Nutrition during Pregnancy

Abstract

Maternal nutrition is the only source of support fetal growth and has effects on offspring health. Nutrition management is important during pregnancy, and this should start from preconception. Women should have a normal prepregnancy BMI and optimal gestational weight gain to have favorable pregnancy outcomes. It is suggested that pregnant women have a healthy balanced diet with adequate calories. The proportion of total daily energy should consist of carbohydrate 45 - 65%, protein 10 - 15%, and fat 20 - 35% from various sources to ensure a sufficient intake of macronutrients and micronutrients. Because of increased demand during pregnancy, some supplements may be necessary. Folic acid and iron supplementation is generally recommended. Supplementation with iodine and calcium should be considered in pregnant women at risk of low dietary intake. Pregnant women should concern about food safety, foods to avoid during pregnancy, and beware of excessive vitamin A and iodine intake.