OFFICE PREMISES ARE DISINFECTED IMMEDIATELY AFTER EACH SESSION | MASK USE IS MANDATORY
Pregnancy is the most important milestone in a woman’s life. The main purpose of nutritional support during pregnancy is to safeguard the health of both baby and mother.
Our programs are highly personalized to fully cover the specific nutritional needs of pregnancy across all essential nutrients. Special attention is given to preventing uncontrolled weight gain in the mother. After childbirth, strong emphasis is placed on supporting breastfeeding, through carefully designed nutrition plans that reduce the likelihood of breastfeeding being discontinued early, while also helping the mother return to her pre-pregnancy weight.
To cover the full range of needs during this critical period, we offer nutrition programs for:
The couple, during family planning
The 9 months of pregnancy
The mother, during breastfeeding and weight recovery
Weight gain during pregnancy depends on the mother’s pre-pregnancy weight. The recommended range is calculated according to your Body Mass Index (BMI) category:
| BMI | Weight Category | Recommended Gain (singleton pregnancy) | Recommended Gain (twin pregnancy) |
| Below 18.5 | Underweight | 12.5 – 18 kg | No specific recommendation |
| 18.5–24.9 | Normal | 11.5 – 16 kg | 17 – 24.5 kg |
| 25–29.9 | Overweight | 7 – 11.5 kg | 14 – 23 kg |
| Above 30 | Obese | 5 – 9 kg | 11.5 – 19 kg |
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Preeclampsia is a rise in blood pressure accompanied by high levels of protein in the urine. The most significant risk factors are sudden weight gain and gestational diabetes.
Mainly raw or unpasteurized foods, such as fresh mayonnaise, cream-based sauces, raw seafood, undercooked meat, unpasteurized dairy, blue cheeses, brie, camembert, very soft white cheeses, pâté, sausages/cold cuts, reheated leftovers, tap water from public sources, and canned foods (especially during the summer months).
Breastfeeding offers many benefits for the mother. The most significant is a reduced future risk of breast and ovarian cancer. It also lowers the likelihood of an immediately repeated pregnancy, increases iron absorption from food and significantly reduces weight and especially body fat — interestingly, breast milk actually becomes richer in fat content the longer breastfeeding continues.
If the mother’s iodine levels are low during pregnancy, the baby’s brain development may slow down. This can potentially affect the child’s future ability to learn and process information, and may be linked to a lower IQ and reduced school performance.
Iodine plays a key role in metabolic function. During pregnancy specifically, its most important role is enabling the thyroid gland to produce the hormones that support the baby’s brain development and intelligence. Brain cell development occurs both during pregnancy and during the first months of the baby’s life — that is, throughout breastfeeding as well.
For this reason, according to the World Health Organization (WHO), the safe iodine intake for mothers — from 2 months before pregnancy, throughout pregnancy, and until the end of breastfeeding — should be almost double (250 μg) that of a non-pregnant adult woman (150 μg).
Foods rich in iodine include dairy products, fish, seafood, and iodized salt. Increasing iodine intake through iodized salt specifically is not recommended, due to the risk of high blood pressure or preeclampsia.
| Food | Serving | Iodine (μg) |
| Cow’s milk | 200 ml | 50–80 |
| Yogurt | 150 g | 50–100 |
| Eggs | 1 egg, 50 g | 20 |
| Cheese | 40 g | 15 |
| White fish | 100 g | 115 |
| Fatty fish | 100 g | 50 |
| Red meat | 100 g | 10 |
| Chicken | 100 g | 10 |
| Bread | 1 slice, 30 g | 5 |
All women planning a pregnancy should follow a balanced diet rich in iodine-containing foods such as dairy products and fish.
