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T8: condition

Pregnancy
INDEX

Clinical Definition

Prenatal nutrition requires increased intake of folate, iron, calcium, and DHA while avoiding specific food safety risks. Caloric needs increase by only 340-450 calories/day in the 2nd and 3rd trimesters, but micronutrient demands rise substantially. Meal prep helps manage nausea, fatigue, and cravings with ready-to-eat nutrient-dense options.

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This content is for informational purposes only and does not replace prenatal care. Nutritional needs vary based on pre-pregnancy BMI, multiples, gestational diabetes status, and individual health. Consult your OB-GYN or registered dietitian for personalized guidance.

Condition Profile

Type condition
Protocols 3+
Rules 5

Nutrition Rules

Folate

600mcg DFE daily

Prevents neural tube defects; critical in first trimester before many women know they are pregnant

Iron

27mg daily

Blood volume increases 50% during pregnancy; iron deficiency anemia increases preterm birth risk

DHA (Omega-3)

200-300mg daily

Supports fetal brain and eye development, especially in the third trimester

Calcium

1000mg daily

Fetal skeletal development draws from maternal stores; inadequate intake depletes bone density

Choline

450mg daily

Supports fetal brain development and placental function; most prenatal vitamins contain insufficient amounts

Recommended Protocols

FAQ

Avoid raw or undercooked meats, deli meats unless heated to steaming (165°F), raw fish/sushi, unpasteurized cheeses (feta, brie, queso fresco), raw sprouts, and high-mercury fish (swordfish, king mackerel, shark). Cook all meal-prepped proteins to safe internal temperatures.
Prep bland, cold, and carb-forward options: crackers with nut butter, overnight oats, cold pasta salads, ginger smoothie freezer packs, and plain rice bowls. Small, frequent portions work better than large meals. Prep when you feel best (often late morning) and store for nauseous hours.
Slow-cooker beef chili, lentil soup, spinach and white bean pasta, iron-fortified oatmeal cups, and turkey meatballs. Pair iron-rich foods with vitamin C sources (bell peppers, citrus, tomatoes) to boost absorption. Avoid pairing with calcium or coffee, which inhibit iron uptake.
Less than you think: 0 extra in the first trimester, 340 extra in the second, and 450 extra in the third. That is roughly one additional snack. Focus on nutrient density over calorie quantity—a handful of almonds and an apple covers the second trimester increase.
Pregnant women are at higher risk for Listeria. Keep meal prep to 3-4 days in the fridge maximum, and ensure your fridge is at or below 40°F. For longer storage, freeze portions and thaw in the refrigerator overnight. Reheat all leftovers to 165°F internal temperature.
Pair protein with complex carbs: apple slices with almond butter, cheese with whole grain crackers, Greek yogurt with berries, hard-boiled eggs with vegetable sticks. Avoid juice, dried fruit, and white bread. Pre-portion snacks to control carbohydrate intake per sitting.