Nutritional Therapy Department

By Florence W. Sperry, B.S., M.S.

Diet During Pregnancy

The Nutritional therapy Department is going to have a child, figuratively speaking. This child is going to grow rapidly month by month until he or she is of school age. Our chief problem will be to so fee this offspring that he or she will grow to be normal, healthy, vigorous, and have good sound teeth.

To achieve our desired result we will run several articles dealing with the adequate diet for a normal child from before birth to school age.

The diet of a pregnant woman should be so planned that she receives daily the food requirements to furnish not only her own body needs but also the needs of the child.

When a baby is born, all the first set of teeth have already been formed in the jaw, therefore enough minerals must be in the mother’s diet to form teeth and bones or her own body supply will be called upon. The teeth begin to form in the 7th week of pregnancy and the crowns start to calcify in the 17th week.

To provide enough minerals for storage and vitamins for health the diet should include each day-

  1. Sufficient quantity of good quality proteins. Received principally from meat, fish or fowl, egg, milk. Enough to furnish 1- 1½ gm protein per kilo body weight.
  2. Liberal amounts of Iron. Received principally from meat, egg, green vegetables, and dried fruits. Enough to furnish 15-18 mgm. daily.
  3. Calcium enough to furnish 1 plus grams daily. Received principally from milk.
  4. Phosphorous enough to furnish 1.32 grams daily. Received principally from milk and meat.
  5. Liberal amounts Vitamins. Vitamin A- received principally from whole milk, cream, and butter. Vitamin B complex- received principally from whole grain cereals and bread, fruits, and vegetables. Vitamin C – received principally from citrus fruits, and green vegetables. Vitamin D – must be supplemented in form of sunshine and Vitamin D concentrates. See July issue of Nutrition and Dental Health Page 29.

A daily foundation diet would include the following foods:

  • 3-4 Glasses milk.
  • 1 Egg.
  • 2 Tbsp. butter.
  • 1 Cup fruit juice (citrus preferred.)
  • 2 Small servings fresh or canned fruit.
  • (Formerly the Dentists’ Dietetic Service.)
    Because “Dietetic Service” does not properly express the scope of this department, the name will hereafter be Nutritional Therapy Department. Dentists are invited to send in diets of patients whom they feel from the dental findings are in need of nutritional correction. An accurate analysis will be made and a report of recommendations send to the dentist. Facilities of this department are now such that reports will be made within one week after the diet is received.

    In the April issue of Nutrition and Dental Health a balanced diet for an adult was given. Also it was pointed out that by the elimination of a few of the foods the diet became markedly deficient in some of the essential food elements.
    Does an adolescent boy or girl require the same food elements as the adult? The answer is yes –but the amount required is increased because of the need for growth and activity.
    The following menus is balanced one for an adolescent furnishing approximately 2500 Calories -1 gm Calcium 1.5 gm Phosphorous and 15 mgm Iron.
    A Balanced Diet for an Adolescent

    Breakfast –

    6 oz. orange juice.
    1 soft cooked egg.
    2 slices W. W. toast and butter.
    1 glass milk.

    Lunch –

    1 tuna fish sandwich on dark bread.
    1 apple.
    1 piece cake.
    ` 1 glass milk.

    Dinner –

    1 serving pot roast.
    1 baked sweet potato.
    1 large serving buttered spinach.
    1 serving buttered turnips.
    1 lettuce and tomato salad.
    1 slice banana with cream.
    1 glass milk.

    Supplement adequate amount Vitamin D.

    Any child needing more than the 2500 Calories because of size or activity can increase the caloric value of this menu by the addition of cereal, bread stuffs, butter, stewed fruits, and an additional lunch after school.
    Sherman states in “Chemistry of food and Nutrition” that normal growth for a child is obtained when the calcium intake is about 1 gm per day. This means the equivalent of a dietary allowance of 1 quart of milk per day. The optimal intake of 1.16 to 1.46 gm phosphorous results in optimal growth and development. The iron requirement is from 12 to 15 mgm. per day.
    In contrast to the above the standard for adults is 0.68 gm calcium, 1.32 gm phosphorous, and 12 mgm. iron.
    The above menu can also be made markedly inadequate by the elimination or change in the food. A reduction in the amount of milk alone will make the amount of calcium inadequate. Therefore it is obvious that it is the amounts and combinations of food eaten each day which makes for adequacy or deficiency.