DIET PLAN FOR PREGNANTSThe mother’s diet during the
pregnancy directly affects the new human life. So mothers must ensure
their diets and nutritious. As the new cells, tissues and bones are being formed, the most important nutrients that are required in abundance are
protein, vitamins (especially vitamin B) and minerals (especially calcium and iron). Milk and curd are a rich source of protein, Vitamins A and D, and calcium. Those who like to, may eat one egg daily during
pregnancy (or 2-3 egg whites). Chicken and fish may be eaten in small quantities, preferably for lunch, as they are fatty. For a good iron intake, never skip a meal. Eat
dal for lunch and dinner, and eat whole wheat chapattis at least once a day, preferable at dinner. Also eat fresh fruits and vegetables daily as their vitamin B and C content helps iron absorption. During the second half of pregnancy, there is an increased need for protein and calcium, which are essential for the baby’s tissues and bones. Milk is a rich source of both, so a total of three glasses of a day must be consumed from the fourth and fifth month onwards.