Phoebe Wangui
By MKT Correspondent
Phoebe Wangui, a nutrition consultant at Nyahururu Teaching and Referral Hospital, advises expectant mothers to seek nutritionists’ services for advice on food during their pregnancy journey.
She said nutritionists play a crucial role in society, especially for expectant mothers, infants, and aged people with hypertension and diabetes, as they guide them in managing their conditions.
“On the aspect of nutrition during pregnancy, we encourage pregnant women to attend all antenatal clinics because that is where they are able to know if there is any problem with nutrition. It is also where we add supplements if need be and tell them the food they are supposed to eat,” Ms. Wangui explained.
Ms. Wangui said a nutritionist can advise an expectant mother how she should feed throughout the three trimesters of pregnancy, that is, the first trimester (1–12 weeks), the second trimester (13–27 weeks), and the last trimester (28–40 weeks).
In the first trimester, Ms. Wangui stated a mother should take food rich in Iron for Red blood cells production, prevention of anemia and boosting of immunity.
She added that Folic acid, which has Vitamin B12, which helps in brain, spinal cord and nerve development, is also crucial in foetal development.
“Iron-rich foods, for example, include liver, leafy greens, spinach and kale, beans and lentils, while Vitamin B12 is found in eggs, meat, and fish and is crucial in brain and spinal development,” she added.
In the second semester, the Nutritionist said the expectant mother should take foods rich in omega-3, which improves eye health and brain development; calcium found in egg yolk; dairy products that are milk, cheese and yoghurt; dark leafy greens, including spinach and kale; and also vitamin D from sunlight.
“Vitamin D from sunlight is essential since calcium can’t be absorbed without the presence of sunlight. Omega 3 is also important for brain development; calcium is important for strengthening bones and teeth, muscle functioning, heart health and blood clotting,” she noted.
Additionally, she observed that in the last trimester, which is the final stage of pregnancy, a mother should take foods rich in magnesium found in nuts, chocolates, whole grains, fibre found in fruits, whole grains and vegetables, and proteins.
She particularly noted the last trimester is the most important stage in pregnancy since the mother prepares to have the child.
“Proteins are available from animals to plants, that is, legumes from plants and meat, eggs, and milk from animals; therefore, everyone can afford it no matter the state or class,” she noted.
She pointed out that proteins prepare the mother for labour and support foetal development; fibre prevents constipation and swelling by promoting digestion; and magnesium helps in muscle relaxation and reduces leg cramps.
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