Nutrition and pregnancy

Abstract 

Human pregnancy imposes remarkably small demands on a mother's nutrition because the fetus grows so slowly. The extra nutrient needs can be obtained from a healthy balanced diet consumed in a very slight excess (only about 10–15% extra). The old saying of ‘eating for two’ is far from accurate. The following summarizes the key elements of dietary advice for pregnant women. Preconception: take folic acid supplements and avoid excess body weight. Pregnancy: eat a healthy balanced diet according to appetite (but be very careful to avoid gaining excess weight). If it is difficult to achieve a balanced diet with plenty of fruits and vegetables consider taking multivitamins, but, be careful to use reputable brands and not to overdose. Such supplements are unnecessary for the majority of women. Avoid unpasteurized milik and cheese and raw eggs, because of the slight risk of infections. Avoid alcohol or only consume in very modest amounts. Be especially careful not to consume large amounts of foods that may contain heavy metals or organochlorides (e.g. tuna and some other fish). Special groups: Pregnant teenagers should be especially encouraged to eat an adequate diet and may benefit from iron/folic acid supplementation. Vegetarians and vegans should consider taking supplements of vitamin B12. Women who stay indoors a lot and have darker skins should take vitamin D supplements especially during winter. In summary, pregnancy should be a happy, stress-free life event and has been designed by nature to progress very satisfactorily on a normal balanced diet.

Keywords:  pregnancy and food , pregnancy , nutrition , folic acid , organochlorides , healthy diet

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