Nutritional needs during pregnancy

Nutritional needs during pregnancy

Both the mother and her developing baby need additional iron to insure adequate formation of healthy blood cells. iron deficiency during pregnancy increases the chances of maternal death as well as the risk of ow birth weight babies.

Meat, Fish and chicken are excellent sources of iron as also are green leafy vegetables (GLV’s), Pulses and dry fruits in addition, an iron suppliment is recommended for pregnat women.

To increase absorption of iron from the stomach, the iron supplement should ideally be taken between meals and not milk, tea or coffee because they interfere with iron absorption. beverages containing ascorbic acid -lemon Juice and fruit juice enhance absorption.

pregnancy doubles a womens need for folic acid, A B-complex vitamin critical for development of the brain and spinal cord. Folic acid taken throughout pregnancy reduces the risk of congenital malformations. especially neural tube defects, and increases birth weight. GLV’s, nuts, pulses and liver are good sources of folic acid. Most iron supplements also provide folic acid.

Calcium: is an important mineral for proper formation of bones and teeth of the baby. It is also stored in the maternal skeleton as a reserve for breastfeeding. Milk is a very good source of iron.

Iodine: Ensures proper mental health of the growing foetus and the infant. iodized salt is the best source of getting adequate iodine.

Sanjana M Shenoy is a A dietitian from Mangalore, Karnataka, India. Having worked as a Dietitian for the Manipal Group of Hospitals namely KMC hospital Mangalore, India.She is also a consultant for corporate's like Infosys and others, conducting talks and presentations for various associations and local television shows.She consults at her Diet and Nutrition clinic "Nutrihealth" in Mangalore.Also is a visiting consultant to various hospitals in and around Mangalore and also runs an active online consultation.

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