Nutrition in Pregnancy

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Across
  1. 2. ___ weight gain (GWG) is the amount of weight gained by a woman during pregnancy from pre-pregnancy until delivery
  2. 5. Healthy fats recommended during pregnancy include ___-3 fatty acids.
  3. 8. Healthy eating practices for pregnant women include consuming at least three servings of ___ daily.
  4. 11. Vitamin D enhances the absorption of ___.
  5. 12. Pre-pregnancy BMI of less than 18.5 is considered ___
  6. 13. ___ supplement should be consume before conception and during early pregnancy.
  7. 14. The placenta and ___ fluid are two structures whose growth contributes to maternal weight gain.
Down
  1. 1. Gaining too much weight during pregnancy increases the risk of ___,a serious condition characterized by high blood pressure.
  2. 3. An inadequate intake of iron during pregnancy can lead to this condition, causing fatigue and weakness.
  3. 4. Maternal fat reserves are accumulated partly to prepare the mother for ___.
  4. 6. ___ birth is the birth of a baby before 37 completed weeks of gestation and may cause by insufficient weight gain by the mother.
  5. 7. This macronutrient is essential for supporting fetal growth, and its requirement increases up to an additional 25g/day by the third trimester.
  6. 8. This vitamin enhances the absorption of iron when consumed together with iron-rich foods.
  7. 9. ___ can be found in leafy green vegetables and help prevent neural tube defects in newborns.
  8. 10. Women following a vegetarian diet are encouraged to obtain iron from ___ and nuts.