Principles of planning menus for Pregnant women and Lactating mothers

Principles of planning menus for Pregnant women

A women who has been well nourished before her pregnancy with reserves of several nutrients so that the needs of the growing foetus can be met without affecting her health. Infants who are well nourished in the womb, have an enhanced chance of entering life in good physical and mental health. Mother's diet should produce adequate nutrients, so that maternal stores do not get depleted and produce sufficient milk to nourish her child after birth.

Dietary modification.

Nutrient dense foods are those that give the most nutrients per calorie consumed. This type of foods should be included in a pregnant women's diet.

Each meal should contain foods from all five food groups.

Small and frequent meals at regular intervals should be planned.

Usually a daily diet containing 3 cups of milk or its equivalent, two servings of meat, fish, poultry, eggs or a source of complete protein, a dark green or yellow vegetables and a generous serving of citrus fruits will provide a foundation for a nutritionally adequate diet.

Plenty of water at least four to six glasses in addition to what is contained in the form of milk and other beverages should be taken daily throughout pregnancy. This will help keep the bowels regular.

Principles of planning menus for Lactating mothers

The nutritional link between the mother and the child continues even after birth. The newborn baby depends for some period solely on breast milk for his existence.

Lactating mother's nutritional requirements should meet her own daily needs, provide enough nutrients for the growing infant and furnish the energy for the mechanics of milk production. Diet of lactating mother and her nutritional status during pregnancy affect to a certain extent the quality and quantity of breast milk.

Dietary guidelines

Nutritional requirements are maximum during lactation compared to any other age group in a woman's life. Hence the diet should be balanced and meet the nutritional requirement.

Number of meals can be increased.

The diet can include lactogogues like garlic, nuts, etc which stimulate the production of milk.

It is better to control constipation by including raw and cooked fruits and vegetables, whole grains and adequate amount of water.

No food need to be withheld from the mother unless it causes distress to the infant.

If the mother loses rapid weight while breast feeding, her calorie intake is to be increased. Some suggested recipes include badam kheer, garlic chutney, fried snacks and custards.