* Vitamin A
Vitamin A deficiency is virtually nonexistent, although we must bear in mind that hypervitaminosis can damage the embryo and fetus.

* Vitamin B6
With a balanced diet, do not meet the needs of B6, so that deficiencies of vitamin affect the umbilical cord blood and breast milk. Vitamin B6 is useful for treating vomiting, as well as pregnancy-induced hypertension.

* Folic Acid
It has proven essential folic acid supplementation during pregnancy. This vitamin helps prevent neural tube defects of the fetus such as spina bifida and anencephaly, in addition to reducing the risk of congenital abnormalities, not genetic. Vitamin A deficiency is associated with spontaneous abortion, low birth weight and premature births.

* Vitamin C
Vitamin A deficiency is associated with preeclampsia-associated with pregnancy induced hypertension, and premature rupture of amniotic membranes, but should not exceed the dose we recommend, as a cause hypervitaminosis infant scurvy.

* Vitamin D
Vitamin D deficiency is not common, and that is synthesized in the skin through the sun’s rays. The maternal vitamin D deficiency and thus the fetus, can lead to neonatal hypocalcemia and infantile enamel hypoplasia and osteomalacia of the mother. Hypervitaminosis of vitamin D may harm the fetus. Vegetarian women not taking calcium or vegans should take a supplement of vitamin D.

Omega-3s have been found to be essential for both neurological and early visual development of the baby. So whether you are nursing, pregnant or just thinking about it, you’ll want to start eating more fatty fish like wild salmon and take high quality krilloil.com supplements on a regular basis.

The symposium discussed the importance of maternal and child nutrition and responsibilities when it comes to eating a balanced diet.
This concern arises from that 50% of pregnancies are unplanned population, so it’s important information and dissemination on the nutritional needs of women of childbearing age to avoid reaching the design with important micronutrient and frolic acid.

According to the World Health Organization (WHO), the equilibrium bio-psycho-social, which defines health should also be sought through adequate nutrition and quality. The issue is that under normal conditions, this ideal is difficult to achieve, and pregnant women the problem is even greater, especially in less developed countries.

According to dr.Addi Rhode Cruz Navarro, Department of Biochemistry, Faculty of Food Chemistry, Autonomous University of Puebla, Mexico, “the physiological changes of pregnancy can be aggravated by malnutrition, leading to micronutrient deficiency states such as anemia, could have disastrous consequences for both mother and newborn.”

The debate, chaired by dr.Enrique Gadow, coordinated by dr.And Dr. Diana Galimberti.Mario Sebastiani, it was argued that the prenatal supplementation may reduce maternal morbidity and mortality directly (treated for an illness related to pregnancy) or indirectly reducing the risk of complications during childbirth.The effectiveness of supplementation programs (mainly focusing on iron and folate) tends to focus on the birth of the baby, stillbirth, premature delivery and low birth weight, Galimberti said.

When speaking of the birth, however, make a distinction between the teratogenic effects of the deficiency in preconception and deficiencies in the last stage of pregnancy.
The former include, for example, folate deficiency, causing neural tube defects and iodine deficiency causes cretinism, among others, while the latter include intrauterine growth retardation and other complications related to pregnancy.This distinction is important because many less developed countries pregnancies are unplanned.
“The maternal micronutrient status during the period before conception and during pregnancy and lactation should be considered as a continuous phase.”

This is critical because most people think your diet is perfect, and just a bit of variety to get the adequate supply of vitamins and minerals.However, each person has a different concept of how it should be that “varied diet” and there is great ignorance about the characteristics of good eating habits.
Consideration should also not always easy to get the necessary inputs exclusively through the diet.This is especially true during pregnancy, which in the case of vitamin C, the upper limit of intake is 1000 mg daily.This amount can be provided easily with a single tablet or with 1690g of kiwi or with 2.5 liters of orange juice.In addition, probably the absorption is diminished because the nutrient is contained in a food matrix.
Possible implications of the deficiencies prior to pregnancy:
Micronutrient deficiencies can cause decreased fertility, increased abortions, neonatal deaths and malformations.
Deficiencies in folate, vitamin C, A, D, E, B12, zinc, selenium, iodine, calcium and iron have been identified as responsible for some cases of infertility, which are solved by correcting the deficiency.

Nutrition also influences the risk of the baby to suffer a congenital malformation.In this sense, much researched the relationship between intake of folic acid in the weeks before and after conception and increased risk of having infants with neural tube defects (spina bifida) and other congenital malformations.

Although folic acid has a special role in this sense, other nutrients have been related to the prevention of malformations.Indeed, it seems that mothers who take supplements of various vitamins and minerals in the pre-conception have less risk of having offspring with congenital anomalies.

“The worse the nutritional status of the mother at the start of pregnancy, the greater is the value of improved prenatal diet, nutritional supplements, or both on the course and outcome of the process,” said dr.Cruz Navarro.
Impact of deficiencies during pregnancy:
According to some research, there have been low levels of tocopherol in women who subsequently developed preeclampsia (a serious condition characterized by hypertension accompanied by removal of proteins in the urine or fluid retention that takes place between the 20th week of pregnancy to the end the first week after delivery), or were premature detachment of the placenta.

Moreover, blood levels of vitamin C and vitamin E antioxidant activity, are decreased in women with preeclampsia or eclampsia (a more severe form of preeclampsia causes seizures, or coma).
In regard to nausea and vomiting, more frequent medical manifestations of pregnancy, there are many aspects to clarify its causes and treatment, but some studies indicate that there is a lower incidence of these symptoms in pregnant women who received multivitamins in the 6 weeks prior to pregnancy. An inadequate supply of folic acid during pregnancy can cause low-birth weight, premature detachment of the placenta, neural tube defects and other congenital malformations.You can also result in megaloblastic anemias. Some studies have found an increased incidence of fetal malformations and maternal-fetal complications when the mother has low serum zinc.Nevertheless, this deficiency is one of the most common nutritional problems of pregnant women.

It relates the iron deficiency anemia in early pregnancy with premature birth and low weight of babies at birth (common causes of neonatal morbidity and mortality). The inadequate supply of calcium, relatively common during pregnancy can adversely affect bone mineral content of the mother, and increase your risk of osteoporosis in arriving at a later age.May also be associated with a lower content of calcium in the skeleton of the baby.
The nutritional status of the mother can influence the success of lactation.In this sense, some authors suggest that routine administration of vitamins during pregnancy and lactation may be necessary to improve the vitamin content of breast milk.

Dr. Gadow showed strong statistics: there are about 133 million births in the world, of which 13,300 million births are premature and are 4 million births with congenital malformations.90% of these birth defects occur in less developed countries.

Gadow said that: “the politics of food fortification and supplementation are vital to preventing birth defects,” adding that all women know something about the benefits of folic acid and vitamins, but only 25% have the habit of feeding properly, especially before conceiving a pregnancy, so a proper diet is utopian.

Dr.Cruz Navarro said that “the monitoring of nutritional status should be routine in clinical practice, both before and during pregnancy and lactation.”However, while this is not a reality, one can not assume that a diet is perfect with a little variety.They should try to get not only the minimal contributions of nutrients, but optimal for improving the health of the mother and child.

“For 5 years we began to study the link between nutritional deficiencies and pregnancy and found that it is very important primary prevention typically begins with the first visit to the gynecologist for women of childbearing age,” said Galimberti.”Therefore, the knowledge gaps complications involved an unbalanced diet before conceiving a pregnancy to avoid future problems not only in the baby, but also women,” concluded the expert.

As with most cases, the most important factor in nutrition before pregnancy is to ensure that the mother is healthy and without major factors that could worsen the chances of conception, factors such as anorexia or bulimia are considered direct links with infertility.

The ideal weight range for women who want to conceive children is thought to be optimal body mass index between 20 and 26.If this, again, is used in conjunction with good nutrition and diet before pregnancy under normal conditions of a balanced diet and then micronutrient stores, provide materials for the pregnancy, also the maximum.

Nutrition During Pregnancy
As is known, during the first weeks of pregnancy the embryo is at his most vulnerable, as are developing organs and all the energy required for this comes from the power of the mother.

During the early stages of pregnancy, the placenta is not formed yet, so there is no mechanism to protect the embryo of the deficiencies that may be inherent in the mother’s circulation.Thus, it becomes essential that the correct amount of nutrients ingested by the mother that necessary.

Consumption of excessive amounts of alcohol during pregnancy have been shown to cause fetal alcohol syndrome.The World Health Organization recommends that alcohol be avoided completely during pregnancy to prevent damage to the fetus.

During pregnancy, another important risk factor for fetal health catid fat is stored in the body of the mother, so it is recommended that muejres with
Obesity wishing emabrazarse weight lost before not to affect the baby’s health.

Again, research has shown that women who have had optimal levels of fat, and which were well complemented, has declined greatly in the birth experience when it comes to energy and effort necessary changes in metabolic the body was observed by monitoring the levels of leptin during pregnancy.

Nutrition After Pregnancy
Proper nutrition is important after delivery to help the recovery of the mother, and to provide enough food energy and nutrients for a woman breastfeeding her child.Women with serum ferritin greater than or equal to 70 mg / L may need iron supplements to prevent iron deficiency anemia during pregnancy and postpartum.

The American Dietetic Association (American Dietetic Association, ADA) recommends the following key components of a healthy lifestyle during pregnancy: appropriate weight gain, consumption of a variety of foods according to food pyramid, and vitamin and mineral supplements timely and appropriate.

Fluid intake is also an important part of a healthy diet for pregnant women.To take in enough fluids, women should drink 6 to 8 glasses of water per day in addition to the fluids in juices and soups.Pregnant women should talk to your doctor about the need to restrict caffeine and artificial sweeteners.The consumption of alcoholic beverages should be avoided altogether during pregnancy.

Why is folic acid important?
The Public Health Service U.S. (U.S. Public Health Service) recommends that women of childbearing age consume 400 micrograms (0.4 mg) of folic acid per day.Folic acid, a nutrient found in some green leafy vegetables, most berries, nuts, beans, citrus fruits, fortified breakfast cereals and some vitamin supplements can help reduce the risk of birth defects of the brain and spinal cord (called neural tube defects).The neural tube defect, most commonly spina bifida (consisting of the vertebrae do not fuse together properly, causing the spinal cord is exposed), which can cause varying degrees of paralysis, incontinence, and sometimes mental retardation.

Folic acid is most beneficial during the 28 days after conception, when it produces the bulk of neural tube defects.Unfortunately, many women realize they are pregnant before 28 days.Therefore, folic acid intake should begin prior to conception and during pregnancy.Your doctor will recommend the appropriate amount of folic acid to meet their individual needs.

Most doctors prescribe a prenatal supplement before conception, or shortly thereafter, to ensure that the nutritional needs of women are covered.However, a prenatal supplement does not replace a healthy diet.

The role of food is to ensure good nutrition for both mother and fetus.WithoutSometimes, though, is often confused with good food to eat much, hence the popular expression of the pregnant woman must eat for two.Confused in this case the quantity to quality.However, eating a lot not only ensures the necessary input for a healthy but may even lead to increased weight makes it difficult to own pregnancy and childbirth.

The weight that she can win with the pregnancy, which includes the fetus, placenta, amniotic fluid, increased breast size and uterus, is about seven kilos, increasing above this figure is usually due to body fat, it is advisable for pregnant women does not increase more than ten kilos over your ideal weight.

In the first three months, the woman should not earn more than a kilo or kilo and a half since the last two trimesters of pregnancy, and especially at the end of it, usually gain about eight kilos.

There are several studies showing the relationship between feeding a proper diet and proper development of the fetus.Poor nutrition is a factor in the newborn has a weight below normal, as well as the possible occurrence of any complications: The pregnant woman should take care of your diet because it is as natural as possible, moderate and balanced

In early nutrient requirements are lower than in the second half of pregnancy , as it occurs in a large growth of the fetus.However, in the last month also nutrient requirements are lower because the fetus has almost completed its development.

The diet should be low in calories, low in fat and rich in vitamins and proteins.Favorite foods in this regard are lean meat, fish, eggs, skim milk, cheese, fruits and vegetables.The latter, in addition to possessing vitamin intake, correct the tendency to constipation during pregnancy.

Proteins are the main elements of growth.Belong to either the plastic food, ie forming tissues are therefore important that pregnant women are already forming in your child.Are mainly found in meat, fish, eggs, milk and cheese.

Carbohydrates, found in bread, sugar, flour, pasta and potatoes should be avoided because their calorie content is high and therefore are responsible for weight gain.

Fats also be avoided, because, like carbohydrates, contain calories.Butter, pork or lamb, oils and fried foods should be abandoned.

The diet should be rich in vitamins, found in fruits and vegetables, as during pregnancy increases the need for them.Your doctor will decide whether the woman needs an additional contribution through the appropriate medication.In pregnancy, increased requirement for iron and calcium, the first is found in meat, particularly in the liver, spinach, and the second in milk and its derivatives.

It is important to prepare (food you because their calorie content increased markedly by frying, boiling or cooking is best grilled or baked. Vitamins and minerals are lost slowly in the cooking process and its conservation, it is better to eat fruits and vegetables fresh and raw.

The drinks are suitable for women natural or mineral water without gas, milk, tea, mainly tea and soft fruit juices.Preferably be taken between meals.These should be frequent, small meals, as this aids digestion.

Both ovulation and menstruation are inhibited.The uterus, to accommodate the fetus, also progressively increases in size, being 50 gr. In a normal state, can weigh a kilo in the last months of pregnancy.
The breasts increase in size, are vomiting and nausea, increased urination as well as the desire for sleep.

Given these and other changes experienced by women during pregnancy, should be answered through an adequate nutrient intake. This does not mean eating for two, and in an exaggerated manner, but must be nurtured to ensure both the nutrition of the baby as his own.

The fundamental change is the formation of new tissues of both women, placenta and fetus. In addition, given the weight gain is experienced, it should also increase the caloric intake in order to maintain all vital functions.

This is due to diet or a balanced diet, varied and correct.
The role of food will ensure both the health of the baby and mother. Therefore, feeding during these 9 months, should not be subject to fads or topics almost always misunderstandings that can lead to considerable dangers to both.

TWO KINDS OF IRON
The iron of animal origin , found in beef, pork, fish, chicken, turkey, lamb, etc., as well as in the viscera of animals such as liver, heart, kidney, tripe, spleen, and in the sangrecita or sausage.
Iron plant , found in lentils, beans, chickpeas and other legumes. Iron also found in some fruits and vegetables , but in small quantities so is not considered a source of this mineral.
Iron from animal, to be of the same nature as human beings, it is much easier to take advantage of our body and it is not destroyed when combined with other foods.

With iron plant should be more careful, because their absorption is difficult to improve the absorption of iron we consume beans accompanied by vitamin C (salads, lemonade, tangerine for dessert, orange juice), add a piece of meat (smaller than usual size of a dam) will also help the absorption of iron from vegetables.

Another way of ensuring plant absorption of iron is not mixed with tea, coffee, soft drinks, tea (chamomile, lemon, etc.) Or milk because these foods cause blocking the absorption of this mineral. If you think the beans are very difficult to digest and can not stop giving their children a warm sorts of herbs, wait about 20 minutes after they have eaten.

s you may have noticed, I mentioned that milk also makes it impossible to take advantage of the iron. Calcium , abundant naturally in milk, iron competes with the time to be absorbed by the body, so you should always consume separately. Thus, reserve the milk for breakfast and lunch and dinner for iron.

Do not think that the milk “fortified with iron” is the best option for their children. Remember that there could use the iron and worse, hinder the use of calcium as well. In general, all those products that are fortified with iron using iron plant. We therefore must have the same care and recommendations with the beans.

PROTEINS
Proteins are not only muscles, but are the raw material of all the hormones and enzymes in the body , and constitute the internal organs and immune systems, which are in full development during childhood. Are all other structures, such as blood, hair and skin. Allow the cells to reproduce and grow. These foods are essential for children because it is the key step in the development and growth.

Foods representatives of this group are: meat (any animal alike, including muscle, liver, kidneys, bofe, etc.), Egg (the white is composed almost entirely of the highest quality protein), milk and its derivatives, legumes (beans, lentils, chickpeas, peas, soybeans).

Food of animal origin (meat, eggs, milk) contain complete proteins. The plant, however, when combined with each other and combine them with other food groups that we will see later, can achieve complement each other , thus overcoming the lack of some amino acids (building blocks of proteins) essential.

Although all women are not pregnant can also do it without problem, it is important that those who do are, eat enough folic acid before pregnancy and during the first months to prevent birth defects.

Folic acid is a B vitamin (B9). This vitamin can be found mostly in green leafy vegetables, citrus fruits, beans, meat and grains. Oranges, bananas, broccoli, spinach, peas, asparagus, beans, peanuts, lentils and chicken liver are highly recommended. Like all vitamins, it also can be ingested through food supplements. Most of the concentrates of vitamins contain between 0.3 to 0.4 milligrams of folic acid is the recommended amount.

Their excess seems to show no negative effects on our body and appearance to our body eliminates the urinary tract.

Studies show that women who consume 0.4 milligrams of folic acid before and during early pregnancy, up to 70% reduced risk that the baby is born with serious birth defects in the neural tube.

Colostrum is a substance that is secreted by the mammary glands during pregnancy and especially in the first five days after giving birth, being indispensable for the first time the baby’s arrival to the world.

Knowing how to be the extraction of colostrum can help many mothers, especially those who want to give this beneficial food to your baby.

But what are the benefits of colostrum? We explain in the following lines.

Colostrum Benefits

As we explained above you, colostrum is the first milk the baby takes at birth, especially during their first days of life.

Is characterized by a yellowish substance, as we saw, is secreted by the mother during pregnancy.

Know the different properties of colostrum may be useful for many mothers, especially for those who care to know the virtues of different foods you take the little ones:

* Facilitates the removal of meconium (first feces of the newborn).
* Aids digestion.
* Power digestive system maturation.
* Provides defenses that protect against small germs and diseases, thanks to its content of immunoglobulins.