MCN 211 Report

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Promoting Nutritional

Health During
Pregnancy
Nutrition
• Nutrition is basic human need and a
prerequisite for healthy life. A proper diet is
essential from very early age of life for growth,
development and active life.

• Pregnancy is a period of great physiological


stress for woman as she is nurturing a growing
fetus in her body.
Introduction
• Every year there are an estimated 200 million pregnancies in the world. Each
of these pregnancies is at risk for an adverse outcome for the woman and her
infant.
• While risk can not be totally eliminated, they can be reduced through
effective, and acceptable maternity care
• To be most effective, health care should begin early in pregnancy and
continue at regular intervals.
Objectives

• Identify nutritional needs during pregnancy and lactation


• Describe nutritional needs of pregnant adolescents
• Modify normal diet to meet needs of pregnant and
lactating women.
Components of Preconception & Prenatal
Nutritional Care
• Nutrition assessment, Including appropriate weight for height, dietary
intake & habits and preexisting issues that can affect nutritional status
• Diagnosis of nutrition- related problems on risk factors such as
diabetes & obesity
• Intervention to promote appropriate weight gain, ingestion of a
variety of foods, appropriate use of dietary supplements, and physical
activity
• Evaluation as an integral part of the nursing care provided to women
during the preconception period and pregnancy, with referral to a
nutritionist or dietitian as necessary.
Weight Gain during Pregnancy
• Average:
- 25 to 35 pounds for normal –weight woman
- 28 to 40 pounds for underweight woman
- At least 15 pounds for overweight woman
No one should lose weight

• First Trimester:
- 2 to 4 pounds weight gain
- No additional calories usually required
• Second & Third Trimester:
- 1 pound weight gain per week
- Additional 300 calories required
Distribution of Weight Gain
• Area Weight Gain in lbs
▪ Fetus 7.5 – 8.5
▪ Fat & Protein 7.5
▪ Blood 4
▪ Tissue Fluids 2.7
▪ Uterus 2
▪ Amniotic Fluid 1.8
▪ Placenta & cord 1.5
▪Breast 1
total 28 – 29 pound
Importance of Good Nutrition during Pregnancy
• Mother has to nurture the fetus, health of the newborn depends on nutritional status
of the mother during and prior to conception.
• A well nourished woman prior to conception enters pregnancy with reserve of several
nutrients that meets the needs of the growing fetus without affecting her own health.
• A well nourished woman suffers fewer complications during pregnancy & there are
few chances of premature births.
• A well nourished mother will give birth to a healthy child.
• Maternal diet during pregnancy has a direct influence on fetal growth, size & health
of the newborn.
Cont.

• Poor nutrition during pregnancy increases the risk of complications such as


prolonged labor and even death.
• During pregnancy the nutrient needs increases to develop maternal organs such as
uterus, placenta and breast tissues
• To build up body reserves to be utilized at the time of delivery and lactation.
Nutritional Needs during Pregnancy
• Calories
First Trimester : No or little extra
Second Trimester: +340kcals/day
Third Trimester : +450kcals/day
• Protein +25g/day (or 1.1g/kg body weight)
• Carbohydrates 175g/day
• Folate
Non- pregnant 400µg/day
Pregnant 600µg/day
• B12
Non- pregnant 2.4µg/day
Pregnant 2.6µg/day
Cont.
• Iron
Premenopausal 18mg/day
Pregnant 27mg/day
• Zinc
Non- pregnant 8mg/day
pregnant 11mg/day
• Vitamin D
• Calcium 1000mg/day
• Folic Acid 400- 600µg/day
Cont.
• Omega 3
• Iodine
• Vitamin C
• Vitamin A
• Fiber
• Fluids
• Sodium & potassium
Foods to Avoid

1. Fish & Seafood


2. Raw & Seared Fish
3. Red meat & chicken
4. Egg & mayonnaise
5. Peanuts
6. Soft serve Ice- cream
7. Alcohol
• Fetal alcohol syndrome (FAS)
• Fetal alcohol effect ( FAE)

8. Caffiene
9. Drugs
10. Tobacco
Common Health Problems During Pregnancy
• Nausea
→ Occurs most commonly during first trimester
→ due to disturbance, placental protein intoxication or
derangement of carbohydrate metabolism.
→ frequent & small meal should provided, fat rich, fried, spicy should
restricted.
• Heart burn
→ due to increased progesterone levels w/c decreases smooth muscle
mobility of stomach & pressure by growing uterus on stomach.
→ can be relieved by providing small & frequent meals & drinking fluids
between meals.
Cont.

• Hyperemesis Gravidarum
→ occurs when nausea becomes so severe that it is life- threatening
→ may require hospitalization & parenteral nutrition.
• Constipation & hemorrhoids
→ Eat high fiber diet, may participate in daily exercise, drink at least 8 glasses of water/day.
•Excessive Weight Gain
→ Drink fat free milk, eat clean, crisp, raw vegetables as snack.
• Pregnancy- Induced Hypertension
→ formerly known as pre-eclampsia or toxemia
→ characterized by high blood pressure, presence of protein in urine & edema in 3 rd trimester.
→ May progress into eclamptic stage with convulsions, coma & possible death of mother &
infant.
→Higher incidence with 1st pregnancy, multifetal pregnancies, morbidly obese women, or women with
inadequate diets.
Cont.
•Pica
→ craving for nonfoods substances ( starch, clay, or ice)
→ discourage ingestion of soil due to possible contamination & nutrient deficiencies.
• Anemia
→ condition caused by insuffiency of RBCs, hemoglobin or blood volume.
→ causes weakness, fatigue, poor appetite & pallor
▪ Iron- deficiency Anemia (most common form)
▪ Folate deficiency- may lead to megaloblastic anemia
• Gestational Diabetes Mellitus
→ refers to carbohydrate intolerance during pregnancy.
→ caused due to impaired insulin action
• Leg cramps
→ due to sudden contraction of muscles
→ related with decline in serum calcium level
• Fatigue
→ caused by progesterone disturbances
Factors Affecting of Maternal Nutrition
• General nutritional status prior to pregnancy
• Maternal Age
• Maternity parity
• Cultural & psychosocial factors
• Lactation
• Weight Gain during Pregnancy
• Metabolic or other complications of pregnancy
Key Points

• A woman‘s nutritional status before, during, & after pregnancy contributes to a


significant degree to her well- being & that of her developing fetus & newborn.
• Food safety is important for pregnant women to prevent adverse maternal & fetal
defects.
THANK YOU
FOR
YOUR ATTENTION!!!
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