Nutrition of pregnant women

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Healthy pregnant woman can have normal for her food in the usual number, making, if necessary, appropriate adjustments. It is very important to follow the right diet. Recommended 4 meals a day, if possible, in the same hours. Daily diet it should be distributed unevenly, providing for reduction of nutrient loading in the second half of the day. So, Breakfast must, on average, contain 30 % of daily calories, dinner - 40 %, tea - 10% and dinner - 20 %. Meat and fish should be eaten in the morning, develop products for dinner. The last meal should be not later than 2-3 hours before bedtime.
Sample menus for pregnant:

Breakfast - eggs or omelet, milk porridge (stewed vegetables), cheese, bread and cheese, yogurt, fresh fruit.
Lunch - salad of raw vegetables, vegetarian borsch with sour cream (vegetable soup, fish soup), stew or boiled fish with potatoes with vegetables, fruit juice.
Afternoon tea - kefir, fruits.
Dinner - curd pie (cheese pancakes) with sour cream, salad, fresh fruit, broth hips (fruit juice).

It should be noted that various violations during pregnancy there is a need to make some adjustments in the power of a woman. In some cases, these adjustments improve her health and prevent the development of undesirable complications.
In toxicosis in the first half of pregnancy in women sometimes loss of appetite, and sometimes aversion to foods (meat, fish and other), nausea, vomiting. Given this, it is necessary to diversify the food, to find such dishes, which cause the appetite. In the presence of nausea and vomiting is recommended to reduce the amount of servings, increasing the number of meals. After each meal should lie down.
In the presence of constipation, you must enter into a diet of bread from wheat flour, bran, to increase the amount of fresh fruit and vegetables.
Pregnant women are prone to high blood pressure and swelling appropriate to include in the diet products contribute to the elimination of fluid - dried apricots, prunes, broth hips. Also useful melons, cabbage, beets, black currant, apricots.
The amount of fluid should be limited (up to 800 ml/day). Limited to the number of table salt (up to 3-4 g/day).
At decrease in hemoglobin in the blood in the diet of the pregnant woman is widely include foods rich in iron - liver, offal, eggs, Antonov apples, peaches, apricots, dried apricots, pumpkin, tomatoes.
Given the increased demands of the mother's vitamin, it is advisable for the last 2 months of pregnancy assign course of vitamin therapy, which helps to prevent some complications in childbirth, and the postpartum period. So, the regular use of vitamins B1 and B2 can prevent the development of a weak labor activity during labor. In addition, a daily intake of vitamin B2 in the last 2 months of pregnancy prevents the formation of cracks of nipples that are so concerned about mothers feeding their babies and can cause disease mastitis. Regular intake of ascorbic acid and vitamin e in the last months of pregnancy prevents bleeding in the postpartum period, reduces the rate of intrauterine asphyxia fruit and% of hemorrhages in the brain in newborn.
Thus, in the last months of pregnancy, it is recommended to take a daily vitamin B1, 10 mg, B2 - 20 mg, folic acid 10 mg, vitamin WB - 30 mg, vitamin B12 - 3 mg, ascorbic acid 100 mg, vitamin P - 100 mg. Regularly receive a pregnant woman complex of these important vitamins will also provide enough content in the body of the fetus and newborn.