Nutrition Science and Everyday Application - beta v 0.1

582 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN
Following standard food safety practices can also go a long way towards preventing
foodborne illness, during pregnancy or anytime. The CDC offers this summary of food safety
tips:
• COOK. Use a food thermometer to ensure that foods are cooked to a safe i
nternal temperature: 145°F for whole beef, pork,
lamb, and veal (allowing the meat to rest for 3 minutes before carving or
consuming), 160°F for ground meats, and 165°F for all poultry, including ground
chicken and turkey.
• CLEAN. Wash your hands after touching raw meat, poultry, and seafood. Also wash
your work surfaces, cutting boards, utensils, and grill before and after cooking.
• CHILL. Keep your refrigerator below 40°F and refrigerate foods within 2 hours of
cooking (1 hour during the summer heat).
• SEPARATE. Germs from raw meat, poultry, seafood, and eggs can spread to
produce and ready-to-eat foods unless you keep them separate. Use different
cutting boards to prepare raw meats and any food that will be eaten without
cooking.
MATERNAL HEALTH DURING PREGNANCY
Especially during the first trimester, it’s very common for women to feel nauseous, often
leading to vomiting, and to be very sensitive to smells. This so-called “morning sickness”
is misnamed, because it can make women feel awful any time of day—morning, noon,
and night. Nausea and vomiting during pregnancy affects as many as four out of five
pregnancies. Symptoms can range from mild nausea to a much more severe illness called
hyperemesis gravidarum, which causes relentless vomiting and affects between 0.3 and 3
percent of all pregnancies. Most women find that their nausea and vomiting subsides by the