iron intake does not guarantee adequate iron status.
- Define Iron Bioavailability Gap.
- Identify dietary and lifestyle factors that meaningfully affect iron bioavailability.
- Apply practical, bioavailability-informed strategies to close the gap and improve iron status in different patient/client populations.
Live Event Date:
Apr 21, 2026
Performance Indicators/Learning Objectives: 9.1.1, 9.1.2, 9.1.4, 9.1.5, 11.2.2, 11.2.8, 11.2.12
Target Audience: RDs, DTRs, Health Professionals
Total Cost:
1 Site Credit
About the Presenter: Diane DellaValle, PhD, RDN, LDN
Dr. DellaValle earned her doctorate in human nutrition with minors in human epidemiology and community nutrition from Cornell University. She also earned a master’s degree in nutritional sciences from Penn State University and her BS in Nutrition and Dietetics from Marywood University. Since earning her doctorate, Diane has served in multiple research and faculty positions in the US government and academia, and is currently at King’s College where she teaches in an online graduate program. Dr. DellaValle is a member of several national organizations, including the Academy of Nutrition and Dietetics, and the American Society for Nutrition.
