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孕妇食谱 - 参考膳食(Dietary diary for pregnant women)
孕妇食谱 - 参考膳食(Dietary diary for pregnant women)
Maternity recipes
Women in pregnancy is the need to strengthen the special physiological period of nutrition, because all the nutrients required for growth and development of fetus from maternal hormone, pregnant women need for childbirth and lactation reserve nutrients, so that the nutritional status of pregnant women to maintain normal pregnancy process and fetal and infant development has very important role.
Physiological characteristics of women during pregnancy:
1, the metabolic changes of synthetic maternal metabolic activity increased under hormonal influence, basal metabolic rate also increased, increased demand for various nutrients, amount of fat and protein are increased, in addition to growth and development of fetal supply needs, for delivery of consumption to prepare.
2, the digestive system: hormone changes lead to smooth muscle relaxation, secretion of digestive juices decreased, gastrointestinal peristalsis slowed, often accompanied by flatulence and constipation. Early pregnancy, nausea, vomiting and other pregnancy reactions, will cause a variety of nutrients absorption decreased.
3, blood plasma volume: normal non pregnant women was about 2600ml, pregnant women increased by about 50%, which is about to increase the body of water is about 1000ml, the number of red blood cells increased by 20% on average, because red blood cells increase no blood volume increased sharply, so the relative blood dilution, hemoglobin concentration decreased, there may be physiological anemia.
The maternal glucose levels, and most amino acids and nutrients will be widely dropped, and may be transferred to nutrient placenta, placenta has the role of the valve, so that once the nutrients transported to the fetal tissue cannot by placental maternal infiltration. For example, water soluble vitamins can active transport to the fetus, the maternal blood content is low, using folic acid as an example, with maternal folic acid con
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