Böcker av Jena Lin

Nutrition is the physiological and biochemical process used by an organism in order to sustain life. It involves absorption, ingestion, assimilation, catabolism, biosynthesis and excretion. Nutrition in pregnancy is significant for the healthy growth of the fetus. The nutrition required during pregnancy differs from non-pregnant condition. During pregnancy, energy requirements are high and there is also requirement of particular micronutrients. Folic acid, folate and DHA omega 3 are important substances which a woman should consume in adequate amounts during pregnancy. These are also important while nursing to support the health and well-being of the infant. Various micronutrients, such as iron, vitamin D, calcium and vitamin E are recommended during this period. Certain foods such as deli meats and unpasteurized dairy should be avoided as they might contain parasites and bacteria, which can result in illness. The topics covered in this extensive book deal with the core aspects of nutrition and its importance in pregnancy and childbirth. It is appropriate for students seeking detailed information in this area as well as for experts.

Pregnancy refers to a time where one or more offspring grows inside the womb of woman. A multiple pregnancy comprises more than one offspring, such as twins. Pregnancy generally occurs through sexual intercourse. It can also occur through assisted reproductive technology procedures. Nutrition is crucial while a woman is pregnant to maintain healthy development of the fetus. Nutrition at the time of pregnancy differs from the non-pregnant state. There is a need of specific micronutrients as well as increased energy. Sometimes, pregnant women might need to consult a doctor, if they have food allergies, specific religious/ethical beliefs and other medical conditions. During pregnancy, women should consume ample amount of healthy fats, lean protein, whole grains, vegetables and fruits. Foods rich in nutrients such as iron, vitamin D, folate and folic acid, protein and calcium should also be consumed. This book covers in detail some existent theories and innovative concepts revolving around nutrition and its role during pregnancy. It will serve as a reference to a broad spectrum of readers.

The requirement of nutrients naturally rises at the time of pregnancy as compared to any other stage of women's life. Additional nutrients are essential throughout the time of gestation for the growth of maternal tissues which support the development of fetus. The constituents which are required for the fast development and growth of fetus rely on the supply from maternal diet. The nutrients required for a pregnant woman consist of zinc, thiamin, protein, vitamin B6, α-linolenic acid, niacin, iodine, folate, riboflavin and iron. The food consisting of these nutrients are beans, dark green or orange vegetables, nuts, grains and meat. Additional energy is needed for tissue deposition, moving a heavier body and an increase in the metabolic rate. Majority of the nutrients for fetal and maternal tissues are needed in the later stage of pregnancy. This book provides significant information to help develop a good understanding of the role of nutrition during pregnancy. Those with an interest in this field of study would find it helpful.