THE PREGNANCY FOOD GUIDE

Developed by a scientific panel organized by the Brigham and Womens Hospital, a Harvard teaching affiliate. This education material was supported by a grant from the Egg Nutrition Center.

Introduction
What you choose to eat when youre pregnant may influence you and your babys health now and for years to come. Pregnancy is a good time to review your nutrition.

Weight Gain
Steady, gradual weight gain achieved through balanced and healthy nutrition is best for you and your baby

D D

Pregnancy is not a time to lose weight

D Consult with a health care provider right away if you

have nausea, vomiting, lose your appetite or lose weight

Stay energized. Include protein (like egg, poultry or fish), carbohydrate (like fruit, vegetables or cereal) and healthy fat (like olive oil or nuts) in every meal & snack While awake, try to eat every three hours Enjoy healthy foods first and plan for an occasional treat Drink plenty of water; Limit soda, coffee, juice drinks and other sweetened beverages Try to be physically active at least 30 minutes each day. Avoid exercising on your back Every pregnancy is unique; Consult with a registered dietitian (R.D.) for your personal nutrition needs Eat enough for a healthy weight gain but you do not need to eat for two

drink adequate water between meals

Sample Meals and Snacks

BREAKFAST
Whole grain cereal with berries, low fat milk or Low fat yogurt and granola, orange juice or Hard cooked egg, 2 slices whole grain toast, cut oranges, tomato juice

SNACKS
Pudding with nuts or Low fat yogurt with fruit or Hummus with carrots

LUNCH
Turkey sandwich with lettuce, tomato on whole grain bread, low fat yogurt, apple, or Taco with low fat cheese, greens, tomatoes and a side of beans, banana or 1 slice pizza, salad, watermelon

SNACKS
Peanut butter on apples or Low fat cheese and crackers or Small handful of nuts and raisins

DINNER
Chicken, rice and beans, carrots, green salad or Fish, broccoli, sweet potato, three bean salad or Tofu, bowl of vegetables, buckwheat noodles, cucumber and tomato salad

SNACKS
Hard cooked egg with carrot sticks or Whole grain cereal with low fat milk and berries or Low fat cheese and pear

Estimating Portion Sizes

FIST = 1 CUP
(1 serving of cereal)

Healthy Protein
D Good sources of protein are chicken, turkey, fish, low fat
dairy products, eggs, beans, nuts, peanut butter, lean meat, tofu D Fish Eat about 12 ounces, 2 average meals, a week of a variety of fish and shellfish that are lower in mercury. Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock and catfish. If you are not able to eat fish or choose not to, try eating other sources of DHA including walnuts, wheat germ, canola oil, flaxseed oil and omega 3 enriched eggs or consider taking a supplement with DHA

HANDFUL = 1 OR 2 OZ.
(1 serving of nuts)

PALM = 3 OZ.
(1 serving of meat or fish)

THUMB = 1 OZ
(1 serving cheese)

THUMB TIP = 1 TSP

(1 serving mayonnaise)

Healthy Fats
D Pregnant and breastfeeding women need healthy fats for babys development D Eat healthy fats throughout the day such as fats found in olive and canola oil, fatty fish (salmon,
herring and sardines), avocados, peanut butter, salad dressings, nuts and seeds D Avoid trans fat or foods with hydrogenated or partially hydrogenated fat (like many packaged and processed foods, fried foods and fast foods) D Limit saturated fat (like butter, lard, whole milk dairy products, high fat meats such as sausage and bacon)

Healthy Carbohydrates
D Fruits and vegetables are healthy sources of carbohydrates. Eat them often and throughout the
day. Try for five to nine servings a day. Eat dark and brightly colored fruits and vegetables because they are richer sources of vitamins and minerals. Choose whole fruit rather than juice whenever possible. Frozen and canned fruits and vegetables are acceptable. However, canned fruits in syrup are higher in sugar and canned vegetables are higher in salt. D Eat whole grain products including whole wheat bread, oatmeal, brown rice, whole grain pasta, seeded rye, barley, quinoa, wheat berries, bulgur, millet and kasha. Limit instant grains and refined carbohydrates (like cookies, soda, instant rice and instant oatmeal)

Fluid
D Drink enough water to never feel thirsty and so urine is light in color D Choose pasteurized low fat milk and lightly flavored waters D Limit juices and other sweetened beverages, which are high in calories

Food Safety and Preparation

D
When youre pregnant, youre at an increased risk for foodborne illness because hormonal changes during pregnancy weaken your immune system. D Remember to: Wash your hands before and after food preparation Cook well and properly handle meat, fish, eggs and poultry. Eggs should be cooked until firm. Wash fruits and vegetables well D Avoid: Unpasteurized brie, feta, camembert, blue cheese and all soft cheeses Shark, swordfish, king mackerel, tilefish and solid white albacore tuna because they contain mercury* Unpasteurized milk and juice Cold cuts (unless reheated to steaming hot) Cooked foods and foods requiring refrigeration that have been left unrefrigerated for more than two hours
*www.nutrition.gov offers additional information on mercury and fish

Nausea and Vomiting

D Pregnancy isnt a time to lose weight. Consult with a health care provider
right away if you have vomiting, lose your appetite or lose weight. D Dont stop eating. Try different textures (such as smooth pudding or a crunchy cereal) and experiment with different tastes (such as sweet, salty or spicy). Pleasant smells such as lemons or orange peels may help reduce nausea. D Stay hydrated (try lemonade or ginger tea).

Breastfeeding
D Breast milk is the perfect food for babies D Most women will produce sufficient milk even if their diet is not perfect D The same nutrition recommendations apply to pregnant and nursing
mothers: Eat well and stay hydrated D Prenatal vitamins have more iron than breastfeeding mothers need. Breastfeeding women should consider taking a multivitamin-mineral supplement for non-pregnant women

Multivitamin and Mineral Supplements

D
If youre planning to become pregnant, take a multivitamin and mineral supplement that includes at least 400 mcg of folic acid (to prevent birth defects) and 200-400 IU of Vitamin D D Once youre pregnant, ask for a prenatal vitamin and mineral supplement that includes 220 mcg of iodine and does not contain more than 30 mg of iron, unless your health care provider specifies otherwise D Check the package insert or ask your pharmacist to ensure the vitamin and mineral supplements meet recommendations D Take multivitamin and mineral supplements with meals to avoid stomach upset D Many dietary and herbal supplements are not safe during pregnancy D To get the calcium you need, drink 2- 3 cups of skim or low fat milk a day. If you can not or choose not to get your needed calcium through food, take a calcium supplement

Choline
When consumed during pregnancy, choline may promote brain development and memory function early in life. The richest sources of choline are eggs, beef liver and chicken liver. Two eggs provide about half the recommended daily intake of choline for pregnant women.

Salt does not need to be restricted in pregnancy for most women. Foods that are less processed will contain less salt. To avoid excessive salt, limit intake of highly processed foods such as canned soups, boxed pasta and rice mixes, salted snacks, and salty seasonings.

Dining Out
Eating out can be challenging especially when you are trying to eat healthy. Portion control is key since the servings at most restaurants are oftentimes 2 to 3 times larger than at home. Use the portion guide available on page 3. Selecting the right restaurant and planning ahead are important ways to eat out more healthfully.

D Choose lean meats that are baked, broiled, D or grilled D Include vegetables and a whole grain starch like D brown rice or whole wheat pasta D Drink low fat milk as a beverage whenever D possible D Enjoy a fresh fruit cup for dessert D Limit foods that are fried and prepared in butter D or cream sauces D Be mindful of the calories from the bread basket.

Sample Healthy Meals Out

D Grilled chicken on salad greens with dressing on the side D Turkey breast with lettuce and tomato on a whole wheat roll-up D 2 slices of vegetarian pizza with a side green salad D Beef, chicken, or shrimp fajitas D Chicken or seafood stir- f ry and specify light on the oil and sauces.

Can I get enough calcium if I do not drink milk? Yes. In addition to milk, you can also get calcium in fortified orange juice, cheese, yogurt, sardines, soups cooked with bones or through a calcium supplement. Are artificial sweeteners safe to use while I am pregnant? Yes, except saccharin. I am a vegetarian. Do I have to eat meat? There are many alternative sources of protein such as dairy products, soy beans and nuts. See a registered dietitian (R.D.) to address your individual needs. How can I reduce my constipation? Drink 8 glasses of water a day. Have 5-9 servings of fruits and vegetables a day. Include whole grains in each meal and snack. Be active every day. Can I eat spicy food while I am pregnant or breastfeeding? Yes, if it is comfortable for you. Spicy foods will not harm your baby. Can I have caffeine? Limit your caffeine to 1 small cup of coffee (10 ounces) or 2 cups of light tea (20 ounces) a day. Can I eat eggs when I'm pregnant? Yes. Eggs are a low-cost, nutritious food to eat when pregnant. Eggs provide the highest quality p rotein available, along with 18 vitamins and minerals. Eggs are also an excellent source of choline, a nutrient that, when consumed during pregnancy, may be key in the brain development and life-long memory capacity of your infant. As always, do not eat raw or undercooked eggs. How are my nutrition needs different if I am pregnant with twins? You should eat a meal or snack every two hours while awake and consult with a registered dietitian (R.D.) about your individual needs. Ive heard I cant drink alcohol while Im pregnant or breastfeeding. Is that true? Do not drink alcohol while you are pregnant. During lactation, if you choose to have a drink, wait a few hours before nursing.

Acknowledgments
Developed by a scientific panel organized by the Brigham and Womens Hospital, a Harvard teaching affiliate. This education material was supported by a grant from the Egg Nutrition Center. SCIENTIFIC PANEL MEMBERS Robert Barbieri, M.D. Chairman, Dept. of Obstetrics and Gynecology Kate Macy Ladd Professor of Obstetrics, Gynecology and Reproductive Biology Brigham and Women's Hospital Jeffrey Blumberg, Ph.D. Professor, Friedman School of Nutrition Science and Policy Senior Scientist,USDA Human Nutrition Research Center on Aging Tufts University Kathryn G. Dewey, Ph.D. Professor Department of Nutrition University of California, Davis Miriam Erick, M.S., R.D. Senior Clinical Dietitian Department of Nutrition Brigham and Women's Hospital Jane Hanrahan, M.S.,ICCE-CD President International Childbirth Education Association Daniel Hoffman, Ph.D. Assistant Professor of Nutritional Sciences Dept. of Nutritional Sciences, Rutgers The State University of New Jersey Barbara Luke, Sc.D., M.P.H., R.D. Professor of Nursing, Obstetrics & Pediatrics School of Nursing and Health Studies University of Miami Kathy McManus, M.S., R.D. Director of the Department of Nutrition Brigham and Women's Hospital Julie Redfern, R.D. Coordinating Nutritionist Department of Nutrition Brigham and Women's Hospital W, Allan Walker, M.D. Conrad Taff Professor of Nutrition Professor of Pediatrics Director, Division of Nutrition Harvard Medical School Walter Willett, M.D., Dr. PH. Professor of Epidemiology and Nutrition Chairman of the Dept. of Nutrition Harvard School of Public Health Professor of Medicine Harvard Medical