Biochemical tes ts (hemoglobin andferritin) and dietary surveys were carried out in this study to determine changes in absorbable iron intake and serum levels of iron, before and after an educational intervention aimed to promote food dietary iron bioavailability in 49 non pregnant women between 18 and 25 year of age students from La Frontera University who were enrolled in this institution in 2009. Favorable changes were detected in vitamin C intake which increased from 67 to 125 mg (p<0.001), and hemoglobin from of 132 to 13.4 g/dl (p<0.0065). A significant a decrease in factors on the non-heme iron absorption depressants from 100% to 6.1% (p = 0.008) was observed. Important qualitative chances on the adequate selection and combination of types of food were identified which contributes to improve iron absorption.