Pregnancy & Lactation Diet PDF

# Why additional diet is required during pregnancy and lactation? - Pregnancy is a demanding physiological state. - Malnutrition leading to high prevalence of low birth weight infants and very high maternal mortality. - Additional foods are required to improve weight gain in pregnancy (10-12Kg) and...

# Why additional diet is required during pregnancy and lactation? - Pregnancy is a demanding physiological state. - Malnutrition leading to high prevalence of low birth weight infants and very high maternal mortality. - Additional foods are required to improve weight gain in pregnancy (10-12Kg) and birth weight of infants (about 3 Kg). ## What are the nutrients that require special attention? - The daily diet of a woman should contain an additional: - 350 calories, 0.5 g of protein during the first trimester - 6.9 g during the second trimester - 22.7 g during the third trimester of pregnancy. - Some micronutrients are specially required in extra amounts during these physiological periods. ## Calcium - Calcium is essential, both during pregnancy and lactation, for proper formation of bones and teeth of the offspring, for secretion of breast-milk rich in calcium and to prevent osteoporosis in the mother. - _The pregnant/lactating woman should eat a wide variety of foods to make sure that her own nutritional needs as well as those of her growing foetus are met._ ## What additional care is required? - She should take plenty of fluids including 8-12 glasses of water per day. - Salt intake should not be restricted even to prevent pregnancy-induced hypertension and pre-eclampsia. - Excess intake of beverages containing caffeine like coffee and tea adversely affect fetal growth and hence, should be avoided. - She requires enough physical exercise with adequate rest for 2-3 hours during the day. - Pregnant and lactating women should not indiscriminately take any drugs without medical advice, as some of them could be harmful to the fetus/baby. - Smoking and tobacco chewing and consumption of alcohol should be avoided. ## Vegetarian diets - Vegetarian diets can be quite varied. - They can contain low amounts of or no animal products. - They are personally chosen, culturally determined, or mandated by scarcity. ### Vegans - They are strict vegetarians. - They consume no animal sources of food. - They are at the highest risk for nutritional problems. ### Lacto-vegetarians, ovo-vegetarians, or lactoovo-vegetarians - will consume milk, eggs, or milk and eggs, respectively. - Some vegetarians will not eat meat or poultry, but will eat fish. - Other variations of vegetarian diets occur. ## Macronutrients - Carbohydrates and fats (oils) are plentiful. ### Complete proteins may require using - Soy protein (e.g., soy milk and tofu). - Simultaneous consumption of combinations of legumes/lentils, nuts/seeds, grains, and/or selected vegetables such as potatoes. ## Intake of several minerals may be limited. - Vegetarians not eating dairy products should: - Eat enough vegetables containing significant calcium, e.g., spinach, turnip and collard greens, kale, and broccoli. - Eat calcium fortified foods such as tofu, soy milk, and fortified fruit juices. ## Intake of several vitamins may be limited. ### B vitamins - Vitamin B12 is not present in foods from plants. - Riboflavin may be deficient if little milk is consumed. - Vegetarians can obtain these vitamins from enriched cereals, fortified soy products, or dietary supplements. ## Adequate intake of vitamin D may be a challenge. - Food sources include fortified milk (if consumed), enriched cereals, fortified juice, or supplements. - Unblocked sun exposure between the 40-degree latitude parallels provides vitamin D. - This exposure is enough year-round for young to middle-aged persons. - This exposure may not be enough in older people due to decreased synthesis in the sun. They must rely on supplements.