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Health and
Fitness
Dietary Modifications in Pregnancy
by
Niti Shahi
 Optimum nutrition is of
great importance for woman, due to the special nutritional needs
associated with physiological changes such as menstruation, pregnancy,
lactation and menopause. The most critical time for optimum nutrition is
during pregnancy and lactation.
Pregnancy is a period of great physiological as well as psychological
stress for the women. She has to maintain her health at optimum level
for proper development of fetus, to prepare for delivery and then for
lactation. Fetal development is accompanied by many physiological,
biochemical and hormonal changes in the maternal body which influence
the needs for nutrients and the efficiency with which the body uses
them. To overcome all these changes and to meet the extra nutrient
demand during pregnancy a well balanced diet that is high in energy,
carbohydrates, proteins, iron, vitamins and minerals should be consumed
by the mother. A balanced diet provides adequate nutrients for proper
growth and development of fetus and ensures mother’s own health during
pregnancy.
In the full term of pregnancy the weight gain by the mother is about
10-12 kg. The two factors- fetal development and extensive changes in
maternal body composition is responsible for the gain in weight during
pregnancy.
Nutritional requirements
Energy requirement during pregnancy is increased for maintaining the
growth of fetus, placenta, and maternal tissues and increases basal
metabolic rate. It is minimal in early pregnancy but rises sharply
towards the end of the first trimester and remains more or less constant
for the second and third trimesters. The energy requirement for a
moderately active adult woman is about 2225 kcal/day. An additional
150kcal/day during first half and 350 kcal/day during the second half of
pregnancy is required. The energy requirement can be met by including
whole grain cereals, pulses, milk and milk products in the daily diet.
The demand of protein during the second half of pregnancy is increased.
On an average an adult woman requires 1g/kg body weight. There is an
additional requirement of 15g/ day during pregnancy. The foods rich in
proteins are milk and milk products, egg, meat, fish, poultry, nuts,
pulses and legumes.
Fats are concentrated source of energy. The requirement of essential
fatty acids during pregnancy is necessary as these fatty acids are
transferred by the placenta to sustain total cell division and brain
growth of the fetus. The recommended daily allowance of fat is 30g/day
for the full term of pregnancy. Olive oil, canola oil, soybean oil,
rapeseed, mustard, sunflower and groundnut oil contain an appreciable
amount of essential fatty acids.
During pregnancy, a mother’s need for several vitamins increases to
support growth of both maternal and fetal tissues. Vitamins are
substances that are required in very small amounts for specific
metabolic tasks. The demand for folates during pregnancy increases as
they are required for DNA synthesis in the rapidly growing tissues. The
recommended daily intake for pregnant women is 400 microgram. All the
green leafy vegetables are rich sources of folic acid.
Vitamin A is required for normal growth and development of the fetus.
The current recommended daily allowance (RDA) for pregnant women is 2700
IU.
Vitamin C aids the iron
absorption and development of connective tissue. The minimum requirement
is 40 mg. The rich sources are citrus fruits and vegetables, cabbage and
lettuce.
Calcium is one of the important minerals required during pregnancy. It
is essential for the calcification of fetal bones and teeth. Use of
calcium reduces muscular cramps of pregnancy. An average adult woman
requires 400 mg/day and that remains the same during first trimester.
During the second trimester and additional 1000mg/day of calcium and
phosphorus is required. Around 500ml of daily intake of milk and milk
products is recommended.
Women need additional iron during pregnancy for the growing fetus as
well as to make up for the increased maternal blood volume. A daily
intake of 38-40mg is recommended during pregnancy.
The iodine deficiency during pregnancy increases the risk of still birth
and miscarriage. The recommended oral dose of iodine for fertile women
is 400-600mg.
The human body contains
2-3 gm of zinc. Adequate levels of zinc are required for normal
fertility and normal fetal development.
Child bearing imposes both physical mental stress on the body and mind
of the women. Adequate nutrition before and during pregnancy is very
important for a long term health. A woman who has been well nourished
before conception begins her pregnancy with good reserves of several
nutrients.
August 4, 2007
Images under license with Gettyimages.com
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