1. TrimesterKcal 1st0 2nd340 3rd450 Pregnant women should not diet or attempt to lose weight, but should avoid excess gains Overall Balance: Consume multiple foods from each food group daily Diet pattern: Veganism Medical Concerns: Vegans have an increased risk of deficiencies in several vitamins and minerals (iron, zinc, Vit. D, calcium, Vit. B12) Nutritional: Intensive nutritional counseling and use of supplements and fortified rice or soy products may be required. Maternal Diet Patterns

2. Recommendations on some Dietary Factors Limit caffeine intake to < 300 mg (6 oz coffee= 100mg, 12 oz cola= 50 mg) Avoid alcohol To prevent constipation, increase fiber to 28 g/day and increase fluid intake. Limit consumption of non-nutritive sweeteners during pregnancy Avoid excess salt in preparation or at the table. Commercially prepared foods (canned items, frozen dinners) are often high in sodium. Food cravings and aversions are normal and usually disappear by the 4 th month

3. Beneficial Components of Breastmilk ImmunoglobulinsBind specific antigens LactoferrinPrevents bacterial replication through iron deprivation and has other ant-infectious roles independent of iron saturation Bifidus factorSupports the growth of beneficial Lactobacillus bifidus OligosaccharidesPrevent antigens from attaching to the epithelium of GI and urinary tracts Promote the growth of Lactobacillus bifidus, which increases intestinal acidity and reduces pathogenic bacteria Are rich in NANA (N-acetylneuraminic acid) LysozymeDigests the cell wall of some pathogens with an activity several thousand times greater than that in cow’s milk Other important components Anti-inflammatory factors (lactoferrin, lysozyme, sIgA, antioxidants, prostaglandins), Hormones (IGF-1), Bile salt-stimulated lipase, Free amino acids and Nucleotides