9-4. PRINCIPLES OF
PROPER NUTRITION
a. Good Nutrition. Good
nutrition during pregnancy is essential for:
(1) The well-being of the mother and the developing fetus.
(2) Development of effective uterine musculature.
(3) Development of breast tissue.
(4) Development of an adequate functioning placenta. Poorly
nourished mothers have placentas with fewer and smaller cells. Also, poorly
developed placentas have a reduced
ability to synthesize substances needed by the fetus, to facilitate the flow
of needed nutrients, and to inhibit passage of potentially harmful substances.
(5) Development of infant's weight, length, bones, and brain.
A nutritionally deprived fetus may have decreased development of brain cells.
If optimum nutrition is provided after birth, the effects on the brain may be
reversible.
(6) Continued development of the infant after birth.
b. Chronic Malnutrition.
This has been shown to be related to reproduction problems (this includes
difficulties during pregnancy, labor, and delivery), increased perinatal
mortality, low birth weight, and other problems with the newborn.
c. Nutritional Risk Factors in
Pregnancy that Require Observation.
(1) Risk factors at the onset of pregnancy.
(a) Adolescence. Many adolescents are nutritionally at risk
due to a variety of complex and interrelated emotions and social and
economic factors that may adversely affect dietary intake. Their nutritional
needs are greater and pose much concern from nurses and physicians.
(b) Frequent pregnancies. These pregnancies may have
depleted nutrient stores. This situation can compromise maternal and fetal
health and well-being.
(c) Poor reproductive history. Previous poor weight gain,
pregnancy-induced hypertension (PIH), previous stillbirth or small for
gestational age (SGA) baby, premature delivery, and prenatal infection are
all common in women who are or have been poorly nourished in the past. These
women may need more than the usual nutrition guidance.
(d) Economic deprivation. This refers to the pregnant
patient who is not able to afford proper food. There are several programs
that help with the purchase of food or that offer supplements.
(e) Bizarre food patterns. This includes faddish diets. A
woman may enter pregnancy either having or continuing to be on a faddish or
otherwise nutritionally inadequate diet.
(f) Vegetarian diets. This diet may not contain any or
enough protein or vitamins for a developing fetus. Intense nutritional
counseling will be required to work out a diet pattern during the prenatal
period.
(g) Smoking, drug addiction, and alcoholism. Physiologic
problems may have been present. Pregnant patients who indulge in this
category may have major physiologic problems. There is the possibility that
the patient may not consume sufficient quantities of nutritious foods and,
in addition, can cause major problems to the fetus.
(h) Chronic systemic disease. There may have been medical
problems, which may have interfered with ingestion, absorption, or
utilization of nutrients. Drugs used to treat these conditions may also
affect nutrition by similar interference. Counseling should include general
nutrition guidelines for prenatal care and diet therapy.
(i) Pre-pregnant weight. This may be at risk if the patient
is fifteen percent or more below or twenty percent or more above the
standard weight for health.
(2) Risk factors identified during pregnancy.
(a) Anemia of pregnancy. Many pregnant patients have a lack
of iron stores large enough to meet the needs of pregnancy.
(b) Pregnancy-induced hypertension (PIH). This may be seen
in more patients with poor diets. However, there is no definite
documentation of PIH's relationship to the diet.
(c) Inadequate weight gain. This may be an indication of
maternal and fetal malnutrition (intrauterine growth retardation (IUGR)). It
is important to document the pattern of weight gain in pregnancy as well as
the total amount of weight gained.
(d) Excessive weight gain. This may be due to fluid
retention. However, the pregnant woman should be carefully assessed for PIH.
d. Caloric Requirements of Pregnancy.
(1) Daily caloric requirements for a pregnant woman are about
300 more than their normal requirements of 2300 to 2700 calories. The exact
requirements are dependent on the patient's age, multiple birth, and the
patient's activity. Calories should be selected for
quality rather than quantity.
"Empty calories" do not count.
(2) Pregnancy is not the time to correct weight problems.
Maintenance of a minimum of 1500 calories a day is essential for fetal
development throughout the pregnancy. Patients who gain extra weight the first
seven months then decide to cut back so as not to go overweight deprive the
fetus of:
(a) Nutrients necessary when the fetal brain cells are
growing the fastest.
(b) Nutrients necessary when the protective layer of fat is
being developed.
(3) Foods rich in protein, iron, and essential nutrients are
recommended to be eaten on a daily basis. During the first two trimesters of
pregnancy, iron is transferred to the fetus in moderate amounts, but during
the last trimester when the fetus builds its reserve, the amount transferred
is accelerated ten times.
(4) Recommended weight gain for a normal pregnancy is 24 to 30
pounds.
See figure 9-1 for the distribution of weight gained after 40
weeks of pregnancy.
Figure 9-1. Distribution of normal weight gain.
e. Menu planning. A diet
consisting of a variety of foods can supply needed nutrients. The increased
quantities of essential nutrients needed during the pregnancy may be met by
skillful planning around the basic four food groups. The recommended daily
intake from the basic four food groups are as follows:
(1) Milk group-32 oz or 1000 ml per day.
(2) Meat group-4 servings per day to include:
(a) Beef, veal, pork, poultry, or fish.
(b) Eggs each day.
(c) Liver once a week.
(3) Vegetable and fruit group.
(a) 2 servings daily of dark green or yellow vegetables.
(b) 2 servings daily of fruit.
(4) Bread and cereal group-4 servings per day.
9-5. CRAVINGS DURING
PREGNANCY
a. Craving. This is a
strong desire for a certain type of food, usually carbohydrates.
b. Pica. This is an
intense craving for and ingestion of nonnutritive substances such as clay,
laundry starch, raw flour, and rice. This type of craving is characteristic of
but is not limited to lower socioeconomic groups, ethnic groups, and regional
areas, which prefer certain substances. Even though the cause is unknown, it
interferes with good nutrition. Pica appears to be related to iron deficiency
anemia as either a cause or an effect.
c. Treatment or Counseling.
(1) Anything that depresses good nutritional intake should be
evaluated. This type of depression may be caused by nausea or vomiting, food
fads or lack of finances, smoking or alcoholism, or personal or social
problems. If a problem is identified, it should be reported to the charge
nurse or physician for appropriate referral to the correct people who can
relieve or eliminate the problem.
(2) Total dietary intake on a daily basis may need to be
assessed.
(3) Dietary needs of pregnancy should be reinforced at every
visit to the doctor.
9-6. OBESITY
a. Obesity is common and frequently a serious problem among
Americans. The patient is considered overweight if she is 10 percent over her
desirable weight for their height and age group. If the patient is 20 percent
over her desirable weight at the beginning of the pregnancy, she is considered
at risk.
b. These patients require close observation and additional
education. The most frequently prescribed diet is 1500 to 1800 calories per day.
The patient must be advised that this in not the time to diet to lose weight.
Encouragement is greatly needed during the pregnancy.