It imperative that expectant mothers have a healthy diet during pregnancy. Pregnancy is a special time, and good nutrition is imperative before conception and throughout the pregnancy. There have been studies that have shown that the effect of nutrition on pregnancy starts with the early childhood days. It is during this critical time of childhood that the functions of the tissues and organs are being established and that the characteristics of the skeletal structure are being determined.
Women who have inadequate diets during pregnancy are more prone to toxemia. This condition is characterized by swelling, rapid weight gain, high blood pressure, stomach pain, and protein in the urine. Convulsions or coma may occur. Toxemia requires hospital care and can threaten the lives of both mother and baby. A condition of anemia can occur in some pregnant women who have too little iron in their blood. Anemia can occur because the fetus takes iron from the mother's bloodstream to make its own red blood cells. An expecting mother who suffers from anemia will feel tired and weak during the pregnancy. Studies have shown that miscarriages, stillbirths, and premature births occur less frequently when the maternal diet is adequate. Mothers with diets of good quality not only suffer fewer complications during pregnancy but also have less difficulty during labor. When the mother has had an adequate diet during pregnancy and nurses the infant after birth, the infant will be healthier.
Maternal weight gain can become a problem during pregnancy if the calorie intake is not within reasonable limits. The pattern of gain and amount is very significant to the well being of the mother. The possibility of premature birth increases when the mother fails to gain weight in the first trimester, or she gains too much weight during this time. The size of the baby can be influenced by the weight of the mother during pregnancy.
There have been balance studies done on the need for calcium during pregnancy. It is recommended that an additional 0.5 gm per day more be consumed than the amount for a non-pregnant woman. Calcium is retained during pregnancy beyond the needs estimated for the new maternal tissues. This storage of calcium is necessary during pregnancy.
Protein needs during pregnancy are greatly increased, especially in the second half. The fetus acquires the most protein in the three months before birth. For the mother who is in a state of good nutrition before the prenatal period, the Food and Nutrition Board recommends an additional 20 gm of protein daily during the second and third trimesters. The needs of the mother will increase during this prenatal period to take care of the enlargement of certain body tissues. Proteins of good quality should be eaten during pregnancy. Studies have shown there is an increase in amino acids by women in the pregnant state that are not as necessary as in the nonpregnant state. The average increases were for threonine and tryptophan, followed by lysine. Due to an increase in excretion, there is evidence of a greater need for amino acids by the body.
One hundred mg daily of ascorbic acid is the recommended allowance during the second and third trimesters of pregnancy. Two servings of citrus fruits daily will supply the recommended intake. Other good sources of ascorbic acid are tomatoes, potatoes, broccoli, cantaloupe, and strawberries. As the pregnancy nears the last few months, the ascorbic acid concentration in the maternal blood tends to decrease. When the mother keeps her intake of ascorbic acid at a high level, the progressive reduction in her body does not occur.
The need for iodine is increased during pregnancy, and the use of iodized salt will provide the adequate amount of iodine. A physician should be consulted before increasing additional iodine intake.
The daily intake of iron during the second and third trimesters should be 20 mg daily. The need for iron increases during the pregnancy. Eating foods such as liver, eggs, whole grain or enriched cereals, breads, leafy green vegetables, and some dried fruits will provide sufficient iron. The condition of hypochromic anemia is very common in pregnancy, and having enough iron will prevent this condition.
Vitamins A and D become necessary for the mother during this prenatal period. The amount of vitamin A recommended during the second and third trimesters of pregnancy is 6000 IU daily. This requirement is based on the assumption that two-thirds of the total vitamin A activity of the diet is derived from carotene and related compounds, and one-third from the performed vitamin. This can be derived from eating butter, fortified margarine, a green vegetable, one quart of milk, and occasionally liver. Studies have shown that a lack of vitamin A during pregnancy in rats causes physical abnormalities. There have been no studies for humans. The recommended amount of vitamin D during pregnancy is not known, but the suggested intake is 400 IU daily for the second and third trimesters of the prenatal period. Milk alone cannot supply the daily intake of vitamin D that is required. Supplements should be taken.
Riboflavin should be increased by 0.3 mg more than the daily recommendation for women. Drinking one quart of milk daily along with eating enriched cereals, breads, and other food should supply the daily allowance of riboflavin.
Vitamin E is beneficial for women who have had histories of repeated abortions, but the need for Vitamin E for other mothers during the prenatal period has not been established. It has been established, however, that it is essential for animals to have a proper amount of this vitamin for reproduction.
Consuming a balanced diet during pregnancy should assure the mother and fetus sufficient nutrition. Consult your physician early so that you will be assured of having the proper nutrition. Three cups of whole or skimmed milk should be consumed daily. Five to seven servings of fruits and vegetables, including green and leafy ones, and some citrus fruits or tomatoes are necessary. Lean meat, poultry, or fish should be at least one-quarter of a pound, and it is wise to have a serving of liver at intervals. One egg should be consumed and three servings of enriched or whole-grain breads and cereals should be eaten daily. Use butter and fortified margarine sparingly if your physician is keeping tabs on your weight. It is necessary to have plenty of fluids and vitamin D daily.
By Dorothy Starnes
