Summary of Increased Nutritional Needs during Pregnancy and Lactation

Increase in pregnancy Increase lactation

Non Food sources with nutrient Health action
lactating value of cooked portions
1 st 2nd 3rd 0-6 7-12
nutrient non
trimester trimester trimester months months
pregnant
woman
All oily, starchy and protein Advise families that
foods contribute significant pregnant woman need one
amount of energy extra food each day and
1 cup of rice= 267 kcal lactating women an extra
1 cup of cassava= 204kcal meal
1 cup potatoes= 135kcal
energy 2200kcal +0kcal +240kcal +452kcal +500kcal +400kcal 1tbsp oil= 90 kcal Counsel families to reduce
woman’s work load an
ensuring opportunities for
rest
Monitor weight gain during
pregnancy

Animal sources foods, fish Promote favorable intra-

pulses/legumes familial food distribution by
70 g chicken stewed=19g educating men and older
1 egg raw or cooked=6g women
1 cup of cow milk=9.6g Improve food and economic
1 cup dried beans= 16-18g security and, in rural areas
promote small livestock
proteins 46g +25g +25g +25g +25g +25g
production

Counsel pregnant women

and their families on the
need for proteins and
identify local protein rich
foods.
 Liver, eggs, dark orange and
yellow fruits and vegetables,
dark green vegetables and red
palm oil, fortified oils and
other fortified products
Vit a 700 rae +70rae +70rae +70rae +600rae +600rae 1 chicken liver 20g=983 RAE
1 whole egg=229 RAE
1 whole carrot= 1010 RAE
1 cup cooked greens=150 RAE
1 cup cooked pumpkin=1325
RAE
1 medium mango=321 RAE
iron 18mg +9mg +9mg +9mg +0 mg +0 mg Animal source foods such as
red meat, red organs meat,
poultry fish, fortified foods,
beans and some green leafy
vegetables
3.5 oz/100g red meat=2.5 mg
3.5 oz/100g liver=4.3 mg
1 cup black beans=3.6 mg
eaten with vit c rich foods
Proote increase
consumption and
production of fresh and
dried fruits and vegetables
initiate and or strengthen
systems of for prenatal and
postnatal supplementation
Promote supplements
during pregnancy and
consumption of iron-
fortified foods where
available.
Counsel on coping with
side effects of supplements.
Promote consumption of
iron-rich foods and foods
that enhance absorption
(meat, fish,
poultry, and vitamin C-rich
foods).
Suggest alternatives to tea
or coffee with meals.
Prevent and treat malaria in
endemic areas per WHO
protocols for pregnant
women.
 Implement deworming
programs.

Dark green leafy vegetables, Counsel women to increase

legumes, nuts, liver consumption of folate-rich
foods.
3.5 oz/100g liver =217 μg
folate 400 μg +200 μg +200 μg +200 μg +100 μg +100 μg Provide supplements
1/2 cup peanuts =106 μg (combination of iron-folic
acid), particularly during
first weeks of pregnancy

Sea foods, iodised salt Promote consumption of

iodized salt.
3.5 oz/100g marine fish or Where iodine deficiency is
shellfish =80 μg endemic and iodized salt is
iodine 150 μg +70 μg +70 μg +70 μg +140 μg +140 μg
not available,
supplementation may be
needed.

Milk and milk products, whole Promote consumption of

fish (including bones), calcium-rich foods
dark green leafy vegetables, throughout the life cycle
legumes

1 cup whole milk or yoghurt

calcium 1000mg + 0mg + 0mg + 0mg + 0mg + 0mg =306 mg

1 cup dark leafy green

vegetables =150-300 mg

1 cup white beans or chickpeas

=95 mg
 Organ meats, red meat, Promote small livestock
poultry, whole fish production and aquaculture
for targeted feeding of
3.5 oz/100g liver, kidney=4.2- children and pregnant and
6.1mg lactating women.
zinc 8mg + 3mg + 3mg + 3mg + 4mg + 4mg
3.5 oz/100g beef, pork =2.9- Promote germination and
4.7 mg fermentation to reduce
phytate in cereal-based
3.5oz/100g seafood (fish, etc) diets
=0.5-5.2 mg