During the mid-fetal development stage, growth accelerates significantly. Bones begin ossification, brain cells increase to approximately 14 billion and plateau, brain weight continues to rise, fetal weight gain quickens, and the mother begins storing nutrients like protein, fat, calcium, and iron.
Given these characteristics and the disappearance of early pregnancy symptoms, along with improved appetite and increased food intake, expectant mothers should focus on the following nutritional points:
1. Increase energy intake.
Daily energy requirements typically rise by 837.36 kJ compared to early pregnancy. Most women transition to lighter work during mid-pregnancy, with reduced household chores and activities. Therefore, energy increases should be individualized and adjusted based on weight gain. Weight gain should generally be controlled at 0.3-0.5 kg per week.
2. Consume adequate protein, especially high-quality protein.
The World Health Organization recommends increasing daily intake by 9 grams of high-quality protein, equivalent to 300 ml of milk, 2 eggs, or 50 grams of lean meat. For plant-based diets, increase protein by 15 grams daily—equivalent to 40 grams of dried soybeans, 200 grams of tofu, 75 grams of dried tofu, or 200 grams of staple foods.
In China, it is generally recommended that pregnant women consume an additional 15-25 grams of protein daily compared to the early stages of pregnancy. Animal protein should constitute half of the total protein intake, with the other half coming from plant-based sources, including soy protein. Therefore, in addition to staple foods like wheat flour and rice, supplementary foods such as meat, fish, eggs, and dairy products are also crucial, as they are primary sources of protein.
III. Ensure adequate fat intake.
Lipids are essential building blocks for brain structure. Deficiencies in essential fatty acids can delay brain cell division and proliferation. Fat intake should ideally constitute 20-25% of total caloric intake. Vegetable oils contain richer levels of essential fatty acids compared to animal fats.
IV. Increase consumption of mineral-rich foods.
V. Boost vitamin intake.