Prenatal nutrition

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Prenatal Nutrition

Prenatal nutrition refers to the dietary and supplemental intake of nutrients by a pregnant woman. It is a critical aspect of pregnancy that influences the health and development of the fetus.

Pronunciation

Pre·na·tal Nu·tri·tion /ˌprēˌnādl no͞oˈtriSH(ə)n/

Etymology

The term "prenatal" is derived from the Latin "prae-" meaning "before" and "natus" meaning "birth". "Nutrition" comes from the Latin "nutrire", which means to feed or nourish.

Definition

Prenatal nutrition is the consumption of a balanced diet or intake of supplements during pregnancy to ensure the healthy development of the baby and maintain the mother's health. It includes the intake of essential nutrients such as vitamins, minerals, proteins, carbohydrates, and fats.

Importance

Prenatal nutrition is crucial for the development of the fetus and the health of the mother. It helps in the formation of the placenta, fetal growth, and brain development. It also reduces the risk of birth defects and pregnancy complications.

Related Terms

  • Pregnancy: The period from conception to birth when a woman carries a developing fetus in her uterus.
  • Fetus: The unborn offspring from the end of the 8th week after conception (when the major structures have formed) until birth.
  • Vitamins: Organic compounds that are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.
  • Minerals: Solid, naturally occurring inorganic substances that are essential for human body functions.
  • Proteins: Large molecules composed of one or more chains of amino acids in a specific order; the order is determined by the base sequence of nucleotides in the gene coding for the protein.
  • Carbohydrates: Any of a large group of organic compounds occurring in foods and living tissues, including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body.
  • Fats: Any of a group of natural esters of glycerol and various fatty acids, which are solid at room temperature and are the main constituents of animal fat and vegetable oils.

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