Nutrition during pregnancy
Dobrokhotova Yu.E., Borovkova E.I.

Russian National Research Medical University named after N.I. Pirogov, Moscow

Nutrition is a key and modifiable factor that affects the course of pregnancy and contributes to the health of offspring. Groups of high risk for the development of nutritional deficiency are women with chronic diseases of the digestive system, malnutrition, overweight, obesity, undergoing bariatric surgery, with high consumption of sugars and fats. It is also important to assess the diet of a woman during pregravid preparation (using special questionnaires or food diaries for this). Particular attention should be paid to patients who keep a vegetarian and gluten-free diet and the fast, as well as patients with lactose intolerance. The article focuses on some products, the consumption of which should be limited due to the risk of their toxic or teratogenic effects. According to generally accepted recommendations, the allowable weight gain during pregnancy is determined by the initial BMI and the number of fetuses. The article discusses in detail the amount of essential nutrients necessary for the normal course of pregnancy and the birth of a healthy child. Regardless of the diet, in addition it is recommended to all pregnant women to receive iron, folic acid, calcium, iodine and vitamin D.

Key words: nutritional deficiency, multivitamins, vitamins, microelements, nutrition, vegetarianism, preeclampsia, fetal growth retardation, obesity.
For citation: Dobrokhotova Yu.E., Borovkova E.I. Nutrition during pregnancy // RMJ. 2017. № 15. P.1102 –1106.