W DIET CHART FOR PREGNANT WOMEN North India For Overweight Pregnant Women Reduce sugar refined cereal and ‘oll, Moderate consumption of huts and ollseeds, ° Early morning 6:30am ‘Mitk (200 mt) Note: In case of ‘nausea and vomiting ‘consume tovsthusk ‘etore mil Breakfast 8:00 am 3Paranthal 3 Roti (739) or Datiya (759+159 pulses, sem Vegetable curry (1009, % cup) Bolledoggonein ‘number / paneer (80) Mid Morning > ovement of ns essay, Moss WOH, ‘pester Lunch 1:00 pm ZeupsRice( 100) orf Roa (1009) Vegetable at ri Scrditoom, eu) | Zeupsttce toospera fod (1003). Sau ee eat | Ehlekpeadal (185, % (609, up) 0p) with Groen Leaty Vegetable (75g, cup), Vegetable curry (1003) a Sass (100 mis cup) Evening snacks Termonattnat | Be cime (100g) (Banana! 10:00 pm ‘range! guava) and iti (400 mt) Nuts (peanutithit) (08) Undernourished Pregnant WomanShould 413 kg During Pregnancy Increase Pulses O11 & Nuts,Diet Chart for Normal Pregnant Woman and Malnourished (Undernourished/Overweight) Pregnant Woman - North India Meal Timing | Food groups on) ree ern oe rey ere Moming Milk 200 mi ‘200 mi 200 mi (6.30 AM) (teup) (seup) (cup) ‘sugar 5.9(1 Teaspoon) 5.9 (1 Teaspoon) - Breakfast cereals 759 759 709 (8.00 AM) Pulses 459 309 159 (2-Sparathas or 4% (Bparathas or 2Katori (2-8 parathas or tt Katori dala) alla) ‘ator! data) Greenleaty 50g (4/2 cup) 50 g (3/4 cup) 50.9 (1/2cup) vegetable "Eg ‘50 g (One) 50.9 (One) 50 g (One) Snack Seasonal fruit 100 g (one) 100 g (one) 100 g (one) (10.30 AM) Lumen: Cereals 1009 100g 909 (1.00 PM) (2Watori Rice/ 4 Rotis) _(2Katorl Rice/ 4 Rotis) (1 Kator Rice/ 3 Rotis) *Flesh 309 30g 309 foodsiDal (172 Katori Chicken! (172 Katori Chicken! (112 Katori chicken’ meat) Dal ‘meat) Dal meat)! Dal Greenieaty 75, 759 759 vegetable + + + 1009 1009 1009 Vegetables (4/2 Katort) (172 Katort) (112 Katort) Salad 50 g (One) 50g (One) 50 g (One) Milkicura 100 mit 100 mit 100 mi (1/2 Kateri curd) (472 Katori curd) (1/2 Katori cura) Euaniny Seasonal fruit 100g (one medium) 100g (one medium) 100g (one medium) (4.00 PM) Nuts: 309 359 209 (aiacup) (114 cup) (1% Tablespoon) : Cereals 1009 100 90g pay (2KatoriRice/4 Roti or (2 Katori Rice/3 Roti or (1% Katori Rice/3 Roti or (8.00 PM) Rotis) Rotis) Rotis) Pulses 18.9 (12 Kator!) 30 9 (1 Katort) 159 (172 Katort) Greenleaty ——-75.g (1/4 katori) 75 9 (1/4 katori) 75.9 (1/4 katori) vegetable Vegetables 1009 (1/2 Katorl) 400 9 (4/2 Katorl) 100 g (4/2 Katort) mikieura 400 mi (472 Katori curd) 100 mi (42 Katort curd) 100 mi(1/2 Kator! curd) Night Mik 400 mi (4/2 cup) 400 mi (472 cup) 100 mi (1/2 cup) (10.00PM) Sugar 59 59 - (1 Teaspoon) (1 Teaspoon) “Measures: 1 cup / Kator!= 200 rm) * Non-veg items like Fish/Egg/Chicken can be consumed as per social acceptability & availabilityRecommended food groups and rawamounts (in grams) tomeet dietary requirements of pregnant woman perday 275 275 250 Cereal Grains Pulses & Legumes 60 90 60 Green Leaty Vegetables 150 150 450 Roots & Tubers 400 100 100 Other Vegetables 200 200 200 Nuts & Oil Seeds 30 35 20 Fruits 200 200 200 E99 50 so 50. Meat & Poultry 30 30 30 Milk & Milk Products, 500 ‘500 500 Fats & Edible Oils 30 35 20 ‘Sugars 10 10 00 Food Options Breakfast Rotl,Parantha, Poha, Sewal (SweetiSalt), Besan Moong Cheeta, Porridge, SB ushtik Cheela, “Omlette, Boiled Egg etc. eo SS & 2 Snacks Chirwa, roasted peanut, chana chaat, sprouts, Paushtik Cheela, Poha, a % = ahi vada, Stuffed parantha, etc. G5 parantha,, &, Lunch & Rice/Reti, BajraiMakki roti, Kichri, Dal, Vegetable like Sarson ka ea ‘ anne ‘saag, Methi Aloo, Aloo+Gobhi, Palak+Dal, Beans, Dum aloo, Garrots with Raita! Curd, Soya vadal, vegetable kadhi, Roganjosh, Paneer fd Gobi, * Eggrice, Meat, Chicken, fish curry, etc. : Sweets Gulgula (Pua), Halwa (Gajar/ Moong Dal), Kher (GarrotiRice), Laaps!, Custard, Besan Ladoo, thil ladoo, chikki, etc. Green Spinach, Methi, Amaranth, Moringa Leaves, Mint, Gongura Leaves, Vegetables Bathua, Sarsonka saag, etc. Fruits Orange, Guava, mango, Sweet Lime, Malta, Amla, pomegranate, Banana etc. Other Bitter gourd, Lotus Stems, Raw Banana, Onion, Green Peas, Drumsticks, Vegetables tuthip, bottle gourd, tomato, lady finger, brinjal, carrot, parwal, ete. Pulses ‘Mung daal (split and skinned gr 1m), Chawlldaal (black eyed beans), Masoordaal (spit red lentils), Sabat masoor (Indian Brown lentils), Toor daal yellowpigeon peas), Hari matar (green peas), white peas, Bengal stam, Urad,soyabean, moth beans Nuts Dried coconut, peanut, thil, water melon seeds, walnuts etc,ee eee tae includedinthe diet toimproveiron absorption of plantfoods ‘+ Rd groealeafy vegetables and other vegetables in your dally dit (eg. Methirot, nee a = erin ten net nro ee ee te ete eee Be ee eee erecta ceed recreate Oe ere ee Re on Do’s @ Points to keep in mind for diet of pregnant women Vegetarians can substitute egg/chickenfishimeat ‘with 30g of pulses/ paneer. Non vegetarians canreplace pulses with chicken! + Type of recipes, time of consumption and frequency may vary according to the region and cultural preferences andconvenience but amounts provided In the diet chart need to be followed te meet adequate dietaryrequirements. + Useupto 309 oil(206 of vegetable olland 109 butter or ghee) per day for Normal pregnant ‘women, 35g oll (25g of vegetable olf and orghee)forUndernourishedpregnantwomenand 20s oil(15g of vegetable oll and5g butter or ghee) for overweight pregnant women. + Use double fortified salt during preparation of the ‘meal, Restrictsattusageto23.0)pregnantwomanshouldgain 7-40 kg byterm with millets (Nutri-cereals), use whole Wheat and less pollshed rice and avoid efined wheat flour and highly polishedrice. roe oepecie omen fies ‘owe ta amteeta) eeecieaa Pees een nee nica peda nugan-0 ete Beene aoe Li, — | See a poate as ana (Ce) 1eMe | NIN aiem ogee 7 MULERBEReS | seater ase