Ob Session Plan Draft2

8/2/2019 Ob Session Plan Draft2

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PROJECT PLAN

Maternal Nutrition during Pregnancy

Group 15 (SECTION A)AGUILA, Julie Anne Dianne

ANDRES, RachelFERNANDEZ, Quennie

GABRIEL, Gretchen MaeGARCIA, Joyce Ann

HOLGADO, Anna VictoriaJAVIER, JezreelJURAO, Adorissa

Date of Submission:

2/6/2012


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SESSION PLAN

MATERNAL NUTRITION DURING PREGNANCY

Participants A group of pregnant women undergoing pre-natal check-u

Duration of session 7-8 minutesTime allotment ---

Venue Out-patient department, De La Salle University Medical C

SESSION OBJECTIVES

At the end of the 7-8 minute audio-visual presentation, the participants will be able to:

1. Identify the common misconceptions of pregnant women about maternal nutrition.2. State the importance of proper and adequate nutrition during pregnancy.3. State the caloric needs of a woman in the duration of her pregnancy.4. Identify the kinds of food to take during pregnancy and their appropriate servings.

a. Recall the sources for essential macronutrients (e.g. carbohydrates, protein, fat)b. Recall the sources for essential micronutrients (e.g. vitamins and minerals)

5. Identify the kinds of food to avoid during pregnancy.


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LEARNINGOBJECTIVE

CONTENTTEACHING-LEARNINGACTIVITIES

TIMEALLOTMENT

RESOURCES

Identify the commonmisconceptions ofpregnant womenabout maternalnutrition.

Common misconceptionsamong Filipino pregnantwomen (Andres, 2012):

y Eating twin banana will result

to twin pregnancy

y Eating black colored foods(pusit, dinuguan), iron tabletswill result to dark skinnedbaby.

y Eating suha, labanos,singkamas will result to fairskinned baby.

y Eating eggs before deliverywill facilitate easy labor.

y Eating crabs will make yourbaby a polydactyly.

y Unable to eat your cravedfood will cause miscarriage.

y Eating papaya, mango or

pineapple may cause a

miscarriage

y Sesame seeds can cause

abortion.

y The foods that the mother

eat do not directly affect the

genetic make-up of the fetus

(resulting to a particular

phenotype); rather, the

nutrients that are provided in

these food groups facilitate

Audio-visualpresentation

7-8 minutes Objectives 1-2:

y Supplemental mate(e.g. pamphlets) magiven, and would co

the following:o Misconceptions (m

on maternal nutritduring pregnancy

o Importance of proadequate nutritionpregnancy


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the processes involved in

fetal growth and

development by providing

the necessary energy and

building blocks that will

sustain such developmental

processes.

State the importanceof proper and

adequate nutritionduring pregnancy.

y Basic principle What themother eats, the baby eats.

y Eating the right kind andamount of food is VITAL inorderto meettheincreasing physiologicdemands ofpregnancy, aswell as the necessarynutrients foroptimalfetalgrowth and development.

y Definition of key terms:o

P

ROP

ER

- appropriatefood sources that willmeet both the needs of themother and the fetusduring pregnancy

o ADEQUATE refers tothe required amount fromeach essential food groupthat will meet thenutritional needs of themother and support fetalgrowth and development

State the caloricneeds of a woman inthe duration of herpregnancy.

y CALORIES measurementof the amount of energyobtained from the food weeat

y A pregnant woman needsapproximately 2,500calories per day (in contrastto an average non-pregnant

Objectives 3-5:

y Visual aid:o Food pyramid for

pregnant womeno Sources per food

yPamphlet:o Major food groups

(macro- and


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woman who requiresapproximately 2,100 caloriesper day)

y This implies that an additionof300 calories in a day isrecommended to meet theincreased needs ofpregnancy (Pilliteri, 2007)

micronutrients) ansources

o Appropriate servinfood groups

o Sample one-day mo Foods to avoid du

pregnancy

Identify the kinds offood to take duringpregnancy and theirappropriate servings.

yPregnant women shouldfocus on the following foodgroups:o CARBOHYDRATES -

main source of energy inpregnancy(sources: rice, riceproducts, corn, root crops,bread, noodles, sugar andsweets)

oPROTEINS necessary

for structural development(sources are furtherdivided into 4 subgroups:a) milk and milk products;b) dried beans and nuts; c)fish, shellfish; d) meat andpoultry

o FATS - another source ofenergy, especially towardsthe latter part ofpregnancy; also necessaryfor fetal cell growth(sources include oils)

o

VITAMINS ANDMINERALS sources:fruits, vegetables, iron,calcium, iodized salt;necessary for fetal growthand development byreducing rate of oxidativestress (vitamins C and E,selenium); facilitating bone


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a) Recall somesources for essentialmacronutrients.

b) Recall somesources for essentialmicronutrients.

development (calcium);and enhancing oxygendelivery (iron)

y These can be grouped intomacronutrients andmicronutrientso MACRONUTRIENTS

include carbohydrates,proteins, and fats; theseare used by the body inrelatively large amounts forenergy as well structuralgrowth and development,especially for the growingfetus

o MICRONUTRIENTS arerequired in much lesseramounts; however theyplay a vital role infacilitating optimal fetal

growth and development;some sources are fruitsand vegetables, calcium,iron, and iodized salt

y WATER intake per day isalso essential in maintainingkidney function, since thepregnant woman mustexcrete waste products fortwo (Pilliteri, 2007)o 6-8 glasses per day is

recommended.

Identify the kinds offood to avoid duringpregnancy.

yPregnant women shouldavoid/limit the intake of thefollowing, since these foodsmay pose detrimental effectson fetal growth anddevelopment, as well ascompromise maternal health:


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o ALCOHOLICBEVERAGES possessteratogenic effects on afetus

o FOOD ADDITIVES effects on mother andfetus are unknown

o CAFFEINATED FOOD &

BEVERAGES (e.g. coffee,tea, soft drinks,chocolates) increasedintake (>8 cups/day) hasbeen associated withincreased rate of stillbirth

o ARTIFICIALSWEETENERS intake isreduced in pregnantwomen; use of saccharineis not recommendedduring pregnancy becauseit is eliminated slowly from

fetal circulation

o EXCESSIVE AMOUNTS ofVitamin A increasedamounts of this vitaminhave an effect on fetalstructural development


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REFERENCES

Pilliteri, A. (2007) Maternal and Child Health Nursing: Care of the Childbearing and Childrearing Family Lippincott Williams and Wilkins.

Cunningham, F., et al. (2009) Williams Obstetrics (23rd edition). McGraw-Hill Companies, Inc.

Internet sources:Eden, E. Pregnancy Nutrition Guidelines. (http://health.howstuffworks.com)

Haas, A.V. (2002) Nutrition DuringPregnancy. (http://www.midwiferytoday.com)

Hendrickson, K. Importance ofProper Nutrition forPregnantWomen. (http://www.livestrong.com)

Jolliffe, T. (2007) The Importance of eating Enough DuringPregnancy . (http://babyfit.sparkpeople.com

Owen, P. What Should I Eat DuringPregnancy?. (http://www.netdoctor.co.uk)

Daily Nutritional Guide Pyramid for Filipinos. (http://www.foodrecap.net)

Dietary Reference Index: Macronutrients. (http://www.iom.edu)

Eating and Nutrition. (http://www.marchofdimes.com)

Fat soluble Vitamins.(http://www.diet.com)

Food Myths in Pregnancy . (http://wonderwoman.intoday.in)

FoodPyramid forPregnantWomen. (http://www.foodrecap.net)

Good Nutrition DuringPregnancy for You and Your Baby . (http://my.clevelandclinic.org)

MealPlanning DuringPregnancy. (http://www.babycenter.com)

Nutritionally Adequate One-day Sample Menu for Filipinos. (http://www.foodrecap.net)

The Myths and Facts AboutPregnancy. (http://drphil.com)

Vitamin and Mineral Requirements and Supplements DuringPregnancy. (http://www.virtualmedicalcen

What and How Much to Eat DuringPregnancy . (http://www.virtualmedicalcentre.com)

Why Should I Avoid Some Foods DuringPregnancy?. (http://www.nhs.uk)

Interview:

Zenaida P. Andres, MD, DPPS (February 3, 2012)


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APPENDIX A: SAMPLE ONE-DAY MENU

Source: Nutritionally Adequate One-Day Sample Menu for Filipinos (http://www.foodrecap.net)


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APPENDIX B: FOOD PYRAMID FOR FILIPINO PREGNANT WOMEN

Source: FoodPyramid forPregnantWomen (http://www.foodrecap.net)

Documents

Ob Session Plan Draft2