Article,

The Effect of Maternal Age on Pregnancy Outcomes and the Role of Dietary Patterns Associated with Low Birth Weight

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Research & Reviews: Journal of Nursing and Health Sciences, 8 (8): 2 (August 2004)
DOI: 10.4172/JNHS.2022.8.8.39

Abstract

A processed dietary pattern refers to behaviours that favour savoury, fried, and processed food products ces, dressings, and condiments, which have a negative effect on the individual's health with high levels of saturated fat, free sugars, sodium, and trans-fats, such as baked goods, savoury snacks, sauand can also affect infant birth weight. Changes in dietary patterns are associated with a reduction in daily calorie consumption, higher consumption of unsaturated fats, added sugar, and processed foods, and lower consumption of fruits and vegetables in Taiwan, as in other countries. This dietary pattern is concerning at all stages of life, but especially during pregnancy, when it is linked to poor maternal health and jeopardises foetal growth and development. A lack of or excess of nutrients during pregnancy can cause morbid complications for both the mother and the foetus, as well as have an impact on a child's health later in life. Studies have shown an association between maternal dietary 1-3 patterns during pregnancy and infant birth weight; however, the findings are inconsistent. According to a study conducted in northern Ghana, healthy eating patterns during pregnancy (vegetables, fruits, cereals, legumes, roots and tubers, and a few high sugar/energy snacks) protect against low birth weight.

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