Nutrition During Pregnancy

During pregnancy, it is recommended that 12% of daily calorie intake should be from protein.

The recommended daily calorie intake from carbohydrates during pregnancy ranges from 45% to 65%.

In the first half of pregnancy, the mother's body stores fat.

It is estimated that a pregnant woman should consume slightly less than 30% of her daily calories from fat.

A high percentage of carbohydrates in a pregnant woman's diet is important because glucose easily crosses the placental barrier. This is essential for fetal growth, as gluconeogenesis alone cannot meet the fetus's glucose needs.

Essential fatty acids, like EPA and DHA, are particularly crucial for fetal development.

Prenatal care aims to promote healthy lifestyles and prevent, detect, and manage obstetric risk factors.

The pregnant woman's medical history should document her dietary habits.

Weight, height, BMI, blood pressure, fundal height measurement, and fetal heart rate are measured during the first prenatal visit.

Complete blood count (CBC), lipids, urinalysis, and blood sugar are common laboratory tests conducted during the first prenatal visit.

Regular monitoring of maternal weight and fundal height is crucial to prevent low birth weight in the baby.

Ultrasound is a valuable tool for assessing fetal growth.

Placental lactogen stimulates the growth of the placenta and fetus, promotes the production of fetal intrauterine growth factor (IGF), directs nutrients towards the fetus, and stimulates maternal fat anabolism.

Insulin resistance increases during pregnancy, facilitating the delivery of glucose, very low-density lipoproteins, and amino acids to the fetus, preventing their storage in maternal reserves.

Plasma volume increases by approximately 50% by the end of pregnancy, while red blood cell count only rises by 15-20%

Fetal intrauterine growth factor (IGF) is a protein produced during pregnancy, which helps direct nutrients to the fetus and stimulates its growth and development.

Maternal fat anabolism during pregnancy is stimulated by placental lactogen, allowing nutrients to be redirected to the fetus and stored as fat for lactation.

Proper nutrient intake during pregnancy is crucial for ensuring the fetus receives the necessary nutrients for growth and development, and for preparing the mother for lactation.