NUTRITION OF PREGNANT WOMEN
Received: 2026-06-20 09:29:57
Published: 2025-12-21
Abstract
During pregnancy, nutrition plays a key role in the development of the fetus and the health of the mother. Lack of vital nutrients such as folic acid, iron, iodine, calcium and vitamin D can lead to serious complications. In Europe, nutrition for pregnant women is based on evidence-based recommendations, control of deficiencies and availability of fortified foods, which helps reduce health risks. In the countries of Central Asia, nutrition largely retains its traditional character, which ensures the naturalness of the diet, but is sometimes accompanied by insufficient awareness of the specific needs of pregnant women. All countries emphasize the importance of eliminating dangerous foods — raw fish, unpasteurized dairy products, fast food and caffeine. Russian specialists such as Galina Sergeeva and Lyudmila Kirsanova emphasize natural, balanced nutrition and the use of herbal medicine. Thus, a pregnant woman’s diet should be varied, safe and tailored to individual needs to ensure the health of mother and child.
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This work is licensed under a Creative Commons Attribution 4.0 International License.
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