Weight Loss

Biography

Biography: Davor Daniloski

Abstract

Pregnancy is one of the best periods for each woman but is associated with physiological changes that result in increased plasma volume and red blood cells and decreased concentrations of circulating nutrient-binding proteins and micronutrients. To maintain a healthy pregnancy, it is necessary to take care of proper nutrition. The best time to refer to the dietician is when there is a desire to become pregnant, or upon becoming pregnant in combination with: - Underlying disease: diabetes, elevated risk of gestational diabetes, based on family history, cardiovascular disease, thyroid disease, muscle diseases, bowel diseases, chronic constipation, eating disorders, food sensitivities, (imminent) kidney failure; - High risk factor: overweight/obesity, unwanted substantial weight gain in a previous pregnancy, hypertension/gestational hypertension, underweight condition, experience with underweight condition in a previous pregnancy, elevated risk of gestational diabetes, based on family history, persistent nausea and morning sickness, specific problems and/or questions related to food. In the diet, pregnant women need macronutrients and micronutrients that are essential for life and life that mothers carry in their womb. Micronutrients and macronutrients that are to be ingested on regular basis are: carbohydrates, proteins, fats, vitamins, minerals and water. Some nutrients are particularly important during pregnancy and need to be consumed as a prenatal supplement. Folic acid is the most important nutrient during pregnancy because its deficiency can lead to the occurrence of spina bifida. This paper aims to provide an overview of the distinctive nutritional need of pregnant women.