Nutrition during pregnancy Latvia eng

5.6.14   Magnesium  

During   gestation,   the   fetus   accumulates   1  g/day   of   magnesium,   and   pregnant   women   should  

have   sufficient   quantities   of   magnesium   to   prevent   leg   cramps   and   pre-­‐eclampsia.   Nuts,  

wholegrain  products  and  dark-­‐green  leafy  vegetables  are  sources  of  magnesium.  

5.6.15   Sodium    

During   pregnancy,   the   maternal   blood   volume   increases,   resulting   in   a   higher   glomerular  

filtration   rate,   in   which   the   water   and   electrolyte   balance   is   maintained   by   compensatory  

mechanisms.  Strict  reduction  of  sodium  in  the  diet  during  pregnancy  is  not  recommended,  nor  

is  use  of  diuretic  agents.  It  is  advisable  to  cut  down  on  salt  in  the  diet  and  to  use  iodized  salt.  

The  recommended  quantity  is  1.5–2.3  g  of  sodium  per  day,  equivalent  to  4–5  g  of  cooking  salt.  

This  quantity  of  salt  and  an  adequate  volume  of  liquids  ensure  a  sufficient  blood  volume  for  

preventing  dehydration  and  premature  contractions.  Most  people  consume  significantly  more  

salt   than   recommended,   most   of   which   is   in   food   (added   salt   constitutes   only   a   small   part);  

therefore,  it  is  recommended  that  the  use  of  cooking  salt  during  pregnancy  be  restricted.  

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5.6.16   Zinc  

As  a  deficit  of  zinc  does  not  immediately  trigger  mobilization  of  zinc  from  the  maternal  skeletal  

system,   zinc   deficit   sets   in   rapidly.   This   can   result   in   congenital   malformations   and   impaired  

brain   development.   Red   meat,   seafood   and   unrefined   cereal   products   are   dietary   sources   of  

zinc.  

 

5.7   Water  

The   volume   of   liquid   required   per   day   is   2–2.5   L,   mostly   in   the   form   of   water.   The   volume  

should   be   increased   gradually   as   the   pregnancy   progresses   and   the   expectant   mother   gains  

weight.   During   the   last   months   of   pregnancy,   the   volume   required   increases   by   300  mL/day.  

The   volume   depends   on   the   body   mass   of   the   woman:   the   recommended   amount   of   water  

(from  both  food  and  drink)  is  35  mL/kg  body  weight  per  day  and  in  no  case  lower  than  1.5  L/day.  

More   water   is   required   in   hot   weather   and   during   strenuous   physical   work.   An   adequate  

volume   of   water   not   only   ensures   the   vital   functions   but   also   reduces   the   risks   for   urinary  

infections,  urinary  calculi  and  constipation.