eating tips for your pregnancy

Download Eating Tips For Your Pregnancy

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  • Eating Tipsfor YourPregnancy

  • The nutritional status of

    women when becoming

    pregnant and during

    pregnancy can have

    significant influence on infant

    and maternal health problems.

    Numerous studies of

    nutritional education and

    counseling before and during

    pregnancy have demonstrated

    beneficial effects in terms of

    improved gestational weight,

    increased head circumference,

    reduced risk of preterm birth,

    and reduced risk at birth of

    maternal anemia.

  • Caloric intake grows with pregnancy and weight gain variesconsiderably. For the average healthy

    woman, ideal weight gain is 25-35 lbs during the nine monthpregnancy.

    Either excessive or insufficientweight gain can be deleterious to the health of both the baby

    and the mother.

    In general, mothers diet needs to be balanced and nutritious,involving right proportions of protein, carbohydrate, and fat

    while consuming a wide variety of fruits and vegetables.

  • Specifically, fat should provide no more than 30% of

    daily calories with monosaturated fats being

    preferable.

    Examples are foods such as olive oil, peanut oil,

    sesame oil, canola oil, avocado, and many nuts and

    seeds.

    Excellent sources of carbohydrates are potatoes, rice,

    pasta, and bread. Animal-sourced protein includes

    lean meat and fish, as well as eggs.

  • Quinoa is notable as asource of all theessential amino acids.As faras fruits and vegetables,fresh and frozenproduce usually havehigher vitamin andnutrient content aswell as being excellentsources of fiber.

  • Micronutrient deficiencies can be addressed through diet as wellas supplements.

    The value of prenatalvitamins cannot be overemphasized. Folic acid, iron, vitamin D,

    calcium, iodine, and zinc are especiallyimportant during pregnancy.

    Adequate folic acid before and during pregnancy is critical inpreventing neural tube defects which affect the brain and spinal

    cord. Recommended daily intake is 400-600 mcg.

  • Sources of Vitamin D

  • Sources of Zinc

  • During pregnancy, maternal blood volume increasessignificantly and adequate iron supplementation is

    required to prevent anemia and promote adequate oxygencarrying capacity.

    Vitamin D deficiency iscommon even in the non-pregnant state. Adequate Vitamin D

    during pregnancy is critical for normalfetal skeletal development and may be beneficial in mother to

    prevent preeclampsia.

    Recommendeddose is controversial and ranges from 600-4000 IU/day. Iodine

    is important for normal fetal thyroiddevelopment and function.

  • Clearly, pregnancy

    places impressive

    metabolic demands on

    the mothers body.

    Only through

    nutritional

    education and

    counseling can the best

    outcomes for both

    mother and baby be

    achieved.