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Anemia may be brought on by a decrease in RBC synthesis, an increase in RBC oxidation, or blood loss. According to the RBC's size, haematologists classify anemia into macrocytic, normocytic, and microcytic subgroups. Iron can be found in the body in a number of places. A number of hematologic and biochemical indicators, including blood iron, total body iron (measured by ferritin), transport iron (measured by transferrin saturation), and others, are used to identify the severity of iron shortage. The initial phase of declining iron reservesisknown as iron depletion when there is a shortage of iron. This study were conductedintheurban areas of district Dehradun. The subjects were selected on the basis of females of Reproductive age group. The women of reproductive age (18 to 49 years) were selected by Stratified random sampling .Total number of 200 subjects willing to participate in thestudywere identified. The self-modified KAP questions on Iron Deficiency anemiawasinterrogated to all the 200 subjects based on the inclusion and exclusion criteria of thestudy. Among 200 women age wise distribution of women showed that the most of thewomenwere in the age group 18-28 years (27.5%) followed by 28-38 years (45%), 38-48years(32.5%). Out of 200 women, 65% had knowledge about anemia and 35%didn't knowtheterm of anemia. Only 47.5% had knowledge about the symptoms of anemia and52.5%didn't know about the symptoms of anemia. 41.5% knew about the causes of anemiaand58.5 % did't know about it. 27.5% knew about ways to prevent anemia and 72.5%didn'tknow about it. Only 5% knew about beverages that decrease iron absorption whentakenwith meals 95% didn't know about it. 4% knew about foods that hinder iron absorptionif taken during meals but 96% didn't know about it,11% were not likely about theself- awareness regarding anemia and 24% were not sure and 65% were likely about this. 16.5%were not serious regarding anemia and 42.5% were serious and 41% were not sure. 11.5%were not feel good to prepare meals with iron rich foods and 37 % were not sure and51.5%were good. 87% were not feel difficult to prepare meals with iron rich foods and8%wereso-so and 10 % were difficult. Only 1% were not feel confident in preparing meals withironrich foods and 4.5% were so-so and 97.5 % were confident. 63.5 % liked the tasteof ironrich foods but 3.5 % were not like the taste of iron rich foods, 56.5 %were consumed vegetarian food on previous day and 43.5% were consumed non-veg food. 74.5%wereknows about the iron rich foods and 25.5% did not. 26.5 % usually ate fresh citrus fruits but 73.5 % were not. 16.5 % ate fresh citrus fruits everyday and 83.5% were not. 5% consumed fresh citrus food before meal, 48.5%duringmeal and 46.5% after meal. Iron deficiency anemia, which affects females of reproductive age, isasevere health issue. Their knowledge, attitude, and behaviour toward these concerns mustbe improved, and educational intervention is an effective approach to do this. Moreworkhas to be done to increase women's knowledge of this in order to improve their present and future health.