Nutrition during pregnancy
Pregnancy like any other stage in life needs to be properly managed in order to minimize
the risk of complications for both the mother and the infant. One of the most crucial aspects that
have a direct affect on the overall health of the pregnant women and her baby is nutrition. A
pregnant woman should aim to consume an adequate amount of certain nutrients that well result
in proper development for the infant. Weight gain during pregnancy is essential, however, a
pregnant woman should not gain more or less than the required range determined by her prepregnancy weight. Pregnant women often go through pregnancy related health problems such as
nausea, vomiting, and heartburn that can often be relieved through dietary measures.
Weight gain during pregnancy is a normal, yet important phenomenon. Excess weight
gain during pregnancy or too little weight gain can result in a decreased health status for the
infant. [1] The recommendation of pregnancy weight gain is determined by the pre-pregnancy
BMI. Those who are underweight (BMI < 19.8) should gain 12.7 – 18.2 kg, while those with a
normal body weight (BMI 19.8 – 26) are to gain 11.4 – 15.9 kg. On the other hand, women who
become pregnant with a BMI of over 26, i.e. overweight and obese women; should gain 6.8 –
11.4 kg because they are able to use a portion of their energy stores to support fetal growth. [2] It
should also be noted that the rate of metabolism increases by 15% during pregnancy, meaning
that the energy requirement for pregnant women increases to achieve the recommended rate of
weight gain. [3] The daily recommended intake for energy for the pregnant female are the same
for the non pregnant female in the first trimester (0-3 months of gestation), but then increase by
350 kcal/day during the second trimester (3-6 months of gestation) and an extra 112 kcal/day in
the third trimester. [3] An increase in protein consumption is just as important as the increase in
energy consumption. The recommended protein intake for pregnancy is + 25 g per day which is
equivalent to an extra 3.5 oz of chicken per day. [4]
Iron and Folic Acid are the two most important vitamins during pregnancy. Folic acid
requirements are increased during pregnancy for the prevention of neural tube defects, which is a
birth defect on the spinal cord or the brain of the fetus. Adequate folic acid intake during the
first four weeks of pregnancy; when most women do not even realize that they are pregnant; is
important for the prevention of such a condition. The demand for iron during pregnancy is also
increased because in the increase of plasma (blood) volume during pregnancy, which
consequently reduces the risk of developing anemia. [3]
Some of the common nutritional related concerns of pregnancy include nausea,
constipation, heartburn, and food sensitivities. Such discomforts can be alleviated by simple
strategies. Nausea or most commonly referred as morning sickness is a very common condition
among pregnant women. It ranges from mild discomfort to severe vomiting that could require
hospitalization for hydration and prevention of ketosis. To ease the nausea of pregnancy, a
pregnant woman should arise slowly when waking up. Eating small frequent meals, dry toast or
cracker, chewing gum or sucking on hard candy can also prevent or relief nausea. [5]
Constipation is usually caused by the pregnancy hormones that alter muscle tone, and by
the growth of fetus that crowds the intestinal organs. Eating foods high in fiber such as fruits,
vegetables, and whole-grain cereals increase the bulk in the stool making it easier to pass.
Exercising regularly and drinking at least eight glasses of liquids a day are also methods to
alleviate constipation. A pregnant woman should only use laxatives as prescribed by her
physician; and should not use mineral oil because it interferes with the absorption of certain
vitamins. [5]
The hormones of pregnancy also relax the digestive muscles, and the growing fetus puts
additional pressure on the mother’s stomach which causes the stomach acid to be pushed up into
the esophagus, creating a burning sensation near the heart. To relieve heart burn, a pregnant
woman should embrace to certain eating practices such as relaxing, eating slowly, chewing food
thoroughly, and eating small frequent meals. Spicy and greasy food should also be avoided be
when a woman experiences such symptoms. [5]
Pregnant women should take into consideration that nutrient needs during pregnancy are
higher than any other time, therefore; a well balanced nutritious diet is required in order to meet
the high nutrient demand of pregnancy. Women who are pregnant, or planning to become
pregnant should always seek advice from a health care provider to minimize and possibly
prevent pregnancy related conditions and complications by complying with proper eating
behaviors and food choices.
References:
1- Naeye, R and Chez, R. Effects of maternal acetoneria and low pregnancy weight gain on
children’s psychomotor development. Am J Obster Gynecol 1981;139:189-93
2- National Academy of Sciences. Nutrition during pregnancy. I. Weight gain. II. Nutrient
supplements. Washington, DC: National Academy Press; 1990
3- Mahan, L and Stump, S. Krause's Food & Nutrition Therapy. 12th. Missouri: Saunders
Elsevier, 2008. 184-160. Print.
4- Brown, J. Nutrition Through the Life Cycle. 2nd. Belmont, CA: Thomson Wadsworth, 2005.
143 - 119. Print.
5-Whitney, E and Rolfes, S. Understanding Nutrition. 10th. Belmont, CA: Thomson Wadsworth,
2005. 542-506. Print.