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Dietary guidelines for pregnant women

Published online by Cambridge University Press:  01 April 2001

Rosa M Ortega
Rosa M Ortega*
Affiliation:
Department of Nutrition, Faculty of Pharmacy, Complutense University of Madrid, E-28040 Madrid, Spain
*
*Corresponding author:Email rortega@eucmax.sim.ucm.es
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Abstract

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The nutrition of pregnant women is decisive in the course ofgestation and the health of both mother and child. However, in theSpanish population, clinical monitoring of nutrition is rare, thecontrol of bodyweight receiving most attention. Many studies showthat pregnant women take too much fat and too little carbohydrate,and that intakes of fibre and several trace elements are lower thanrecommended.

Although many people think they know what a correct (varied andbalanced) diet is, the concept is often misleading. Generally, theydo not match the ideal theoretical framework for achieving anadequate energy profile of the diet. Neither do they facilitateintakes of vitamins and minerals close to recommended levels.Nutrition education programmes are therefore required to explainadequate dietary guidelines to pregnant women, and indeed to allwomen of childbearing age.

Considering the criteria suggested by a number of researchersconcerning the number of food portions from each food group thatpregnant women should include in their diets, the followingguidelines for daily consumption are proposed: 3–4 portions of milkproducts, 2–3 portions of meat, fish or eggs, and 3 portions offruit, 4–5 portions of vegetables or greens and 7–8 portions ofcereals and legumes (a portion is defined as the amount of food thatwould be found on an average plateful or the normal units ofconsumption of a food).

Keywords

PregnantwomenGuidelinesMilkProductsMeatsFishEggsCerealsLegumesFruitVegetables

Information

Type
Food, pregnancy and lactation
Information
Public Health Nutrition , Volume 4 , Issue 6a , December 2001 , pp. 1343 - 1346
Copyright
Copyright © CABI Publishing 2001

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