Correct nutrition is important during pregnancy. Appropriate nutrition during pregnancy should supply both the mother and the fetus. Sufficient amounts of each nutritonal group should be provided. Overnutrition is not advised. Then, how should ideal nutrition be?
First group consists of proteins which can be supplied by fish, chicken, meat and egg. A pregnant woman should consume 10 grams more protein than nonpregnant status. 10 grams of protein equals 3-4 meat balls. Bioavailability of proteins is 60-70%.
Milk and milk products are another group. This group provides calcium, phosphorus and magnesium for both the mother and the baby. In case of insufficient calcium intake, calcium will be mobilized from the bones which will cause maternal osteoporosis. Pregnancy is associated with increased calcium requirement and every woman should get 1 liter of milk per day during pregnancy.
Fruits and vegetables are also important. Appropriate intake of these groups will prevent excessive weight gain and will decrease constipation.
Fat is another group. During fat consumption, a woman should be careful about which fatty acid to consume. Foods rich in omega fatty acids should be preferred.
Folic acid is the most important vitamin for pregnant women. Its insufficient intake may lead to neural tube defects in the fetus and to prevent this complication, each pregnant woman should get 400-800 mcg of folic acid every day.
Pregnant women should be supplied with iron both before and during pregnancy. Appropriate intake of iron will reduce anemia during pregnancy. Each pregnant woman should get 25-27 mg of iron every day.
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