1. The importance of nutrition in the gestation period:

1. Maintains the routine needs on the part of mother;
2. Supplies the fetus with what is needs for development;
3. Supplies nutrition required for the womb and for the placenta;
4. Preparing for childbirth and lactation.

2. The gravida should have her body weight measured regularly: (an average gravida gains a body weight of 10~12 kgs over her normal body weight)

• Gestation month 1 through month 3: increasing 1~2 Kgs;
• Gestation month 4 through month 6: increasing 5 Kgs;
• Gestation month 7 through month 9: increasing 5 Kgs.

3. Special nutritional requirement for a gravida:

1. Mainly the cereals and oils, which may be increased somewhat more for a gravida whose body weight is lighter before pregnancy, but somewhat lesser for a gravida whose body weight is heavier before pregnancy.
2. Protein: comprising preferably b7 1/2 ~ 1/3 animal protein, such as milk, eggs, fishes, chicken, duck, port; whereas vegetarian protein can be procured from bean curd dices or soybean milk.
3. Minerals: essentially calcium and iron;
   Calcium: of which milk is a arich source of supply, it is also advisable to eat more of spratlings, shrimps, algae (seaweeds or kelp), clam, oysters;
   Iron: of which deficiency can give occasion to gravida anemia, and decreased inventory of iron in the foetus, it is advisable to eat more of egg yolk, lean meat, entrails (liver and kidney).
4. Vitamins: as long as sufficient supply is obtained of protein and calorie, there should be no deficiency in the intake of required vitamins, still better advised is to eat more of deep yellow, red or green vegetables and fruits which are rich in vitamins A, C and D.

4. The gravida throughout her gestation should avoid or reduce intake of:

1. Tobacco and liquor absolutely forbidden; coffee, inspissated tea, stimulant spices (chilli, barbecue sauce);
2. Food contain too much fat, like fatty meat, fried food, intake of water and beverage should be reduced too, if the gravida’s body weight increases too fast;
3. Salty or salted food like bacon, saline eggs, ham, preserved bean curd in syrup, use of salt in the cooking pan should be reduced as opposed to usual practice.