孕期膳食结构的变化及对妊娠结局的影响

Changes of dietary ingredient and effect on pregnant outcome.

目的了解孕期膳食结构的变化,以及对妊娠结局的影响。方法由孕妇自己记录当天膳食的情况,并根据食物模型估算出食物的重量,然后输入计算机,计算出总能量、碳水化合物、脂肪和蛋白质所占的供能比,依据结果对孕妇进行膳食指导,定期随访直至分娩,共有62名不同孕期的妇女进行了膳食调查。结果62名孕妇孕期总能量摄入低于推荐量,碳水化合物的供能比较低,碳水化合物的供能比正常或以上者仅占43.55%,脂肪所占的能量比87%在正常或以上,给予膳食指导后,总能量有所增加,蛋白质的摄入量增加,但碳水化合物供能比下降,脂肪供能比增加,正常或以上者为95.45%。孕期平均增重17.7kg,新生儿平均出生体重为3372.58±333.84g,膳食调查组妊娠期糖尿病的发生率为9.67%。未进行膳食调查的对照组孕期平均增重18.6kg,新生儿平均出生体重为3481.63±329.25g,两组之间无统计学差异(P>0.05)。结沦孕期能量摄入低于孕妇推荐标准,碳水化合物供能比下降,脂肪供能比增加,DDP评分平均低于90分,孕期膳食的合理性有待改善。

Objective：To study changes of dietary ingredient and effect on pregnant outcome.Methods：Using questionary of dietary ingredient and analysis of computer.62 prcgnant women werc studied.Based on these facts,doctor guided their diet and followed them regularly up to delivery.Results：The energy ratio of carbonization was lower than normal recommendation.The 43.55% of women were normal.The energy ratio of fat was higher than normal recommendation.87% were normal.The average pregnant weight gain was 17.7kg.The birth weight was between 2750～3950g,average 3372.58±333.84g.The rate gestational diabetes mellitus was 9.67%.Conclusion：The acquired energy of prcgnant women in gestation is lower thaU recommendation.The ratio of dietary ingredient should be improved.