With regards the unsaturated
and polyunsaturated varieties,
encourage your clients to embrace
the motto ‘fats are fun!’
THE QUICK READ
• Sound nutrition during pregnancy
can assist in avoiding/reducing
pregnancy-related problems such as
uncontrolled
hypertension
and
gestational diabetes, assist in
healthy weight gain, promote sleep,
improve energy levels, enhance
mental state and overall wellbeing as
well as assist in post-birth recovery
• Pregnant clients have increased
micronutrient
and
energy
requirements, but they do not need
to ‘eat for two’
• Protein, fats and carbohydrates play
an important role throughout
pregnancy with the health of your
pregnant client transferring directly
to their developing baby
• Pregnant women should avoid
alcohol, smoking, unpasteurised
dairy, raw eggs, high mercury fish,
raw sprouts and unwashed fruit and
vegetables to reduce the risk of
illnesses such as listeria and
salmonella
• Pregnancy is not the time for clients
to diet, unless advised to or in
consultation with their obstetrician.
22 | NETWORK SPRING 2019
The role of macronutrients during
pregnancy
Macronutrients are the main nutrients that
make up the food we eat, namely protein,
fats and carbohydrates.
Protein
Protein positively affects the growth of
foetal tissues, including the brain, and
assists in the growth of the mother’s uterine
tissues and breasts: the need for protein is
therefore elevated during pregnancy. Protein
is particularly important in the second and
third trimesters, which are associated with
periods of rapid growth of the baby and to
assist in increasing the blood supply. Protein
should account for 20-30% of daily intake.
The recommended daily intake (RDI) is 1.0-
1.5g/kg/day, so a pregnant client weighing,
for example, 70kg, might consume between
70 and 105g of protein each day. Good
sources of protein are lean meats, dairy
products, seafood, nuts and legumes.
Fats
Fats should account for 20-30% of a
pregnant woman’s daily food intake. They
play a vital role in proper brain growth
and eye development, and are particularly
important during the third trimester. Pregnant
women should aim to increase their intake of
unsaturated and polyunsaturated fats. With
regards these varieties, encourage your
clients to embrace the motto ‘fats are fun!’
Good sources include those rich in omega 3
and 6 fats, including avocado, nuts, salmon,
flaxseed, oil (olive, coconut, flax), butter and
eggs.
Carbohydrates
Carbs make up the remainder of the diet and
can amount to 40% of daily intake. Food
choices should aim to be low GI, complex
and from non-refined sources. Adequate
carbohydrate intake is important to help
ensure a high fibre diet in your pregnant
client. This is particularly pertinent because
constipation can be a common concern due
to the hormone progesterone which relaxes
the smooth muscle of the body, including
the digestive tract – which makes food
pass through the intestine more slowly. Iron
supplements can also increase the likelihood
of constipation. Adequate hydration (2.5-
3L+ per day), as well as a diet high in fibre,
fruits, vegetables and minimally processed
food sources, assist in both meeting daily
fibre intake (~28g/day) and helping to reduce
the risk and occurrence of constipation.