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During pregnancy:

Overview of pregnant women's recipes

Women's pregnancy is a special physiological period, which needs to strengthen nutrition, because all the nutrition needed for fetal growth and development comes from the mother, and pregnant women themselves need to reserve nutrition for childbirth and breastfeeding. Therefore, it is very important to ensure the normal nutritional status of pregnant women during pregnancy and the development of fetuses and babies.

Physiological characteristics of women during pregnancy;

1. Metabolic changes: Under the influence of hormones, the maternal anabolic activity is enhanced, the basal metabolic rate is also increased, the demand for various nutrients is increased, and the demand for fat and protein is increased, which not only supplies the needs of fetal growth and development, but also prepares for the consumption during delivery.

2, digestive system: hormone changes lead to smooth muscle relaxation, decreased secretion of digestive juice, slow gastrointestinal peristalsis, often accompanied by flatulence and constipation. Pregnancy reactions such as nausea and vomiting in the first trimester will reduce the absorption of various nutrients.

3. Blood system: The plasma volume of normal non-pregnant women is about 2600ml, and the plasma volume of pregnant women increases by about 50%, that is, the water content in the body increases by about 1000ml, and the red blood cell number increases by 20% on average. Because the increase of red blood cells is not as large as the increase of blood volume, blood is relatively diluted and hemoglobin concentration is reduced, which may lead to physiological anemia.

During pregnancy, the levels of glucose, most amino acids and various nutrients in the mother's body will drop widely and sharply, which may be related to the transfer of nutrients to placenta tissue. Placenta has the function of a valve, so that once nutrients are delivered to fetal tissues, they can no longer permeate back to the mother from the placenta. For example, water-soluble vitamins can be actively transported to the fetus, so that the content of maternal blood is low. Take folic acid as an example. With the consumption of maternal folic acid, the level of folic acid in fetal blood has remained normal. At this time, the mother may quickly lead to anemia because of the serious lack of folic acid. Fat-soluble vitamins can only partially pass through the placenta, so pregnant women have high blood content.

4. Kidney function: During pregnancy, it is necessary to discharge the wastes metabolized by the mother and fetus, and the burden on the kidney is aggravated. Renal blood volume and glomerular filtration rate increased, but renal tubular reabsorption rate did not increase significantly, resulting in increased urine sugar, amino acids and water-soluble vitamins.

5. Weight change: The average weight gain of healthy pregnant women is 12.5kg without limiting their food intake, which may be 0.9kg lower for multiparas. The increased weight is mainly the weight of the mother's offspring, breasts, stored fat and protein, and the developing fetus. It is more appropriate for normal-weight women to increase 0.4kg per week, low-weight women to increase 0.5kg per week and overweight women to increase 0.3kg per week. Too fast or too slow weight gain will have a negative impact on fetal development.

Principles of nutrition

1. energy: compared with non-pregnancy, energy consumption during pregnancy also includes the growth and development of fetal and maternal reproductive organs and maternal fat reserve during postpartum lactation. The minimum additional energy of healthy and well-nourished pregnant women during the whole pregnancy is 45,000 kcal, with 68,000 kcal in the middle and up to 1 10000 kcal.

The Reference Intake of Dietary Nutrients for China Residents in 2000 suggested that the energy should be increased by 200kcal/d after 4 months of pregnancy.

2, protein: During pregnancy, the fetus, placenta, amniotic fluid, increased blood volume and the growth and development of maternal uterus, breast and other tissues need protein. In China, the traditional and recommended diet of residents is still mainly cereals, and the utilization rate of cereal protein is usually low.