300 TO 400 GRAMS OF CEREALS LIKE RICE, WHEAT, RAGI, JOVAR 300 TO 400 Gms OF VEGETABLES 100 Gms OF FRUITS 300 ML OF MILK & MP 60 gms OF PULSES 20-25 gms OF SUGAR FOOD PYRAMID 10-15 gms FATS & OILS
3 Kinds of Food
Building and repairing
Protecting against infection
CAUSES FOR MALNUTRITION
Banana & orange …….. FALSE NOTION: May cause abortion & respiratory problems. Contains vitamin—A, C and iron. Brinjal & green vegetables …….. FALSE NOTION: May cause diarrhea, allergy & skin marks Contains vitamin A, proteins and iron MISCONCEPTIONS
Dhals FALSE NOTION: May cause arthritis and gas formation which may affect the baby Contains abundant proteins
SATTVIC FOOD YOGA FOOD YOGA CONCEPT OF DIET
Vegetarian—Dhal, wheat, rice, ragi, sprouts, nuts, fruits, milk and curds
Minimal fats—Moderate quantity
Served with good heart
BITTER SOUR SALINE STEAMING HOT PUNGENT DRY BURNING RAJASIK FOOD
• Old food • Devoid of taste • Foul smelling TAMASIK FOOD • Stale • Left overs • Impure food
Pregnancy is physiologically and nutritionally a highly demanding period. Extra food is required to satisfy the needs of the fetus.
A woman prepares herself to meet the nutritional demands by increasing her own body fat deposits.
Daily diet of a woman should contain an additional 300 calories; 15 g of protein; 10 g of fat from mid-pregnancy
Reduces the risk of congenital malformations
Increases birth weight
High demands of erythropoiesis (RBC formation)
Ensures proper mental health of the growing fetus and infant
Required during lactation to improve child survival.
Proper formation of bones and teeth of the offspring.
Secretion of breast milk rich in calcium
Prevents osteoporosis in the mother
Maximum amount of energy (about 60%) from rice, wheat and millets.
Cooking oil is a concentrated source of both energy and polyunsaturated fatty acids.
Good quality protein is derived from milk and eggs. However, a proper combination of cereals, pulses and nuts also provides adequate proteins.
Mineral and vitamin requirements are met by consuming a variety of seasonal vegetables particularly green leafy vegetables, mils and fresh fruits.
Bioavailability of iron can be improved by using fermented and sprouted grams and foods rich in vitamin C such as citrus fruits.
6. Milk is the best source of biologically available calcium.