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Nutrition during pregnancy

Nutrition during pregnancy  Proper nutrition during is extremely important for maintaining a woman’s health and normal fetal development.

In the first half of pregnancy, a special diet is not necessary. Food should be varied and tasty cooked. Nutrition in the second half of pregnancy should take into account the physiological characteristics of the body. The amount of proteins is 100-120 g per day. Of products containing high-grade proteins, you should recommend kefir, curdled milk, milk, cottage cheese, eggs, cheese, lean meat (100-120 g per day), fish (150-250 g per day). The amount of carbohydrates is about 500 g per day, with excess weight of the pregnant woman 300 g. Fruits, berries, vegetables, as well as bread (a source of fiber and B vitamins) are recommended.

Fat is recommended 100-110 g per day, mainly in the form of butter, sour cream and vegetable oils.

The amount of liquid is limited to 1 – 1.2 liters. The amount of table salt is limited, especially in the second half of pregnancy (up to 8-5 g per day).

During pregnancy, the need for vitamins increases. A good source of vitamin the liver and kidneys of animals, milk, eggs, butter, carrots, fish oil, spinach. Vitamin B1 is rich in brewer’s yeast, liver, kidneys, cereals, and legumes. The daily dose of vitamin B1 is 10-20 mg. The daily requirement for vitamin B2 (riboflavin) is 2 mg. Vitamin PP is abundant in yeast, meat, liver, wheat grains; The daily requirement for this vitamin is 15 mg. Vitamin C per day requires 1.0-1.5 g. In winter and spring, it is recommended to prescribe pregnant preparations of vitamin C (dragees, tablets) or ascorbic acid. Vitamin C is found in vegetables, berries, fruits. Vitamin E is found in the germinal part of wheat and maize, eggs, liver, soybean oil. Vitamin D is rich in fish oil, liver, caviar, butter.

Pregnant women are recommended four meals a day: the first breakfast should contain 25-30% of the diet, the second breakfast 10-15%, lunch 40-45%, dinner 15-20%.

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