What to eat during pregnancy
Written by:
Obstetrician - gynaecologist
Published: 16/08/2019
Edited by: Laura Burgess
Nutrition is important during pregnancy as eating a healthy diet ensures the optimal development and growth of your baby. Eating healthily is linked to good foetal brain development, a normal birth weight and also reduces the risks of birth defects.
We’ve asked top consultant obstetrician and gynaecologist and Clinic Director at The Chelsea Birth Clinic in London, Mr Keith Duncan for his expert advice on which food groups to eat and which ones to avoid during your pregnancy.
What food groups should I eat daily during pregnancy?
A pregnant woman needs around 2,500 calories a day and their daily meal plan should include the following foods:
Grains (complex carbohydrates) – examples include wholegrain bread and pasta, brown rice, quinoa and buckwheat. These should account for 55% of calories. Grains provide slow release energy, which is essential during pregnancy. They are also an excellent source of fibre that helps to combat constipation and haemorrhoids, which are common during pregnancy. Fruits and vegetables – you should eat five portions each day. These can be fresh, frozen, dried, tinned or as a smoothie. It is recommended to eat a variety of different colours as each provides different essential minerals and vitamins. They also contribute to your daily fibre intake. Proteins – approximately 10% of your daily calorie intake during pregnancy should be made up by protein in foods such as meat, fish, beans, poultry, eggs, soya and tofu. Dairy – milk, cheese and yoghurt are a great source of calcium as well as a source of vitamin A, D and E. Low fat varieties of dairy products are recommended as excess dairy fat can contribute to cholesterol problems.
Do not hesitate to book an appointment with Mr Duncan if you have any queries about your pregnancy.