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孕妇营养孕期是指处于妊娠特定生理状态下的人群。孕期的合理营养供给可增强机体抵抗力,避免感染性疾病的发生。孕期充足的营养补充可应对分娩、产后哺乳、育儿等体力消耗。孕期营养不仅是胎儿正常生理发育的保证,而且与胎儿成年后的一些慢性疾病如糖尿病、高血压、心血管等疾病的发生有密切相关。孕早期营养清淡、适口、少量多餐根据孕妇喜好选择易消化、促进食欲的食物,以减轻早期妊娠反应,满足营养需要包括:富含维生素和矿物质的新鲜蔬菜和水果、奶类和大豆制品、鱼、禽、蛋以及各种谷类制品。
Pregnant women during pregnancy refers to the pregnancy in a specific physiological state of the crowd. Reasonable nutritional supply during pregnancy can enhance the body’s resistance to prevent the occurrence of infectious diseases. Adequate nutrition during pregnancy can respond to labor, postpartum breastfeeding, child rearing and other physical exertion. Pregnancy nutrition is not only a guarantee of normal fetal physical development, but also with the adult fetus after a number of chronic diseases such as diabetes, hypertension, cardiovascular diseases are closely related. In early pregnancy, light nutrition, palatable, small meals According to the preferences of pregnant women choose digestible, appetite food to reduce early pregnancy response to meet nutritional needs, including: fresh vegetables and fruits rich in vitamins and minerals, milk and soy products , Fish, poultry, eggs and various cereal products.