Nutrition and pregnancy: an update

Abstract

The period of pregnancy, is a period when multiple physical and body changes are taking place for the woman. The nutrition of the woman during, and before the pregnancy, is a decisive factor for the health of the woman and of the fetus health as well. According to the American Dietetic Association, females that are during fertile age, have to follow a balanced and healthy diet. This implies the consumption of a variety of food according to the food pyramid, supplementary vitamins and minerals, and the safe processing and preparation of the food (journal of the American Dietetic Association). The healthy nutrition contributes to the desired increase in weight, and the successful outcome of the pregnancy. Nevertheless, it constitutes a factor that can affect the development of the foetus, the birth weight of the newborn, the development of disorders at the foetus, as well as the development of chronic problems in later life. The needs of the foetus in nutrients and energy, vary depending on the stage of growth, thus the diet of the mother should be adapted to that factor. Thus, the nutrition of the mother must be adaptive to these needs. Nutrients are the substances that are absorbed through the food and are used for the body as an energy source.1 There are six categories of nutrients, proteins, carbohydrates, fats, inorganic components, vitamins and water.