DURING PREGNENCY (FOR WOMEN'S)

What to Eat during Pregnancy?

A Special Report From a Proffesional Doctor:

Pregnancy is both physiologically and nutritionally a demanding period on the resources of a woman in her life. A woman’s body, therefore, prepares in advance to meet the nutritional demands of the body for child-bearing during and after pregnancy.

First and foremost, the body acquires enough body size and composition during adolescence to meet the special requirements to be a mature adult fit to conceive, develop, nurture and guide a baby. Thus delivery of the baby and nurturing the new baby is considered as an integrated program of physiological and metabolic events.

Maternal weight gain during pregnancy (including body fat) to the tune of 10-12 kg is essential for adequate birth-weight (over 2.5kg), which is an important indicator of successful pregnancy and well developed healthy, new-born baby.

Additional nutrition is required to the would-be mother during pregnancy not only to meet enhanced requirements of its own body but also to ensure adequate birth weight of the baby and good growth and development after birth. The food requirements of the mother will vary therefore with progression of pregnancy.

Apart from an increase in the demands of energy both due to increased rate of body activity and accumulating potential body stores of fat commensurate with pregnancy and lactation, need of additional protein and fat are indicated.

On an average, about 350 kcal of additional dietary energy and 25 g each of protein and fat per day during pregnancy are expected to ensure adequate growth. It is very important to provide extra amounts of iron, folate and vitamin C and calcium. In general, these nutrients may have to be consumed as food supplements, as adequacy food energy alone will not ensure meeting the nutrient’s demands.

Iron deficiency anemia is a major determining factor in the successful outcome of healthy pregnancy. Iron is importantly involved in blood formation and vitamin C is involved in enhancing its absorption and folate in utilization. Calcium ensures adequate skeletal growth of the fetus and is required for good health of the baby and the mother in postnatal life. Dietary fiber and fluid intake need special attention in pregnancy as the mothers are at risk of developing constipation.

As suggested above, the pregnant and lactating women should eat a wide variety of foods and balanced diet to make sure of meeting her own needs and that of the fetus or infant. Perhaps more than the dietary pattern, it is the quantity and frequency of usage of different foods and, preferably, if possible, animal foods, that needs to be increased.

Non-vegetarian foods such as fish, meat and poultry and eggs are the only sources of vitamin B12 and provide the best quality of protein and iron along with set of well absorbed nutrients like vitamin A and folate. An expectant mother can derive maximum amount of energy (upto 60%) from cereals and millets.

A proper combination cereals, pulses and nuts provides adequate protein and many vitamins and minerals. However, consumption of seasonal vegetables, particularly green leafy vegetables, milk and fresh fruits also ensures adequate mineral and vitamin intakes. Cooking oil is a concentrated source of energy and fats provide fat-soluble vitamins A, D, E and K and essential fatty acids, too.

Though a good balanced diet is capable of meeting the nutritional requirements of pregnant women, daily supplements of iron, folate, calcium and B12 are advised as a matter of precaution.
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