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As your pregnancy progresses the nutritional demands of your body increases. A look at these increasing needs by trimester can provide a good first insight.

Pregnancy First Trimester Nutrition

During the early weeks of pregnancy, you may not be aware of the baby with your body. Therefore, you should consume an adequate diet even before you become pregnant. Once you realize that you are pregnant, you may experience morning sickness, which tends to minimize thoughts of food. But even in pregnancy, you need to make sure that you eat a good diet. This can be difficult, since your nutritional requirements at this point are already the same as those for a non-pregnant woman, with the exception of the additional folic acid requirement.

Lack of certain nutrients in the diet, primarily vitamin B6, is thought to cause morning sickness. Morning sickness may also occur because of dime sugar after not eating all night. Some women experience nausea the day, however, especially if they go for long periods without. Many women find that natural remedies can bring relief from morning sickness. However, if natural remedies do not help you, and nausea and vomiting is a severe problem, your doctor can prescribe medication. Gratefully sickness usually disappears by the fourth month.

Pregnancy Second Trimester Nutrition

During the second trimester, nutritional needs increase, and you should begin additional calories, vitamins, and minerals by following a pregnancy diet. The baby puts on very little weight during the second However, the maternal tissues greatly increase. The woman begins putting down a store of fat for her body to utilize during lactation. Her uterus and breasts enlarge, the volume of amniotic fluid increases, the placenta in size, and the blood volume expands. Therefore, increased protein intakes are essential.

Pregnancy Third Trimester Nutrition

During the last trimester, the baby gains weight rapidly. His brain grows the last 2 months, and his liver stores up iron. Continue with your pregnancy diet during this time—and beyond, if you wish. You must take in sufficient calories and protein to ensure optimum nutrition of the baby’s brain and body. Dieting at this point is not beneficial for either of you, and fasting before doctor’s appointments to minimize Lam is foolish. Make certain that you eat well, and your weight gain will guarantee the health of both you and your baby.

If you experience increased swelling as your due date approaches, try adding more protein to your diet. In rare cases, swelling puts pressure on the nerves in the wrist, resulting in tingling, numbness, and pain in the hands. This is called carpal tunnel syndrome. Additional vitamin B6 may help relieve this condition or prevent its further development. The symptoms of carpal tunnel syndrome will gradually subside following delivery.

When a woman is pregnant, she is growing not only a baby, but also a placenta. This placenta, like the baby, needs to be adequately nourished to ensure proper implantation and development for efficient functioning, the placenta carries out many essential life functions for the baby. Along with umbilical cord, amniotic sac, and uterus, the placenta is a life support system for this tiny person.

The placenta, in providing nourishment for the baby, works very much a fuel pump. If the fuel is of poor quality or the wrong octane for the part large engine, the pump will work ineffectively or may even stop completely. Also, if the pressure or the volume of the fuel coming through the pump affected, the pump’s efficiency will be altered. If you think of the nutrients the bloodstream as fuel, you can see that a poor diet results in a poor quality of nutrients moving through the “placenta-pump.” If the volume of fluid in bloodstream is inadequate, then the pressure of the blood coming through “placenta-pump” will be low and the nutrients will not be able to get through in sufficient quantity to adequately nourish the fetus.

The body’s blood volume needs to increase by more than 50 percent during the last half of pregnancy to enable the placenta to be efficient. This increase requires an adequate intake of sodium (salt), along with a sufficient intake of fluids. Many women experience an increased desire for during pregnancy. This is the body’s way of ensuring the supply that is needed to help increase its blood volume. Thus, restricting salt may hinder body’s performance of this vital function and can result in intrauterine growth retardation.

Sufficient fluid intake is also needed for the production of amniotic fluid. By the last weeks of pregnancy, the amniotic sac contains about 1 quart amniotic fluid to cushion and protect the baby. This fluid is replaced every hour. In addition, tissue fluid increases by an estimated 2 to 3 quarts during pregnancy. You need to drink at least 2 quarts of liquid a day to maintain the levels and to ensure a healthy pregnancy. The best fluids to drink are water, milk, and fruit juices. Stay away from alcohol and drinks that contain caffeine.

Many women and doctors are overly concerned about edema (swelling during pregnancy). Some degree of swelling is normal. The enlarging uterus pressing on the veins of the legs causes dependent edema in women who stand or sit for long periods. In addition, estrogen, which is manufactured by the placenta during pregnancy, causes the tissues to retain extra fluid. Before you were pregnant, you may have noticed water retention just before your menstrual period. Women who took birth control pills may also have experienced it. This was caused by the increased estrogen in the body.

In years past, doctors often treated this normal swelling with diuretics (water pills), as well as with a diet restricted in salt. Fortunately, they no longer follow these practices because of the potential side effects. In addition almost all obstetrical authors now warn that diuretics can actually increase the symptoms and may even cause more serious side effects, including a rise it the blood pH (the relative acidity or alkalinity of substances), exchange of nutrients and waste products, decreased tolerance of carmines, generalized edema, severe loss of calcium through the urine, and amino depletion. If the swelling is a result of hypovolemia (low blood volume diuretics may drive salt and water from the circulation and lower the time volume even further). This could actually cause or accentuate the PIH that a low-dose diuretic was supposed to prevent. Sometimes, however, diuretics are used in pregnancy, such as when the woman has abnormal swelling due heart disease or kidney disease.

Rather than resort to diuretics or salt restriction, the normal pregnant lady should make certain that her protein consumption is ample and that her salt intake is adequate. Salt is contained naturally in many foods. During pregnancy, “salt to taste” is a good rule to follow.

Your liver also helps to maintain an increased blood volume during pregnancy. It does this by providing albumin, a protein that keeps water in circulation. An inadequate intake of protein prevents the liver from producing enough albumins to hold water in the bloodstream. The water therefore leaks in around the woman’s tissues, creating abnormal puffiness.

The liver also filters the pregnancy-induced hormones in amounts equal to what is supplied by 100 birth control pills taken and get rids the body of toxins normally produced in the lower bowel. Altogether, the liver performs approximately 500 functions. Since the liver is rather increasing stress as the baby grows, you need to increase your intake of calories, protein, vitamins, and sodium during the last half of your pregnancy counteract this stress.

The baby’s brain grows the most during the last 2 months, and an adequate amount of protein is essential at this time for building brain cells. So even if your diet has been unstructured up to your seventh month, a change now can directly benefit your baby. Conversely, if your diet has been adequate up to the seventh month, but you now begin restricting calories in an effort to control your weight gain, your baby may suffer.

Weight gain is often the focus of too much concern during pregnancy. Gaining weight is expected and necessary for the well-being of the mother-to-be baby. The amount of weight gain varies from woman to woman, as does concern of weight gain. Total weight gain is determined by pre-pregnant weights, eating habits, daily activities, and metabolism. Since every woman is unique, there is no specific weight gain that is correct for all pregnant women. However, if a woman was underweight before becoming pregnant, she will tend to gain more weight than what is expected in the average woman.

Even for overweight women, dieting during pregnancy is risky for both mother-to-be and child. Change the woman’s diet to eliminate high-calories. A diet that provides less than 2,300 calories provides the nutrients necessary for the baby to grow or for the woman to gain an adequate amount of weight.

During the last weeks of pregnancy, the baby lays down stores of vital and insulating body fat essential for his survival. He builds his stores his diet for the first 6 months of extra uterine life will be low tie iron supplement in infant formula is poorly absorbed by babies. Nevertheless, during the last months of pregnancy, you must eat foods that will provide you and your baby with a sufficient supply of iron. After birth, breast feeding will help. Breast milk contains just a small amount of iron, but iron is efficiently absorbed and utilized by the baby, which allows the infant iron supply to last longer.

If you are experiencing a multiple pregnancy, your increased nutrition needs are greater than those of a woman carrying a single baby. Each day, need to consume an additional 20 to 25 grams of protein per baby and take at least 300 more calories per baby. Physiologic swelling is even more regenerated, as you may have additional placentas or one larger placenta providing a greater quantity of estrogen. The larger and heavier uterus restricts blood flow from the veins of your legs more than normal, increasing the dent from edema. The weight gain in a woman carrying twins can be as much as to 50 pounds if she is eating correctly. Women who eat a healthy diet and not restrict their salt intake often give birth to babies who are of no weight (not less than 5 1/2 pounds) and who arrive at term, not premature as is usually expected.

The handling and processing of food can affect its nutritional value. Knowledge of the various food preparation methods can help you derive the maximum nutrients from the meals and snacks you prepare each day.

Vegetables

Buy fresh vegetables that are in season. Steam them or cook them quickly in a small amount of water to preserve the nutrients. Cook them until tender.

Frozen vegetables can add variety to your menus when ones are not available. Cook frozen vegetables the same as using just a little water (usually 1/2 cup per regular-size box), be careful not to overcook them.

Canned vegetables are just slightly less nutritious than fresh frozen if they are prepared properly. Because they have already been fully cooked during the canning process, they should only be warmed. Further cooking will decrease their nutritional value. For maximum benefit from the vegetables you prepare, save the cooking water. This water often contains more vitamins minerals than the vegetables themselves do. Use the water in spaghetti to cook chili, gravies, soups, stews, casseroles, stuffing, cream sauces, pot roast and other recipes. Mild-tasting cooking water—from vegetables such as peas, or green beans – can be used in any recipe that calls for water, cakes and muffins. If you have no immediate use for the water, freeze it.

Wheat Germ

Wheat germ is a versatile and nutritious food that can be added to almost dish. Its concentrations of protein, vitamin B (thiamine), vitamin E, and can fortify cake, muffin, and pancake mixes. Add about 1/2 cup of wheat g per regular-size box of mix. You can also use wheat germ as topping for casseroles. You can add it to most ground beef recipes, at the rate of about cup per pound of meat. Mix it with peanut butter for a nutritious sand spread, or add it to your baby’s mashed banana. Use wheat germ served with milk, or add it to any cooked or cold cereal for extra nutrition. Wheat germ can be used in almost any cookie recipe, in addition to or in place of nuts. The nutlike flavor will enhance the taste of most foods. Let your imagination create new uses for wheat germ.

Brewer’s Yeast

Brewer’s yeast is a natural vitamin B complex concentrate that can be chased in health food stores. Because its flavor is somewhat strong, you probably want to use it first in recipes that require cooking. Cooking seems produce a milder flavor. For example, you can add brewer’s yeast to a rest for dark-colored cookies. Use about 1 tablespoon per average batch. You also add brewer’s yeast to pancakes, cakes, and breads. For instant energy, put 1 to 3 tablespoons into 12 ounces of vegetable or fruit juice. The most nutritious brewer’s yeast is the powdered form, but the flakes dissolve better and have a milder taste. Tasteless brewer’s yeast is available. In addition, brewer’s yeast comes in tablets, but huge quantity must be consumed to be of value.

Honey

Honey is a natural form of sugar that is slightly more nutritious than processed sugar. It contains 1 milligram of calcium per tablespoon, but brown sugar contains more – nearly 12 milligrams per tablespoon. Honey contains 65 calories per spoon, as compared to 40 calories per tablespoon for granulated sugar.

As with all sweets, honey should have a limited place in your diet. The best way mom sugar is to consume fruits, vegetables, and milk. Do not give raw honey to a baby under 1 year of age. In addition, never dip a pacifier in honey to encourage the baby to accept it. The baby could develop infantile botulism from spores that may be present in the honey.

Peanut Butter

Peanut butter is a very rich source of protein, as are all nut butters. You can make peanut butter yourself in a blender, or you can buy freshly ground 1 peanut butter in your health food store or supermarket. Many commercial manufacturers use too much salt, extra (often unhealthy) fat, and sugar, as well as other additives. Lower-fat versions of many are now available.

Pregnancy Nutrition Tips

Get to the habit of fortifying almost everything you cook. Add wheat germ, powdered milk, brewer’s yeast, or anything else that is nutritious. For example, cook a frozen pizza with wheat germ, freshly sliced tomato, 1/2 mum freshly cooked hamburger, and extra cheese.

Cooking nutritionally is a challenge, but it can also be fun. You can compensate for the additional cost by not buying foods such as soft drinks, cookies, and potato chips. In time, you will witness even greater savings because of fewer doctor and dentist bills.

If your family has well-established but poor eating habits, make dietary changes slowly. You will neither reach your nutritional goal nor have a happy family if you try to change a lifetime of eating habits in a week. Make only one small change at a time – and do not mention it! Gradually, as the weeks change with months, you will have a family that is eating and enjoying truly nutritious foods. The highly refined and valueless foods will simply have fallen wayside, forgotten and not missed.

Calculate the amount of protein, calcium, and iron that you are eating everyday. Although these are not the only nutrients you need, they are very important and need to be consumed in adequate amounts. By eating sufficient quantities of these nutrients, as well as a vitamin enriched food every day, you can be sure that you are getting all the nutrients necessary for a balanced diet.

Write down everything you eat and drink for 24 hours. Calculate how much protein, calcium, and iron you consumed using the table and prepare your totals to the daily requirements for a pregnant woman. If you are deficient in your consumption of a certain nutrient, refer back to the table to find foods that are high in that nutrient. Another good way to test yourself is to add up your day’s totals after dinner. If you are low in any category, you can refer to the chart to identify which foods would be best in your evening snack.

In addition to protein, calcium, and iron counts, the table also includes the calorie count for each food listed. This is to help you determine which foods contain the most nutrition for the least number of calories.

Diabetes is a condition characterized by a high level of sugar, or glucose the blood. Diabetes that occurs only in pregnancy is known as gestational betel. During pregnancy, hormones cause the woman’s insulin to be effective at metabolizing glucose. The resulting high blood sugar can lead complications in both the woman and baby. The condition disappears in vast majority of women, although become gestational diabetics with subsequent pregnancies. In life, they are also more likely to develop non-insulin-dependent diabetes. Most women who are well controlled during pregnancy have good pregnancies and healthy babies.

The risk factors for developing gestational diabetes are family history, previous large babies, or previous gestational diabetes. The condition is most common in women who are obese or over the age of 25. Most practices screen all women at 28 weeks for the condition with the glucose tolerance test have diagnosis is confirmed, the pregnant woman is placed on a diabetic diet.

If diet alone does not control the blood sugar, insulin may have to be given. The babies of untreated diabetic women may be very large, making delivery more difficult. Other complications include respiratory difficulties, jaundice, low level of calcium in the blood, and stillbirth. If the diabetes is not laid, hypoglycemia (low blood sugar) may occur after birth. While in a baby produces high levels of insulin to absorb the woman’s high labeled sugar. At birth, the woman’s supply of sugar drops, and the baby’s high aid of insulin may cause his own blood sugar level to drop very low lining soon after birth helps to prevent hypoglycemia.

Women who have diabetes are more likely to develop pregnancy-induced tension. To prevent stillbirths, their doctors may induce labor before or on the due date. If the induction is not successful, a cesarean section is permitted. Infection and postpartum hemorrhage are also more common in diabetic women.

The way you use the different parts of your body to move, as well as to hold, and carry things, is called body mechanics. Having proper body mechanics is important during pregnancy to help minimize discomforts as your body gets larger. The first step in achieving proper body mechanics is maintaining good posture. Good posture is essential throughout pregnancy because your center of gravity changes. You will be tempted to compensate change by slumping. Instead, you should maintain the same good posture before becoming pregnant. Standing erect lessens back discomfort, improves digestion, and enhances body image.

While standing, the way you hold your head influences the position of your body. If you let your head hang forward, your body will droop wilted flower. Instead, think tall! Hold your head up, with your chin in and your neck straight. Lift your shoulders up and pull them back. Good posture will keep you from cramping your rib cage, which can make something difficult and possibly cause indigestion.

Put special attention to your pelvic area, which contains the weight of the baby. Think of your pelvis as a bowl filled with liquid. To prevent the liquid from spilling out, tilt the “bowl” back by tightening your abdominal muscles. By keeping the pelvis tilted back, you can prevent tension in the muscles of your lower back. You can maintain proper alignment by bending your knees slightly and keeping your body weight at your feet. Place your body weight on the center of each foot. If you stand for long periods, put one foot on a small stool to flex the hip. While sitting in a chair, use the back of the chair as a guide to sit up against. Do not slump forward. Straight-back chairs are preferable over cushioned chairs during pregnancy for this reason. Place a pillow behind your neck or your back to increase your comfort. Rest the entire length draw thigh on the seat of the chair. The chair seat should be high enough to keep your knees even with your hips.

While sitting, or sitting Indian style, is an excellent position during pregnancy. It is comfortable and improves the circulation in the legs while stretching and increasing the flexibility of the inner thigh muscles. Sit this way when possible; for example, when you watch television, read the newspaper, wear clothes, or peel potatoes. If your legs become tired, stretch them out in front of you.

The supine position or lying flat on your back, for extended periods of time is not recommended after the first trimester. This position puts the weight of the baby and uterus on your major vessels, causing them to be compressed. This can lower your blood pressure, thereby reducing the count of blood traveling to the placenta and the baby. If you must lie on your back during an examination, for example, modify the position by placing a pillow in the small of your back for support and bending your knees. Refrain from doing exercises that require you to lie on your back.

Side-lying is a position that takes the weight of the baby off your back and groin, and allows the joints to be aimed loosely. A pillow placed between your legs will make it easier for you to relax. You may feel more comfortable on your abdomen. It is a three-quarter position. Place your lower arm behind your back and position your upper arm and leg forward, supported by pillows.

To get up from a supine position, first roll onto your side and then yourself to a sitting position with your arms. If you are in bed, swing your over the side of the bed. Be careful not to twist your body as you get up technique will help you to avoid strain to both your back and abdominals.

When walking, remember all the points of correct posture described previously. Bring your legs straight forward from the hip. Do not sway them sideways in a “waddle.”

Be careful when climbing stairs. Lift your body up using your legs, r than pulling yourself up with your arms. Lean slightly forward as you go placing your foot completely on each step. During your postpartum, climb steps slowly, tightening your abdominal and pelvic floor muscles. Let your leg muscles do the work.

Many women, especially those with small children or toddlers, find some lifting is necessary during pregnancy. Incorrect lifting can put excess strain on the back and the pelvic floor. Therefore, it is important to learn to lift correctly.

Avoid lifting heavy objects. Lift only what you can lift easily with arm. To lift, get close to the object and lower yourself into a squat, bending the knees, not at the waist. Keep your feet parallel and your back straight, as you lift the object; straighten your legs without twisting your body. Alternate method is to place one foot in front of the other and slowly lo yourself to one knee. Lift the object by pushing yourself up with your r foot, keeping your back straight.

A small child can climb onto a stool or chair, enabling you to lift him her without straining your back.

Proteins are the building blocks of all cells. They are composed of am acids and are necessary for the growth and repair of tissues, for building blood and amniotic fluid, and for forming antibodies in both the woman and baby. There are two kinds of proteins – complete and incomplete. A complete protein supplies all eight of the essential amino acids. Protein from animal sources is usually complete. Vegetable protein is usually incomplete. If you are a vegetarian, you will need to learn all about protein composition to phi a diet that is balanced and provides all eight of the essential amino acid, including both animal and vegetable sources of protein is the best way to get all of them. Some good sources of protein are meat, fish, poultry, eggs, mill, cheese, dried beans and peas, peanut butter, nuts, and whole-grain breads art cereals.

Carbohydrates also come in two forms. Sugars, the simpler form, an, found in fruit and milk. Starches, the more complex form, are found in vegetables and cereals. Carbohydrates are especially important during pregnancy because they supply the woman with energy, allowing protein to be spared fee the important work of building tissues. Many snacks—such as potato chips, cookies, and candy—are largely carbohydrates that supply empty calories and little else. Vegetables and fruit supply not only energy, but vitamins and minerals that benefit both the woman and the developing baby. Some carbohydrates also provide fiber, which helps minimize the problem of constipation Good sources of carbohydrates are fresh fruits and vegetables, and wholegrain breads and cereals.

A small amount of fat is essential for the body to be able to process vitamins A, D, E, and K, which are fat soluble. Nutritionists believe that vegetable fat is more beneficial than animal fat in the human body. Good source of fat include cooking oil, butter, margarine, nuts, peanut butter, and cheese.

Calcium builds bones and teeth, aids in blood clotting, regulates the body’s use of other minerals, and functions in muscle tone and relaxation. An imbalance of calcium and phosphorus can lead to leg cramps. Just one bottle of a soft drink may contain enough other minerals to have a negative effect on the availability of calcium to the body’s cells. Eliminate soft drinks from your diet and eat good sources of calcium. Decreased amounts of calcium in the diet are associated with decreased strength in infant bones. In addition, a daily intake of 1500 to 2,000 milligrams of calcium may decrease the risk of developing PIH. Good sources of calcium are dairy products, broccoli, dark green vegetables, and some seafood.

Iron is essential for the formation of hemoglobin, the element that collects oxygen to the tissues and cells. Because of the increase in total blood volume during pregnancy, the ratio of hemoglobin to blood volume goes down is last trimester. This is normal, although it is sometimes confused with true hernia. During pregnancy, iron intake must be increased to build up the blood supply while preventing anemia in the woman. If necessary, an iron supplement may be recommended to be taken along with the prenatal vitamins, supplements, however, can cause constipation and nausea. Talk with caregiver about finding an iron supplement that will agree with your digestive system. Good sources of dietary iron are red meat, egg yolk, shellfish, fruit, and enriched whole-grain breads and cereals.

The best way to obtain vitamins is through a diet that includes both water-soluble B complex and C vitamins as well as the fat-soluble A, D and K vitamins. Vitamin supplements are essentially just that supplement. They will not compensate for an inadequate diet and should not be thought of as the best way to obtain vitamins. They contain only those vitamins which nutritional recommendations have been established. There are trace vitamins in a well-balanced diet for which recommendations have been set or requirements are not even known.

A vitamin for which a supplement is strongly recommended is folic a B vitamin. Studies indicate that daily consumption of 400 micrograms not more than 1,000 micrograms) of folic acid, beginning before pregnancy and continuing through the first trimester, can prevent up to 70 percent neural tube defects in babies. There is also evidence that folic acid may vent cleft lip and palate, 7 and certain heart and limb defects. 8 Good die sources of folic acid include orange juice, green leafy vegetables, beans, liver, and some fortified cereals. The FDA enacted a regulation, beginning 1998, to require manufacturers to fortify grain products including bread, flours, cornmeal, pasta, and rice – with folic acid to ensure that you receive this important vitamin.

Not all vitamins are safe. Extra doses of vitamin A, even two or three vitamins a day, may cause birth defects if taken in early pregnancy. A study published in the New England Journal of Medicine in 1995 cautions that than 10,000 international units of vitamin A each day may be dangerous to fetus. The problems involve malformation of the face, head or heart system. Most prenatal vitamins contain 4,000 units. Some multivitamins, especially those sold in health food stores, contain higher levels, and vitamin A capsules may have as much as 25,000 units. It is also recommended women be careful combining supplements with large servings of liver, which is high in vitamin A, and with vitamin-enriched cereals, which may con 5,000 units of vitamin A per bowl.

Nonstress test can be a very reliable noninvasive test for fetal well-being. It is measuring the fetal heart rate in response to fetal activity on a fetal monitor.

In a nonstress test, the woman is placed on an electronic fetal monitor and when the heart rate is noted. The woman is given a control to push when she feels the baby move. The control places a mark on the readout. Sometimes, a transducer is used to make a buzzing sound over the baby’s head. When this is done, the test is called a vibroacoustic stimulation test (VST). An increase in the fetal heart rate indicates fetal well-being. If the result is negative, additional testing, such as an oxytocin challenge test, is usually required.

Nonstress test results can be affected by low blood sugar, so you should eat before taking the test. The results can also be affected by illness of the fetus.

If you are pregnant with more than one baby—with twins, triplets, or more your pregnancy is called a multiple pregnancy. Fraternal twins are more common than identical twins and are the result of two sperm fertilizing two egg Fraternal twins may or may not be the same sex and are no more alike appearance than any other siblings. Identical twins occur less frequently are the result of one sperm fertilizing one egg, which then separates. Since identical twins carry the same genetic material, they are always the same and always look alike, and always have the same blood type. They may be mini images of each other.

During pregnancy, an increased demand is placed on the body of a woman carrying more than one baby as well as additional placentas or one larger percents. The discomforts of pregnancy are accentuated; since there is increased demand on the circulatory system and the uterus is larger in size. The chances of PIH and preterm labor are greater. For these reasons, many physicians place these women on bed rest at around 28 weeks gestation.

Women experiencing a multiple pregnancy have higher protein and calcium requirements. Additional protein is necessary to provide for adequate growth of the babies and ensure good muscle tone of the over distended uterus. Women who eat well during pregnancy decrease their chances for complications and increase the chances for delivering at term.

The average length of pregnancy is 280 days. This is about 9 calendar months or 10 lunar months. A lunar month is the time it takes to go from full moon to full moon – 28 days.

Your doctor calculated your estimated due date by adding 7 days to the first day of your last normal menstrual period and then counting back 3 months. For example, if the first day of your last menstrual period was February 15, he added 7 days, which brought the date to February 22, then subtracted 3 months, for an expected due date of November 22. This is about 280 days after February 15. The baby would be only about 266 days old on November 22, but the date of the last menstrual period is used because the actual date of conception is usually unknown and could be as early as day 5 or 6 of the menstrual cycle. Only about 4 percent of women carry their babies for exactly 280 days, but 66 percent deliver within 10 days before or after their due dates. The due date is only an estimate, based on an average of all pregnancies. Your baby may take more or less time to develop, the same way that some babies take more or less time to get their first tooth.

Hypertension (high blood pressure) that occurs during pregnancy is called Pregnancy-Induced Hypertension (PIH). Most women who develop PIH did not have hypertension before pregnancy and will not have it after. PIH was formerly known as toxemia. While the cause of PIH is unknown, some studies suggest that the blame lies with an imbalance of the substances that regulate the constriction and dilation of the blood vessels. The risk factors include a diet low in protein or calcium, a history of preeclampsia prior to 32 weeks gestation, chronic high blood pressure, kidney disease, lupus, diabetes, multiple pregnancy, age (under 20 or over 35), and being overweight. A new theory states that PIH may be an immune response to a new sex partner since 85 percent of cases occur in first-time pregnancies. Several studies have shown that a good diet can reduce the risk of developing PIH. A diet containing 75 to 100 grams of protein and 1,500 to 2,000 milligrams of calcium recommended.

PIH affects both the woman and the fetus. High blood pressure constricts mood flow to the uterus. This can result in the baby receiving less oxygen and nutrients, which will affect his growth. In addition, the placenta may separate from the wall of the uterus before delivery and result in bleeding and shock. If untreated, PIH can become preeclampsia, which is characterized by vim blood pressure, protein in the urine, sudden weight gain, and swelling of the face and hands. It may be necessary to induce labor if the blood pressure do not controlled. This may lead to a premature infant. Rarely, preeclampsia increases to eclampsia, which is marked by convulsions and coma.

Treatment of PIH consists of bed rest for mild conditions. Occasionally, a caiman must be hospitalized. If the blood pressure is not controlled, delivery by induction of labor or cesarean section may be necessary to save the lives of the woman and baby. The medication magnesium sulfate is administered intravenously to prevent convulsions. The risk of seizures diminishes 48 hours after delivery of the baby.