Health Nutrition for Pregnant Mother

Healthy Mother

Nutrition During Pregnancy

Calories

• Requirement exceeds pre-pregnancy needs by 300 calories per day (from 2,200 kcal/day to 2,500 kcal/day)
• To support maternal-fetal tissue synthesis;
• To meet increased basal metabolic needs;
• To provide optimal use of protein and tissue growth

Proteins

• Requirement exceeds pre-pregnancy needs by 14 to 16 grams per day (from 44 to 46 g/day to 60 g/day)
• For expansion of blood volume;
• For tissue growth'
• For adequate amino acid intake for fetal development

Fats

• 20% to 35% of woman's daily calorie intake
• Linoleic acid
• Essential for new cell growth;
• Must be supplied by the diet;
• Found in vegetable oils, such as corn, olive, peanut, and safflower oils.

Vitamins

• Intake of all vitamins should be increased
• Necessary for tissue synthesis and energy production;
• Requirements for fat and water soluble vitamins increase
• Intake of varied, healthy diet usually supplies the requirement for all of the vitamins except folic acid;
• Folic acid is particularly important;
• Promotes fetal growth and prevents anemia;
• Intake should be increased from 400 to 800 mcg/day;
• Sources include green, leafy vegetables, eggs, milk, and whole-grain bread.

Minerals

• Intake of all minerals should be increased, including iodine, calcium, phosphorus, and zinc;
• Drinking fluoridated water is important to aid in tooth formation; if fluoridated water is unavaiblable, a fluoride supplement should be prescribed;
• The average American diet does not provide enough iron to prevent iron deficiency anemia; recommended supplemental iron intake is 30 to 60 mg per day.
• Sodium restrictions is no longer advocated because it has been associated with hormonal and biochemical changes;
• The National Research Council (NRC) recommends an increase in daily sodium intake of 69 mg over the normal dietary requirment of 2,400 mg;
• Excessive sodium may lead to hypertension by altering fluid and electrolyte balance.