Diet for a Pregnant Diabetic
- Carbohydrates must account for 40 percent to 50 percent of daily calories and should be ingested frequently throughout the day. Women who take insulin must receive an adequate number of carbohydrates, otherwise hypoglycemia (low blood-sugar) may develop. On the flip side, an excessive amount of carbs can cause blood-sugar levels to elevate.
The type of carbs pregnant diabetics eat are also important. There are two types; complex carbohydrates and simple carbohydrates. A meal plan should include complex carbs such as whole grain breads, fresh fruits, whole-wheat pasta, milk and bran cereals. Simple carbs such as fruit juices, rice, candy and highly-sweetened breakfast cereal should be kept to a minimum. - The other half of a pregnant diabetic's diet should be comprised of 25 percent protein and 25 percent fat. Lean proteins such as poultry, fish and soy should be consumed. Beef and pork chops should be eaten sparingly. Fat is an important part of the diet but you must know which fats to eat and which to avoid. Good fats found in foods such as nuts, vegetable (monounsaturated) oils and omega-3 fats in fish are very beneficial to a diabetic immune system. Less than 10 percent of the diet should be comprised of saturated fats. These are found mostly in baked goods, pastries and fried foods cooked in butter or lard.
- Vitamin and mineral supplements must be taken under a doctor's supervision. All pregnant women, and especially those with diabetes, should take a daily prenatal vitamin with iron and folate. Iron assists the red blood cells to deliver oxygen through the body, and folate aids in the production of blood cells. Vitamin B12 also helps produce red blood cells. Other B vitamins and calcium are essential for providing energy and preserving the body's calcium stores. Consult your doctor when it comes to certain vitamins such as A and D. A large dose (megadose) of any vitamin or mineral can be harmful to a fetus and is not recommended.
