Hostname: page-component-8448b6f56d-qsmjn Total loading time: 0 Render date: 2024-04-19T01:47:28.275Z Has data issue: false hasContentIssue false
  • English
  • Français

Nutrient intakes during pregnancy, lactation and after the cessation of lactation in a group of Australian women

Published online by Cambridge University Press:  09 March 2007

Ruth M. English  and
Nancy E. Hitchcock
Ruth M. English
Affiliation:
Nutrition Section, Commonwealth Department of Health, Australian Institute of Anatomy, Canberra ACT
Nancy E. Hitchcock
Affiliation:
Nutrition Section, Commonwealth Department of Health, Australian Institute of Anatomy, Canberra ACT
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. The dietary intakes of twenty-six women were investigated during their first pregnancy, at 6–8 weeks post-partum and at 6 months post-partum or after the cessation of breast-feeding.

2. Of this group, sixteen subjects were apparently breast-feeding satisfactorily at 6–8 weeks post-partum, as judged by the average weekly weight gain of their infants (202 g).

3. Changes in food consumption and nutrient intake were studied, together with changes in body-weight and activity. The subjects did not consume more calories during pregnancy. It appeared that this was a result of dietary advice received plus some curtailment of activity during pregnancy. There was an increase in intake of nutrients during lactation.

4. Intakes of iron during the third trimester of pregnancy and of ascorbic acid during lactation were 1.9 ± 0.3 mg (16%) and 26 ± 7.3 mg (26%) respectively below the allowances recommended by the (Australian) National Health and Medical Research Council. The significance of these intakes is discussed.

5. No difference was detected in the diets during pregnancy of women who breast-fed compared with those who did not.

Type
Research Article
Information
British Journal of Nutrition , Volume 22 , Issue 4 , December 1968 , pp. 615 - 624
Copyright
Copyright © The Nutrition Society 1968

References

Bowes, A. de P. & Church, C. F. (1952). Food Values of Portions Commonly Used. Philadelphia, Pa: College Offset Press.Google Scholar
Canadian Council on Nutrition (1964). Can Bull. Nutr. 6, 1.Google Scholar
Darby, W. J., McGanity, W. J., Martin, M. P., Bridgforth, E., Densen, P. M., Kaser, M. M., Ogle, P. J., Newbill, J. A., Stockell, A., Ferguson, M. E., Touster, O., McClellan, G. S., Williams, C. & Cannon, R. O. (1953). J. Nutr. 51, 565.CrossRefGoogle Scholar
FAO (1957). F. A. O. nutr. Stud. no. 15.Google Scholar
Guggenheim, K., Ilan, J., Vago, T. & Mundel, G. (1960). Br. J. Nutr. 14, 347.CrossRefGoogle Scholar
Hankin, M. E., Burden, J. K. & Symonds, E. M. (1964). Aust. N. Z. Jl Obstet. Gynaec. 4, 149.CrossRefGoogle Scholar
Hankin, M. E., Symonds, E. M. & Cellier, K. M. (1965). Aust. N. Z. Jl Obstet. Gynaec. 5, 86.CrossRefGoogle Scholar
Hitchcock, N. E. & English, R. M. (1966). Br. J. Nutr. 20, 599.CrossRefGoogle Scholar
Hytten, F. E. & Leitch, I. (1964). The Physiology of Human Pregnancy. Oxford: Blackwell Scientific Publications.Google Scholar
Hytten, F. E. & Thomson, A. M. (1961). In Milk: The Mammary Gland and its Secretion. Vol. 2, p. 3. [Kon, S. K. and Cowie, A. T., editors.] New York: Academic Press Inc.CrossRefGoogle Scholar
Moore, M. C., Purdy, M. B., Gibbons, E. J., Hollinger, M. E. & Goldsmith, G. (1947). J. Am. diet. Ass. 23, 847.CrossRefGoogle Scholar
Murphy, G. H. & Wertz, A. W. (1954). J. Am. diet. Ass. 30, 34.CrossRefGoogle Scholar
National Health and Medical Research Council: Nutrition Committee (1954). Med. J. Aust. ii, 113.Google Scholar
National Health and Medical Research Council: Nutrition Committee (1965). Dietary Allowances for Australians. Canberra: Department of Health.Google Scholar
National Research Council: Food and Nutrition Board (1964). Publs natn. Res. Coun., Wash. no. 1146.Google Scholar
Osmond, A. & Wilson, W. (1961). Tables of Composition of Australian Foods. Canberra: Department of Health.Google Scholar
Shukers, C. F., Macy, I. G., Donelson, E., Nims, B. & Hunscher, H. A. (1931). J. Nutr. 4, 399.CrossRefGoogle Scholar
Taggart, N. (1961). Proc. Nutr. Soc. 20, 35.CrossRefGoogle Scholar
Thomson, A. M. (1958). Br. J. Nutr. 12, 446.CrossRefGoogle Scholar
Thomson, A. M. & Billewicz, W. Z. (1957). Br. med. J. i, 243.CrossRefGoogle Scholar
Thomson, A. M. & Hytten, F. E. (1961). Proc. Nutr. Soc. 20, 76.CrossRefGoogle Scholar
Thomson, A. M. & Hytten, F. E. (1966). In Nutrition. Vol. 3. Nutritional Status: Assessment of Application, p. 103. [Beaton, G. H. and McHenry, E. W., editors.] New York and London: Academic Press Inc.Google Scholar
WHO (1965). W.H.O. Tech. Rep. Ser. Wld Hlth Org. no. 302.Google Scholar
Wilson, W. (1961). Simplified Food Composition Tables. Canberra: Department of Health.Google Scholar