If a patient is at risk of anaemia, which food-combination principle is useful?

Correct answer: Adding a vitamin C-rich food to a plant source of iron

Plant foods commonly provide non-haem iron, whose absorption can be limited by other dietary factors. Vitamin C converts iron into a form that is more readily absorbed and can improve the utilisation of non-haem iron. Therefore, meals such as lentils with lemon, beans with tomatoes, or leafy vegetables with amla can be helpful. This principle supports dietary anaemia prevention, although diagnosis and treatment require professional assessment.