The best diet for pregnant women
During pregnancy, a woman needs special care, in order to maintain her health and the health of the fetus, and the best way to achieve this goal is for the pregnant woman to follow a healthy diet that provides her body with all the nutrients needed by the fetus. With the aim of facilitating childbirth, here is a month by month pregnancy diet chart.
Tips for a healthy diet
Drink three to four cups of milk on a daily basis, or the equivalent quantity of its derivatives such as milk and cheese, because it is rich in calcium.
Eat enough fish to build the bones of the fetus.
Drink a lot of liquids, such as water and natural juice, due to its contribution to moisturizing the body and protecting it from dehydration, in addition to removing excess and sediments from it, and protecting from constipation and urinary tract infection, which a pregnant woman often experiences.
Avoid caffeine drinks such as tea and coffee, and replace them with beneficial herbs, because they affect the development of the fetus.
Eat fresh foods to avoid the preservatives found in the cans.
Do not overcook vegetables, to preserve their important nutrients, and in return, cook meat well to get rid of the harmful bacteria in it.
Reduce the intake of salty foods, because salt causes swelling in the feet and increases blood pressure.
Swap fried foods for grilled or boiled foods.
Stay away from smoking.
Pregnancy diet chart month by month
We will present here a diet for a pregnant woman starting from the second month, during which the woman often discovers that she is pregnant until the sixth month:
Food for the second month
Eat light meals on the stomach throughout the day, and avoid keeping your stomach empty.
Avoid fried foods or foods high in harmful fats.
Eat foods that contain starches, such as biscuits, cakes, bread, pasta, and potatoes.
Drink liquids – water and natural juice – between meals, not during them.
Have a snack before bed, such as a cup of low-blood milk with a piece of toast and a labneh.
Food for the third month
Eat adequate amounts of vegetables and fruits, as they contain healthy fibers, vitamins, and minerals.
Drink at least eight cups of water and other fluids such as natural juice, herbs, and soups.
Eat at least three cups of milk or its products a day.
Have five snacks a day instead of three big ones, so be it:
Breakfast: Milk and cornflakes.
Snack: a piece of fruit.
Lunch: Rich in vegetables, protein, and carbohydrates.
Snack: a piece of cake with a cup of natural juice.
Dinner: close to breakfast, provided that it is two or three hours before bedtime.
Take nutritional supplements prescribed by your doctor.
Food for the fourth month
Increase iron and avoid sweets, and keep your diet as follows:
Breakfast: a cup of low-fat milk with two muffins and two dates or a banana.
Snack: two pieces of toast with two tablespoons of labneh and a piece of tomato or cucumber.
Lunch: a cup of rice with two cups of cooked vegetables with meat, in addition to a cup of yogurt.
Snack: Half a cup of unsalted nuts, half a cup of dried fruits, and a cup of natural, unsweetened juice.
Dinner: a cup of vegetable soup with chicken, two pieces of toast, and two tablespoons of labneh.
Food for the fifth month
Respond to what your body demands from food, with fewer sweets, and let your program be:
Breakfast: a cup of skimmed milk, a cup of breakfast cereals, two biscuits, and a natural fruit juice.
Snack: Three dates with half a cup of unsalted nuts.
Lunch: a cup of rice or pasta with a piece of grilled meat, a salad plate, and a cup of yogurt.
Snack: two pieces of toast with labneh and cucumber or tomato.
Dinner: a cup of vegetable soup, with a piece of grilled chicken fillet and four slices of roasted potatoes.
Food for the sixth month
Drink plenty of fluids.
Increase calcium-containing foods and reduce sweets.
Take vitamin and mineral tablets.
Do not leave yourself long without food, and let your program:
Breakfast: a cup of skim milk with a cup of corn flakes and a piece of fruit.
Snack: a piece of toast with a spoon of butter and a spoonful of jam
Lunch: a salad plate with a cup of rice, two cups of cooked vegetables, and meat with a cup of natural fruit juice.
Snack: Four dried apricots with half a cup of unsalted nuts.
Dinner: a sandwich of white cheese, vegetables to taste, and a cup of curd.