diet pregnancy.ppt
TRANSCRIPT
BALANCED DIETBALANCED DIETBALANCED DIETBALANCED DIET
1. Plan menu taking into consideration appearance, texture, flavor and overall acceptability.
2. Calories up to 55 to 66 percent to be provided through complex carbohydrates.
3. Sprouted grams and malted cereals to be included to improve digestibility and protein quality.
4. Foods prepared preferably by pressure cooking, steaming, boiling or mild baking helps to retain nutrients and break monotony.
5. Take Satvik diet, simple wholesome & vegetarian.
1. Proteins
2. Carbohydrates
3. Fat
4. Vitamins, Minerals, Micronutrients, & Antioxidants
4 GROUPS OF FOOD
BALANCED DIETBALANCED DIETBALANCED DIETBALANCED DIET
RICE,WHEAT,RAGI,JAVAR ETC
LEGUMES & PULSES VEGETABLES & FRUITS
SUGARFATS & OILS
MILK & MILK PRODUCTS
300 TO 400 GRAMS OF CEREALS
LIKE RICE, WHEAT, RAGI, JOVAR
300 TO 400 Gms OF VEGETABLES
100 Gms OF FRUITS
300 ML OF
MILK & MP
60 gms OF
PULSES
20-25 gms OF
SUGAR
FOOD PYRAMID10-15 gms
FATS & OILS
3 Kinds of Food3 Kinds of Food3 Kinds of Food3 Kinds of Food
1. Energy giving
2. Building and repairing
3. Protecting against infection
CAUSES FOR MALNUTRITION
1. IGNORANCE
2. POVERTY
3. UNSCIENTIFIC CUSTOMS
Banana & orange ……..
FALSE NOTION: May cause abortion & respiratory problems.
Contains vitamin—A, C and iron.
Brinjal & green vegetables ……..
FALSE NOTION: May cause diarrhea, allergy & skin marks
Contains vitamin A, proteins and iron
MISCONCEPTIONS
Dhals
FALSE NOTION: May cause arthritis and gas formation which may affect the baby
Contains abundant proteins
SATTVIC FOOD
YOGA FOODYOGA CONCEPT OF DIET
• Vegetarian—Dhal, wheat, rice, ragi, sprouts, nuts, fruits, milk and curds
• Minimal spices• Minimal fats—Moderate quantity• Served with good heart
BITTER SOUR
SALINE STEAMING HOT
PUNGENT DRY
BURNING
RAJASIK FOOD
• Old food
• Devoid of taste
• Foul smelling
TAMASIK FOOD
• Stale
• Left overs
• Impure food
ADDITIONAL FOOD
1. Pregnancy is physiologically and nutritionally a highly demanding period. Extra food is required to satisfy the needs of the fetus.
2. A woman prepares herself to meet the nutritional demands by increasing her own body fat deposits.
3. Daily diet of a woman should contain an additional 300 calories; 15 g of protein; 10 g of fat from mid-pregnancy
FOLIC ACID• Reduces the risk of congenital
malformations
• Increases birth weight
IRON• High demands of erythropoiesis (RBC
formation)
IODINE• Ensures proper mental health of the
growing fetus and infant
Important Nutrients
VITAMINS• Required during lactation to improve child
survival.
CALCIUM• Proper formation of bones and teeth of the
offspring.
• Secretion of breast milk rich in calcium
• Prevents osteoporosis in the mother
1. Maximum amount of energy (about 60%) from rice, wheat and millets.
2. Cooking oil is a concentrated source of both energy and polyunsaturated fatty acids.
3. Good quality protein is derived from milk and eggs. However, a proper combination of cereals, pulses and nuts also provides adequate proteins.
4. Mineral and vitamin requirements are met by consuming a variety of seasonal vegetables particularly green leafy vegetables, mils and fresh fruits.
5. Bioavailability of iron can be improved by using fermented and sprouted grams and foods rich in vitamin C such as citrus fruits.
6. Milk is the best source of biologically available calcium.
ADDITIONAL CARE
1. Periodic health check-up
2. Blood pressure
3. Hemoglobin
4. Receive tetanus toxoid
5. Physical exercise
6. Rest for 2-3 hours during the day.
Craving for Certain Foods (Pica)
1. Pickles2. Ice-cream3. Chocolate4. sour foods5. Tamarind6. Jaggery
Things to be Avoided During Pregnancy
• Caffeine
• Drugs
• Cigarettes
• Alcohol