Pregnant women need excess nutrition. Peculiarities of nutrition of pregnant women in the early stages and throughout pregnancy. Nutritional features of pregnant women

Rational nutrition is one of the main conditions for a favorable course and outcome of pregnancy and normal fetal development.

A pregnant woman's diet should be complete, that is, it should contain a sufficient amount of proteins, fats, carbohydrates, vitamins and microelements. To replenish vitamin deficiency, berries, vegetables and fruits with pulp are very useful. You should not get carried away with citrus fruits, as they can provoke allergies in the mother and unborn child.

It is useful to eat black bread, bread with bran, etc. Cereals: buckwheat, rice, oatmeal, containing a lot of fiber, promote efficient intestinal function and prevent constipation, being the basis of proper nutrition for pregnant women.

Very often, during pregnancy, the mother experiences varying degrees of iron deficiency. Many even develop physiological anemia, which goes away after childbirth, but not all. To prevent anemia, it is useful to eat beef or veal liver, red meat, and bone marrow. Green apples are also useful, as in addition to iron they also contain vitamin C, in combination with which iron is absorbed much better.

Proper nutrition for pregnant women implies adequate compensation for the deficiency of proteins and other substances through high-quality food with optimal ratio main components, frequent, fractional meals, use of special vitamin complexes.

Body weight gain during pregnancy for women with normal weight should be 11.5 kg, for women with underweight 12.5 kg, for overweight women 10.5 kg.

Diet of a pregnant woman.

• hearty breakfast
• light second breakfast,
• hearty lunch
• less filling dinner
• 2 hours before bedtime, a glass of yogurt or kefir.

During the day, a pregnant woman needs to properly distribute the meals and products she eats. Meat, fish, eggs should be eaten in the morning for breakfast and lunch, and dairy and herbal products in the afternoon for afternoon tea and dinner.

Sample weekly menu for women in the second half of pregnancy

Monday:

First breakfast: goulash with mashed potatoes, Apple juice.
Lunch: milk.
Dinner: pea soup with minced meat, boiled fish with vegetable stew, compote.
Afternoon snack: fruits or berries.
Dinner: curd soufflé, cranberry mousse.
21h: kefir.

Tuesday:

First breakfast: curd soufflé, boiled egg, vinaigrette, rosehip infusion.
Lunch: milk, bun.
Dinner: borscht with minced meat and sour cream, boiled chicken with vermicelli, cranberry mousse.
Afternoon snack: a glass of rosehip infusion, a bun.
Dinner: low-fat cottage cheese.
21:00 kefir.

Wednesday:

First breakfast: boiled fish with mashed potatoes, low-fat cottage cheese, milk.
Lunch: protein omelet with sour cream, fruit juice.
Dinner: pureed vegetable soup with sour cream, boiled tongue with oatmeal, fruits, berries.
Afternoon snack: rosehip infusion, bun.
Dinner: low-fat cottage cheese.
21:00 kefir.

Thursday:

First breakfast: boiled fish with vegetable stew, low-fat cottage cheese, coffee with milk.
Lunch: milk, bun.
Dinner: rice soup with minced meat, boiled chicken with mashed potatoes, fruit.
Afternoon snack: low-fat cottage cheese, cranberry mousse.
Dinner:
21:00 kefir.

Friday:

First breakfast: omelet with sour cream, fresh cabbage salad, coffee with milk.
Lunch: milk, bun, low-fat cottage cheese.
Dinner: potato fish soup, sausages with buckwheat porridge and salad, fruit jelly.
Afternoon snack: fruits or berries, cookies.
Dinner: low-fat cottage cheese, rosehip infusion.
21:00 kefir.

Saturday:

First breakfast: boiled fish with mashed potatoes, milk.
Lunch: herring with onions, vinaigrette, cranberry mousse.
Dinner: pea soup with minced meat, boiled beef with carrot puree, compote.
Afternoon snack: cookies, rosehip infusion.
Dinner: protein omelet with sour cream, tea.
21:00 kefir.

Sunday:

Lunch: wheat milk porridge.
Dinner: fish soup, goulash with buckwheat porridge and salad, compote.
Afternoon snack: cookies, cranberry mousse.
Dinner: low-fat cottage cheese, tea.
21:00 kefir.

Remember!

1. Sit down at the table, having rested and in good mood. It is necessary to chew food slowly and thoroughly.
2. Prefer to eat fresh natural products, which have undergone gentle culinary processing (boil and stew) In boiled and stewed food, vitamins and microelements are preserved as much as possible.
3. Avoid foods that are too hot or too cold. The optimal food temperature is -37 degrees.
4. Choose vegetables and fruits over high-calorie snacks. Limit your intake of sweets and salt.
5. Avoid eating pickled, fried, smoked foods, rich desserts, strong meat broths, and products containing artificial preservatives, colors and flavors.
6. Eliminate from your diet alcoholic drinks, carbonated drinks.
7. Tea and coffee are drinks that are not recommended to drink during pregnancy. If a pregnant woman really wants tea or coffee, then you can drink either decaffeinated coffee or mild herbal and fruit teas.

Diet for edema and pathological weight gain.

Preeclampsia is a late toxicosis of pregnant women, leading to serious consequences for the mother and child. Preeclampsia is manifested by a classic triad of symptoms: edema, proteinuria (protein in the urine), increased blood pressure.

Factors for the development of gestosis:

1. Age (under 18 and over 30 years old);
2. Pregnancy with more than one fetus;
3. Heredity (women whose mothers suffered from gestosis);
4. First pregnancy;
5. Preeclampsia in previous pregnancies;
6. The presence of extragenital pathology (obesity, arterial hypertension, renal and hepatic pathology, etc.).

Preeclampsia usually occurs after 34 weeks of pregnancy. If late toxicosis appears earlier than this period, starting from 20 weeks, it is more severe.

To prevent gestosis, the following measures are taken:

1. organization of daily routine and proper nutrition;
2. regular but moderate physical activity;
3. frequent exposure to the open air;
4. limiting salt intake;
5. observation by an obstetrician-gynecologist throughout pregnancy;
6. treatment, correction of chronic pathologies;
7. rejection of bad habits.

When treating gestosis, measures are taken to normalize the activity of the nervous system, blood composition and circulation, improve metabolic processes, treat the walls of blood vessels, normalize blood pressure and water-salt balance.

It should be noted that it is impossible to relieve swelling with diuretics. This is due to the fact that essential mineral elements are removed along with urine.

For treatment to be effective, it is necessary to adhere to a regimen of rest, physical activity and nutrition.

Nutrition during gestosis plays a special role. The diet should be balanced with the obligatory presence of eggs, meat, and dairy products. You should not limit your water consumption, because... with its deficiency, the blood may be more viscous and thick. For normal water metabolism, you need to drink about 1.5 liters of fluid per day.

In the diet for gestosis, you should not greatly limit the consumption of salt, because this can also affect water-salt metabolism. You can consume approximately 5-8 grams of salt in foods during the day.

If there are certain indications, in the second trimester of pregnancy the doctor may advise the woman to have fasting days.

Examples of fasting days during pregnancy.

Fruit day. During the current day, you can eat about 1.5-2 kg of apples, as a salad or baked in the oven. You can add a couple of drops of olive oil and lemon juice to the apple salad. When baking, apples can be sprinkled with cinnamon.

Apples can be replaced with watermelon or any other fruit, depending on taste preferences. Grapes, bananas and peaches are not suitable for these purposes.

Vegetable day. During the day, you need to consume 1.5 kg of vegetables such as pumpkin or zucchini, dividing the entire amount of food into 5 equal meals. These vegetables enhance intestinal motility and help remove excess fluid from the body.

Protein day. During the day, you need to consume 500 grams of lean meat (veal, chicken) or fish, boiled before use, without adding salt. Divide food into 5 meals. It is acceptable to consume 1 liter of low-fat kefir on this day.

Fermented milk day. During the whole day, it is permissible to consume any fermented milk drink (kefir, fermented baked milk) in an amount of no more than 1.5 liters, as well as 600 grams of low-fat cottage cheese. Food must be divided into 6 meals.

Buckwheat day. Boil 1 cup of buckwheat without adding salt and eat throughout the day with milk or kefir, up to 1.5 liters.

A fasting day during pregnancy gives good results, provided that all the rules for its implementation are followed.

But the same results can be achieved if you simply remove useless carbohydrates from your diet - baked goods and sweets, large quantities of pasta, carbonated drinks, sugar.

Obstetrician-gynecologist
antenatal clinic No. 14
Blinova A.F.

Nutrition, along with other factors, is one of the the most important conditions favorable course of pregnancy and childbirth. Pregnancy leads to a restructuring of metabolic processes in the body. They proceed more intensively (uterine development, fetal growth), as a result of which the body’s need for plastic and easily combustible substances increases.

Currently, the need for protein nutrition for pregnant women has been theoretically substantiated. Amino acids from protein foods are the only source of protein formation in the body. It has been established that the developmental processes and growth of the fetus occur due to proteins, while during pregnancy there is a decrease in the content of total protein in a woman’s blood due to albumin. Adequate protein nutrition can be considered as the prevention of a number of complications of pregnancy and childbirth.

The main test for assessing a woman’s nutritional status in the second half of pregnancy, according to A. Yu. Lurie, an increase in her weight (no more than 250 g per week) serves.

Weight gain of more than 0.5 kg per week indicates either an increase in edema or fat deposition. Both are unfavorable factors. The increase in a woman’s body weight during pregnancy should average 10 kg with deviations in one direction or the other up to 3-4 kg. A relationship has been identified between a woman’s weight before pregnancy, its increase during pregnancy and the weight of the newborn: in healthy women of the same height and weight categories with a large weight gain during pregnancy, the average weight of full-term newborns is 205-265 g (depending on the height of the mother ) more than in women with low weight gain.

IN Lately there is an increase in the number of births with a large fetus, which can be explained to some extent, on the one hand, by an increase in the living standard of the population, on the other hand, by a decrease in the use of physical labor in production processes, that is, reducing energy consumption. Meanwhile, nutrition should correspond to energy costs, but not exceed them. Otherwise, it becomes excessive and complicates the work of many organs and systems of the body, primarily the cardiovascular system. Nutrition should satisfy the needs of the mother’s body and the growing fetus, but it should not be plentiful or excessively high in calories.

According to a number of authors, One of the reasons for the increase in weight of newborns may be poor nutrition pregnant women . A study of the actual nutrition of pregnant women who gave birth to a large fetus, conducted by the Kyiv Research Institute of Pediatrics, Obstetrics and Gynecology, showed that their food ration contained an increased amount of carbohydrates and fat and insufficient proteins and vitamins; there was significant consumption of flour products, potatoes, sugar, butter. Along with this, there were not enough vegetables, fruits and eggs in the food set. In pregnant women with excessive fetal weight, the total calorie content of the average daily diet significantly exceeded that of women who gave birth to an average-weight fetus (by more than 1000 cal). It was also found that excess nutrition has an adverse effect on metabolic processes. In the blood of these pregnant women there are higher levels of sugar, lactic and pyruvic acids, an increased content of p-lipoproteins, and hypercholesterolemia is significantly expressed.

The nutrition of women at different stages of pregnancy should be differentiated. In the first half of pregnancy, it should not differ significantly from that before pregnancy. For women of average height and weight, the diet should contain 2400-2600 calories. In the second half of pregnancy, it increases to 2800-3000 cal, mainly due to proteins, since protein is the main plastic material for building the tissues of the growing fetus. In obese women who lead a sedentary lifestyle, the caloric content of food should be reduced.

Be sure to include enough protein. Otherwise, hypoproteinemia develops, one of the causes of toxicosis. With this suffering, hypoproteinemia is observed 3-4 times more often than during a normal pregnancy. Proteins should be included in the diet at the rate of 1.5 g per 1 kg of pregnant woman’s weight, that is, approximately 90-130 g per day. Only fats and carbohydrates should be limited. The daily requirement for basic nutrients, depending on the duration of pregnancy, should be determined in the following quantities: for the first half of pregnancy - proteins 85 g, fats 82 g, carbohydrates 350 g; for the second half, respectively - 109, 90, 400 g. The indicated amounts of protein are necessary to maintain a positive nitrogen balance, however, simply increasing the protein content in the diet does not lead to its better use by body tissues. Carbohydrates, fats, and B vitamins promote the absorption of proteins; Potassium and magnesium improve protein absorption. Not only the quantity, but also the quality of proteins matters: the biological value of products containing proteins of animal origin is incomparably higher than products that contain only plant proteins. The completeness of a protein is determined by the presence of essential amino acids in it. Complete proteins include proteins of animal origin; they must make up at least one third of the total amount of protein administered. The main sources of these proteins are milk, eggs, meat, and fish.

Milk proteins are of great importance in the nutrition of pregnant women. Among dairy products, cottage cheese is especially valuable, containing large amounts of methionine, which is well digestible and has a beneficial effect on liver function. This also applies to low-fat cottage cheese; he contains a large number of protein and relatively little fat. Milk protein includes all the necessary essential amino acids in quite significant quantities: 1 liter of milk contains 1.07 g of methionine, that is, 60% daily requirement there is a person in it. Milk protein has a pronounced lipotropic effect, which contributes to better exchange fats; it stimulates the formation of hemoglobin to a greater extent than the proteins of meat, fish, and eggs. 1 liter of milk contains over 30 g of protein; Milk is extremely easy to digest and assimilate, and contains a number of vitamins and mineral salts that are important for the body’s functioning. High-calorie product Condensed milk is also available.

Among the various mineral salts contained in milk, calcium and potassium salts and some trace elements play a particularly important role. Thus, milk calcium has exceptionally good absorption. A pregnant woman's body's need for calcium is about 1.5 g, for phosphorus - about 2.5 g in the daily diet. It is satisfied by consuming enough milk and dairy products (cottage cheese, sour cream, cheese). Half a liter of milk provides the daily requirement of the human body for calcium. Calcium and magnesium salts are used to normalize diuresis and influence the mechanisms that regulate blood pressure. Among the microelements contained in milk, cobalt, copper, and iron are important for the development of the intrauterine fetus. Milk also contains the most important B vitamins. 1 liter of milk provides 50% of the daily requirement for vitamin B1 and the full daily requirement of vitamin Bg. For some women, milk causes bloating and constipation. In such cases, it can be replaced with kefir or yogurt. Sour milk not only preserves the basic beneficial features milk, but also contains microorganisms that prevent the development of putrefactive microbes in the large intestine. Lactic acid products are much richer in vitamins. The bacteria used to produce them are capable of synthesizing vitamins Bg, PP, B6 and B12.

A pregnant woman's food should be varied. Meat dishes should be consumed as a second course during lunch. In the last month of pregnancy, you should reduce your consumption of boiled meat to 3 times a week. Preference should be given to beef, and low-fat varieties; liver dishes are healthy, rich in vitamin B12, as well as iron. It is undesirable to consume pork, lamb, goose and duck meat, which negatively affects liver function. Dairy products are recommended as first courses, vegetable soups and borscht, and not broths containing extractive substances; however, 2 times a week (until the last month of pregnancy), first courses can be prepared in weak (chicken, fish or meat) broth. Meat dishes should be alternated with fish. Cod is healthy, containing over 17% complete proteins, which differ little from meat proteins; it is digested in the stomach faster than meat. Cod and its liver contain valuable minerals - calcium, phosphorus, sodium and only 0.4% fat.

Carbohydrates serve as a source of energy in the body, but they are also the main source of fat formation, so foods such as sugar, breads and cereals containing large amounts of carbohydrates should be limited.

In the diet of pregnant women, a significant place should be given to vegetables and fruits. The carbohydrates they contain are not converted into fat in the body. The nutritional value of fruits is due to the presence of easily digestible sugars in them, and citric, malic, and tartaric acids stimulate the activity of the digestive glands. Bee honey is useful (on average 70 g per day), but in the last month of pregnancy you need to limit the consumption of easily digestible carbohydrates (sugar, jam), including honey.

Vegetables and fruits are a rich source of a variety of mineral salts, especially potassium. The latter reduce the ability of tissues to retain water and thereby help remove excess fluid from the body. There are a lot of potassium salts in apricots and pears.

Vegetables and fruits are a source of iron salts, which are involved in hematopoiesis processes. Iron is part of hemoglobin, myoglobin, various enzymes and is vital for the oxygen supply of tissues. The intensity of iron use for hemoglobin synthesis depends on the sufficient amount of vitamins such as C, B1, B2, B12, PP and folic acid in food.

Vegetables and fruits also contain a number of microelements - copper, manganese. There are a lot of copper salts in leafy vegetables, as well as in raspberries and cherries. Cereals are richest in manganese. Relatively large amounts of manganese are found in leafy vegetables, beets, as well as apples and plums. R.I. Malykhina, V.S. Artamonov, F.F. Ozerotsiy established that the pregnant woman’s body is depleted of these microelements, especially in the 36-39th week of pregnancy. Therefore, in the winter-spring period, when their content in food products is sharply reduced and the range of products is limited, it is recommended to enrich food rations with biodoses of copper, manganese, zinc, prescribing orally 0.7% aqueous solutions of sulfuric acid salts of these elements, 10 drops in milk after meals 2 times a day (2 mg of each microelement per day).

If we consider that vitamins are not formed in the body, but are introduced from the outside, then it becomes clear how important it is to eat enough vegetables and fruits. Research by M. A. Petrov-Maslakov showed a natural decrease ascorbic acid in the blood as pregnancy progresses. One of the reasons for the body’s significant consumption of vitamin C, according to V. A. Povzhitkov, is a violation of the secretion of the gastric glands (decreased acidity or even the complete absence of hydrochloric acid). Rich sources of vitamin C are black currants, red rosehips, strawberries, green onions, cauliflower and White cabbage, tomatoes and other vegetables, berries and fruits. The required daily amount of vitamin C is 100-200 mg.

In the winter and spring seasons, you should use a wide range of commercially available fruit, berry and vegetable juices. They stimulate the appetite and quench thirst well; you can make compotes and jelly from them. Frozen fruits are very useful. It is not recommended to use tinctures of berries and fruits prepared at home for the winter, since they produce a certain amount of alcohol during fermentation.

To provide a pregnant woman with B vitamins, it is recommended to consume bread made from wholemeal flour. Buckwheat and oatmeal and brewer's yeast are rich in this vitamin.

Dill, green onions, spinach, carrots, tomatoes, rose hips, apricots and many other vegetables, berries and fruits contain carotene, which is converted into vitamin A in the liver. The latter is necessary for cell growth and reproduction and promotes fetal development. It is especially abundant in carrots, and it is better absorbed if the carrots are cooked with the addition of oil.

The daily intake of vegetables and fruits should not be less than 400 g. In addition to the fact that they are rich in valuable nutrients, they increase the absorption of other foods. Vegetables enhance salivation and the secretion of other digestive glands and thereby facilitate the digestion of food already at the first stage. Therefore, vegetable snacks before meals are useful. Vegetables promote the release of digestive juices, improving food digestion. It has been proven that if meat or fish soup is prepared with vegetables, 2 times more gastric juice is released than when drinking pure meat or fish broth. If 13 cm3 of gastric juice is released per 100 g of meat, then about 21 cm3 is released for the same amount of meat with cabbage (A. A. Pokrovsky). Therefore, it is useful to complement meat and fish dishes with vegetable side dishes.

As you know, during pregnancy many women experience constipation. The best regulator of intestinal motor function are vegetables and fruits. They contain fiber, which is not digested in the gastrointestinal tract and, thus, is not absorbed by the body, but it is useful because it enhances intestinal motility. For constipation, it is recommended to eat raw vegetables or fruits (raw carrots, apples, and prunes) on an empty stomach (20-30 minutes before breakfast), and yogurt or one-day kefir (200 g) at night. Pumpkin - baked or in the form of porridge - also has a positive effect.

Throughout pregnancy, it is prohibited to drink vodka, wine, beer and other alcoholic beverages. In addition to the harmful effect on the mother’s body, they, easily penetrating the placental barrier, have a detrimental effect on the fetus. Such children develop worse and are easily exposed to various diseases. It has now been established that drinking even a small amount of alcohol entails a several-fold decrease in the digestive power of gastric juice.

If it is not possible to regularly drink juices, you should take multivitamin tablets or drink rosehip infusion, the fruits of which contain a large amount of vitamin C. It is prepared at the rate of one tablespoon of berries per glass of water. The berries are poured with boiling water and boiled for 10 minutes; The broth is infused for 2 hours and filtered. Then the berries are again poured with water and boiled again for 10 minutes, infused and strained again. The same thing is done a third time, after which the berries are squeezed out. The resulting decoction of 3 extractions is drunk 7g - 1 glass after meals. Fats are of no small importance in the diet of pregnant women. If we consider that 1 g of protein provides 4.1 cal, 1 g of carbohydrates - 4.1 cal, air fat - 9.3 cal, then the need to strictly regulate the amount of fat in the diet is obvious.

The main cause of obesity in 60% of pregnant women is overeating . This means that the amount of nutrients absorbed by the body exceeds energy expenditure, resulting in metabolic disorders and various complications developing, primarily from the cardiovascular system.

Fat deposition is promoted by fatty foods (especially foods containing refractory fats, such as lamb, pork, goose and duck meat), as well as pastries, salty and spicy foods - spicy snacks, spicy seasonings that cause thirst and consumption of large quantities liquids. Obese women often give birth to large children. During childbirth, labor weakness develops, which leads to an increase in the number of stillbirths. This circumstance dictates the need to limit fat in the diet to approximately 80 g in the first and 90 g in the second half of pregnancy (about 1.5 g per 1 kg of body weight). Fat content should be approximately 30% of the total calorie intake (A. A. Pokrovsky). Excessive fat leads to poor appetite and suppressed hematopoiesis. The diet should include sunflower and corn oil, and butter from animal fats. Of all types of fats, milk fats are the easiest to digest.

An important food ingredient is table salt. It plays a huge role in water-salt metabolism. A person’s need for table salt is approximately 4-6 g per day, but in fact he consumes much more of it - 10-12 g. According to N. M. Nikolaev, one should not sharply limit the amount of salt, since it increases the digestibility of food, and D. F. Chebotarev recommends reducing salt intake only in case of hypertensive syndrome. On the other hand, there are observations indicating that a salt-free diet in the last months of pregnancy helps speed up labor, reduces nervous excitability and pain during childbirth, causes tissue dehydration, and therefore the amount of table salt in the last 2 months of pregnancy should not exceed 5 g per day.

The daily need for water is approximately 35 g per 1 kg of body weight, which for a weight of 60 kg is equal to about 2 liters. Excessive amounts of fluid increases the load on the cardiovascular system, so in the second half of pregnancy it is advisable to limit the amount of fluid in the daily diet to 1 liter, and if there is a tendency to form edema - to 800 ml.

A pregnant woman's diet should also include bread in an amount of approximately 450-500 g (half rye and half wheat) made from wholemeal flour. It contains significantly more B vitamins, vitamin E and magnesium salts. Of the cereals, buckwheat is especially valuable.

Particular attention should be paid to diet, since the same food is absorbed differently depending on how it is distributed throughout the day. Due to the fact that in the human body all life processes occur in a certain rhythm, it is very important to eat at the same time. If you follow a precise daily routine, at a certain time the secretion of digestive juices begins and appetite appears. If you disrupt your regular diet, the smooth functioning of the digestive glands is disrupted, which is manifested by a decrease in their function.

If in the first months of pregnancy it is advisable to eat 4 times a day, then in the last months, when the growing uterus, occupying almost the entire abdominal cavity, compresses the stomach and raises the diaphragm, you should switch to 5 or, in rare cases, 6 meals a day, but in very small portions. The following diet may be recommended: first breakfast at 7-8 o'clock, second at 11-12 o'clock, lunch at 16-17 o'clock, dinner at 19-20 o'clock and at 22 o'clock - kefir or yogurt (200 ml). The first breakfast should contain about 30% of the daily diet, the second - about 15%, lunch - 40%; for the rest of the day, 15% of the daily food ration remains (Table 3). Immediately after eating, rest should be active. Dinner should always be light. Between dinner and bedtime, you need at least a 2-hour period of time during which food passes from the stomach to the intestines.

The taste of food is of great importance. If cooked food sits for a long time and then is heated, it loses not only its taste, but also the vitamins it contains. In addition, it is necessary to pay attention to the technology of cooking, in particular from vegetables and fruits, and to apply the correct cooking techniques. To preserve vitamins, it is necessary to immediately cook chopped vegetables or fruits, throwing them into boiling water, and cook only until tender, and always in a tightly closed enamel container. Dishes made from raw vegetables should be cooked immediately before eating. Below is a sample weekly menu for women in the second half of pregnancy.

If the nutritional regime during normal pregnancy is one of the most important elements in the prevention of complications, then in the event of a deviation from its normal course or in the presence of extra-genital diseases, appropriate adjustments must be made to the pregnant woman’s diet. Under such conditions, rational nutrition is one of the main links in treatment, along with a protective regime and drug therapy.

Nutrition becomes extremely important in the complex treatment of pregnancy complications such as late toxicosis. When choosing a diet for this group of pregnant women, E. I. Kvater and M. S. Marshak recommend being guided by the following basic guidelines: the amount of table salt should not exceed 5 g, the amount of liquid administered should not exceed 800 ml; Include high-quality proteins in the diet; food should contain vitamins, and in winter and spring it should be enriched with vitamin preparations.

Until recently, some obstetricians opposed prescribing food rich in proteins to pregnant women with late toxicosis, believing that it contributes to the development of toxicosis. However, it has now been established that in pregnant women with this disease many types of metabolism are impaired, including protein, which is expressed in hypoproteinemia, in particular in a decrease in the amount of albumin in the blood serum; In addition, with nephropathy, protein loss occurs in the urine.

It is known that with a lack of protein in the body, the function of the liver and endocrine glands decreases. A diet low in protein contributes to the development of severe toxicosis. Currently, it is believed that when determining the required amount of protein in the daily diet of a pregnant woman with late toxicosis, one should proceed from the calculation of 1.5-2 g per 1 kg of body weight. E. A. Mognyan for the treatment of pregnant women with late toxicosis suggests giving 110-120 g of protein and notes that the use of increased protein diet Compared to a low-protein diet (70-80 g), it normalizes protein metabolism. However, when nephritic albuminuria, and even more so hyperazotemia, appears, the amount of protein, according to D. F. Chebotarev, should be reduced. Many authors believe that there is a direct relationship between the nutrition of a pregnant woman and the development of late toxicosis, and good nutrition is the best remedy prevention of severe toxicosis.

There is an opinion that in case of late toxicosis, they should be excluded from the diet. meat dishes. This point of view does not answer modern views. Of course, the diet of pregnant women with late toxicosis should be dominated by a dairy-vegetable diet, and the need for protein should be satisfied mainly through milk proteins and dairy products. However, with an exclusively dairy-vegetable diet, the body does not receive sufficient amounts of proteins and fats necessary for the growth of the uterus and the formation of the fetus. Therefore, a pregnant woman should not be deprived of meat, but its quantity should be limited; eat meat about 2 times a week as a second course at lunch and only boiled. The use of meat broth is strictly prohibited. Boiled fish is useful. If protein is lost, it is recommended to additionally use compressed nutritional yeast in the amount of 60-80 g per day in the form of a drink or dry yeast in the amount of 8-10 g per day. This also achieves the introduction of B vitamins.

As for fats, in case of late toxicosis their amount should be reduced compared to that for healthy pregnant women and prescribed at the rate of no more than 1 g per 1 kg of weight, since with this disease the liver function is impaired to one degree or another and the amount of bile required for digestion of food, decreases. Meanwhile, the lipase enzyme, under the influence of which fats are digested in the small intestine, acts only in the presence of a sufficient amount of bile. With the development of hypertensive syndrome due to a tendency to hypercholesterolemia, the amount of fat should be reduced to 15-20% of total calories.

The retention of water and chlorides in the body observed during late toxicosis indicates a violation of water-salt metabolism. The concentration of chlorine in venous blood increases as the severity of toxicosis increases. Sodium in combination with chlorine enhances the swelling ability of colloids. Therefore, the issue of salt consumption in the diet, as well as drinking regimen, becomes particularly important. There is a generally accepted point of view about the need to limit the amount of salt. Pickles, smoked meats, and sausages should be completely excluded. If toxicosis has developed, a salt-free diet is indicated. Food prepared without salt, however, is not completely devoid of salt. For any salt-free diet it contains about 2.5-3 g.

For widespread edema, for a short time you should prescribe food prepared from foods that contain practically no salt - cereal products, cottage cheese, fruits. To improve the taste of such food, it is recommended to give the patient 2-3 g of salt in the form of a weighed portion. In addition, sour seasonings with tomato juice, lemon, citric acid, cranberries.

Along with limiting table salt, it is necessary to increase the amount of potassium and magnesium salts, which regulate the relationship between electrolytes and enhance the excretion of sodium and fluid from the body. A lot of potassium salts are found in potatoes, rose hips, black currants, dried apricots, and grapes; Rose hips and raisins are rich in magnesium salts.

Most obstetricians believe that fluid administration contributes to the formation of edema, and in case of late toxicosis, they recommend limiting fluid intake to approximately 600-800 ml per day (E. A. Mognyan). According to N.K. Kulieva and G.G. Pedanov, when limiting table salt in the diet, thirst decreases so much that it is not necessary to limit the water regime of patients. Sodium ions do not accumulate in tissues and do not bind water, and the excretion of water by the kidneys in pregnant women with late toxicosis is, as a rule, not impaired.

In order to speed up the elimination of metabolic products from the body and give relative rest to the liver and kidneys, fasting days are recommended:

• cottage cheese - 500-600 g of cottage cheese with 100 g of sour cream, divided into 6 servings and given to the pregnant woman every 2.5 hours;
• apple - 1.5 kg of ripe apples are divided into 5-6 servings and given at the same intervals. You can add a little sugar to them (so as not to cause thirst), you can prepare applesauce;
• when prescribing “compote days,” pregnant women drink 1.5 liters of compote per day according to the same principle.

The following fasting day may also be recommended: 400 g of cottage cheese, 400 g of berries or fruits, 200 g of sugar or honey and 1 glass of weak tea. A fasting day is usually prescribed once a week. On this day, the pregnant woman must observe semi-bed rest or even bed rest, which provides for minimal energy consumption. The day after the fasting day, it is not recommended to consume the full food ration, but use it only in half the size. After a fasting day, the pregnant woman’s condition improves, diuresis increases, and sleep improves.

Nutrition plays an extremely important role in pregnant women suffering from diseases internal organs, in particular in cardiovascular pathology, when it comes to the fore as therapeutic event, creating a favorable basis for the effective use of medications.

In case of cardiovascular pathology, in order to reduce the load on the heart, it is necessary to consume easily digestible foods and limit the amount of fluid.

In pregnant women with hypertension, increased production of mineralocorticoids, including aldosterone, leads to sodium retention in the body. Therefore, the amount of table salt in food should not exceed 5 g in the daily diet. A diet for pregnant women with hypertension should be sufficiently high in calories with an optimal ratio of proteins, fats and carbohydrates. The basis of the diet hypertension the classic diet No. 10 according to Pevzner can be taken, to which certain adjustments have been made; it is characterized by a higher content of complete proteins with the presence of methionine, choline, tyrosine, tryptophan, and a limitation of animal fat. The diet is also characterized by a reduced carbohydrate content, an increased amount of vitamins, lipotropic substances, potassium and magnesium salts, and a limitation of sodium salts. For pregnant women with normal weight, the number of calories is approximately 2700, protein 100 g, fat 70 g, carbohydrates 400 g.

The combination of pregnancy with hypertension adversely affects the condition of the intrauterine fetus . In a number of cases (depending on the stage of hypertension), its hypotrophy and antenatal death are observed. The basis of these complications is oxygen deficiency, in the fight against which substances are needed that enhance oxidative processes, improve gas exchange, and the respiratory properties of blood. These substances contain raisins, apricots, rosehip decoction, fruit juices, B vitamins, as well as acids - ascorbic, nicotinic, folic, glutamic.

It is known that as the duration of pregnancy increases in healthy women, the level of cholesterol in the blood increases, a tendency to form ketone bodies appears, and shifts in lipid metabolism are detected. When pregnancy is combined with hypertension, these phenomena are more pronounced. Due to the fact that a disorder of cholesterol metabolism (hypercholesterolemia) contributes to the deposition of atheromatous masses in the endothelium of blood vessels and an increase in blood pressure, in addition to limiting fat, foods rich in cholesterol and saturated fatty acids (liver, kidneys, brains, eggs) should be excluded from the diet. yolk, etc.), as well as substances that excite nervous system: strong tea, coffee. The diet includes foods containing a lot of potassium (baked potatoes, rose hips, raisins, dried apricots, figs) or magnesium (carrots, nuts, bran bread, millet, buckwheat or oatmeal). According to E.F. Shamraya et al., oat polyphenols enhance the process of fat oxidation. For concomitant obesity or signs of heart failure, fasting days (cottage cheese, apple, dried apricot, etc.) are recommended once a week. Sometimes, just by adjusting the diet alone, you can achieve a significant improvement in the well-being of pregnant women suffering from hypertension.

The diet of pregnant women with rheumatic diseases differs from that of hypertensive patients in that they have an increased calorie content, an increase in the amount of proteins and a decrease in carbohydrates.

The combination of pregnancy with rheumatic heart defects entails a disruption of metabolic processes and the development of hypoxia to varying degrees in the body of the mother and fetus. Therefore, the diet for this category of pregnant women should help create more favorable conditions for blood circulation and remove nitrogenous wastes and under-oxidized metabolic products from the body. The diet must be prescribed at the first visit to a pregnant antenatal clinic.

To improve metabolic processes and meet the needs of a growing fetus, the diet must contain the required amount of complete proteins containing essential amino acids such as methionine and choline. When calculating the amount of protein in the daily diet, it is necessary to take into account the peculiarities of the course of the rheumatic process. In the latent form of the disease, the amount of protein can be approximately 1.5 g per 1 kg of pregnant woman’s weight. In acute cases, it should be reduced. The amount of carbohydrates should be limited to 300 g, and fats to 80 g, and they should be predominantly of plant origin. Thus, the daily diet will be 2800-3000 calories.

The salt and water regime is important for preventing the occurrence of edema or reducing it, if any. The amount of table salt in the daily diet should not exceed 3-4 g. Food with such a small addition of salt does not cause thirst. The consequence of this is a decrease in the need to drink, and the restriction in fluid intake is easily tolerated by patients.

Along with limiting the consumption of table salt, patients with rheumatic heart defects are shown to increase potassium salts, which have a beneficial effect on the contractile activity of the heart muscle. Potassium-rich foods also have a diuretic effect.

It is known that as the duration of pregnancy increases, there is a natural decrease in the content of ascorbic acid in the blood; This is especially true for pregnant women with cardiovascular pathology, in whom the amount of this vitamin is significantly reduced under the influence of long-term use of salicylic acid preparations. In the complex treatment of pregnant women with rheumatic heart disease, vitamin C is especially useful, since it has an anti-inflammatory effect, stimulates redox processes, and increases diuresis. The recommended dose is 300 mg. In cases of impaired permeability of vascular walls, which is often observed in pregnant women with circulatory failure, in case of oxygen deficiency, the use of vitamin C in combination with vitamin P is indicated. Considering the functional inferiority of the liver in this category of pregnant women, foods rich in lipotropic substances, mainly like cottage cheese.

B vitamins have a normalizing effect on many types of metabolism and promote the absorption of proteins. In pregnant women with rheumatic heart disease, in whom long-term use of salicylates often causes dyspeptic symptoms, these vitamins, by improving the secretory function of the stomach, help eliminate painful symptoms.

Diet for chronic kidney disease sometimes becomes more important than drug therapy. The advantage of diet therapy is the possibility of its use throughout the entire period of the disease, often lasting for many years. Chronic nephritis worsens the course of pregnancy and the condition of the intrauterine fetus, often leading to its antenatal death.

The main goal is to improve renal blood flow and remove nitrogenous wastes and under-oxidized metabolic products from the body. The diet includes limiting table salt and liquid, as well as substances that irritate the liver and kidneys, removing foods that cause flatulence (mainly legumes), and predominant potassium salts in the diet. Culinary processing of products should exclude the presence of extractive substances in them.
The issue of protein content in the diet for this category of patients has not been completely resolved. Some authors believe that a diet with a small amount of protein (0.3-0.5 g per 1 kg of body weight) helps lower blood pressure and reduce edema. However, most authors are of the opinion that it is necessary to introduce protein at a rate of at least 1 g per 1 kg of weight, and in case of significant proteinuria, they suggest replenishing the loss of protein by adding it (egg white).

When chronic nephritis is combined with pregnancy, the amount of protein should be calculated at the rate of 1.5 g per 1 kg of pregnant woman’s weight, the amount of fat 70-80 g, including animals 30 g, carbohydrates - up to 400 g. The total number of calories is 2900-3000. Liquid limited to 1000 ml, and in the presence of edema - up to 800 ml. Food is prepared without salt. Daily ration table salt ranges from 2 to 5 g, depending on the severity of the disease (taking into account the salt content in food products). The diet must contain a sufficient amount of vitamins, mineral salts, and microelements. For pyelitis in pregnant women, or rather pyelonephritis, since in addition to the renal pelvis, the renal parenchyma is involved in the process, until recently a dairy-vegetable diet was used. According to modern views, this diet cannot be considered complete in terms of its content of protein, salts, vitamins and other ingredients. In addition, it does not help maintain acidic urine and predisposes to constipation. The diet should be enriched with proteins based on the amounts taken for pregnant women. The diet includes all types of vegetables and fruits. Whole milk should be avoided White bread, cookies and other flour products, rice porridge, alkaline mineral water and limit your sugar intake.

Presence of chronic diseases gastrointestinal tract and digestive glands (gastritis, colitis, liver and pancreas diseases) requires special diets prescribed for these diseases.

The fetus receives all the substances necessary for growth and development from the mother’s body. That is why a pregnant woman should pay special attention to her diet.

Some people mistakenly believe that during the period of bearing a child, the expectant mother should eat 1.5-2 times more, and explain this by the fact that she feeds not only herself, but also the baby. Doctors consider this statement to be fundamentally incorrect - overeating leads to weight gain. excess weight and does not at all guarantee the provision of both organisms with all the necessary nutrients. Thus, food portions during pregnancy should not increase much, but their quality composition should improve.

Proper nutrition during pregnancy

Caloric content of the diet

The number of calories consumed per day is calculated taking into account age and lifestyle. On average, a person doing not very hard physical work needs from 1900 to 2000 kcal. During pregnancy, metabolism increases by a quarter. Accordingly, in the first trimester, a woman carrying one baby needs about 2500 kcal, in the third - up to 2900 kcal.

Proper nutrition for pregnant women

The most important components of food are proteins, fats, carbohydrates, minerals and vitamins. Liquid is also important.

The role of proteins

Many structures of the human body are made of protein. Without it, normal muscle functioning and fetal formation are impossible. Protein sources:

• dairy products;
• meat;
• eggs.

In the first months of pregnancy, it is recommended to consume 100 grams of protein per day, in the last months - 110-120. 50% of them must be animals. You can get the right amount of protein by eating 150 grams of meat or fish, egg, a portion of natural yogurt, drink 3 glasses of milk.

Protein sources

Carbohydrates during pregnancy

Maternity meals should contain about 350 grams of carbohydrates in the first trimester and up to 400 grams in the second. It is important that a woman receives them not from sweets and cakes, but from cereals, fruits, berries and vegetables.

It is advisable to exclude sweets from the diet as much as possible, since they will not bring any benefit to the fetal body. But it is quite possible to turn a baby with normal body weight into a giant one. This can lead to difficult births and injuries.

Fats in the diet of expectant mothers

Proper nutrition during pregnancy involves consuming about 75-80 grams of fat. Of these, 20-30 grams should be of plant origin.

Sources of animal fats are butter, vegetable fats are olive, sunflower, flaxseed and corn vegetable oils. But expectant mothers don’t have to eat lard at all. Margarine should be excluded from their diet altogether.

Sources of fats

Vitamins

A healthy diet during pregnancy is unthinkable without vitamins - organic substances characterized by special biological activity. Not all of them can be synthesized independently, so it is important to get them through food.

Important for the health of a pregnant woman:

• Ascorbic acid. Responsible for improving the functioning of the immune system, helping the body resist viral and infectious diseases. A pregnant woman needs from 100 to 200 mg of vitamin C per day. Its natural sources are: oranges and lemons, rose hips, sea buckthorn, green onions.
• Vitamin E. Has a beneficial effect on reproductive system, baby development. The expectant mother should consume from 15 to 20 mg per day. Where can I get them from? From eggs, nuts, vegetable oils.
• Vitamin A. A very important compound for the full functioning of the child's place. It protects the organisms of the mother and fetus from the negative effects of free radicals and harmful radiation. Its role is also invaluable during the formation of the baby’s eyes. A pregnant woman needs 2.5 mg of vitamin A per day. To do this, the mother should include in her menu any fruits and vegetables that are red, yellow or orange. A lot of retinol is found in parsley and cabbage.
• B vitamins. They are responsible for the formation of muscle fibers and support the normal functioning of the digestive, nervous and cardiovascular systems. The most healthy products peas, brewer's yeast and rice are considered to be the sources from which a pregnant woman can obtain a sufficient amount of B vitamins.
• Vitamin D. Everyone knows that it is given to infants to prevent rickets. A pregnant woman needs it for the same purpose, that is, for the correct formation of the fetal skeleton. Also, with vitamin D deficiency expectant mother Anemia may develop, which can lead to serious problems. Safe sources of the compound are: butter, fish liver, chicken yolk, seafood.
• Folic acid. Preparations rich in folic acid are prescribed to married couples in preparation for conception. The woman should then take them for at least the first trimester of pregnancy. Already from these facts it can be understood that the importance of folic acid for a child is not overestimated. Without it, the neural tube cannot develop, from which the spinal cord, brain, and central nervous system are subsequently formed. You can get folic acid from greens. But it is also important to take it additionally in tablet form.

Fruits and berries you should eat during pregnancy

Macroelements and minerals that a pregnant woman should not forget about

Iron, phosphorus, calcium, potassium, magnesium, sodium are needed by the body of the expectant mother. Without them, it is impossible to form a full-fledged musculoskeletal system of the baby.

If a woman suffers from calcium deficiency, her teeth will begin to decay during pregnancy. She may also experience increased bone fragility, frequent dislocations and fractures. Doctors recommend getting calcium from dairy products, cheese, nuts, and green vegetables.

To enrich the body with phosphorus, the diet during pregnancy should include fish, eggs, magnesium - watermelons (seasonal), nuts, and cereals. Sodium and potassium are responsible for maintaining a healthy water-salt balance. Their natural sources are peas, mushrooms, raisins, spinach, and table salt.

Blood test for anemia

If there is a lack of iron, the pregnant woman is diagnosed with anemia. In this condition, an insufficient amount of oxygen enters the blood, and fetal hypoxia may develop. A woman should receive 18 mg of iron per day. To do this, she needs to eat eggs, fruits, animal liver, buckwheat, and parsley.

It should be noted that even with a well-designed menu, the expectant mother’s body may experience a deficiency of certain substances. In order to prevent vitamin deficiency, gynecologists often prescribe to their patients special vitamin and mineral complexes for pregnant and lactating women. You shouldn’t neglect taking them - your little life is on the line.

Water during pregnancy

If a pregnant woman does not suffer from severe swelling, she needs to receive about two liters of fluid per day. 50% of this volume will be supplied with food products (soups, jelly, vegetables). A woman should drink another liter. It’s good if it’s purified drinking water, green tea without sugar, fruit juice.

Drinking regime is important during pregnancy

If swelling is severe, the amount of free fluid should be limited to 700 ml.

Diet during pregnancy

Gynecologists advise all expectant mothers to eat often, but in small portions (the optimal size is 1 glass). In total, there should be 5-6 meals a day, for example, at 8, 11, 14, 17 and 19 hours, and before going to bed you can drink a glass of yogurt or kefir, eat some fruit.

Sample menu for a pregnant woman for one day

In the morning, it is better for a pregnant woman to eat porridge, cottage cheese, cheese, drink cocoa with milk, tea or juice. Wheat bread with butter is also allowed.

For the second meal, you can eat a salad of fresh vegetables or seaweed, boiled egg.

Ideal for lunch - chicken bouillon, a piece of boiled beef, greens, compote.

For an afternoon snack, you can eat natural unsweetened yogurt, any fruit or a handful of prunes.

It's good to drink kefir before bed

Dinner may include steamed fish with vegetables, tea with cottage cheese casserole.

An hour or two before going to bed, if you wish, you can drink a glass of fermented milk drink.

Eating habits that a pregnant woman should give up

It is important for pregnant women to know which of their eating habits are classified as harmful:

• Overeating before bed. At later times of the day, metabolic processes occurring in the body slow down. Food is digested more slowly. Therefore, you should not overeat before going to bed - this will cause insomnia and excess weight gain.
• Non-compliance with the daily routine. Food should be taken at approximately the same time. It is forbidden to eat nothing for half a day, and then eat several huge portions at once in the evening, justifying yourself by saying that you have been starving all day.
• Dry food. A pregnant woman's daily diet must include homemade soups and hot dishes. If you eat a lot of baked goods, the risk of developing gastritis, stomach and duodenal ulcers increases significantly.
• Categorical refusal of breakfast. If you don’t feel like eating at all in the morning due to toxicosis, you need to drink at least a glass of kefir in small sips, adding a tablespoon of plant fiber to it.
• Frequent consumption of spicy foods. Such dishes are especially dangerous for those expectant mothers who have been diagnosed with iron deficiency anemia, gastritis, stomach ulcers, and blood clotting disorders.

A pregnant woman should regularly eat homemade soups

What can a poor diet lead to?

Not balanced diet can help:

• late toxicosis;
• diseases of the gastrointestinal tract;
• intrauterine growth retardation;
• miscarriage/premature birth (if the placenta does not receive the necessary nutrients, it cannot develop normally, so sometimes it begins to exfoliate);
• anemia and associated fetal hypoxia;
• weakening of a woman's immune system.

A pregnant woman should consult a doctor about her diet.

Nutritionists say that pregnant women should eat all foods in a form as close to natural as possible. If it is potatoes, then baked in their skins; if eggs, meat, then boiled; if vegetables, fruits, then raw, if possible. Sausages, sauces, rolls - all this can be safely classified as harmful.

Happiness, anxious waiting, anticipation and even fear - all these feelings inevitably accompany pregnant women. And it is very important during this period not to give in to emotions, but to remember the responsibility that is also an integral part of it. It is at this time that adherence to the basics is most important healthy image life. Almost all of them apply to pregnancy, although some require slight modifications.

Proper nutrition during pregnancy is most important, since what a woman eats largely determines how her child will develop. For example, whether a pregnant woman gets enough protein determines whether the child will have enough building material. Protein nutrition for pregnant women this is very, very important.

In addition, many products have the most detrimental effect on the condition and development of the child, and on the well-being of the mother. Naturally, such products must be abandoned. It makes sense to take into account one important feature: proper nutrition on early stages pregnancy will be somewhat different from the diet of a pregnant woman in the last weeks.

In the first trimester

Not everyone understands where such differences come from, but understanding the topic will be quite simple. Judge for yourself: in the early stages, important body systems are formed, but the size of the fetus increases slightly. That's why in the early stages healthy eating pregnant women is based on sufficient intake of minerals, vitamins and the like.

In the second trimester

In the second trimester During pregnancy, nutrition should focus on increased protein consumption, since this is when the active growth of the child and its internal organs begins. For all this you need construction material, that is, protein.

In the third trimester

Nutrition in the third trimester pregnancy - these are, first of all, vitamins and minerals that are necessary for the development of the internal systems of the child’s body, especially calcium for bone growth and the development of the nervous system.

When planning a pregnancy

When planning a pregnancy, proper nutrition is also very important. The healthier, more resilient, and stronger a woman’s body is at the time of conception, the greater the chance of successful implantation of the fertilized egg in the uterus. And a certain set of vitamins in the body contributes to the proper development of the embryo.

As you can see, the difference in recommendations for proper nutrition for pregnant women by month, and sometimes even by week, is quite justified. However, there are, naturally, general rules proper nutrition during pregnancy, these will be discussed further.

General principles of proper nutrition during pregnancy

First of all, it's worth remembering one thing simple thing: It’s better to get up from the table slightly hungry than with a heaviness in your stomach from overeating. In this regard, it is better to adhere to the principles of fractional nutrition: eat less, but more often. The ideal option would be to eat 5-6 times a day. You should eat your last meal 3 hours before bedtime. Eating later is highly discouraged; if the feeling of hunger is unbearable, you can drink a glass of milk or kefir, eat an apple or a pear. This is the most optimal diet for pregnant women.

Proper nutrition during pregnancy, like, in fact, any proper nutrition, involves avoiding fried foods, pickled foods and smoked foods. Food that is steamed, boiled, stewed or baked will be much healthier. Food products for pregnant women should be as fresh as possible and should not contain preservatives, excess salt, etc.

It is obvious that canned foods, various sausages and other shelf-stable products, if not prohibited, require strict control over their consumption.

Of course, it is recommended to give up fast food. However, it is worth noting that if you have a choice between staying hungry or eating something that is not very healthy, it is better to choose the latter. A pregnant woman should not starve. Another thing is that if you are faced with such a choice suspiciously often, then you should think about carrying fruit or sandwiches with you.

The balance between such essential nutritional components as proteins, fats, carbohydrates, as well as vitamins and minerals is of great importance. Of course, a balanced diet for pregnant women at different stages requires a different balance of these components; the fact itself remains unchanged.

If you want to eat only healthy food, you should follow these rules:

1. Reduce consumption of animal fats;
2. Introduce foods rich in unsaturated fatty acids into your diet - red fish, nuts, vegetable oils;
3. Eat foods containing fiber;
4. There are exclusively freshly prepared dishes;
5. Completely avoid eating margarine;
6. Do not fry foods in butter;
7. Eliminate excessively spicy and salty foods from your diet;
8. Replace milk with fermented milk products;
9. Meat, fish and poultry should only be eaten freshly prepared, and in combination with vegetables;
10. Every day you need to eat a serving of vegetable or fruit salad.

What can and cannot be eaten during pregnancy?

Nutrition table during pregnancy by week as follows:

Can	Products	It is forbidden
Veal, rabbit, beef, poultry fillet without fat and skin	Meat and poultry	Sausages, sausages, canned meat, kebabs, pork
Low-fat boiled fish	Fish	Fatty fish, crab sticks, smoked and salted fish
Butter, sunflower, olive oil. Jelly, jam, limited sugar and candy	Fats, dessert	Chewing gum, large amounts of chocolate
Kissel, fruit drink, weak tea, rosehip decoction	Beverages	Alcohol, strong tea, coffee, soda
Oatmeal, buckwheat, corn cereals	Cereals, cereals	Semolina is limited. Eliminate legumes
Various types of vegetables and fruits, raw or boiled. Nuts, seeds	Fruits, vegetables, berries	Citrus fruits and red vegetables
Milk, kefir, yogurt, cheese	Milk products	Smoked cheese, unboiled milk
1 egg per day as an omelet	Eggs	Raw and fried eggs
Wholemeal bread, savory baked goods	Bread	Baked goods and puff pastries, bread made from premium flour

Meals by week

1-3 weeks of pregnancy

Gynecologists count pregnancy not from the day of conception, since it is almost impossible to calculate, but from the first day of the last menstruation. Consequently, the first 2 weeks of obstetric pregnancy occur before conception.

Planning a pregnancy– this is an extremely important period, on which, whatever one may say, the health of the unborn child and the absence of any complications during pregnancy depend. So it turns out that proper nutrition before pregnancy is of paramount importance. At this stage it is very important to increase the amount of folic acid. Doctors often recommend drinking it in capsule form, but it is much better to get all the vitamins from normal food. Folic acid is found in greens, lettuce and grains.

Equally beneficial is eating yellow fruits and vegetables. But it’s better to avoid fatty and sweet foods. This will avoid problems with obesity, as well as reduce the risk of early toxicosis.

Around day 10-14 of the cycle, fertilization occurs and the fertilized egg begins to move toward the uterus. From this time on, we can talk about pregnancy.

3 week

Nutrition at the beginning of pregnancy is a very complex topic, since literally every week the fetus develops new organs and systems, which means the need for vitamins and nutrients is constantly changing.

During the third week of pregnancy, the egg implants and the placenta and membranes begin to develop. For their full development, calcium is needed, which is found in milk and dairy products, broccoli, green vegetables and fruit juices; and manganese, it can be obtained from turkey and pork, almonds, oatmeal, eggs, raisins, bananas, carrots and spinach.

4 week

For 4 weeks, the diet remains the same as for 3, but at this time it is especially important to give up coffee. However, drinking this is certainly tasty, but not very healthy drink during pregnancy should be done with extreme caution. Coffee is especially contraindicated in the evening. As you can see, proper nutrition in the first month of pregnancy is not too difficult. Further it will be a little more difficult.

5 week

As a rule, toxicosis of pregnant women begins around this period. To alleviate this condition, you can slightly change your daily menu. Thus, meat and eggs, as well as other animal proteins, can be replaced with nuts, soy and other legumes. Instead of milk, you can eat yogurt and cheese. It wouldn’t hurt to include carrots, mangoes, and apricots in your diet.

week 6

Toxicosis is in full swing, so the morning should start with crackers or unsweetened crackers. It is better to eat them immediately after waking up, without getting out of bed. At this stage, it is better to drink more liquid, at least 8 glasses per day. At night you can eat a handful of raisins.

week 7

At this time, problems with the intestines may arise. Therefore, you should avoid foods that cause gas, including cabbage. It would not be a bad idea to give up those products that strengthen. It is better to introduce prunes, fresh kefir and the like into your diet.

8 week

Ginger tea will help cope with toxicosis, and don't forget about nuts.

9-10 weeks

Give preference to whole grain cereals and wholemeal bread. Brown rice is better than white rice. In general, a pregnant woman’s body requires quite a lot of fiber at this stage.

11-12 weeks

The first trimester of pregnancy is ending, and nutrition at this time should be special. This is the most difficult time, and it is very important to listen to yourself, to your body. If you want to eat a specific dish, it means that it is precisely the substances contained in it that your baby lacks. Of course, you shouldn’t go to extremes.

13-16 weeks

Nutrition in the 2nd trimester during pregnancy is characterized, as already mentioned, by abundant protein consumption. In addition, it is necessary to increase the total daily caloric intake of food. If in the first trimester it is enough to eat 2400-2700 kcal, then from now on you need to eat 2700-2900 kcal.

16-24 weeks

Nutrition during the 6th month of pregnancy should contribute to the development of the baby’s vision and hearing. That is, you need vitamin A and beta-carotene. There are at this time better than cabbage, yellow pepper, carrots. Keep in mind that vitamin A is absorbed only with fats.

24-28 weeks

It is at this time that fractional meals become especially relevant. The uterus is actively growing, taking up more and more space in the abdominal cavity, and begins to put pressure on the stomach. Accordingly, the stomach becomes smaller and it is difficult for it to accommodate large amounts of food. Even when eating small portions, a pregnant woman may feel uneasy. It is better to avoid carbonated drinks and coffee, they also cause heartburn. In general, a pregnant woman’s diet in the third trimester should be as varied as possible, as the baby’s needs grow.

29-34 weeks

During the 8th month, bones are actively growing and teeth are being formed, therefore, it is very important to eat as many foods containing calcium as possible. Fatty acids are simply necessary for brain development, and they contribute to the absorption of calcium. Lack of iron at this stage can lead to the development of anemia in both mother and child. Fatty fish, nuts, red meat, dark green vegetables and seeds are the foods you should eat during this period of pregnancy.

35-40 week

Nutrition in the 9th, last month of pregnancy should contribute to the overall strengthening of the mother’s body. After all, she has a very difficult and time-consuming job ahead of her - childbirth. The main source of energy in the body is carbohydrates, and it is their consumption that should become the basis of a pregnant woman’s nutrition before childbirth. Porridge and vegetables are the foods you should eat during this period.

That's all that can be said about nutrition by trimester. An example of dinner, breakfast or lunch for pregnant women may also be useful.

Sample menu for the day it might look like this:

1. First meal: black bread toast, a small piece of butter, a chicken egg, a glass of kefir;
2. Second meal: Green salad, glass of tea;
3. Third meal: Chicken fillet, boiled potatoes, one pear, a glass of kefir or drinking yogurt;
4. Fourth meal: Toast with jam or butter, a glass of juice;
5. Fifth meal: Brown rice, boiled fish, vegetable salad, tea;
6. Sixth meal: a glass of kefir or a small piece of fruit.

Special nutrition for pregnant women

But this is not all the nutritional features of pregnant women. In some cases, women develop pathologies during pregnancy that require special nutrition. So, for anemia Pregnant women simply need special nutrition. With this disease, it is very important to increase the consumption of foods containing iron.

In addition, it is important not only to know what foods to consume, but also in what combinations, as this affects the absorption of iron in the human body. A woman experiencing pregnancy anemia should consult a doctor not only about drug treatment, but also about the appropriate diet.

For obesity, developed during pregnancy, there may be a need for dietary nutrition for pregnant women. It is important to remember that a pregnant woman should not choose a diet for weight loss without consulting a doctor. The risk of developing pathologies and abnormalities is too great, both in the mother’s body and in the child’s body.

Mono-diets and diets that require prolonged fasting are especially harmful. Both contribute to exhaustion and vitamin deficiency. It will take a very long time to restore the condition of the body, the supply of nutrients and vitamins, and it is completely impossible to compensate for the harm that such diets cause to the child.

I like!

Proper nutrition during pregnancy is the key to the health of the unborn child. It is very important that protein is present in the diet, because it is the basis for the baby’s rapidly growing body. Some products that can cause serious harm should be avoided altogether.

When planning meals for pregnant women, nutritionists start from the duration of pregnancy, because at each stage, female body various nutrients are needed. Consequently, during each period of pregnancy, the menu of the expectant mother is subject to adjustment.

1. The diet of a mother in the early stages of pregnancy is virtually no different from her usual diet. Of course, the menu should be complete and enriched with essential nutrients. This approach to nutrition is explained by the fact that, despite the formation of all the most important organs of the baby, he is still too small and the usual amount of food is enough for him and his future mother for full development. The only feature should be an emphasis on consuming as much as possible more foods that contain the right amount of calcium.
2. With the onset of the second trimester of pregnancy, the child begins to grow rapidly and here you cannot do without food high in protein. It is extremely important not just to increase the amount of food consumed, but to choose exactly those foods that contain an increased amount useful substances for a child.
3. With the onset of the third trimester, the child begins to form the skeleton, all internal organs and develop the nervous system. It is during this period that it is necessary to focus on food, with increased content calcium, minerals and vitamins.

Based on all of the above, the conclusion follows that the mother’s proper nutrition should depend on the duration of her pregnancy and satisfy all physiological needs future child.

In the first months of pregnancy, a woman may not change her usual diet, which includes 3 to 4 meals a day. The only thing you need to pay attention to is calorie balance. It should be distributed as follows:

• The first meal can be about 30 percent of daily norm calories consumed
• Second breakfast can contain up to 15 percent of your daily calorie intake
• Lunch should be the largest meal of the day. Its calorie content can reach 35 percent of the daily value
• Dinner should be lighter. Its calorie content should not exceed 25 percent of the daily value.

Starting from the 4th – 5th month, meals should become more frequent, about 6 times a day, but at the same time the weight of each portion should decrease slightly. This change in diet is due to the fact that the mother's overly full stomach can put pressure on the developing fetus. For this reason, it is highly undesirable for expectant mothers to pass it on.

The products that the expectant mother consumes during the day also need to be properly distributed. During breakfast and lunch, you should choose foods rich in proteins. This may include different kinds fish, eggs and not too fatty meat. These products have a stimulating effect on the nervous system and require more time to digest. Dinner should consist of lighter foods, such as dairy products or vegetables.

A pregnant woman should make it a rule that she should have dinner no later than 3 hours before bedtime. Eating too much before bed is extremely harmful. If hunger seems completely unbearable, you can allow yourself a glass of warmed milk or kefir, or eat a small pear or apple.

Another important dietary feature is the inclusion in the diet of foods that have a positive effect on intestinal motility. Systematic cleansing of the intestines is very important to maintain the health of the mother and her unborn child. Similar products include:

• Apples and various types of dried fruits
• Fresh carrots
• All kinds of cereals
• Bread baked from wholemeal flour with the addition of bran.

Regular consumption of fruit juices, always with pulp, will help achieve a positive effect. A sufficient amount of fiber helps the body cleanse itself.

Proper nutrition during pregnancy to avoid gaining excess weight?

The nutrition of a woman waiting for a small miracle should be based on the following rules:

Proper nutrition in the 1st trimester of pregnancy

The main purpose of nutrition for pregnant women in the first few weeks of fetal formation is to provide the baby with the necessary amount of calcium. In this regard, the menu should contain such products as:

1. Green vegetables. Broccoli will be the most beneficial.
2. Milk and dairy products.
3. Fresh juices.

Another important element for the body of the expectant mother is manganese, since the correct formation of the fetal membrane and placenta depends on it. The following products will help replenish manganese reserves:

1. Pork
2. Spinach
3. Turkey
4. Bananas
5. Oatmeal

Starting from the 5th week of pregnancy, many women experience toxicosis. To reduce the manifestations of toxicosis, a woman should eat a not too sweet cracker or a small cracker and wash it down with several small sips of water. A prerequisite is that you should have your meal without getting out of bed.

During the day, instead of eating heavy foods, a woman suffering from toxicosis should choose lighter foods, which include vegetables and fruits. You can add soy, nuts, legumes, yoghurts (preferably homemade) and various types of cheeses to your diet.

In addition, during the period of toxicosis, you can make an exception and eat a small amount of pickled cucumbers, soaked apples, or sauerkraut. These products help awaken your appetite.

To stimulate intestinal motility and obtain a sufficient amount of fiber, the expectant mother’s diet should be diversified with such products as:

1. Fresh kefir
2. Beet
3. Porridge and whole grain bread
4. Dried apricots and prunes.

In the first trimester of pregnancy, it is advisable to carefully listen to the body's cues. The well-known “whims” of pregnant women are nothing more than a signal from the body about a lack of certain substances. Satisfying whims (within reasonable limits) will not provide negative impact on the health of the mother and her unborn child.

When going outside, a woman suffering from toxicosis should take water, an apple, or lemon with her. All this can help cope with the next attack of nausea.

Proper nutrition in the 2nd trimester

With the onset of the second trimester, the daily amount of calories should increase. The increase in calories is due to the rapid growth of the child, who urgently needs an impressive amount of protein. If the expectant mother suffered from toxicosis, then at the new stage of pregnancy she will most likely experience a constant feeling of hunger, which threatens to gain excess weight. In such a situation, overeating should be avoided. Monitoring your own weight is necessary not only for beauty, but also to prevent the appearance of diabetes mellitus pregnant women.

Another dietary feature should be replenishing iron reserves. For this purpose, the diet should include:

• Tomato juice
• Buckwheat
• Liver
• Meat.

For an easy pregnancy, the body must contain a sufficient amount of vitamin B9, which is rich in:

• Asparagus and green beans
• Parsley, lettuce, spinach
• Avocado and citrus fruits
• Fresh green peas.

At the end of the second trimester, the unborn child develops the organs of vision and hearing. For the proper development of these organs, you need to choose foods with a high content of vitamin A and beta-carotene. These substances are found in:

• Carrot
• Cabbage
• Yellow pepper.

Proper nutrition in the 3rd trimester of pregnancy

A properly formulated diet at the last stage of pregnancy can save a woman from the development of late toxicosis. This condition is extremely dangerous and is characterized by a decrease in kidney function, which leads to severe swelling and surges in blood pressure. To avoid swelling, you should practically avoid salt in the last trimester.

Nutrition for mothers should be extremely healthy. You can include in your diet:

• Whole grain porridge.

You will have to forget about your favorite pasta and all kinds of buns for a while. In addition, you should completely avoid fried, salted, smoked, canned and spicy foods. It is strictly forbidden to eat peanuts, all types of citrus fruits and chocolate (except white). The use of these products can provoke the development of allergies in the baby.

To avoid such problems as constipation, you should include dried fruits and figs in the menu. You can also drink a glass of kefir a day.

To protect yourself from heartburn, which often appears during this period, it is advisable to eat:

• Boiled poultry meat
• Lean meat
• Fruits and vegetables (pre-cooked)
• Cottage cheese (most importantly not fatty)
• Dried bread
• Eggs (preferably soft-boiled).

Starting from the eighth month, the diet should be dominated by foods that contain large amounts of calcium and fatty acids. The change in nutrition is due to the fact that the child is actively forming bones and developing the brain. The expectant mother is advised to pay attention to:

• Red meat
• Various nuts
• Fatty fish
• Green vegetables.

In the last few weeks, the expectant mother should begin preparing her body for the birth process. At this stage of pregnancy, a woman's main food is porridge and vegetables.

Proper nutrition for the expectant mother with pyelonephritis

Unfortunately, pyelonephritis is a very common disease among pregnant women. With pyelonephritis, pathogenic microflora penetrates the kidneys. During treatment, you must adhere to a strict diet.

• The diet of a woman diagnosed with pyelonephritis should consist of pasta, various cereals and savory baked goods.

1. Low-fat meat, fish and poultry
2. Vegetables are fresh or cooked by boiling or baking. The most useful are zucchini and eggplant.
3. Sour cream, cottage cheese or yogurt, with a low fat content.

If pyelonephritis is detected, it is advisable to completely avoid smoked meats, fatty or pickled foods, and you should absolutely not eat baked goods, fresh bread, puff pastry and all kinds of cakes. Meat, mushrooms, fish and various types of cheeses should also be strictly prohibited.

• The most useful for expectant mothers diagnosed with pyelonephritis will be apples, gooseberries, pears, grapes, and plums.
• The most optimal methods of cooking food during the treatment period are boiling or steaming.
• If the expectant mother is diagnosed with pyelonephritis, but there is no swelling at all, the diet should not be changed.