required for haemopoiesis and liver storage for the foetus and subsequent secretion in milk. During the later half of pregnancy, the requirement of vitamin B12 increases to .0µg per day to provide for foetal storage of - 100µg. . .
Dietary guidelines Usually a diet containing cups of milk or its equivalent, servings of meat, fish, poultry, eggs, or a source of complete protein, a dark green yellow vegetables and generous serving of citrus fruits will provide a foundation for a nutritionally adequate diet. Between the 6th to 14th week of pregnancy % women suffer from nausea which inturn affect the appetite. The conception of small and frequent meals at regular intervals are helpful to many women. This pattern is also very helpful in the later part of pregnancy UNIT.
- - Nutrition in pregnancy, lactation and infancy diet to meet vitamin C and fibre requirement. Fatty rich foods, fried foods, excessive seasoning, strongly flavoured vegetables may be restricted in the case of nausea and gastric distress. . .
Dietary problems a) Nausea and vomiting Nausea in pregnancy may be due to nervous disturbances, placental protein intoxication or due to derangement in carbohydrate metabolism. Morning sickness of early pregnancy can be improved by small and frequent meals. Liquids may be best taken between meals instead of with food. If the condition develops to hyperemesis gravidarum, a severe prolonged persistent vomiting, peripheral parenteral nutrition and careful oral when discomfort is experienced after last meal due to overcrowding by foetus in the abdominal cavity.
Plenty of water, at least to glasses in addition to what is contained in the form of milk and other beverages should be taken daily throughout pregnancy. It is recommended that, pregnant women limit their intake to two cups of caffeine containing beverages per day like tea, coffee and chocolate. More fibre should be included in the diet to prevent constipation which is a common problem during pregnancy. - servings of fruits and vegetables should be included in the daily diet.
Inclusion of green leafy vegetables ensures minerals like calcium