Diet for pregnancy woman
Let us know about the diet for pregnancy women:
A pregnant woman needs more calories and nutrients than normal individuals, as they have to maintain their health, to meet the needs of the fetus and produce the secretion of breast milk, treat minor elements.
It becomes very important for pregnant woman to balance her diet during pregnancy, so she can avoid many types of health problems in her daily lifestyle by eating a balanced diet in the right amount.
Table of content- Diet for pregnancy woman
Food during pregnant Rajasthani Women’s
Diet during pregnancy
Diet plan for pregnancy
Iron rich foods for pregnant women
Food during pregnancy Rajasthani Women’s –
The use of traditional food during pregnancy by Rajasthani women is very popular and practiced for centuries, which are used in food by Rajasthani women, such as Bajra Roti, Moong Khichdi, Desi Ghee Paratha, Methi Paratha, Raita and Desi Ghee Halwa, Kadhi, Kair ki sabzi, Sangri ki sabzi etc.
Diet during pregnancy –
A normal woman needs around 2200 kcal per day while a pregnant woman needs more than 2500 kcal to 3000 kcal, so pregnancy food should contain the following nutrients-
- Protein – It is very important for the formation of new tissues and repair of old tissues. During pregnancy 80 grams of protein is required per day, which can be obtained by eating milk, eggs, meat, fish and cheese etc. A pregnant woman should consume 350 grams of cereals, 90 grams of pulses and 800 to 900 ml of milk daily.
- Carbohydrate– It is the main source of energy for easy digestion and absorption. Therefore, pregnant women should consume 60 grams of jaggery in addition to 350 grams of cereals, 80 grams of potatoes and 100 grams of rice daily.
- Fat – Instead of giving energy to the body immediately, it gets stored in the body as an energy bank. For this, 40 grams of fat like ghee, butter should always be consumed in the food. Oil, ghee, butter etc. are the major sources of fat, but fatty food is digested late, it can cause digestive problems in pregnant women. Consumption of unsaturated fats is suitable for people with high blood pressure problems.
- Vitamin – It is a protective nutrient with a small element. Vegetables & fruits are good sources of vitamins. Pregnant woman should consume adequate amounts of green leafy vegetables and fruits, as well as some vitamins like meat, fish eggs etc.
Vitamin D is required for bone growth. Deficiency of folic acid in the first 3 months can lead to physical deformities in the baby. Hence, it becomes important to consume adequate amounts of vitamins during pregnancy.
- Mineral salts – Along with vitamins, mineral salts also act as protective nutrition for pregnant women. The major mineral salts are as follows
6.Calcium– A normal woman needs 1000 mg of calcium per day, but during pregnancy it requires double the amount. Calcium is supplied by the mother’s blood for the development of the infant’s skeletal system.
Therefore, due to the lack of calcium in the diet, there may be a problem of osteoporosis in pregnancy. For this, pregnant women are given sweets made from milk, vegetables, calcium and calcium tablets can also be given to supply ragi.
- Phosphorus – Along with calcium, phosphorus is also of general importance for the development of bones.
- Iodine – Iodine in food during pregnancy is very essential for the development of the mental health of the baby, its requirement is 1 gram per day. Good source of this is iodized salt.
10. Water – Along with the nutrients in the food, water should also be consumed in sufficient quantity. Water is helpful in preventing complications like constipation. Adequate water-balanced diet is essential. A pregnant woman must drink at least 7 to 8 glasses of water a day.
Along with this, foods rich in water like juice, milk, shikanji, watermelon should also be given a place in the food. Adequate water intake and intake of water-rich foods do not lead to the accumulation of toxins in the body of women and children.
Iron-rich foods for pregnant women-
A pregnant woman needs more iron than a normal woman. For the development of RBCs in the mother and fetus, the mother needs 40 grams of iron daily, for this, the pregnant woman should include the following foods such as green leafy vegetables, jaggery, brinjal, beetroot, eggs and turmeric. For the absorption of iron elements in the body, a woman should consume vitamins in sufficient quantity.
Deficiency of iron elements in food can lead to anemia in mother and baby. Hence the woman is advised to take a supplement of iron along with a source of food.
During the entire pregnancy and up to 6 months after birth, the baby is dependent on the mother for iron, so even after the birth of the child, the mother’s diet should have adequate amounts of iron.
Diet plan for pregnancy– The choice or not of the pregnant woman should be kept in mind while planning the diet. Instead of having three meals a day, eat in small quantities. Other complications like PIH etc. should be taken care of at the time of diet planning.
Food should be easily digested and should not be too fried, or spicy. For digestion of food at night, one should eat 2 hours before sleeping.
Our aim is to provide you useful information about the pregnancy diet through this article, we do not recommend any kind of medicine and treatment, for best results consult doctors and practitioners near you.
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