Diet Tips in Pregnancy
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Section Title
Guideline Rationale
Avoid concentrated sweets
These foods cause hyperglycemia and are usually high in
calories and low in nutrients. Emphasize fresh foods.
Avoid highly processed
foods
Eating highly processed foods usually results in a more
rapid rise in blood glucose than fresh or less processed
foods. Highly processed foods are often high in fat,
contributing to excessive weight gain.
Eat small meals
Consuming small, frequent meals helps individuals avoid
post-prandial hyperglycemia and preprandial starvation
ketosis. A consistent meal pattern is important: three meals
and three snacks usually are recommended.
Snacks prevent individuals from becoming overly hungry
and overeating at the next meal. Protein foods are
encouraged because they are digested and absorbed more
slowly than carbohydrates, yielding a lower glycemic
response. The fat in protein foods contributes to a greater
satiety value than carbohydrate-rich foods, preventing
excessive hunger. The small, frequent meal pattern also
helps to alleviate nausea and heartburn, two common
discomforts of pregnancy.
Consume a balanced, high
quality nutritional pattern
Consuming foods rich in nutrient dense complex
carbohydrates, lean protein, and higher in mon-
polyunsaturated fats supports optimal maternal
metabolism and fetal growth and development. Elimination
or extreme restriction of carbohydrate, protein or fat may
lead to micronutrient deficiency.
Avoid Fruits and juices at
breakfast
Fruits and juices often cause hyperglycemia and should be
avoided; milk should be limited (or omitted if post-prandial
hyperglycemia results)
Eat free foods as desired
(celery, lettuce, broccoli,
cauliflower, nopales cactus,
asparagus, tomatoes)
These foods provide <20kcal/serving, are very low in
Carbohydrate, and may be eaten when patients are hungry.
These foods can be prepared as soups or eaten raw as
salads.