Consumption
of foods containing carbohydrates during pregnancy:
Carbohydrates are used as the main energy source in the body.
Adequate intake prevents proteins from being used as an energy source, and
inadequate intake can cause protein breakdown in the body. In case of taking
too much carbohydrates, excess fat storage occurs in the body. The ideal
carbohydrate consumption during pregnancy should be enough to make up 40% of
the daily intake. Most foods contain carbohydrates, but are found mostly in
foods such as bread, rice, flour, sweets, chocolate, sugar, fruit, vegetables,
pastries. For this reason, these foods should be consumed in an ideal amount
and excessive consumption should be avoided. Fruits are consumed in excessive
amounts by some pregnant women considering that they will provide plenty of
vitamins, but this is wrong. Because fruits contain vitamins and minerals, they
contain plenty of carbohydrates, sugar. For this reason, they result in
excessive weight gain and fat storage. The ideal is to consume no more than a
small plate of fruit a day. Daily pregnancy intake of carbohydrates is
recommended up to about 175 grams. This amount is about 130 grams in
non-pregnant women. As can be seen, there are not many differences, food should
be kept in mind.
Consumption
of foods containing protein during pregnancy:
A protein recommendation of about 60 grams (0.8 g / kg / day)
per day for a non-pregnant woman is about 80 grams (1.1 g / kg / day) for pregnant
women. This amount should be slightly higher in adolescent pregnancies
(pregnancies under 18) and twin, triplet pregnancies.
Consumption
of fat-containing foods during pregnancy:
The nutritional needs of fats during pregnancy do not change
compared to those who are not pregnant. Approximately 30% of the total calories
taken daily should be fed from the fats, which means an average of 60 grams of
fat per day. Oils such as margarine and sunflower oil should be avoided as in
non-pregnant people. Olive oil is the most recommended oil in terms of health,
according to nutritionists.
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