Nutrition Science and Everyday Application - beta v 0.1

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NUTRITION IN PREGNANCY AND LACTATION 575 Prepregnancy Weight Category Body Mass Index (BMI) Recommended Range of Total Weight Gain (lb) Recommended Rates of Weight Gain in the 2 nd and 3 rd Trimesters (lb/wk) Underweight Less than 18.8 28-40 1 (1-1.3) Normal weight 18.5-24.9 25-35 1 (0.8-1) Overweight 25-29.9 15-25 0.6 (0.5-0.7) Obese 30 and greater 11-20 0.5 (0.4-0.6) Table 11.1. Recommended weight gain during pregnancy depends on prepregnancy BMI. 7 Exercising during pregnancy can promote the health of both the mother and the baby. According to the American College of Obstetricians and Gynecologists, regular exercise in pregnancy can reduce back pain, ease constipation, promote healthy weight gain, improve overall fitness, and help with weight loss after the baby is born. It may also decrease the risk of gestational diabetes, preeclampsia, and cesarean delivery. ACOG recommends that pregnant women get at least 150 minutes of moderate-intensity aerobic activity each week. Most forms of exercise are safe in pregnancy; women should consult their healthcare provider for individualized advice about exercising while pregnant. 9
576 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN Macronutrient Requirements The Acceptable Macronutrient Distributions Ranges (AMDR) for macronutrients are the same for all healthy adults, pregnant or not, with about 45 to 65 percent of calories coming from carbohydrates, 20 to 35 percent from fats, and 10 to 35 percent from protein. As energy intake increases, a pregnant woman needs more of each of these macronutrients. The RDA for carbohydrates increases from 130 grams per day for non-pregnant adults to 175 grams per day for pregnant women. This level of carbohydrate intake provides energy for fetal development and ensures adequate glucose for both the mother’s and the fetus’s brain. The recommended fiber intake in pregnancy, expressed as an AI, is the same as for all adults: 14 grams of fiber per 1,000 calories consumed. As caloric intake increases during pregnancy, so should fiber intake, emphasizing the importance of choosing whole food sources of carbohydrates. Additional protein is also needed during pregnancy. Protein builds muscle and other tissues, enzymes, antibodies, and hormones in both the mother and the fetus, as well as supporting increased blood volume and the production of amniotic fluid. The RDA for protein during pregnancy is 1.1 grams per kg body weight per day, coming to about 71 grams per day for an average woman—roughly 25 grams more than needed before pregnancy. 1 There is not a specific RDA for fat during pregnancy. Fats should continue to make up 25 to 35 percent of daily caloric intake, providing energy and essential fatty acids (linoleic acid and alpha-linolenic acid), as well as helping with fat-soluble vitamin absorption. The omega-3 polyunsaturated fatty acids DHA and EPA become more important during pregnancy and lactation, because they are essential for brain and eye development of the fetus and infant. The Dietary Guidelines for Americans recommend that pregnant women consume 8 to 12 ounces of seafood each week, in part to provide omega-3 fatty acids. Fish with high levels of mercury should be avoided; these include king mackerel, marlin, orange roughy, shark, swordfish, tilefish, and bigeye tuna. 11-12
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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Classification of Nutrients Food is
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Introduction to Nutrition Science a
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The Scientific Method Similar to th
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Types of Research Studies and How T
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100 ALICE CALLAHAN, PHD, HEATHER LE
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Finding Accurate Sources of Nutriti
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Who Can You Trust for Nutrition Inf
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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Photosynthesis and Metabolism As we
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The Digestive System We just learne
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Introduction to Carbohydrates If so
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Digestion and Absorption of Carbohy
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Glucose Regulation and Utilization
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Sugar: Food Sources, Health Implica
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UNIT 5- LIPIDS 246
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The Functions of Fats Fats serve us
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Lipid Types and Structures Lipids a
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Digestion and Absorption of Lipids
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UNIT 6- PROTEIN 304
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Protein Digestion and Absorption Wh
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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