Journal of Food Technology and Preservation

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Food, Diet and Nutrition for pregnant and breastfeeding mothers

Joint Event on 2nd International Conference on Food Safety and Hygiene & 7th International Conference on Nutrition, Food Science and Technology
March 07-09, 2019 | London, UK

Caroline King

Imperial College Healthcare NHS Trust, UK

Scientific Tracks Abstracts : J Food Technol Pres

DOI: 10.4066/2591-796X-C1-005


Pregnancy is a time of massive growth for the fetus. Empirically calculated nutritional requirements are far larger than actual observed intakes of pregnant women. Nutritional recommendations will be discussed and the mechanisms whereby a pregnant women’s body adapts to allow optimal accretion of nutrients by the fetus. After delivery breast milk is a continuation of the immunological protection a mother confers on her baby via the placenta during pregnancy. Breast milk is manufactured by a woman from her nutritional stores however homeostatic mechanisms ensure a highly consistent nutritional profile independent of her diet. The lipid content varies more frequently being dependent on the degree of emptying of the breast. That of some watersoluble vitamins also varies but that depends more on maternal intake. The role of alcohol, caffeine and some medications in a lactating mother’s diet will also be discussed


Caroline King is a pediatric dietitian and neonatal specialist at Imperial College Healthcare NHS Trust at London, UK. 

E-mail: [email protected]

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