The Food Requirements during Pregnancy : Part 5

The Prospective Mother: A Handbook for Women During Pregnancy
by J. Morris Slemons

(Page 9 of 18)

The variations in the quantity of liquids that healthy persons drink make it impossible to say just how much anyone should take. It may be said with confidence, however, that women who are pregnant should consume at least three quarts of fluid every day, and by far the greater portion of this should be water. The rest may be taken in the form of milk, soup, cocoa, and chocolate. Against the moderate use of tea and coffee no valid objection can be raised; the tradition that they may cause miscarriage is incorrect. For well-known reasons the habitual use of strong tea or coffee is always harmful, and it is, therefore, equally as objectionable during pregnancy as at other times. Beverages which contain a small percentage of alcohol, such as malt and beer, may or may not be helpful; they should be regarded as medicine, not to be taken without consulting a physician.

The Choice of Food. There is no diet specifically adapted to the state of pregnancy; the prospective mother may usually exercise the same freedom as anyone else in the selection of food. She should, however, choose what will agree with her and avoid that which she cannot digest and assimilate. Personal experience in the main must guide everyone as to what to eat, and most women may follow the dictates of appetite after they become pregnant as safely as they did before.

It is true, of course, that careful scientific observations have taught not only what the nutritional requirements of the body are, but also how the diet may be arranged to satisfy these requirements most conscientiously and economically. "Caloric Feeding" is the name given the method which aims to furnish an individual the exact amount of food, and usually to furnish it at a minimum cost. Its principles are of great practical importance to the commissary of an army or to the purveyor of an institution which provides for large numbers of people; but it is neither necessary nor advisable that the diet of any healthy individual be regulated solely with a view to satisfying the actual requirements of his or her body. Food should possess other qualities than fuel value: first of all it must be appetizing, for appetizing food receives the most thorough digestion.

We all know how variable are our appetites. What appeals to one will not appeal to another, and frequently the same person has no appetite to-day for food that she will eat with relish to-morrow. Precise rules, therefore, to guide healthy persons in the selection of their food are not obtainable; neither are they desirable, for the exercise of individual preference possesses notable advantages. In order, however, that there may not also be disadvantages, the prospective mother, like anyone else, must be content to choose food that is simple, wholesome, and of such a character that it will not throw an undue burden upon the digestive organs.

During pregnancy some uncooked food should be eaten every day. Ripe fruit answers the purpose admirably. At all seasons of the year fruit of one variety or another, such as apples, peaches, apricots, pears, oranges, figs, cherries, pineapples, grapes, plums, strawberries, raspberries, and blackberries may be obtained and should have a place in the diet. In making a choice personal taste alone need be consulted.

Fruit contains a large proportion of water as compared with other articles of diet; and, therefore, is especially capable of quenching thirst. Fruit also lessens the desire for sweets, acts as a laxative, and furnishes mineral material which the body needs. Its laxative effect is most pronounced when it is eaten alone, as, for example, in the morning before breakfast or at night upon going to bed; cooked fruit taken with the meals acts much less effectively. Fruit and vegetable salads are wholesome, but cannot be recommended indiscriminately during pregnancy, for not infrequently the dressing used with them causes discomfort. Under these circumstances it is obvious that one should do without salads.

The cereals wheat, corn, rye, oats, and barley are the most prominent source of starch in an ordinary diet. Breakfast foods manufactured from grain are not only nutritious in themselves, but their value is increased by the milk or cream used with them. Bread is the staple starch-containing food in this country, and starch is our main source of energy, but it is necessary to eat only a small quantity of bread, if the diet includes a relatively large amount of vegetables. It is advantageous to use bread made from unbolted flour (Graham bread) or from corn meal, because the coarse undigested residue which they leave stimulates the movements of the intestine and assists in overcoming the constipation which is generally associated with pregnancy. Pastry must be avoided by those who suffer from indigestion; and every prospective mother should eat pastry only occasionally, and not very much of it at any time. The best desserts are raw and freshly cooked fruit, preserves, gelatin, custard, ice cream, and light puddings, such as rice and tapioca.

Vegetables should be abundant in the diet of every prospective mother. Some of them, however, are digested with difficulty, and on this account cabbage, cauliflower, corn, egg-plant, cucumbers, and radishes should be eaten sparingly. Occasionally it will be necessary to exclude them from the diet altogether. Other vegetables produce flatulence, and for that reason parsnips and beans may cause discomfort. The prejudice, however, which exists against onions, asparagus, and celery should not be heeded; all of them are harmless, and celery thoroughly cooked with milk is very wholesome. Besides these, moreover, there are many highly nutritious and easily digestible vegetables which can be freely recommended, such as both sweet and white potatoes, rice, peas, lima beans, tomatoes, beets, carrots, string beans, spinach, Brussels sprouts, and lettuce.

Vegetable food contains all the material necessary to sustain life, and some persons prefer to adhere strictly to a vegetarian diet. Most prospective mothers, however, find a mixed diet more agreeable, and this is sufficient reason for using it. Furthermore, no fair objection can be raised against the use of animal food, provided the pregnancy is normal. It is important, nevertheless, to remember that meat contains protein in concentrated amounts, and that meat once a day answers every need not only of the mother but also of the growing fetus.

The ideal animal foods are milk and eggs; they contain every ingredient necessary to repair old and to form new tissues. But usually the prospective mother may have any animal food she wishes: beef, veal, lamb, poultry, game, fish, oysters, and clams. The relatively large fat-content of pork, goose, and duck renders them indigestible for some persons, who, of course, should not eat them.