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1. MID SC310
NUTRITION IN PREGNANCY
C. Msowoya Selemani
16th October, 2020

2. Learning objectives
• Explain the importance of pregnant woman’s diet.
• Describe the general nutritional needs of pregnant
women.
• Describe common nutrition-related problems of
pregnant women and identify solutions to these
problems.
• Explain dietary factors which should be considered
when taking an antenatal history.

3. Introduction
• In normal circumstances, a well-nourished
mother will ensure a well-nourished fetus and
newborn baby and the whole family will
benefit.
HEALTHY MOTHER, HEALTHY BABY,
HEALHY NATION (MALAWI)

4. Importance of pregnant woman’s diet.
• What a woman eats during her pregnancy may
affect:
– Fetal development
– Delivery
• The woman’s comfort and emotions (still births,
premature babies, fatigue, morning sickness,
constipation, leg cramps, and other pregnancy
discomforts can be reduced or prevented with a
good diet).

5. NUTRITIONAL REQUIREMENTS
• Pregnancy is one of the most nutritionally demanding
periods of a woman’s life.
• Why? Because pregnancy involves rapid cell division and
organ development, and an adequate supply of
nutrients is essential to support this tremendous
growth.

6. Cont…
• Healthy eating during pregnancy enables optimal
gestational weight gain and reduces complications
associated with positive birth outcomes.
• Inadequate nutritional intake is associated with
preterm birth, low birth weight and congenital
anomalies.

7. Cont…
• Excessive food intake is associated with fetal
macro-somia leading to difficult birth,
neonatal hypoglycemia.
• However, healthy eating can help ensure that
adequate nutrients are available for the
mother and fetus.

8. • Since the requirements for so many nutrients
increase during pregnancy, women should take
vitamins and mineral supplement daily.
• Iron and folic acid need to be supplemented because
their increased requirements during pregnancy are
usually too great to be met through the diet alone.

9. IRON AND FOLIC ACID
• Needed to form new blood cells for the expanded
maternal blood volume and prevent anemia
• Folic acid is necessary before and after pregnancy to
prevent neural tube defects in the fetus.
• For most pregnant women, supplements of 30mg of
ferrous sulphate and 600microgram of Folic acid per
day are recommended.

10. Other needed micronutrients
• Water / fluids 8 glasses daily.
• Vitamins: A, C, D, E, K, B1 (Thiamine), B2
(Riboflavin), B3 (Niacin), B6 (Pyridoxine), B12.
• Calcium, Phosphate, Iodine, Magnesium,
Selenium and Zinc.

11. Proteins and Calories
• There is need to increase pregnant woman’s
intake of proteins, from 60gm to 80gm per
day.
• Calories from 2,200 to 2,500 an increase of
300 calories per day.

12. • Proper nutrition requires the following major
nutrients:
– Carbohydrates – for energy and growth and stored as
glycogen in the fetal liver and be utilized after birth.
– Proteins for the growth of uterus, placenta, breasts,
fetal body.
– Fats provide insulation as subcutaneous fat.
– Vitamins
– Minerals
– Water

13. Weight gain in pregnancy
• Total weight gain at term – 12.5kg
– First 20 weeks of pregnancy – 2.5kg
– Last 20 weeks of pregnancy – 10 kg (about 0.5kg
per week).

14. Common nutritional problems in
pregnancy and management
• Nausea and vomiting
• Constipation
• Heartburn
• Pica
• Diabetes

15. Dietary factors which should be considered
when taking an antenatal history.
• Maternal age
• Marital status
• Religious beliefs / restrictions
• Cultural background
• Occupation
• Race

16. Cont…
• Geographical factors: rural or urban residency,
shops availability.
• Type of food stuff available.
• Storage facilities.
• Food preparation.
• Source of water.
• Food preferences.

17. • Any pica
• Family size
• Diseases e.g. diarrhea, vomiting, constipation
• 24 hour dietary recall
• 6 food groups

18. References
1. Sellers P.M. (2011). Midwifery. Volume 1.(13th
Impression). Landsdowne, Juta.
2. Fraser,D.M. Cooper M.A. & Nolte A.G.W
(2010).Myles Textbook For Midwives: African
Edition (2nd Edition).Edinburgh, Churchill
Livingstone Elsevier.

19. THANK YOU