Pregnancy Project (final) (1)
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School
Utah Valley University *
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Course
2020
Subject
Health Science
Date
Feb 20, 2024
Type
Pages
5
Uploaded by alexisleeberg
Professor Homolik
Nutrition 2020
4 February 2024
Pregnancy Project
Michele is a 30-year-old Certified Hand Therapist (CHT) working full-time. She is
happily married and her husband works from home full-time as a Sales Executive. Financially,
they are well-established. Michele and her husband are active, love the outdoors, and lead a
healthy lifestyle. Michele is a first-time soon-to-be mom!
Health History:
Age: 30
Previous obstetrical history: This is her first child; she has no previous children
Estimated delivery date: August 12, 2024
Laboratory Data: Normal labs
Any illnesses/sicknesses/chronic conditions: No illnesses or chronic conditions however she
fainted once last month and is dealing with some nausea.
Cigarette, drug, and alcohol use: None
Previous nutritional deficiencies (prior to pregnancy): None
Use of medications or supplements (prior to pregnancy): Liposomal Vitamin C and a
multivitamin
Exercise/physical activity (prior to pregnancy): Very active with hiking, walking, and running.
Exercise/physical activity (currently): Moderately active with walking, light weights, and
occasional yoga.
Allergies, other food intolerances: No allergies. Experiencing some nausea in the first trimester
and is sensitive to spicy foods and strong smells.
Nutritional Assessment:
24-hour food & beverage recall:
Breakfast
Cooked oats with blueberries, bananas, and pure maple syrup
Lunch
Sandwich with sourdough bread, turkey, and butter
Dinner
Minestrone soup with saltine crackers
Snacks
Half a banana, rice pudding
Beverages
Gingerale, water, ginger tea
MyPlate Plan:
Calories needed (first trimester)
2,200 calories
Fruits
2 cups
Vegetables
3 cups
Grains
7 ounces
Protein
6 ounces
Dairy
3 cups
The subject met the requirements for 2 cups of fruit. The subject needs to eat 2 more cups of
vegetables daily. The subject met the requirements for 7 ounces of grains. The subject needs to
eat 2 and ½ more ounces of protein daily. The subject needs to consume 3 more cups of dairy
daily.
Indicate the use of food assistance programs: None
Current use of prenatal or vitamin/mineral supplements: FullWell Prenatal Multivitamin
Estimated percentage of income spent on food: 15%
What are your subject’s cooking and eating habits? She has been mainly eating simple, bland
foods because she is dealing with persistent nausea. She meal preps certain meals, mostly
breakfast. She eats pretty healthy and tries to stick to eating whole foods. She orders takeout 2-3
times a week and enjoys simple/easy homemade meals.
Weight Graphed:
Pre-pregnancy weight: 130lbs
Height: 5'8"
Pre-pregnancy Body Mass Index (BMI): 19.8
Current weight: 133lbs
Plot Weight Gain:
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Interpret Weight Gain:
According to the
Pre-pregnancy BMI chart
, my subject's actual weight gain is within the
expected weight gain range. My subject is gaining a normal amount of weight as she plotted
within the recommended range.
Nutritional status evaluation and recommendations:
Summarize what you think are the most significant nutritional risk factors present in this
pregnancy, and explain how the subject could change her diet to reduce this risk. Provide
specific examples for your diet changes, not just eat more fruit. How can she incorporate more
fruit into her diet?
Based on Michele’s 24-hour food & beverage recall, the most significant nutritional risk factor
appears to be insufficient dairy intake. Inadequate dairy consumption increases the risk of
calcium deficiency, and calcium is needed for the development and upkeep of strong teeth and
bones. She can incorporate more yogurt, milk, and cheese into her diet to reduce this risk. For
example, she could have yogurt with berries or add a cup of milk to a fruit or protein smoothie
for breakfast. Considering the unrelenting nausea she’s dealing with; dairy options that are easy
on the stomach would be best. For a snack, she could have some cottage cheese since it’s a softer
cheese and easier to digest.
Explain any recommendations, suggestions, and education you plan to give this subject and
rationale. For example, why is it important for your subject to meet her needs for fruit? Increase
antioxidant intake? Meet increased needs of folate during pregnancy? Use class notes and the
textbook as resources.
Firstly, I would suggest that Michele makes sure to eat more vegetables, preferably fresh, raw,
ones over canned vegetables because fresh vegetables typically hold onto their natural vitamins,
antioxidants, minerals, enzymes, etc., better than canned vegetables. The canned minestrone
soup she had for dinner during the 24-hour food & beverage log contained preservatives and
high levels of sodium (1550 mg per can, which is already 67% of the Daily Value (%DV)).
Although homemade soup would have been a healthier, more nutritious option, the canned soup
provided her with a quick and easy way to get some much-needed calories in her! As long as
Michele keeps an eye on her daily sodium intake, consumes a variety of fiber-rich foods,
continues to meet her requirements for fruits and grains, and starts taking steps towards
incorporating more fresh vegetables, easily digestible dairy options, and an ounce more of lean
protein into her diet, I think MyPlate would be pretty proud!