Nutritional principles for pregnant mothers during the 20th week of pregnancy

Nutritional needs of mothers in the fifth month of pregnancy. If the mother cannot supplement protein, vitamins, and minerals from the diet in time, the nutrition of the mother\’s muscles, bones and other tissues will be used to ensure the needs of the fetus. In this way, the mother may develop anemia, goiter, osteoporosis and other diseases during pregnancy, as well as abnormal weight gain, while the fetus is at risk of premature birth, growth restriction, etc., and its intellectual development will also be affected. When the fetus is 5 months old, its development speeds up and it needs enough calories, protein and vitamins. Therefore, pregnant mothers should pay attention to getting enough nutrients. In order to promote muscle and blood development, you should fully consume fish, meat, eggs and soy products containing high-quality protein to prevent anemia. You can eat green and yellow vegetables, liver, shellfish, etc. that contain vitamins or minerals such as iron. Pregnant mothers The required calcium is twice the usual amount, so you should take in more calcium. Vitamin C can be obtained from light-colored vegetables, potatoes, fruits and other foods. The main sources of calories are rice, bread, oils, etc. Generally speaking, the daily diet in the second trimester can be arranged as follows: about 200 grams each of coarse and fine grains; 2 eggs or 100-200 grams of soy products; 100-200 mg of lean meat or fish; 30 ml of vegetable oil; 0.5 dry grams of vegetables; 5~10 grams of dried shrimps or dried shrimps; appropriate amount of fruit. Pregnant mothers should not drink bone soup that has been cooked for a long time. Many pregnant mothers who advocate dietary supplements have the habit of drinking bone soup and feel that the longer the soup is cooked, the more delicious the taste and the richer the nutrition. In fact, this view is wrong. In fact, no matter how high the temperature is, the calcium in the bones cannot be dissolved, because the calcium contained in animal bones is not easy to decompose, and long-term cooking will destroy the protein in the bones. Therefore, the time for boiling bone soup should not be too long. The method recommended by nutrition experts is: before stewing the soup, first break open the washed bones, then put in cold water. Add enough cold water at one time and slowly heat it. After the water boils, you can add an appropriate amount of vinegar, because vinegar can Let the phosphorus and calcium in the bones dissolve into the soup. At the same time, do not add salt too early, because salt can make the water contained in the meat escape quickly, which will accelerate the coagulation of protein and affect the deliciousness of the soup. Thick soups that have been simmered for a long time, or soups made from pork bones, chicken feet, skinned poultry, and fatty meats, contain a large amount of saturated fat and have a greasy taste. Such soups will irritate the peripheral intestines to a certain extent. Therefore, pregnant mothers should not consume it. Recipe recommended by nutritionists: cold pork rind jelly: Ingredients: 1 kg of pork rinds. Seasonings: appropriate amounts of peppercorns, star anise, cinnamon, minced ginger, sesame oil, minced green onions, cooking wine, salt, and soy sauce. Method: 1. Wash the pig skin, chop it into pieces and put it into the pot. Wrap the pepper, star anise and cinnamon with gauze and put it in the pot. Pour in salt, cooking wine, minced green onion and minced ginger. Add water and bring to a boil over low heat. Simmer until soft. 2. Take out the gauze bag and let the cooked meat skin cool. Cut it into pieces before eating. Add soy sauce and sesame oil and mix well. Nutritional comments: Regular consumption of this dish can strengthen the skin and beautify the skin, and is extremely beneficial to the growth of the fetal skin, because the hair on the fetal head and body has begun to grow at the fifth month of pregnancy.