NUTRITION DURING

PREGNANCY

Erwin Christianto

Key Components of a
Healthy Pregnancy

Appropriate weight gain

Consumption of a variety of foods
Vitamin and mineral supplementation
Avoidance of alcohol, tobacco and other
harmful substances
Safe food handling

Recommended Weight
Gain
Underweight

12.5 18 kg

(28-40 lbs)

Normoweight

11.5 16 kg

(25-35 lbs)

Overweight

7.0 11,5 kg (15-25 lbs)

Obese

min 7 kg kg

(15 lbs)

Twins

16 20,5 kg

(35-45 lbs)

Triplets

23 kg

(50 lbs)

Adapted from: Nutrition During Pregnancy, 1990. Institute of

Medicine, National Academy of Sciences,
Washington, D.C.

Where Does The

Weight Go ?
Baby ...................................................3,5 kg (7 lb)
Placenta .............................................0,7 kg (1 lb)
Amniotic Fluid ....................................0,9 kg (2 lb)
Breasts ...............................................0,9 kg (2 lb)
Uterus .................................................0,9 kg (2 lb)
Body Fluids .........................................1,8 kg (4 lb)
Blood ...................................................1,8 kg (4 lb)
Maternal Stores of Protein,
Fat and Other Nutrients .......................3,2 kg (7 lb)
Modified from:Your Pregnancy & Birth, 4th edition, 2005. The American
College of Obstetricians and Gynecologists (ACOG),
Washington, D.C.

Risks of Low Weight

Gain
Low weight gain in second or third
trimester increases risk of intrauterine
growth retardation
Low weight gain in third trimester
increases risk of preterm delivery

Proper Nutrition
Major Nutrients
Carbohydrates
Protein
Fat
Vitamins
Minerals
Water

Carbohydrates
Bodys primary source of energy
Fruits, breads, some vegetables, grains, milk
Should make up 60-70% of total daily calories
Carbohydrates do not make you fat

Essential Fats
Why are they important in pregnancy?
They are needed for the babys brain
and eyes
What foods have essential fats?
Vegetable oil, (non-hydrogenated)
margarine, oil salad dressings, meats,
poultry, fish, nuts & seeds

Protein
Builds and repairs the body
Used for energy if the diet is inadequate in
carbohydrates
Found in fish, poultry, meats, tofu, nuts,
beans, eggs, milk, cheese
Need ~10 grams more per day in
pregnancy
10-20% of total calories

Water
60-75% of body weight
Stabilizes body temperature
Carries nutrients to and waste away from
cells
Needed for cell function
8-10 glass/day

Fiber
Fiber: Whole grains, fruits, vegetables
Wheat bread: check the label
Fruit vs. Juice

Stabilizes blood sugar

Protection from diabetes, constipation
and diverticulosis
lowers LDL cholesterol
25-35 grams/day

Vitamins and Minerals

Body does not make most vitamins
Good source: Deep colored fruits and
vegetables
Fresh, frozen, canned

Multivitamin/Multi-mineral supplements
B Vitamins
Iron

Special Interest
Nutrients

Folic Acid
Needed for rapidly dividing cells, protein
metabolism, and formation of red blood cells
Food sources : Spinach and
green leafy vegetables,
citrus fruits and juices,
liver/meats, whole-wheat bread,
Dried beans,
Fortified breakfast cereals

Folic Acid
Requirement for pregnancy = 600 g/day,
400 g synthetic folic acid
A supplement taken 1-3 months prior to
conception and during first 6 weeks
gestation reduces the risk of neural tube
defects, cleft palate/lip

Vitamin B12
Works with folic acid in cell growth and is
essential to the normal development of the infant
Generally adequate amounts are obtained
through animal products
Fish, eggs, milk, meats, etc.

Vegans that do not have any animal products in

their diet need supplementation

Iron
Reduces the risk of premature birth and
low birth weight
Not getting enough iron could cause
anemia
Could contribute to developmental delays and
behavioral disturbances in the infant and poor
health in the mother
Contributes to death and other disease
development

Iron
Essential for
normal infant
brain development
Iron helps create
blood that is
necessary for fetal
demands and
blood loss during
delivery.

Iron
Needed for the formation of red blood cells
15 milligrams a day for woman during
childbearing years recommended
Iron supplement (30 mg/d) recommended
for pregnant women

Food Sources of Iron

Meats
Fish
Poultry
Legumes

Whole-grain and
enriched breads
Iron-fortified cereals
Dark greens
Dried fruits

Calcium
Is used in the formation of fetal bones
Calcium absorption doubles early in
pregnancy
Calcium absorption increases with Vitamin D
Will be absorbed from maternal bones if not
enough calcium in diet
Calcium and vitamin D supplements
sometimes needed

Calcium

Eggs
Meat
Fish
Milk and other dairy products

Vitamin A and Iodine

Vitamin A is needed in small amounts to
protect the fetus from immune system
problems, blindness, infections, and death
Can cause birth defects in high doses

Lack of iodine could contribute to stillbirth,

birth defects, and decreased brain
development
Iodine is important for brain development

Vitamin A and Iodine

What foods have safe amounts
of vitamin A?
Dark green and orange vegetables,
milk, eggs, salmon, butter
What foods have too much vitamin A
Liver, supplements with vitamin A

Multivitamin and Mineral

Supplements
Recommended for:
Pregnancy with poor quality diets
Women with iron deficiency anemia
Women who eat animal products rarely or not
at all (such as vegans)

REFERENCES
Position of the American Dietetic Association: Nutrition
and lifestyle for a healthy pregnancy outcome
Krauses Food, Nutrition, and Diet Therapy
Nutrition for Women: The Complete Guide Elizabeth
Somer, MA, RD
What to Expect When You Are Expecting Eisenberg,
Murkoff, and Hathaway

THANK YOU