Stephanie F. is a 30-year-old professional woman in her first trimester of pregnancy. She and her husband entertain guests frequently and enjoy specialty cheeses on these occasions. They buy fresh produce, eggs, milk, and cheese from a local farmer’s market each week and limit their intake of packaged foods. She has no food aversions and eats a variety of foods. Stephanie wants to make sure her diet is nutritious and safe for pregnancy. She decides to evaluate her typical daily intake:
Breakfast:
Coffee with cream and sugar (2-3 cups)
Orange juice (1 cup)
Bagel with lox and cream cheese
Lunch:
Fresh vegetable salad with canned tuna or deli turkey
Cheese with fruit and crackers
Iced tea with sugar and lemon
Dinner:
Beef, pork, poultry, or fish
Pasta or rice
Fresh cooked vegetables
Snacks:
Cookies and milk
Fresh fruit
Questions:
1. During her pregnancy, what special considerations for food safety should Stephanie keep in mind when buying fresh produce, juice, and dairy foods at her local farmer’s market? Explain.
2. What changes could Stephanie make to her usual breakfast to meet the current dietary recommendations for pregnancy presented in this chapter? Explain your answer.
3. Due to their high content of mercury, what types of fish should Stephanie completely avoid during her pregnancy?
4. What precautions regarding meat, poultry, seafood, and eggs should Stephanie be aware of during her pregnancy? Why is it important for her to follow this advice?