Nutrition during pregnancy
Nutrition - one of the basic conditions for a favorable course and outcome of pregnancy, childbirth, fetal development and the future of the child. It plays an important role in preventing anemia, gestosis, intrauterine fetal growth retardation, anomalies of labor and other complications.
Under balanced diet means a full set of various food products, respectively, the term of pregnancy and the proper distribution of ration for the day. The diet is made individually, taking into account height and weight during pregnancy, fetal size, the nature of pregnancy, labor activity.
When overweight women diet should be formulated in such a way as to prevent unwanted weight gain, ie reduce the energy value (calorific) intake from carbohydrates and fats. Pregnant women with low body weight should be increased calorie intake while maintaining the required relationships between the main ingredients.
Intensity of basal metabolism during pregnancy increases by about 10%, while total energy expenditure is 2500 kcal per day, due to increased oxygen consumption and activity of the fetus. Energy costs related to the growth of the fetus, placenta, uterus and mammary glands. With the beginning of pregnancy the amount of energy required for their growth has steadily increased to 30-week period, after which there is some reduction in the required amount of energy. Additional costs arising during pregnancy, are covered mainly by fat (50%) and carbohydrates (33%). Proteins are used almost exclusively on the formation of fetal tissues, and only about 6.5% of their expenditures for energy costs.
During the pregnancy weight gain women is 11.8 kg. Most weekly gain in the first and the last 3 months of pregnancy may adversely affect the fetus. On average in the second half of pregnancy weight gain should not exceed 250-300 grams per week. The increase in body weight during pregnancy is due to fetal growth (3,5 kg), increase the weight of the uterus and amniotic fluid (1,5 kg), breast (400 g), increase blood volume and extracellular fluid (1,2-1 , 8 kg) and only 1,6 kg - at the expense of fat and other reserves of the parent organism.
An essential condition of a balanced diet is the observance of a particular diet, the violation of which not only hurts the mother, but also adversely affects the development of the fetus and newborn.
In the first half of pregnancy, nutrition, women should not differ substantially from its food prior to pregnancy. However, it should be remembered that in the I trimester is laying the fetal organs (the period of organogenesis), so at this time is particularly important is the adequate intake of pregnant proteins, vitamins, minerals.
Beginning in the early periods and during the first half of pregnancy for women of low stature (body length 150 cm) and weighing 50 kg caloric daily diet should conform 2100-2300 cal. The content of proteins in this diet is 90-100 g, fat - 55-65 g, carbohydrate - 290-320, the Caloric intake for women of average height (body length 155-165 cm) and weighing 55-60 kg should be 2400 -2700 kcal / day and the diet must include 110 g protein 75 g fat and 350 g carbohydrate. For pregnant women of higher growth (body length 170-175 cm) the energy value of daily ration should be 2700-2900 kcal / day and the diet should contain 120-125 g protein, 75-85 grams of fat and 360-400 grams of carbohydrates.
In the first half of pregnancy is physiologically the most rational mode of four meals at set hours: breakfast - 8.00-9.00; second breakfast - 11.00-12.00; lunch - 14.00-15.00, dinner 18.00, 19.00 and 21.00 - a glass of kefir.
The first breakfast should contain about 30%, second breakfast - 20% Lunch - 40% of the energy value of diet. The remaining 10% remain for dinner. After eating, active recreation. The last meal should be at least 2-3 hours before bedtime.
In the second half of pregnancy further increases the need for proteins. Therefore, pregnant women with low growth energy value of daily ration should be 2400-2600 kcal / day and the diet should contain 100-110 g protein, 70-74 grams of fat and 330-360 grams of carbohydrates. Number of protein in the diet of pregnant women of average height and average weight increased to 120 g, fat 85 g carbohydrates and 400 g, the total daily nutritional pregnant during this period should be increased to 2800-3000 kcal per day. For pregnant women a high-growth energy value of the daily diet should be 3000-3300 kilocalories, protein content increased to 120-140 g, fat - up to 85-100 g, carbohydrates - up to 410-440 PM
Particular attention should be paid to the nutrition of pregnant women during prenatal leave, when changing conditions and decrease power consumption, while the energy value of food should be reduced.
In the latter half of pregnancy advisable to eat 5-6 times a day, with the maximum number - in the first half of the day. Caloric breakfast should be 30% calorie daily diet, a second breakfast - 15% dinner - 40%, snack - 5%, and dinner - 10%.
It is important to the proper distribution of products at each meal. It is known that foods rich in protein, increase the metabolism in humans, excite the nervous system, long time trapped in the stomach. Therefore, meat, fish, cereals should be included in the menu for breakfast and lunch. At dinner, should be used dairy plant food. Sumptuous meals in the evening a negative impact on health of the pregnant woman, violates the normal sleep and rest. Foods should be well cooked, tasty and fresh and not too hot. If the food a long shelf life, and then heated, it loses not only taste but also rich in vitamins. Foods should be easily assimilated by the body.
On the correct selection of food and nutrition organizations can be judged by weight gain, this is followed, and she was pregnant, the doctor and midwife.
If a pregnant woman, for whatever reasons, compliance with bed rest, the energy value of food reduced by 20-40%.
Below is a sample set of products that are recommended in the preparation of a daily ration during the second half of uncomplicated pregnancy:
Bread wheat - 100-120 g
Rye bread - 100-120 g
Milk - 500 ml
Butter - 40 g
Vegetable oil - 30 g
Eggs - 1 pc.
Sugar - 30-40 g
Meat or fish - 200 g
Fresh fruits - 150-200 g
Fruits, dried - 50 g
Potatoes - 200 g
Other vegetables - 400-500 g
Cereals - 50 g
Flour - 30 grams
Essential ingredient in dietary - a protein found in foods of animal and vegetable origin. It is recommended to include in the diet of 50% of animal protein (from meat and fish - 25%, milk and dairy products - 20%, eggs - 5%) and 50% - of vegetable origin (corn, cereals, vegetables, etc.).
The need for carbohydrates is met through foods rich in fiber (whole-grain bread, vegetables, fruits, berries), which also contain vitamins, trace elements and mineral salts.
We recommend the use of fats (up to 40% of their total number) - sunflower, corn, olive oil. From animal fat, preferably butter and ghee, not recommended for pork, beef, mutton fat, and margarine.
The demand for vitamins during pregnancy increases approximately 2 times. This need is met through the use of products of vegetable and animal origin (whole-grain bread, cereals, potatoes, beans, berries, fruits, meat, cheese, milk, butter, etc.). In winter and spring prescribed vitamins B, C, PP, A, D, E. Recommended products multivitamins and trace elements. This should take into account the possibility of allergic reactions.
With the development of pregnancy increases the need for the mother and fetus in minerals (potassium, calcium, phosphorus, etc.) and micronutrients (iron, copper, cobalt, etc.). With proper nutrition they need to be completely satisfied. Most importantly, the food was enough iron.
During pregnancy, especially useful products that contain essential protein and essential amino acids: milk, yogurt, cottage cheese, yogurt, cooked meat and fish, mild cheese. In the second half of pregnancy is not recommended dishes containing extractives (broth, spices, smoking).
Salted and spiced food (pepper, mustard, vinegar, mustard and other spices substance) is not recommended. Alcoholic beverages are prohibited: alcohol quickly passes through the placenta and adversely affects the fetus. These dietary restrictions are necessary to prevent disturbances of liver function, kidney and other organs, experiencing during pregnancy increased load.
Pregnant women are often observed constipation. In such cases, the night-day yogurt or yogurt (200 g), and fasting in the morning - raw vegetables, fruits (100-150 g prunes, apples, raw carrots), and breakfast should be after 20-30 min. In cases of extreme necessity can use an enema.
Table salt. Receiving salt limit in the second half of pregnancy up to 8 grams per day, which is associated with the properties of salt to retain water. The usual daily rate is 12-15, the
Liquid. In early pregnancy, the amount of liquid (water, soups, stewed fruit, tea, juices, milk, the butter) is not limited to: a day can consume up to 1.5 liters of fluid in the second half of pregnancy - up to 1.2 liters. This is due to the fact that women are often at the end of pregnancy feel very thirsty and too much drinking, which contributes to the development of edema. For this reason, prohibited salty, spicy, spicy food, contributing to enhanced consumption of water.
Calcium. During pregnancy, some women go bad teeth - there is a tendency to develop caries. Sometimes women have a desire to have a lime, chalk, salt, etc. This is due to depletion of body salts of calcium and requires changes in diet, the appointment of calcium, vitamin D, iron, phosphorus, and exposure of quartz. It should be remembered that the consumption of calcium particularly increases in the second half of pregnancy (calcium consumed in the construction of the skeleton and soft tissues of the fetus). Calcium is found in cheese, egg yolks, milk. Drinking milk in quantities from 0,8 to 1,2 liters per day is usually completely meets the demand pregnant in calcium and phosphorus. Daily intake of calcium in the first half of pregnancy, 1 g, in the future - 1,5 g, and in late pregnancy - 2.5 grams per day. In the second half of pregnancy is recommended supplementation of calcium in the form of glycerophosphate (0,3 g 3 times a day).
Phosphorus. Expended on the formation of the skeleton, the nervous tissue of the fetus. Phosphorus is found in nuts, bread, cereals, milk, meat and liver. Dose of phosphorus 2
Magnesium, iron, cobalt. Magnesium is necessary for normal functioning of the cardiovascular and other systems. It is found in buckwheat, barley grains, marine fish. At night you want to 0,3 g of magnesium in the second half of pregnancy - 0,5 g daily requirement of iron for pregnant women not less than 15-20 mg. Cobalt is a part of vitamin B12 is a source of cobalt are beets, peas, strawberries, red currants.
Vitamins. This biocatalysts regulating function of many organs and systems of the human body. Especially important are vitamins for pregnant body.
Vitamin A (carotene). Contained in the liver, kidney, butter, milk, eggs, carrots, fish oil, apricots, cheese.
The daily dose of 500 ME (about 1,5 mg). In the last two months of pregnancy daily dose may be increased to 10000-20000 ME. If necessary, appoint a pregnant vitamin A in the form of finished products.
Vitamin B1 (thiamin). They are rich brewer's yeast, liver, kidneys, milk, egg yolk, rye and wheat bread. Daily demand pregnant at least 10-20 mg.
Vitamin B2 (riboflavin). Contained in yeast, liver, kidney, meat, milk and dairy products. It is important for normal pregnancy and childbirth. Dose of 2-3 mg.
Vitamin B6 (pyridoxine). Contained in the bread wholemeal. The daily dose of at least 5 mg.
Vitamin B12 (cyanocobalamin). Contained in buckwheat, yeast, liver. Dose of 0,003 mg.
Vitamin PP (nicotinic acid). Contained in the yeast, rye bread, meat, liver, lungs, wheat grains, potatoes. Average daily demand of pregnant and lactating women 18-23 mg.
Vitamin C (ascorbic acid). Contained in many fruits, berries and vegetables. Especially a lot of it in the wild rose, black currant, lemon, green onion. Daily requirement of pregnant and lactating women in the vitamin C of 100-200 mg. In the second half of pregnancy the need for it increases significantly. In the winter-spring period of prophylactic pregnant and lactating women appointed ready vitamin C (drops, tablets) or ascorbic acid and glucose (0,5 g 3 times a day).
Vitamin E (tocopherol). Helps prevent miscarriage and premature birth. Lack of vitamin E in pregnant can cause fetal death and miscarriage. Vitamin E is contained in the germ of wheat and corn, eggs, liver, lettuce, used in the treatment of spontaneous abortion (designate tocopherol oil solution of 1 teaspoon, 1-2 times a day). For prophylaxis, vitamin E is recommended for women who have in the past were spontaneous abortions and premature births. The daily dose for pregnant women instead of the usual 10 mg increased to 20-25 mg and even more for those who have suffered a miscarriage and premature birth.
Vitamin D. Contained in fish oils, meat, fatty fish, liver, butter. Daily demand pregnant vitamin D 1000 ME.
Under balanced diet means a full set of various food products, respectively, the term of pregnancy and the proper distribution of ration for the day. The diet is made individually, taking into account height and weight during pregnancy, fetal size, the nature of pregnancy, labor activity.
When overweight women diet should be formulated in such a way as to prevent unwanted weight gain, ie reduce the energy value (calorific) intake from carbohydrates and fats. Pregnant women with low body weight should be increased calorie intake while maintaining the required relationships between the main ingredients.
Intensity of basal metabolism during pregnancy increases by about 10%, while total energy expenditure is 2500 kcal per day, due to increased oxygen consumption and activity of the fetus. Energy costs related to the growth of the fetus, placenta, uterus and mammary glands. With the beginning of pregnancy the amount of energy required for their growth has steadily increased to 30-week period, after which there is some reduction in the required amount of energy. Additional costs arising during pregnancy, are covered mainly by fat (50%) and carbohydrates (33%). Proteins are used almost exclusively on the formation of fetal tissues, and only about 6.5% of their expenditures for energy costs.
During the pregnancy weight gain women is 11.8 kg. Most weekly gain in the first and the last 3 months of pregnancy may adversely affect the fetus. On average in the second half of pregnancy weight gain should not exceed 250-300 grams per week. The increase in body weight during pregnancy is due to fetal growth (3,5 kg), increase the weight of the uterus and amniotic fluid (1,5 kg), breast (400 g), increase blood volume and extracellular fluid (1,2-1 , 8 kg) and only 1,6 kg - at the expense of fat and other reserves of the parent organism.
An essential condition of a balanced diet is the observance of a particular diet, the violation of which not only hurts the mother, but also adversely affects the development of the fetus and newborn.
In the first half of pregnancy, nutrition, women should not differ substantially from its food prior to pregnancy. However, it should be remembered that in the I trimester is laying the fetal organs (the period of organogenesis), so at this time is particularly important is the adequate intake of pregnant proteins, vitamins, minerals.
Beginning in the early periods and during the first half of pregnancy for women of low stature (body length 150 cm) and weighing 50 kg caloric daily diet should conform 2100-2300 cal. The content of proteins in this diet is 90-100 g, fat - 55-65 g, carbohydrate - 290-320, the Caloric intake for women of average height (body length 155-165 cm) and weighing 55-60 kg should be 2400 -2700 kcal / day and the diet must include 110 g protein 75 g fat and 350 g carbohydrate. For pregnant women of higher growth (body length 170-175 cm) the energy value of daily ration should be 2700-2900 kcal / day and the diet should contain 120-125 g protein, 75-85 grams of fat and 360-400 grams of carbohydrates.
In the first half of pregnancy is physiologically the most rational mode of four meals at set hours: breakfast - 8.00-9.00; second breakfast - 11.00-12.00; lunch - 14.00-15.00, dinner 18.00, 19.00 and 21.00 - a glass of kefir.
The first breakfast should contain about 30%, second breakfast - 20% Lunch - 40% of the energy value of diet. The remaining 10% remain for dinner. After eating, active recreation. The last meal should be at least 2-3 hours before bedtime.
In the second half of pregnancy further increases the need for proteins. Therefore, pregnant women with low growth energy value of daily ration should be 2400-2600 kcal / day and the diet should contain 100-110 g protein, 70-74 grams of fat and 330-360 grams of carbohydrates. Number of protein in the diet of pregnant women of average height and average weight increased to 120 g, fat 85 g carbohydrates and 400 g, the total daily nutritional pregnant during this period should be increased to 2800-3000 kcal per day. For pregnant women a high-growth energy value of the daily diet should be 3000-3300 kilocalories, protein content increased to 120-140 g, fat - up to 85-100 g, carbohydrates - up to 410-440 PM
Particular attention should be paid to the nutrition of pregnant women during prenatal leave, when changing conditions and decrease power consumption, while the energy value of food should be reduced.
In the latter half of pregnancy advisable to eat 5-6 times a day, with the maximum number - in the first half of the day. Caloric breakfast should be 30% calorie daily diet, a second breakfast - 15% dinner - 40%, snack - 5%, and dinner - 10%.
It is important to the proper distribution of products at each meal. It is known that foods rich in protein, increase the metabolism in humans, excite the nervous system, long time trapped in the stomach. Therefore, meat, fish, cereals should be included in the menu for breakfast and lunch. At dinner, should be used dairy plant food. Sumptuous meals in the evening a negative impact on health of the pregnant woman, violates the normal sleep and rest. Foods should be well cooked, tasty and fresh and not too hot. If the food a long shelf life, and then heated, it loses not only taste but also rich in vitamins. Foods should be easily assimilated by the body.
The menu is recommended that in view of the season.
On the correct selection of food and nutrition organizations can be judged by weight gain, this is followed, and she was pregnant, the doctor and midwife.
If a pregnant woman, for whatever reasons, compliance with bed rest, the energy value of food reduced by 20-40%.
Below is a sample set of products that are recommended in the preparation of a daily ration during the second half of uncomplicated pregnancy:
Bread wheat - 100-120 g
Rye bread - 100-120 g
Milk - 500 ml
Butter - 40 g
Vegetable oil - 30 g
Eggs - 1 pc.
Sugar - 30-40 g
Meat or fish - 200 g
Fresh fruits - 150-200 g
Fruits, dried - 50 g
Potatoes - 200 g
Other vegetables - 400-500 g
Cereals - 50 g
Flour - 30 grams
Essential ingredient in dietary - a protein found in foods of animal and vegetable origin. It is recommended to include in the diet of 50% of animal protein (from meat and fish - 25%, milk and dairy products - 20%, eggs - 5%) and 50% - of vegetable origin (corn, cereals, vegetables, etc.).
The need for carbohydrates is met through foods rich in fiber (whole-grain bread, vegetables, fruits, berries), which also contain vitamins, trace elements and mineral salts.
We recommend the use of fats (up to 40% of their total number) - sunflower, corn, olive oil. From animal fat, preferably butter and ghee, not recommended for pork, beef, mutton fat, and margarine.
The demand for vitamins during pregnancy increases approximately 2 times. This need is met through the use of products of vegetable and animal origin (whole-grain bread, cereals, potatoes, beans, berries, fruits, meat, cheese, milk, butter, etc.). In winter and spring prescribed vitamins B, C, PP, A, D, E. Recommended products multivitamins and trace elements. This should take into account the possibility of allergic reactions.
With the development of pregnancy increases the need for the mother and fetus in minerals (potassium, calcium, phosphorus, etc.) and micronutrients (iron, copper, cobalt, etc.). With proper nutrition they need to be completely satisfied. Most importantly, the food was enough iron.
During pregnancy, especially useful products that contain essential protein and essential amino acids: milk, yogurt, cottage cheese, yogurt, cooked meat and fish, mild cheese. In the second half of pregnancy is not recommended dishes containing extractives (broth, spices, smoking).
Salted and spiced food (pepper, mustard, vinegar, mustard and other spices substance) is not recommended. Alcoholic beverages are prohibited: alcohol quickly passes through the placenta and adversely affects the fetus. These dietary restrictions are necessary to prevent disturbances of liver function, kidney and other organs, experiencing during pregnancy increased load.
Pregnant women are often observed constipation. In such cases, the night-day yogurt or yogurt (200 g), and fasting in the morning - raw vegetables, fruits (100-150 g prunes, apples, raw carrots), and breakfast should be after 20-30 min. In cases of extreme necessity can use an enema.
Table salt. Receiving salt limit in the second half of pregnancy up to 8 grams per day, which is associated with the properties of salt to retain water. The usual daily rate is 12-15, the
Liquid. In early pregnancy, the amount of liquid (water, soups, stewed fruit, tea, juices, milk, the butter) is not limited to: a day can consume up to 1.5 liters of fluid in the second half of pregnancy - up to 1.2 liters. This is due to the fact that women are often at the end of pregnancy feel very thirsty and too much drinking, which contributes to the development of edema. For this reason, prohibited salty, spicy, spicy food, contributing to enhanced consumption of water.
Calcium. During pregnancy, some women go bad teeth - there is a tendency to develop caries. Sometimes women have a desire to have a lime, chalk, salt, etc. This is due to depletion of body salts of calcium and requires changes in diet, the appointment of calcium, vitamin D, iron, phosphorus, and exposure of quartz. It should be remembered that the consumption of calcium particularly increases in the second half of pregnancy (calcium consumed in the construction of the skeleton and soft tissues of the fetus). Calcium is found in cheese, egg yolks, milk. Drinking milk in quantities from 0,8 to 1,2 liters per day is usually completely meets the demand pregnant in calcium and phosphorus. Daily intake of calcium in the first half of pregnancy, 1 g, in the future - 1,5 g, and in late pregnancy - 2.5 grams per day. In the second half of pregnancy is recommended supplementation of calcium in the form of glycerophosphate (0,3 g 3 times a day).
Phosphorus. Expended on the formation of the skeleton, the nervous tissue of the fetus. Phosphorus is found in nuts, bread, cereals, milk, meat and liver. Dose of phosphorus 2
Magnesium, iron, cobalt. Magnesium is necessary for normal functioning of the cardiovascular and other systems. It is found in buckwheat, barley grains, marine fish. At night you want to 0,3 g of magnesium in the second half of pregnancy - 0,5 g daily requirement of iron for pregnant women not less than 15-20 mg. Cobalt is a part of vitamin B12 is a source of cobalt are beets, peas, strawberries, red currants.
Vitamins. This biocatalysts regulating function of many organs and systems of the human body. Especially important are vitamins for pregnant body.
Vitamin A (carotene). Contained in the liver, kidney, butter, milk, eggs, carrots, fish oil, apricots, cheese.
The daily dose of 500 ME (about 1,5 mg). In the last two months of pregnancy daily dose may be increased to 10000-20000 ME. If necessary, appoint a pregnant vitamin A in the form of finished products.
Vitamin B1 (thiamin). They are rich brewer's yeast, liver, kidneys, milk, egg yolk, rye and wheat bread. Daily demand pregnant at least 10-20 mg.
Vitamin B2 (riboflavin). Contained in yeast, liver, kidney, meat, milk and dairy products. It is important for normal pregnancy and childbirth. Dose of 2-3 mg.
Vitamin B6 (pyridoxine). Contained in the bread wholemeal. The daily dose of at least 5 mg.
Vitamin B12 (cyanocobalamin). Contained in buckwheat, yeast, liver. Dose of 0,003 mg.
Vitamin PP (nicotinic acid). Contained in the yeast, rye bread, meat, liver, lungs, wheat grains, potatoes. Average daily demand of pregnant and lactating women 18-23 mg.
Vitamin C (ascorbic acid). Contained in many fruits, berries and vegetables. Especially a lot of it in the wild rose, black currant, lemon, green onion. Daily requirement of pregnant and lactating women in the vitamin C of 100-200 mg. In the second half of pregnancy the need for it increases significantly. In the winter-spring period of prophylactic pregnant and lactating women appointed ready vitamin C (drops, tablets) or ascorbic acid and glucose (0,5 g 3 times a day).
Vitamin E (tocopherol). Helps prevent miscarriage and premature birth. Lack of vitamin E in pregnant can cause fetal death and miscarriage. Vitamin E is contained in the germ of wheat and corn, eggs, liver, lettuce, used in the treatment of spontaneous abortion (designate tocopherol oil solution of 1 teaspoon, 1-2 times a day). For prophylaxis, vitamin E is recommended for women who have in the past were spontaneous abortions and premature births. The daily dose for pregnant women instead of the usual 10 mg increased to 20-25 mg and even more for those who have suffered a miscarriage and premature birth.
Vitamin D. Contained in fish oils, meat, fatty fish, liver, butter. Daily demand pregnant vitamin D 1000 ME.
June 23 , 2010 • Admin
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