Healthy pregnancy, healthy baby, healthy future

Pregnant women are ironically even getting fewer calories, iron and fiber from food than the recommended amounts for non-pregnant women. A study done by nutritionists at the Manchester Metropolitan University published in the Journal of Maternal and Child Nutrition found that the average daily caloric intake of moms-to-be was 1,907 calories, significantly lower than the 2,140 calories recommended during pregnancy, and even below the 1,940 calories advised for non-pregnant. The dietary intake of fiber, including supplements was 4 grams below the 18 grams recommended daily intake, while iron intake was 2.3 milligrams below the 14.8 milligrams daily recommended dosage for pregnant women. Although non-pregnant women are taking more folate or folic acid at about 268 micrograms than recommended, it is still below the 300 micrograms recommended for pregnant women. Pregnant women should give importance to good diet and proper nutrition because the nutritional status of their babies depends on them. The Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) formulated the Daily Nutritional Guide Food Pyramid for Pregnant Women that helps in choosing a variety of foods from the food groups daily to include grain products, vegetables and fruits, milk products and meat. The food groups in the Food Pyramid can help meet special nutritional needs. It is important to include foods rich in vitamins and minerals from red meat as well as dried peas and beans, enriched cereals, dark vegetables, dried fruits, nuts and seeds, cantaloupe, orange juice, grapefruits. Calcium from milk and milk products, soy beans, broccoli and turnip can complement the diet. The Nutritional Guide Pyramid suggests that pregnant women, aside from their nutritional needs, have to try light to moderate physical activity such as walking, but medical advice is also advocate before engaging any physical activity. Pregnant mothers are reminded to take care of themselves. Maternal nutritional status affects the newborn through baby’s birth weight, the levels of fetal stores of nutrients, the laying down of adequate lactation reserves in the form of 4 kilograms subcutaneous fat needed as a major source of calories and fatty acids for subsequent breast milk production. As it was stated in this year’s nutrition month theme: “Sa Wastong Nutrisyon ni Mommy, Siguradong Healthy si Baby.” (DOST)

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