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The organism of a pregnant woman constitutes the environment for the developing embryo. The outside world influencing the mother’s organism affects not only her health but also her unborn baby’s health. The aim of the work is to analyze the qualitative changes in pregnant women’s diet and to specify the sociodemographic and environmental conditions determining the quality of the diet. The research was carried out among 150 pregnant women who came to randomly chosen antenatal clinics in Lublin. The tool used for research was a personally designed questionnaire. The average consumption of particular groups of products was counted. Pregnant women not only increased the amount of food they consumed but they also changed the proportions. Despite the fact that the consumption of diary products was still too much, their role significantly decreased (2.40). Women also cut down on fruit in comparison with other products (2.76). However, the amounts of meat (1.30), vegetables (4.26) and crop products (4.29) rose. Moreover, place of living impacted on the frequency of the consumption of vegetables and education – of diary products.
Introduction: Women’s daily nutrition should include proper amounts of vitamins, ingredients and fluids. The shortage or surplus of any ingredient can negatively affect the health condition of a mother or hera baby Objective: The objective of the study was to assess the quality of the diet of pregnant wome in Poland against the World Health Organization (WHO) and European Union (EU) recommendations concerning requirements for vitamins and minerals. Methodology: 512 pregnant women in their 20th -30th week of pregnancy took part in the research conducted by the means of observation of a 7-day diet. Consumed products were analyzed by the means of DIETETYK software developed by the Polish National Food and Nutrition Institute (NFNI). Obtained micro- values were averaged. The results were compared with the recommendations of the WHO UE and NFN and analyzed statistically (test Chi2). Results: A lower consumption than 400g/day of fruit and vegetables in the diets was found in 4.68% of pregnant women. Mean values for vitamins: D – 2.64 ug/person, B6 – 1.76 mg/person and folic acid – 1603 ug/person, as well as average values for mineral components: calcium 689 mg/person, magnesium 255 mg/person, iron – 10.1 mg/person, zinc – 9.2 mg/person were also lower than daily recommended values. Daily level for sodium, phosphorus and vitamin A were exceeded. Conclusion: Results indicate insufficient knowledge of pregnant women about proper nutrition during pregnancy. Supplementing most vitamins and mineral components, beginning with a first pregnancy trimester, is necessary. Women at childbearing age must be educated about the necessity for proper nutrition during and before a pregnancy.
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