section name header

Information

Table 9-1. Nutrient Needs During Pregnancy gives a summary of nutrient needs (maternal and fetal) during pregnancy.

  1. MILK GROUP—important for calcium, protein of high biological value, and other vitamins and minerals.
    1. Pregnancy—three to four servings (four to five for adolescents).
    2. Lactation—four to five servings.
    3. Count as one serving—1 cup milk; ½ cup undiluted evaporated milk; ¼ cup dry milk; 1¼ cups cottage cheese; 2 cups low-fat cottage cheese; 1½ oz cheddar or Swiss cheese; or 1½ cups ice cream.
  2. MEAT, POULTRY, FISH, DRY BEANS, NUTS, AND EGGS GROUP—important for protein, iron, and many B vitamins.
    1. Pregnancy—three servings.
    2. Lactation—three servings.
    3. Count as one serving—½ cup cooked dry beans, 1 egg, or 1½ tbsp peanut butter is equivalent to 1 oz meat; use peanut butter or nuts rarely to avoid excessive fat intake; limit eggs to reduce cholesterol intake; trim fat from meat, and remove skin from poultry.
  3. VEGETABLE AND FRUIT GROUP—vitamins and minerals (especially vitamins A and C) and roughage.
    1. Vegetables:
      1. Pregnancy—three to four servings.
      2. Lactation—three to five servings.
      3. Count as one serving—1 cup raw leafy greens, ½ cup of others.
    2. Fruits:
      1. Pregnancy—two to four servings.
      2. Lactation—two to four servings.
      3. Count as one serving—½ medium grapefruit; 1 medium apple, banana, or orange; ¾ cup fruit juice.
    3. Good sources of vitamin C—citrus, cantaloupe, mango, papaya, strawberries, broccoli, and green and red bell peppers.
    4. Fair sources of vitamin C—tomatoes, honeydew melon, asparagus tips, raw cabbage, collards, kale, mustard greens, potatoes (white and sweet), spinach, and turnip greens.
    5. Good sources of vitamin A—dark-green or deep-yellow vegetables and a few fruits (apricots, broccoli, pumpkin, sweet potato, spinach, cantaloupe, carrots, and winter squash).
    6. bulbImageGood sources of folic acid—dark-green foliage-type vegetables.
  4. BREAD AND CEREAL GROUP—good for thiamine, iron, niacin, and other vitamins and minerals.
    1. Pregnancy—6 to 11 servings.
    2. Lactation—6 to 11 servings.
    3. Count as one serving—1 slice bread, 1 oz ready-to-eat cereal, ½ to ¾ cup cooked cereal, cornmeal, grits, macaroni, noodles, rice, or spaghetti.
  5. NOTE: use dark-green leafy and deep-yellow vegetables often; eat dry beans and peas often; count ½ cup cooked dry beans or peas as a serving of vegetables or 1 oz from meat group.