Network Magazine Spring 2019 | Page 22

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.