Question

Step 1: Research nutrition in pregnancy

• Discuss what special dietary considerations a mother-to-be might face. Explain your answer

Step 2: Read and Respond to two of your peers

• Use your personal experience, if it's relevant, to support or debate other students' posts. If differences of opinion occur, debate the issues professionally and provide examples to support opinions.

Answer 1

A pregnant woman needs more calcium, folic acid, iron and protein than a woman who is not expecting.

Folic acid:

Also known as folate when the nutrient is found in foods, folic acid is a B vitamin that is crucial in helping to prevent birth defects in the baby's brain and spinal cord, known as neural tube defects. It may be hard to get the recommended amount of folic acid from diet alone.

Calcium:

This mineral is used to build a baby's bones and teeth. If a pregnant woman does not consume enough calcium, the mineral will be drawn from the mother's stores in her bones and given to the baby to meet the extra demands of pregnancy.  Many dairy products are also fortified with vitamin D, another nutrient that works with calcium to develop a baby's bones and teeth. Food sources: milk, yoghurt, cheese, calcium-fortified juices and foods, sardines or salmon with bones, some leafy greens.

Iron:

Pregnant women need 27 milligrams of iron a day, which is double the amount needed by women who are not expecting.

Additional amounts of the mineral are needed to make more blood to supply the baby with oxygen. Getting too little iron during pregnancy can lead to anaemia, a condition resulting in fatigue and an increased risk of infections.

To increase the absorption of iron, include a good source of vitamin C at the same meal when eating iron-rich foods.

Food sources: meat, poultry, fish, dried beans and peas, iron-fortified cereal.

Protein:

More protein is needed during pregnancy, but most women don't have problems getting enough protein-rich foods in their diets.

During pregnancy, the goal is to be eating nutritious foods most of the time. To maximize prenatal nutrition, she suggests emphasizing the following five food groups: fruits, vegetables, lean protein, whole grains and dairy products.

Fruits and vegetables:

Pregnant women should focus on fruits and vegetables, particularly during the second and third trimesters.

Lean protein:

Pregnant women should include good protein sources at every meal to support the baby's growth.

Whole grains:

These foods are an important source of energy in the diet, and they also provide fibre, iron and B-vitamins. At least half of a pregnant woman's carbohydrate choices each day should come from whole grains, such as oatmeal, whole-wheat pasta or bread and brown rice.

Dairy:

Aim for 3 to 4 servings of dairy foods a day. Dairy foods, such as milk, yoghurt and cheese are good dietary sources of calcium, protein and vitamin D.