A balanced diet for pregnant and lactating women is a necessary condition for a favorable course of pregnancy, and subsequently the development of a healthy child.
In the first half of pregnancy, when the fetus is still small, the nutrition of the expectant mother does not require any special changes. Starting from the 17th week of pregnancy, nutrient requirements begin to gradually increase.
Compared to the diet of a healthy woman of childbearing age:
– Energy requirement increases to 2900 kcal (up 400 kcal)
– Protein requirement – 100 g / day (30% higher)
– The need for fats – 100 g / day (30% higher), incl. 20% – vegetable oils
– The need for carbohydrates is reduced to 300-400 g / day (50-100 g lower, mainly due to the exclusion of sugar and confectionery)
Considering that in recent years there has been a noticeable increase in the number of allergic diseases among children, a pregnant woman is advised to limit the intake of foods that cause allergies (chocolate, cocoa, nuts, citrus fruits, coffee, mushrooms).
With toxicosis in the first half of pregnancy, women sometimes have a decreased appetite, and sometimes an aversion to food (meat, fish, etc.), nausea, and vomiting. Given this, it is necessary to diversify food, select dishes that cause appetite.
It has been established that miscarriage, preeclampsia and fetal malnutrition are directly related to iron and folate deficiency anemia. In 20-30% of pregnant women, anemia is combined with a lack of body weight.
– Need for iron – 1000 mg / day (50 times higher)
– The need for folic acid – 600 mcg / day (3 times higher)
– The need for calcium – 1500 mg / day (2 times higher)
– The need for iodine – 250 mcg / day (2 times higher)
An increase in the intake of nutrients and microelements in the body of a pregnant woman can be achieved through the mandatory appointment of all pregnant women with vitamin and mineral complexes with a specially selected composition, as well as balanced nutritional mixtures.