Pregnant Women Research Paper

Data in Table 3 describe the percentage of pregnant women consuming each food group. In decreasing order, cereals and starchy roots, fish, vegetables, fats and oils were the most consumed food groups. Milk and dairy products and fruits were consumed respectively by at most 10.60% and 14.49% of pregnant women during the two seasons in urban and suburban areas. The frequency of legumes, fruits, meat, nuts and seeds consumption was relatively stable during the two seasons. Eggs were not eaten at all by pregnant women.
The daily energy and nutrient intakes according to season and locality are presented in Table 4. In general, energy and nutrient intakes have the tendency to decrease during the shortage period in comparison to the harvest period.