Question

prepare a 2-day menu for a pregnant A Hispanic/Mexican-American woman with a specific nutritional variable.

Include specific patient teaching to prevent nutritional complications.

Client teaching about Dietary intake and Nutritional concerns during pregnancy

Answer 1

Client teaching about dietary intake and nutritional concern during pregnancy:

Pregnancy is a period in which the woman carrying developing offspring within her womb. This period is very crucial as the fetus' development is depend on mother's health status. Nutritional status of mother is of having great importance. If the pregnant woman is not taking adequate nutrition, then she may develop Anaemia, weight loss, different vitamin and mineral deficiency etc. Nutritional problems in pregnant woman may leads to pre term delivery, post partum complications, maternal mortality in mothers ,  in the fetus and in newborn baby.

Client teaching:

* Instruct the pregnant woman that a healthy diet , including adequate calories, protein and vitamins , are essential for her health as well as the proper development of the fetus.

* Instruct her to increase protein and calory intake to gain the optimal mayernal weight gain .

* Encourage her to add a variety of food items to her daily diet , including: fish, diary products, green and orange vegetables, nuts, beans and fruits.

* Instruct her to take the oral supplements regularly as per physician's order to prevent folate and iron deficiency. Folate deficiency may cause maternal anaemia and spinal defect in fetus.( spina bifida). Food items: legumes, asparagus.

Iron deficiency can cause maternal anaemia, it may lead to intrauterine growth retardation and low birth weight in babies. ( food items rich in iron: tofu, cashews, spinach etc.)

* Instruct her to take calcium rich diet such as diary products, egg, soya bean , tofu etc. Calcium helps in proper skeletal development in fetus.

* Encourage her to take adequate fluids and to maintain hydration.

2 day menu for a pregnant Mexican - American woman: Each day approximately 2200 k cal.

Day 1

Apple juice : 1 glass ( upon waking)

Breakfast :

Apple Cinnamon oats ( cooked in milk) : 2/3 rd cup.

Boiled / scambled egg : 1

Mid morning:

Sandwich with peer and cheese: 1 and

low fat pasteurized milk: 1 glass

Lunch:

Pasta with roasted vegetables:

Salmon poached

Snacks: 1/ 2 Avacado with olive oil

Dinner :

Brown rice with vegetables stirr fry : 1 cup

Stirr fry Chicken

Day 2

Pineapple juice: 1 glass ( upon waking)

Breakfast :

Egg wrap with spinach : 1

Carrot juice : 1 glass ( at 10 AM)

Lunch:

Baked potato and chicken

Vegetables / salad: 2 hand ful

Snacks: Omlet with vegetables - 1

Dinner :

Chicken and Mushroom risotto

side salad 1/ 2 cup

( snacks options: Hummus with pitta, egg rolls with Mexican cheese, Chorizo potato tacos, spinach and Cheese enchiladas )