Nutrition during Pregnancy

• Body changes during pregnancy:

  Blood volume expands

  Uterus and other muscles increase in size and strength

  Joints become flexible for childbirth

  Feet swelling

  Breasts grow for lactation
• Feet swell during pregnancy due to the high amounts of estrogen which helps water retention and the uterus for delivery.
• All parts of the baby are made from maternal stores and diet.
• Nutrients are needed most during pregnancy and lactation.
• Undernourished mothers give birth to low birth weight babies.
• Anemic mothers increases risk of anemia to their babies.
• Iodine-deficient mothers give birth to mentally and physically underdeveloped babies.
• Ferrous Sulfate or Fersulfate is an iron supplement for anemia.
• 300 kilocalories above allowance is diet for nonpregnant women and 2nd and 3rd trimester.
• Food needed daily are:

  Nonfat milk

  Lean meat

  Fish

  Eggs

  Legumes

  Dark green vegetables

  Citrus fruits

  Whole wheat bread

  Cereals
• Protein is for growth of new cells and replacement of old ones.
• Protein-rich foods are:

  Meat

  Fish

  Chicken

  Dry beans

  Eggs

  Nuts
• B-Vitamins are needed in proportion to the increased energy requirements.
• Folate and Vitamin B-12 are needed by RBC and its expansion due to the infant.
• New cells regenerate at a quicker pace as the fetus grows and develops which increases the mother's RBC mass, so folate is needed.
• Folate is needed in RBC formation.
• Folate and Vitamin B-12 rich foods are:

  Fruits

  Juices

  Green vegetables

  Whole grain

  Fortified cereals
• Vitamin D and Calcium like Phosphorus and Magnesium are needed for bone-building.
• Insufficient Vitamin D and Calcium intake make cause abnormal fetal bones and teeth.
• Vitamin D and Calcium rich foods are:

  Sunlight

  Vitamin D fortified milk

  Cheese

  Yogurt
• Iron supports enlarged blood volume and provide for placental and fetals needs.
• Zinc is for DNA, RNA, and protein synthesis and cell development.
• Low blood zinc results to low birth weight.
• Iron-rich foods include:

  Red meat

  Cereals

  Liver

  Dried beans
• Meat and egg are food rich in zinc.
• Genetic traits and mother's age influence the birth of a healthy baby, but they can't be controlled.
• Women who eat well and avoid risks tend to have fewer complications during pregnancy and deliver normally healthy babies.
• All mothers under normal conditions can breastfeed.
• Healthy diet is important when breastfeeding.
• Mother should not lose weight when breastfeeding.
• Breastfeeding is demanding and dieting will make her feel more tired.
• Breastfeeding uses up the fat stored during pregnancy to help mother lose weight and regain shape naturally.
• Mother will need more calories and her appetite may increase when breastfeeding.
• Mother may finally eat foods she avoided during pregnancy while breastfeeding since baby does not share blood supply with her anymore. But, everything she eats will also go to the baby in her breastmilk.
• Infants must be exclusively breastfed at least 4 months to 6 months.
• Exclusive breastfeeding means baby only drinks breastmilk other than medicine and water through dropper, spoon, or cup.
• Breastmilk fully meets nutritional requirements of the baby for the first 6 months.
• Value of breastfeeding includes:

  Convenient for mother and baby

  Economical

  Promotes emotional bonding

  Helps contraction of uterus to normal

  Provides natural contraception to mother

  Lowers risk of breast cancer
• Colostrum is the thick, yellow fluid that is produced by the mammary glands in late pregnancy and first few days after birth.
• Colostrum is high in antibodies that makes babies resistant to bacterial infections.