5.2 Proteins
During pregnancy, it is important to consume the required amount of protein, the basic
building block of maternal and fetal tissues. The amount of protein required during the first half
of pregnancy is the same as that for non-‐pregnant women, 0.8–1.0 g/kg per day or 10–15% of
the energy required, and that during the second half of the pregnancy is 1.1 g/kg per day, on
the basis of the diet in developed economies. Pregnant adolescents require 1.5 g/kg of protein
a day. The recommended sources of protein are dairy products with a reduced fat content, fish
and lean meat; proteins of plant origin, e.g. legumes, nuts and seeds, are other sources,
although their protein content is lower than that of animal products. For example, 100 g of
cooked meat contain 25–35 g of protein, 120 g of fish contain 25–30 g protein, one egg has 6 g
of protein, a slice of cheese has 15 g of protein, and 100 g of cottage cheese has 18 g of protein,
while 150 g of beans contain only 15 g of protein.
Dostları ilə paylaş: | 
