Nutrition - Pregnancy: Nursing

During pregnancy, the patient and growing fetus require a variety of macro- and micronutrients and increased caloric intake to support sufficient weight gain and development.

Extra calories are needed during pregnancy to supply the energy needed to fuel the increased maternal basal metabolic rate and to support the production and maintenance of maternal tissues, placenta, and fetus. These calories should primarily come from nutrient-dense foods, like vegetables, meats, dairy products, legumes, and nuts; instead of empty calories, like fast food, cookies, cakes, and sweetened beverages.

Macronutrients are needed by the body in large amounts, and include carbohydrates, fats, and proteins. Carbohydrates are the primary source of calories used for energy. Carbohydrates can be simple, like the sucrose found in fruits; or complex which are found in sources of starch, like legumes, pasta, sweet potatoes, and whole grains. In addition to providing calories, complex carbohydrates contain additional nutrients like vitamins, minerals, and fiber. Fiber is the non-digestible part of carbohydrates that provide bulk to stool to help prevent constipation, which commonly occurs during pregnancy due to hormonal changes that slow the motility of the intestines.

Next, fats provide calories and fat-soluble vitamins. Good sources of fats include nuts, seeds, oils, meats, and dairy products. Fats also supply fatty acids that help with fetal neurological and visual development, such as alpha-linolenic acid, found in flax seeds; linoleic acid, found in vegetable or canola oils; and docosahexaenoic acid, found in cold-water fish like salmon.

Lastly, proteins are needed for essential processes like building and repairing tissue, making enzymes used in metabolic processes, and maintaining fluid balance. Proteins can also be used for energy when other sources aren’t available. Some sources of protein include eggs, legumes, tofu, nuts, meats, and fish.