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A plant-based diet in pregnancy
Table of Contents
1. Definition of the plant-based diet and safety of its use
According to the American Academy of Nutrition and Dietetics, a well-planned plant-based menu (both vegetarian and vegan) is safe to use at all stages of life including during pregnancy and lactation (V. Data on the course of pregnancy and the health of female newborns on the vegan and vegan diet are vegan. However, in comparison with the small mothers on the traditional diet of fish, the idea is that the diet of vegetarian children is more risky than that of eggs and eggs, and that they are not able to consume vegetable products, which are dangerous for health and well-being). However, it is important to note that there are two important factors to consider in determining the dietary and nutritional needs of fish (Figure 2016), which is to distinguish between dietary intake and consumption of fruit and vegetables.2. The calorie content of the diet and the number of meals
With regard to the number of meals, it may be beneficial to consume smaller portions more frequently, while in subsequent meals it provides the possibility to increase the amount of calories consumed without the need to increase portions to intangible sizes, as plant-based meals are often larger than traditional meals. The energy demand of pregnant women varies over time. It is worthwhile that the extra energy comes from high-nutritional products, such as protein, folic acid iron.3. The macro component ratio
It is worth noting that in order to provide all the essential amino acids in the meal, which means that the amount of protein required will increase gradually as it grows throughout pregnancy. If they are poorly tolerated, considering adding them to the diet should be considered by preparing them on the basis of pasta, soups or fatty placuses. However, if the daily diet includes fat in the diet during pregnancy, the fat content of the vegetable diet can also be increased, for example, by adding a good portion of the fat from the raw vegetable seeds of the eggs, the remaining oil from the seeds, and the fat of the fresh vegetable oils. The weight of vegetable and vegetable fats should also be calculated on a regular basis, but not on a dietary basis. This should be done on a daily basis.4. The proportion of mineral ingredients and vitamins
Therefore, it is worthwhile to look at the key ingredients in the diet of pregnant vegans and vegetarians and to avoid combining iron-rich products with sources of calcium. However, during pregnancy, the demand for this ingredient should be halved from 18 mg/day to 27 mg/ day. For this reason, processing techniques should be used and meals should be composed in such a way as to allow for the most efficient digestion. Nevertheless, in order to ensure that calcium-rich foods are not supplied to the body, the need for extra sugar is also needed, especially in the case of cocoa beans.5. Supplementation during pregnancy
According to the recommendations of the Polish Society of Gynecologists and Midwives, healthy pregnant women should take: folic acid at 0.4 mg/ day in the pre-pregnancy period and 0.40.8 mg/day during pregnancy (depending on the stage of pregnancy); hexaenoic acid (DHA) at 200 mg daily doses in pregnant women, and in the case of pregnant women who eat small amounts of fish (e.g. Vegetables and Vegetarians) it is necessary to increase the amount of iodine supplementation to 150 μg/ day during pregnancy; this should also be done in order to monitor the quantity of blood supplements (iodine) in the form of 150 μm/ day for all pregnant women; and in some cases, it should be necessary to provide up to 1000 μg / day for women who are pregnant.
