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allied
academies
March 07-09, 2019 | London, UK
2
nd
International Conference on
7
th
International Conference on
Food Safety and Hygiene
Nutrition, Food Science and Technology
Joint Event
&
Journal of Food Technology and Preservation | Volume 3
Food, Diet and Nutrition for pregnant and breastfeeding mothers
Caroline King
Imperial College Healthcare NHS Trust, UK
P
regnancy is a time of massive growth for the fetus.
Empirically calculated nutritional requirements are far larger
than actual observed intakes of pregnant women. Nutritional
recommendations will be discussed and the mechanisms
whereby a pregnant women’s body adapts to allow optimal
accretion of nutrients by the fetus.
After delivery breast milk is a continuation of the immunological
protection amother confers on her baby via the placenta during
pregnancy. Breast milk is manufactured by a woman from her
nutritional stores however homeostatic mechanisms ensure a
highly consistent nutritional profile independent of her diet.
The lipid content varies more frequently being dependent on
the degree of emptying of the breast. That of some water-
soluble vitamins also varies but that depends more onmaternal
intake. The role of alcohol, caffeine and some medications in a
lactating mother’s diet will also be discussed
Speaker Biography
Caroline King is a pediatric dietitian and neonatal specialist at Imperial College
Healthcare NHS Trust at London, UK.
e:
caroline.king12@nhs.netCariline King
, J Food Technol Pres, Volume 3
DOI: 10.4066/2591-796X-C1-005