1. PREGNANCY AND BREASTFEEDING WOMEN UNIT 3:NUTRITION THROUGH THE LIFESPAN

2. PREGNANCY Pregnant women need to increase their consumption of some micronutrients because of the role these nutrients play in a baby’s development

3. FOLATE (FOLIC ACID) Folate: healthy development of baby’s brain, skull and spine. Folate is needed before a woman may know she is pregnant Hard to get recommended amount from food Daily vitamin with 400 ug (mcg) of folic acid when of childbearing age 600 ug (mcg) of folic acid during pregnancy (ug and mcg = microgram)

4. FOLATE DEFICIENCY Can cause spina bifida condition that can lead to severe physical deformations, developmental problems, limited use of lower limbs problems with the bowel and bladder when the child is born

5. IRON Helps form hemoglobin in body’s red blood cells Necessary for moving oxygen to body’s tissues Pregnant women require more iron because of body’s increased need for red blood cells while baby is developing RDA women 19 – 50 is 18 mg/day (mg = milligram) For pregnancy 27 mg/day Vegetarian? 1.8 times higher than 27 mg/day iron from plant-based foods is not absorbed as well by the body as from animal food sources

6. IRON DEFICIENCY Premature delivery of baby Low birth weight In final few months of pregnancy baby develops its stored iron amounts to be used from birth to six months of age Diets of North American women often do not provide required amount Take a supplement 16 – 20 mg of iron

7. ZINC Cell production, repair and function Need increases during pregnancy because of rapid cell growth as baby is developing RDA of zinc for females aged 19 and older is 8 mg/day During pregnancy it increases to 11 mg/day Vegetarian? 50% greater than 11 mg/day, zinc from plant based foods is not absorbed as well by the body as from animal food sources

8. ZINC DEFICIENCY Various birth defects More research is still required to determine the associated risks

9. CALORIC NEEDS During the second and third trimester caloric needs increase to support baby’s growth and development Eating for two, doesn’t mean eating twice your daily caloric needs A lot depends on the weight of the woman before pregnancy (normal BMI: 18.5 to 24.9) 340 calories more in second trimester 450 calories more in third trimester Ex. add an extra snack (yogurt and fruit) or a small meal Make sure ALL meals are nutrient dense in order to provide the baby with micronutrients need for healthy development

10. FOODS TO AVOID DURING PREGNANCY Remember: pregnancy weakens the immune system Increases chance of sickness, food-borne illnesses (salmonella, E. coli, listeria) Avoid raw fish Undercooked meat (rare steak), poultry and seafood Raw or lightly cooked eggs Unpasteurized milk products and foods made from them, including soft and semi-soft cheeses such as Brie Unpasteurized juices Raw sprouts, alfalfa spouts

11. INFANCY Specific nutritional needs Breast milk or infant formula (formula supplementation) Breastfeeding: general consensus among experts that breast milk is the most nutritious food choice for a newborn There are nutritious alternatives for infants who are not breastfed

12. BREASTFEEDING World Health Organization states (2015) exclusive breastfeeding is recommend up until 6 months of age, with continued breastfeeding along with appropriate complementary foods up to two years of age or beyond Colostrum: is the first milk a woman produces, from just before the baby is born until about one to four days after birth Contains antibodies that protect the baby against infections High in carbohydrates, protein and low in fat Milk will then come in within five days High in nutrients: fatty acids, carbohydrates, protein, vitamins and minerals (zinc, iron) http://www.who.int/topics/breastfeeding/en/

13. ADVANTAGES TO BREASTFEEDING lowering baby’s risk of allergies Decreasing risk of baby having a digestive system infection Lowering risk of many chronic diseases later on in life Helping with brain development and leading to higher intelligence scores and better results in school Possibly lowering the risk of sudden infant death syndrome (a condition not yet well understood)

14. BOTTLE FEEDING Breast milk is the most nutritious choice for newborns, that does not mean it makes sense for every new mother Returning to work soon after giving birth Having birth complications, such as giving birth easier than expected, that makes starting to breastfeed more difficult or impossible Thinking that bottle feeding will be easier than breastfeeding Having health issues, such as being HIV positive or being on medication that could be passed through the breast milk Having cultural traditions that place lower importance on breastfeeding

15. BREASTFEEDING MOTHER Breastfeeding decreases a woman’s risk of contracting breast and ovarian cancer Helps a woman lose weight gained during pregnancy Decreases the mother’s risk of obesity because energy is burned in producing breast milk Follow Canada’s Food Guide – increase servings http://www.hc-sc.gc.ca/fn-an/alt_formats/pdf/food- guide-aliment/track-suivi/table_bf-fa_female- femme_age19-50-eng.pdf http://www.hc-sc.gc.ca/fn-an/alt_formats/pdf/food- guide-aliment/track-suivi/table_bf-fa_female- femme_age19-50-eng.pdf Extra calories – 300 to 500 calories (2 extra snacks) http://kellymom.com/nutrition/mothers-diet/mom- calories-fluids/ http://kellymom.com/nutrition/mothers-diet/mom- calories-fluids/

16. IMPORTANT NUTRIENTS FOR BREASTFEEDING WOMEN NutrientFood sourcesReason Polyunsaturated fat (particularly fatty acid omega-3) Cold water fish (salmon, sardines) Fortified eggs Soybeans Omega-3 fatty acids help with the child’s growth and development Vitamin DFortified milk beverages Yogurt Cold water fish Vitamin D deficiency is a concern in infants. D is passed through the breast milk, supplement baby with D drops Vitamin B12Animals products (meat, poultry, eggs, milk) Fortified soy products Vitamin B12 is passed through breast milk, important for infant’s healthy physical, mental development, deficiency can lead to nerve damage

17. SUBSTANCES TO BE AVOIDED BY BREASTFEEDING WOMEN Ingredient/c ontaminant Food sourcesReason MercuryCertain types of fish, including ahi tuna, albacore tuna, arctic char (large fish) http://www.nrdc.org/health/eff ects/mercury/guide.asp Toxic levels of mercury can harm the baby’s development. Mercury is an environmental contaminant that accumulates in bodies of certain types of fish. Trans fatsHard margarine or shortening Some packaged, commercially made cookies, crackers, bakery products Trans fats are not healthy for anyone, but because they are transferred through breast milk, they should be avoided Caffeine (limit 300 mg/day) Coffee, tea, energy drinks and soft drinks High amounts of caffeine can cause baby to become irritable and have trouble sleeping.

18. IN PARTNERS: DRAW OR CUT AND PASTE YOU HAVE TWO TASKS TO COMPLETE. Task 1: What would they need to eat? FOLATE: 600 ug (mcg) of folic acid during pregnancy IRON: For pregnancy 27 mg/day Vegetarian? 1.8 times higher than 27 mg/day ZINC: During pregnancy it increases to 11 mg/day Vegetarian? 50% greater than 11 mg/day, Task 2: Draw a meal with all of the recommended foods for a breastfeeding woman