Pregnancy and Diet
From Encyclopedia of Sex and Sexuality
Maternal nutrition can profoundly affect the welfare of the future baby as well as the health and well-being of the pregnant woman. Under ordinary circumstances a maternal weight gain of 25 to 30 pounds is expected during the course of a normal pregnancy. An underweight woman may need to gain more, and an obese woman may be advised to gain less weight during pregnancy, so long as she receives adequate nutrition.
For the average healthy woman, an intake of 2,200 to 2,400 calories per day is appropriate, but in addition to proper caloric intake during pregnancy, the quality of nutrition is equally critical. This should include an increase in protein intake to 80 grams (about 3 ounces) a day, necessary for fetal development. If eaten in sufficient quantities, meat, fowl, fish, dairy products, eggs, and legumes provide reliable protein sources during pregnancy.
Calcium intake should also be increased: it is more effectively absorbed from food than from pills. Green leafy vegetables and dairy products supply most nutritional calcium. Almost all the increased vitamin and mineral needs during pregnancy can be met by a nutritious diet, with a daily “prenatal” vitamin pill representing just an “insurance policy.” Only iron supplementation is necessary during pregnancy because of the doubled demand for iron, both for the developing fetus and the expanded maternal red blood cell volume; a supplement of 30 to 60 mg. per day is usually recommended.
Alcohol, tobacco, and recreational drugs should definitely be avoided. In general, it is best to check with an obstetrician before taking any over-the-counter or prescription medications.
