Plant-based diet in pregnancy

1. Definition of the plant-based diet and safety of its use

2. The calorie content of the diet and the number of meals

3. The macro component ratio

4. The proportion of mineral ingredients and vitamins

5. Supplementation during pregnancy

6. Summary

1. Definition of the plant-based diet and safety of its use

Simply put, the plant-based diet presupposes a renouncement of meat, fish, and animal products. However, the scope of the exclusions is different; therefore, we can distinguish the lacto-vegetarian diet (most commonly called the vegetarian diet), which eliminates the consumption of flesh, fish and seafood, while allowing the use of meat and eggs, and its two varieties: dairy diet (it does, however, plan to eat protein, but renounces animal diet) and dairy diets (more than egg-based diets). A diet that consists exclusively of vegetable ingredients from pregnant women and contains all the ingredients of plant health foods from the diet of vegans and vegans.

2. The calorie content of the diet and the number of meals

A pregnant woman's energy demand varies over time. In the first trimester it increases by 85 kcal/day; in the second trimester by 285 kcal /day, and in the third at 475 k cal/day in relation to pre-pregnancy values (M. Jarosz et al. 2020). It is worthwhile that the extra energy comes from high-nutritional products, such as protein, iron or folic acid. However, when it comes to the number of meals, it may be beneficial to consume smaller portions.

3. The macro component ratio

The need to increase the calorie intake is also linked to changes in the proportion of individual macronutrients in the diet during pregnancy. However, if the demand for protein during pregnancy increases to 0.981. 2 g/kg of actual body weight per day, in addition to this period is about 0.730. 9 g. It should be noted that the current body weight is also involved, which means that due to its increase in the number of individual macroeconomic nutrients during pregnancy, the necessary protein intake will also increase gradually. In the annual diet, however, the main source of protein should be extracted from the seeds of potatoes and their amino acids: the primary source of fat of the remaining seeds, whether raw or raw, whether the raw raw products of the raw food constitute the raw material of the egg, or whether they constitute a source of raw or non-wovens, may also be used for the production of vegetable oils and fats, as well as for the preparation of other fats and oils, and, for example, in the period of consumption, the amount of fat and fat (which may be added to the dietary

4. The proportion of mineral ingredients and vitamins

However, during pregnancy, a woman's need for many nutrients also increases. The use of a plant-based diet may also pose some challenges related to the supply of essential substances. It is therefore worthwhile to look at the key micronutrients in the diet of growing plants and vegetarian plants and the ways in which they are supplied to the body. The first of these ingredients is iron. During pregnancy, however, the need for this nutrient may also increase by a factor of 18 mg/week. The application of iron to the production of fertilised vegetable products from the source of the plant or fertiliser can also increase the consumption of the fertilisers and fertilising products from plant sources and vegetable sources.

5. Supplementation during pregnancy

According to the recommendations of the Polish Society of Obstetricians and Gynecologists, healthy pregnant women should take: folic acid at 0.4 mg/ day in the pre-pregnancy period and 0.4 0, 8 mg / day during pregnancy (depending on the stage of pregnancy); docenohexaenoic acid (D) at 200 mg per day in all pregnant women, and in the case of women who consume small amounts of fish (i.e. Vegetarian diet and pregnant women) the intake should be increased up to 1000 mg/ week in pregnancy, and 0, 4 0. 8 mg/ year in pregnancy (due to the pregnancy stage); ?? doceneux (Doceneux) supplementation should also be administered at a daily dose in all pregnancies, and for women who eat small quantities of fishmeal (in vitro fertilisers) should be supplemented with up to 1,000 fructose/ day; 1 000 mg/ month in pregnancy; ¢ 1 000 μg/ day should be used to monitor the amount of vitamin B and vitamin D in 2020;

6. Summary

The use of a plant-based diet during pregnancy is safe if the menu is properly balanced, i.e. the right number of calories and nutrients are provided, and the right supplements are used. This requires commitment, nutritional knowledge and skills.