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Snuff and Pregnancy
Two totally incompatible situations
Smoking during pregnancy is a serious issue with important implications for maternal and fetal health
Tobacco use is associated with several severe diseases, especially heart disease, various cancers and stroke. He is also well correlated with mortality from all causes.
While in industrialized countries, smoking prevalence is stable or tends to decline in developing nations this addiction is increasing, especially in women.
Situation in the Río de la Plata
According to data obtained from surveys conducted between 2001 and 2004, two of the countries with the highest percentage of women smokers in Latin America are Argentina and Uruguay. It should also be noted that Argentina is among the world producers of snuff and, paradoxically, many provinces receive government subsidies to facilitate the industry.
It is important to know this information linked to the growth rates of smoking among women to promote cessation of snuff, especially in patients of reproductive age. The smoking habits during pregnancy endanger the mother’s health and particularly that of the fetus. Read the rest of this entry »
Myths about nutrition in pregnancy
Pregnancy is a wonderful stage of creation, giving life to a new being, and therefore this stage requires special care for the mother, as well as adequate food in order to promote the birth of a healthy baby, good weight and full development.
There are many myths about nutrition during pregnancy and the weight gain to be taken at this time. It is our goal to clarify some of these myths and provide tips on nutrition in this important stage of life.
Myths and Realities
1. The mother should eat for two.
This is completely false, studies have shown that during pregnancy increases the power required extra 300 kilocalories a day. These can be met by adding an extra cereal daily (1 reb. Bread or ½ 1/2T potato or rice or 1 tortilla) 2 vegetable, 2 fruit, 1 protein (30g of meat, chicken or fish or beans 1/2T, beans or lentils) and 1 milk (1 glass of milk or yogurt or 1 reb 1t. cheese).
2. The more weight increases the larger mother and baby.
False, excessive weight gain by the mother does not translate into a larger baby but if you increase the likelihood of the mother to develop some diseases such as gestational diabetes and preeclampsia. The average weight gain is from 9 to 13 kg and will depend on factors such as weight to the design, establishment of the mother, food type and genetic factors.
3. The mother should raise the minimum possible for not being overweight after.
False, weight gain during pregnancy ensures that your baby’s weight is appropriate, increase blood volume needed to irrigate the baby, the placenta has good size for feeding, to increase the mammary gland for lactation and adequate to form a fat reserve to protect the baby inside the uterus and also to be a reservoir for breastfeeding.
4. In pregnancy may increase the likelihood that the mother was constipated.
True, many mothers may suffer from constipation, it is important to include in your diet whole grains (bread, tortillas, cereal fiber) legumes (beans, beans, lentils) and fruit (preferably with skin) and vegetables and drink at least 8 glasses of fluid a day.
Physical and Psychological Changes in Trisemester Pregnancy
PHYSICAL CHANGES
During the first quarter, she focuses mainly on physical changes. In the absence of menstruation, is often added some discomfort in the pelvis and increased vaginal secretions.
Women feel more tired and have more sleep than normal, because your body is working very hard to form the placenta and embryo development. You may also suffer vomiting and dizziness after getting up in the morning.
Rise
This is due to metabolic and hormonal changes she is experiencing, especially the concentration of the hormone human chorionic gonadotropin, or HCG, responsible for secreting estrogen and progesterone in early pregnancy. This hormone is to detect blood and urine to see if the woman is pregnant or not.
It is also common for the mother feel the need to urinate more often because the uterus begins to press on the bladder.
Increase the volume of the breasts and are more sensitive due to the action of estrogen and progesterone. These changes occur in preparation for lactation.
The areola, the pigmented area around the nipple, acquires a darker color below the skin is a network of bluish lines that supplies blood to the breasts.
It is also during this period that increases the production of maternal blood (hematopoiesis), whose main function to promote the exchange of nutrients in the bloodstream of the fetus.
This increased production of blood, about a liter and half liter or more than usual, gives a woman that looks healthy and glowing is said to acquire pregnant.
In this period tend to increase between 1 and 2 kilos of weight if there were no problems with nausea. This weight gain does not correspond entirely to the fetus, but also the placenta, the amniotic fluid, the uterus, breasts and increased blood volume.
PSYCHOLOGICAL CHANGES
During the first trimester of pregnancy is common that women also experience mood swings. This is probably due to hormonal changes necessary for the body to maintain the pregnancy.
Some women may have mixed feelings about motherhood, even when the pregnancy is planned, and raises are prepared for motherhood. The state of insecurity and anxiety are alternated with states of euphoria.
These concerns are fading as the months go and the woman adapts to her new state.
Pregnancy and Lactation: How should I feed?
Any mother or expectant mother should know that an adequate nutritional status has consequences for herself and her baby, in the short term will be a boy and he is definitely not more than the propagation of our species.
That is why this period is as important as health educators and you must give the greatest possible interest in all that means this time.
The following are things that we can not know to achieve optimal nutritional status, both in pregnancy and lactation.
Energy metabolism is increased, which should increase your daily calories, but they must be calorie “nutritious” and not “empty” calories. Nutritious calories are achieved by simply performing a varied and balanced long-term manner, choosing in this way:
* Cereals and Pulses: wheat, oats, barley, corn and all its derivatives, as well as soy, lentils, beans, chickpeas, beans. They’re going to give lasting energy to carry out activities throughout the day. And they are even more nutritious whole grains (bread, crackers, cereal bars).
* Fruits and Vegetables: there are plenty on the market, we vary the colors, combine greens, yellow, red, stem, leaf, etc. Just as with fruits, vary among citrus fruits, red, white. This group is essential as we provide vitamins, minerals, fiber and water.
* Dairy: we all know the great importance of calcium throughout life, but in this period we must make the ossification of the baby, bringing you through the milk, yogurt, cheese, ricotta. What is important to highlight is that during lactation the transfer of calcium from the mother’s milk, is relatively independent of maternal calcium intake.
* Meat and eggs: the essential mineral that gives us this group is the “iron” and here the statistics are alarming, since it is estimated that 40% of mothers suffer from anemia and iron deficiency is the most common nutritional deficiency in pregnancy is associated with less weight gain over the same and may have undesirable consequences on the baby. This group also will give us high quality protein.
* Fats: we consume but with selection of them since they are of vegetable origin (oils, nuts) as well as fat from fish, we provide essential fatty acids, which we put him through one of these foods. Why should we opt for this type of fat, limiting the consumption of animal fat: butter, cream, meat fat, chicken skin, cold cuts, sausages, etc..
* Sugar: must be consumed in moderation, as excess fat becomes.
Therefore, we see that all foods can be consumed and in turn is a good time to learn, practice and incorporate good eating habits that will last a lifetime and thus we also teach our children.
How much calcium per day is recommended to consume during pregnancy?
Calcium is a mineral widely distributed in foods. The problem during pregnancy and lactation requirement is the high biological situations they represent. Some organizations still differ on the recommendation of calcium during pregnancy on the grounds that even with smaller amounts of calcium are successful pregnancies. But we should remember that probably the effects of a low calcium intake is expected in the long term.
The best way to consume the amount of calcium you need is eating 3 servings of foods from the milk group (remember that this group does not include butter or cream).
When it comes to consuming milk does not necessarily refer to a glass of whole milk. When you cook any food that has milk for their preparation, without realizing you are consuming milk. Clear examples are the mashed potatoes, pudding or pancakes. Any other preparation you want to enrich with milk also going to provide an increased supply of calcium. If you like milk shakes are an excellent choice!
Other foods rich in calcium include yogurt and cultured milk, but certainly higher values are found in cheese, especially hard cheeses. The more mature the cheese more calcium.
A concept to consider is the amount of fat as these foods provide. Those with better calcium / fat are milk and nonfat yogurt, and on the other side of the spectrum are hard cheeses. If you’re not having problems with excessive weight gain do not worry too much and you have to eat hard cheeses podes.
Remember to eat 3 servings of dairy products.
One serving equals:
* A glass of milk (200 cc)
* A pot of yogurt (200 grams)
* 3 slices of cheese machine
* 2 tablespoons grated cheese
* 1 ½ cups ice cream
Final advice: foods mentioned differ greatly in how much calcium they have depending on the brand. It is good to learn to read the nutritional information on the label of the products we consume. Any food that will supply 100 mg of calcium per 100 grams of food podes regarded as an acceptable source of calcium.