Nutrition Requirement During Pregnancy - 566 Words

Nutrition in Pregnancy Nutrition and inter-professional care in pregnancy is a very important dimension and part of a womans pregnancy from start to finish. Nutrition is important because pregnancy represents the very beginning of a babys development and it is important that both the pregnant woman and the fetus be supplied with needed nutrients such as vitamins and what-not during the pregnancy process so that the baby is born healthy and the woman having the baby remains healthy. While some foods that should be avoided seem quite obvious, this is not the case with all foods that should be avoided during pregnancy. The May Clinic describes that there is actually a solid list of foods that should be off-limits. They list off seafood that can be high in mercury such as swordfish, shark, king mackerel and tilefish. Mayo goes on to say that two average meals a week of shrimp, crab, light tuna, salmon, Pollock, catfish, cod and tilapia are fine (Mayo, 2013). Mayo urges the avoided of raw, undercooked or contaminated seafood such as shellfish or sushi. Avoidance of undercooked meat, poultry and eggs is also urged. Finally, May urges the avoidance of unpasteurized foods. Example of the latter include brie, feta cheese, camembert, blue cheese and Mexican-style cheeses such as queso blanco, queso fresco and panela. Also to watch out for are unpasteurized eggs and juices for the same reason (Mayo, 2013). As noted in the introduction, inter-professional care during pregnancyShow MoreRelatedNutrition And Pregnancy : Nutrition1501 Words   |  7 Pages Chapter - 5 Maternal Nutrition in Pregnancy Nutrition and pregnancy refers to the nutrient intake, and dietary planning that is undertaken before, during and after pregnancy. The conception and the subsequent weeks afterwards is the time when it is at its most vulnerable, as it is the time when the organs and systems develop within. 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