Diet during pregnancy - Traditional medicine and medicinal plants

Diet during pregnancy

Диета при беременностиNutrition of a pregnant woman should not be monotonous throughout the entire period of pregnancy, since the body’s need depends on the dynamics of fetal development.

The food of the expectant mother should be very diverse, healthy, delicious, and beautifully designed. It should contain the main food substances: – fats, proteins, carbohydrates, vitamins and mineral salts. Food intake should be regular throughout the day.

Food that lacks protein, or very little of it, leads to excruciating toxicosis, with swelling of the legs, vomiting, anemia. The daily diet of protein should be 80 g. And in the second half of pregnancy, the norm should be increased to 110-120g per day. Eggs, fish, meat, milk, kefir, cheese and cottage cheese contain high-grade proteins.

Pregnant women need fats and carbohydrates. This is the main source of energy.  Fat, a pregnant woman should receive per day, from 50 to 100g. Fats contain a huge amount of vitamins B. E. A and D. Excess fat causes a lack of appetite, worsens blood formation. Useful is butter and vegetable oil-olive, sunflower, corn.

With toxicosis, you need to eat more often and in small portions. Exclude from the diet should be too sweet and spicy foods. It is better to eat easily digestible carbohydrate food. The first Breakfast can be in bed, as long as it is not too hot. For example, a Cup of non-hot coffee or compote, a decoction of rose hips, a sandwich with butter and cheese.

For vomiting and nausea, you can follow a dry diet: baked potatoes with butter, porridge with butter, egg and toasted white bread. You need to eat every two hours. Half an hour before a meal, and half an hour after a meal, you do not need to drink.

The body that carries a child needs a large amount of mineral salts. Calcium, magnesium, cobalt, sodium, iron, copper, and phosphorus salts are essential for normal fetal development. They affect not only the development of the skeleton, but also soft tissues. Therefore, it should be noted that a liter of milk contains 1.2 g of calcium and 0.9 g of phosphorus. The same amount is available in 340g of cottage cheese or twelve oranges. In the second half of pregnancy, the body needs magnesium and manganese. They contribute to the formation of milk. Oatmeal, legumes, and spinach contain a good amount of manganese.

The iron content in the fetal blood is higher than in the blood of its mother. Therefore, a pregnant woman should take food rich in iron-kidneys, liver, plums, apricots, raisins, peaches.

Vitamins are necessary for the normal development of the fetus and the further development of the newborn. Vitamin deficiency can lead to loss of the fetus, premature birth, can cause weakness of labor, affect the child.

During pregnancy, there will be a great need for vitamin C. It is found mainly in plant foods. Currants, rosehip, raspberries, strawberries, strawberries, apples, lemons, tangerines, oranges, parsley, dill, green onions, potatoes, tomatoes, cabbage are very rich in this vitamin.

Vitamins a and E also play a significant role. Vitamin A is found in fish oil, liver, butter, egg yolk. Vitamin E is found in vegetables, cereals, meat, eggs, and dairy products.

Vitamin D, which is antirachitic, contributes to the normal development of the skeleton, protects the fetus from rickets. Vitamin D is found in caviar, egg yolk, fish oil, and dairy products.

To ensure the normal functioning of the intestines, a pregnant woman should observe the regime, meal hours. They must be defined. The food should include fruit and vegetable juices, compotes, prunes, honey, one-day kefir, yogurt.

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