Diet Pregnancy.ppt

BALANCED DIETBALANCED DIETBALANCED DIETBALANCED DIET

1. Plan menu taking into consideration appearance, texture, flavor and overall acceptability.

2. Calories up to 55 to 66 percent to be provided through complex carbohydrates.

3. Sprouted grams and malted cereals to be included to improve digestibility and protein quality.

4. Foods prepared preferably by pressure cooking, steaming, boiling or mild baking helps to retain nutrients and break monotony.

5. Take Satvik diet, simple wholesome & vegetarian.

1. Proteins

2. Carbohydrates

3. Fat

4. Vitamins, Minerals, Micronutrients, & Antioxidants

4 GROUPS OF FOOD

BALANCED DIETBALANCED DIETBALANCED DIETBALANCED DIET

RICE,WHEAT,RAGI,JAVAR ETC

LEGUMES & PULSES VEGETABLES & FRUITS

SUGARFATS & OILS

MILK & MILK PRODUCTS

300 TO 400 GRAMS OF CEREALS

LIKE RICE, WHEAT, RAGI, JOVAR

300 TO 400 Gms OF VEGETABLES

100 Gms OF FRUITS

300 ML OF

MILK & MP

60 gms OF

PULSES

20-25 gms OF

SUGAR

FOOD PYRAMID10-15 gms

FATS & OILS

3 Kinds of Food3 Kinds of Food3 Kinds of Food3 Kinds of Food

1. Energy giving

2. Building and repairing

3. Protecting against infection

CAUSES FOR MALNUTRITION

1. IGNORANCE

2. POVERTY

3. UNSCIENTIFIC CUSTOMS

Banana & orange ……..

FALSE NOTION: May cause abortion & respiratory problems.

Contains vitamin—A, C and iron.

Brinjal & green vegetables ……..

FALSE NOTION: May cause diarrhea, allergy & skin marks

Contains vitamin A, proteins and iron

MISCONCEPTIONS

Dhals

FALSE NOTION: May cause arthritis and gas formation which may affect the baby

Contains abundant proteins

SATTVIC FOOD

YOGA FOODYOGA CONCEPT OF DIET

• Vegetarian—Dhal, wheat, rice, ragi, sprouts, nuts, fruits, milk and curds

• Minimal spices• Minimal fats—Moderate quantity• Served with good heart

BITTER SOUR

SALINE STEAMING HOT

PUNGENT DRY

BURNING

RAJASIK FOOD

• Old food

• Devoid of taste

• Foul smelling

TAMASIK FOOD

• Stale

• Left overs

• Impure food

ADDITIONAL FOOD

1. Pregnancy is physiologically and nutritionally a highly demanding period. Extra food is required to satisfy the needs of the fetus.

2. A woman prepares herself to meet the nutritional demands by increasing her own body fat deposits.

3. Daily diet of a woman should contain an additional 300 calories; 15 g of protein; 10 g of fat from mid-pregnancy

FOLIC ACID• Reduces the risk of congenital

malformations

• Increases birth weight

IRON• High demands of erythropoiesis (RBC

formation)

IODINE• Ensures proper mental health of the

growing fetus and infant

Important Nutrients

VITAMINS• Required during lactation to improve child

survival.

CALCIUM• Proper formation of bones and teeth of the

offspring.

• Secretion of breast milk rich in calcium

• Prevents osteoporosis in the mother

1. Maximum amount of energy (about 60%) from rice, wheat and millets.

2. Cooking oil is a concentrated source of both energy and polyunsaturated fatty acids.

3. Good quality protein is derived from milk and eggs. However, a proper combination of cereals, pulses and nuts also provides adequate proteins.

4. Mineral and vitamin requirements are met by consuming a variety of seasonal vegetables particularly green leafy vegetables, mils and fresh fruits.

5. Bioavailability of iron can be improved by using fermented and sprouted grams and foods rich in vitamin C such as citrus fruits.

6. Milk is the best source of biologically available calcium.

ADDITIONAL CARE

1. Periodic health check-up

2. Blood pressure

3. Hemoglobin

4. Receive tetanus toxoid

5. Physical exercise

6. Rest for 2-3 hours during the day.

Craving for Certain Foods (Pica)

1. Pickles2. Ice-cream3. Chocolate4. sour foods5. Tamarind6. Jaggery

Things to be Avoided During Pregnancy

• Caffeine

• Drugs

• Cigarettes

• Alcohol