Mohammed J
im stuck on this one question
investigate the problems that pregnant women may face in meeting their nutritional needs
Answer
Researchers universally acknowledge that women's nutritional needs change during pregnancy. Many of these increased requirements are easily met by simply consuming larger quantities of the same types of foods women may already be eating. But certain nutritional requirements of pregnancy and lactation require extra attention and effort to achieve.
Calories
Pregnant women need to increase their caloric intake by about 300 calories per day (from the nonpregnant requirement of about 2,200 calories per day to the pregnant requirement of about 2,500 calories per day). This additional requirement is less important in the first trimester (the first 13 weeks of pregnancy) and most important in the last. Therefore, women who experience nausea (morning sickness) in the first trimester need not be overly concerned about not meeting the extra need for caloric intake; there is no evidence that morning sickness leads to the birth of unhealthy babies.
Additional caloric needs can generally be met by eating additional food; no dietary supplements are required for this purpose. A portion of this requirement is offset in the third trimester because women tend to reduce their physical activity due to the difficulty of moving around during late pregnancy. Women who continue their work pace throughout pregnancy will have higher energy needs. Even these women, however, should be able to derive all the energy they need from dietary or stored protein and fat.
Protein
Eating adequate protein during pregnancy is essential for fetal and placental growth. Current recommendations for pregnant women call for a 10?16-gram per day increase over non-pregnant requirements. Pregnant women should eat at least 60 grams of protein every day. However, this requirement is easily met since most American women already eat enough protein to cover the increased requirement. Therefore, most pregnant women do not need any additional protein supplements. Women who are pure vegetarians (consuming no dairy, eggs, meat, poultry, or fish) should consult with their doctor to see if their protein needs are being met by their current diet.
Vitamins
The recommended daily allowance (RDA) for most vitamins increases during pregnancy. The vitamins and minerals listed below are just a few examples of the many required by pregnant women. A high-quality prenatal multi-vitamin/multi-mineral supplement is a good way for many women to meet additional needs for vitamins and minerals. Pregnant women should consult with their doctor at the beginning of prenatal care to determine how best to meet their increased nutritional needs.
Thiamin, riboflavin, niacin: These three vitamins are needed for energy production. Since energy production increases in pregnancy, it makes sense that RDAs for these vitamins also increase modestly. Whole or fortified grains, legumes, and organ meats are the only truly exceptional food sources of these vitamins.
Folic acid: The requirement for folic acid more than doubles during pregnancy. Deficiencies of folic acid during pregnancy have been linked to low birth weight and to an increased incidence of neural tube defects (e.g., spina bifida) in infants. Pregnant women should take folic acid supplements every day of their pregnancy. Most healthcare professionals recommend that women of childbearing age supplement with 400 mcg per day. Such supplementation could protect against the formation of neural tube defects during the time between conception and when pregnancy is discovered. Waiting to begin supplementation until you know you are pregnant may increase the risk of birth defects.
In one study, women who were at high risk of giving birth to babies with neural tube defects were able to lower that risk by 72% by taking folic acid supplements prior to and during pregnancy. To eliminate neural tube defects that are due in part to a genetic defect in handling folate, the FDA mandated in 1998 that folic acid must be added to fortify grain. Other dietary sources of folic acid include brewer?s yeast, soy flour, beans, wheat germ, lentils, walnuts, filberts, peanuts, and split peas. The effect of this fortification increases folic acid intake an average of about 100 mcg per day?still not enough to optimally protect against birth defects, according to many experts.
In addition to achieving significant protection against birth defects, women who take folic acid supplements during pregnancy have been reported to have fewer infections and to give birth to babies with higher birth weights and better Apgar scores (an evaluation of a newborn infant?s physical status, including heart rate, breathing, muscle tone, response to stimulation, and skin color.)
Vitamin B12: Deficiency of vitamin B12 can cause anemia and irreparable damage to the nervous system. Since B12 is present in all food of animal origin, a deficiency is rare, except in vegans (pure vegetarians). Food sources of vitamin B12 include meat, poultry, fish, eggs, a
Researchers universally acknowledge that women's nutritional needs change during pregnancy. Many of these increased requirements are easily met by simply consuming larger quantities of the same types of foods women may already be eating. But certain nutritional requirements of pregnancy and lactation require extra attention and effort to achieve.
Calories
Pregnant women need to increase their caloric intake by about 300 calories per day (from the nonpregnant requirement of about 2,200 calories per day to the pregnant requirement of about 2,500 calories per day). This additional requirement is less important in the first trimester (the first 13 weeks of pregnancy) and most important in the last. Therefore, women who experience nausea (morning sickness) in the first trimester need not be overly concerned about not meeting the extra need for caloric intake; there is no evidence that morning sickness leads to the birth of unhealthy babies.
Additional caloric needs can generally be met by eating additional food; no dietary supplements are required for this purpose. A portion of this requirement is offset in the third trimester because women tend to reduce their physical activity due to the difficulty of moving around during late pregnancy. Women who continue their work pace throughout pregnancy will have higher energy needs. Even these women, however, should be able to derive all the energy they need from dietary or stored protein and fat.
Protein
Eating adequate protein during pregnancy is essential for fetal and placental growth. Current recommendations for pregnant women call for a 10?16-gram per day increase over non-pregnant requirements. Pregnant women should eat at least 60 grams of protein every day. However, this requirement is easily met since most American women already eat enough protein to cover the increased requirement. Therefore, most pregnant women do not need any additional protein supplements. Women who are pure vegetarians (consuming no dairy, eggs, meat, poultry, or fish) should consult with their doctor to see if their protein needs are being met by their current diet.
Vitamins
The recommended daily allowance (RDA) for most vitamins increases during pregnancy. The vitamins and minerals listed below are just a few examples of the many required by pregnant women. A high-quality prenatal multi-vitamin/multi-mineral supplement is a good way for many women to meet additional needs for vitamins and minerals. Pregnant women should consult with their doctor at the beginning of prenatal care to determine how best to meet their increased nutritional needs.
Thiamin, riboflavin, niacin: These three vitamins are needed for energy production. Since energy production increases in pregnancy, it makes sense that RDAs for these vitamins also increase modestly. Whole or fortified grains, legumes, and organ meats are the only truly exceptional food sources of these vitamins.
Folic acid: The requirement for folic acid more than doubles during pregnancy. Deficiencies of folic acid during pregnancy have been linked to low birth weight and to an increased incidence of neural tube defects (e.g., spina bifida) in infants. Pregnant women should take folic acid supplements every day of their pregnancy. Most healthcare professionals recommend that women of childbearing age supplement with 400 mcg per day. Such supplementation could protect against the formation of neural tube defects during the time between conception and when pregnancy is discovered. Waiting to begin supplementation until you know you are pregnant may increase the risk of birth defects.
In one study, women who were at high risk of giving birth to babies with neural tube defects were able to lower that risk by 72% by taking folic acid supplements prior to and during pregnancy. To eliminate neural tube defects that are due in part to a genetic defect in handling folate, the FDA mandated in 1998 that folic acid must be added to fortify grain. Other dietary sources of folic acid include brewer?s yeast, soy flour, beans, wheat germ, lentils, walnuts, filberts, peanuts, and split peas. The effect of this fortification increases folic acid intake an average of about 100 mcg per day?still not enough to optimally protect against birth defects, according to many experts.
In addition to achieving significant protection against birth defects, women who take folic acid supplements during pregnancy have been reported to have fewer infections and to give birth to babies with higher birth weights and better Apgar scores (an evaluation of a newborn infant?s physical status, including heart rate, breathing, muscle tone, response to stimulation, and skin color.)
Vitamin B12: Deficiency of vitamin B12 can cause anemia and irreparable damage to the nervous system. Since B12 is present in all food of animal origin, a deficiency is rare, except in vegans (pure vegetarians). Food sources of vitamin B12 include meat, poultry, fish, eggs, a
Nutrition during pregnancy?
Q. I think I am having trouble getting all those food groups in during a day and need some advice on how to adjust my diet so the baby is well nurished. (and I take a pre-natal vitamin & iron pill in the morning) Here's a normal day for me: bowl of cereal, glass of OJ, small turkey & cheese wrap for snack, vegetable soup, plum, trail mix, hard boiled eggs for snack, pasta & meatballs for dinner with carrots & dip, apples and peanut butter for late snack, & milk.
I am having a problem getting dark leafy greens (because I can't think of how to eat them other than salads) (maybe V8 fusion drink?) I'm trying, really I am, but I don't think I am getting enough good stuff for the baby. How can I change my diet?
I am having a problem getting dark leafy greens (because I can't think of how to eat them other than salads) (maybe V8 fusion drink?) I'm trying, really I am, but I don't think I am getting enough good stuff for the baby. How can I change my diet?
Answer
Calories and Nutrients of Concern
Calories
A pregnant woman needs about 300 calories a day more than she did pre-pregnancy to support the rapid growth of the fetus and her changing body. (Pre-pregnancy needs are about 2,200 calories daily for most active women and teenage girls and about 1,600 calories for sedentary women.) This is approximately the same number of calories as supplied by 2½ cups of skim milk, or one cup of ice cream, or a bagel with cream cheese, or a tuna fish sandwich.
This additional calorie requirement may seem small. However, it is enough to supply the extra energy essential to support pregnancy. Some expectant mothers may be tempted to âeat for two,â or double the amount of food they normally eat. This practice is likely to result in excessive weight gain.
Protein
Both the expectant mother and developing fetus need increased amounts of protein. In 1989, the Recommended Dietary Allowance (RDA) for protein during pregnancy was significantly reduced, based on revised estimates of the efficiency of protein utilization in pregnant women. It is recommended that pregnant women consume 60 grams of protein a day, or only 10 grams more than nonpregnant women.
Ten grams of protein are roughly equivalent to the amount in 1½ ounces of meat or 1¼ cups of milk. Since most Americans regularly consume more protein than they require, most women will not need to consciously increase their protein consumption during pregnancy.
Lean meats, poultry, and fish are good sources of protein that also supply other necessary nutrients, such as iron, B vitamins, and trace minerals. Dried beans, lentils, nuts, eggs, and cheese are other high-protein foods.
Since an adequate supply of protein is generally provided through a balanced eating plan, there usually is no need to use high-protein beverages, supplements, or powders.
Although protein needs can be met by a well-selected lacto-ovo (milk and egg) vegetarian diet, pregnant vegans, who eat only plant foods, should be referred to a registered dietitian for diet counseling to assure an adequate intake of protein and essential vitamins and minerals.
Calcium
The calcium recommendation during pregnancy is 1,000 mg/day for women 19 to 50 years of age, and 1,300 mg/day for teens. Women who are not pregnant generally consume only about 75 percent of the recommended amount of calcium, so most pregnant women need to add calcium-rich foods to the diet. Adequate calcium intake is very important for all women, including pregnant women less than 25 years of age whose bones are continuing to increase in density.
Milk, yogurt, and cheese are calcium-rich foods. Frozen yogurt, ice cream, and ice milk supply significant amounts, too. Non-fat and low-fat dairy products supply equal amounts of calcium with fewer calories than their higher-fat counterparts. Some green leafy vegetables, calcium-fortified tofu and soymilk, and canned salmon (bones included) are other good sources of calcium. Calcium-fortified foods, such as some orange juice and breakfast cereal, also provide significant amounts of calcium, especially for women who do not eat dairy products. Pregnant women should consume at least two to three servings of calcium-rich milk group foods a day.
Women with lactose intolerance or milk allergies may need guidance from their health professional.
Even if pregnant women consume more dairy products, they may not meet their calcium needs through food sources alone. Calcium supplements are advised for pregnant women and teens if their calcium intake is inadequate. Vegans and women under age 25 who consume no milk products are advised to take a supplement with 600 mg calcium per day. Supplements (bone meal, oyster shell, dolomite) that may contain contaminants should be avoided. Calcium supplements are used best in the body when taken with food.
Because vitamin D is important for the absorption and use of calcium, vitamin D intake should also be assessed for adequacy.
Iron
The iron recommendation doubles, from 15 mg/day before pregnancy to 30 mg/day during pregnancy. Additional iron is needed as a result of increased maternal blood volume. The fetus also stores enough iron to last through the first few months of life.
Pregnant women need to know which foods are iron-rich and encouraged to consume them regularly. Red meat is particularly rich in iron. Fish and poultry are also good sources of iron. Enriched and whole grain breads and cereals, green leafy vegetables, legumes, eggs, and dried fruits also provide iron.
The iron in eggs and in foods from plant sources is not absorbed as efficiently as iron from meat, fish, and poultry. Iron absorption from these nonflesh foods is enhanced when consumed with foods high in vitamin C, such as orange juice, or served with meat, fish, or poultry.
A well-balanced eating plan provides women with up to 12 to 14 mg of iron. To meet the added needs of pregnancy, maternal iron stores are often tapped. Since many women enter pregnancy with low iron reserves, they risk developing anemia.
The Centers for Disease Control and Prevention recommends routine supplementation of low dose (30 mg/day) iron, starting at the first prenatal visit. Most prenatal supplements supply this dosage. In addition, prenatal counseling should recommend iron-rich foods and foods that enhance iron absorption, as well as screen for iron deficiency.
Iron supplements are absorbed best when taken between meals, with water or juice, and not with other supplements. Substances in coffee, tea, and milk inhibit iron absorption. Taking iron supplements at bedtime often reduces problems of gastric irritation.
Folic Acid*
Because of its important role in cell development and in the formation of certain major fetal structures, all women of childbearing age need adequate intake of folic acid. Recent research suggests that taking folic acid before and during early pregnancy can reduce the risk of spina bifida and other neural tube defects (NTDs) in infants. This reduced risk has been observed both in women with a previously NTD-affected pregnancy, who are considered at high risk for having a subsequent affected pregnancy, as well as other women.
Most women do not consume adequate amounts of folate in their diets in that important time before they know they are pregnant. That is the time when the need for folate is the most critical. For that reason, the March of Dimes, following recommendations from the U.S. Public Health Service, offers this advice: all women who can become pregnant should consume a multivitamin containing 400 micrograms of folic acid daily, in addition to eating foods that contain folate. Women with a previous NTD-affected pregnancy are advised to take a higher dose of folic acidâ4 mg/dayâbefore pregnancy.
To obtain recommended intakes of folic acid through the diet requires careful selection of foods consistent with the U.S. Dietary Guidelines and the Food Guide Pyramid. Good sources of folate include leafy dark-green vegetables, legumes, citrus fruits and juices, peanuts, whole grains, and some fortified breakfast cereals. Since January 1998, grain products have been fortified with 140 mcg/gram of folic acid. The Daily Value is 400 mcg; pregnant women need more (600-800 mcg/day).
(*Folate is the general term for this nutrient; folic acid is the synthetic form used in supplements and in fortified grain products.)
source: http://www.ific.org/publications/brochur...
Calories and Nutrients of Concern
Calories
A pregnant woman needs about 300 calories a day more than she did pre-pregnancy to support the rapid growth of the fetus and her changing body. (Pre-pregnancy needs are about 2,200 calories daily for most active women and teenage girls and about 1,600 calories for sedentary women.) This is approximately the same number of calories as supplied by 2½ cups of skim milk, or one cup of ice cream, or a bagel with cream cheese, or a tuna fish sandwich.
This additional calorie requirement may seem small. However, it is enough to supply the extra energy essential to support pregnancy. Some expectant mothers may be tempted to âeat for two,â or double the amount of food they normally eat. This practice is likely to result in excessive weight gain.
Protein
Both the expectant mother and developing fetus need increased amounts of protein. In 1989, the Recommended Dietary Allowance (RDA) for protein during pregnancy was significantly reduced, based on revised estimates of the efficiency of protein utilization in pregnant women. It is recommended that pregnant women consume 60 grams of protein a day, or only 10 grams more than nonpregnant women.
Ten grams of protein are roughly equivalent to the amount in 1½ ounces of meat or 1¼ cups of milk. Since most Americans regularly consume more protein than they require, most women will not need to consciously increase their protein consumption during pregnancy.
Lean meats, poultry, and fish are good sources of protein that also supply other necessary nutrients, such as iron, B vitamins, and trace minerals. Dried beans, lentils, nuts, eggs, and cheese are other high-protein foods.
Since an adequate supply of protein is generally provided through a balanced eating plan, there usually is no need to use high-protein beverages, supplements, or powders.
Although protein needs can be met by a well-selected lacto-ovo (milk and egg) vegetarian diet, pregnant vegans, who eat only plant foods, should be referred to a registered dietitian for diet counseling to assure an adequate intake of protein and essential vitamins and minerals.
Calcium
The calcium recommendation during pregnancy is 1,000 mg/day for women 19 to 50 years of age, and 1,300 mg/day for teens. Women who are not pregnant generally consume only about 75 percent of the recommended amount of calcium, so most pregnant women need to add calcium-rich foods to the diet. Adequate calcium intake is very important for all women, including pregnant women less than 25 years of age whose bones are continuing to increase in density.
Milk, yogurt, and cheese are calcium-rich foods. Frozen yogurt, ice cream, and ice milk supply significant amounts, too. Non-fat and low-fat dairy products supply equal amounts of calcium with fewer calories than their higher-fat counterparts. Some green leafy vegetables, calcium-fortified tofu and soymilk, and canned salmon (bones included) are other good sources of calcium. Calcium-fortified foods, such as some orange juice and breakfast cereal, also provide significant amounts of calcium, especially for women who do not eat dairy products. Pregnant women should consume at least two to three servings of calcium-rich milk group foods a day.
Women with lactose intolerance or milk allergies may need guidance from their health professional.
Even if pregnant women consume more dairy products, they may not meet their calcium needs through food sources alone. Calcium supplements are advised for pregnant women and teens if their calcium intake is inadequate. Vegans and women under age 25 who consume no milk products are advised to take a supplement with 600 mg calcium per day. Supplements (bone meal, oyster shell, dolomite) that may contain contaminants should be avoided. Calcium supplements are used best in the body when taken with food.
Because vitamin D is important for the absorption and use of calcium, vitamin D intake should also be assessed for adequacy.
Iron
The iron recommendation doubles, from 15 mg/day before pregnancy to 30 mg/day during pregnancy. Additional iron is needed as a result of increased maternal blood volume. The fetus also stores enough iron to last through the first few months of life.
Pregnant women need to know which foods are iron-rich and encouraged to consume them regularly. Red meat is particularly rich in iron. Fish and poultry are also good sources of iron. Enriched and whole grain breads and cereals, green leafy vegetables, legumes, eggs, and dried fruits also provide iron.
The iron in eggs and in foods from plant sources is not absorbed as efficiently as iron from meat, fish, and poultry. Iron absorption from these nonflesh foods is enhanced when consumed with foods high in vitamin C, such as orange juice, or served with meat, fish, or poultry.
A well-balanced eating plan provides women with up to 12 to 14 mg of iron. To meet the added needs of pregnancy, maternal iron stores are often tapped. Since many women enter pregnancy with low iron reserves, they risk developing anemia.
The Centers for Disease Control and Prevention recommends routine supplementation of low dose (30 mg/day) iron, starting at the first prenatal visit. Most prenatal supplements supply this dosage. In addition, prenatal counseling should recommend iron-rich foods and foods that enhance iron absorption, as well as screen for iron deficiency.
Iron supplements are absorbed best when taken between meals, with water or juice, and not with other supplements. Substances in coffee, tea, and milk inhibit iron absorption. Taking iron supplements at bedtime often reduces problems of gastric irritation.
Folic Acid*
Because of its important role in cell development and in the formation of certain major fetal structures, all women of childbearing age need adequate intake of folic acid. Recent research suggests that taking folic acid before and during early pregnancy can reduce the risk of spina bifida and other neural tube defects (NTDs) in infants. This reduced risk has been observed both in women with a previously NTD-affected pregnancy, who are considered at high risk for having a subsequent affected pregnancy, as well as other women.
Most women do not consume adequate amounts of folate in their diets in that important time before they know they are pregnant. That is the time when the need for folate is the most critical. For that reason, the March of Dimes, following recommendations from the U.S. Public Health Service, offers this advice: all women who can become pregnant should consume a multivitamin containing 400 micrograms of folic acid daily, in addition to eating foods that contain folate. Women with a previous NTD-affected pregnancy are advised to take a higher dose of folic acidâ4 mg/dayâbefore pregnancy.
To obtain recommended intakes of folic acid through the diet requires careful selection of foods consistent with the U.S. Dietary Guidelines and the Food Guide Pyramid. Good sources of folate include leafy dark-green vegetables, legumes, citrus fruits and juices, peanuts, whole grains, and some fortified breakfast cereals. Since January 1998, grain products have been fortified with 140 mcg/gram of folic acid. The Daily Value is 400 mcg; pregnant women need more (600-800 mcg/day).
(*Folate is the general term for this nutrient; folic acid is the synthetic form used in supplements and in fortified grain products.)
source: http://www.ific.org/publications/brochur...
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