Nutrition Education Resource: Iron for Expectant Mothers

This assignment is a nutrition education resource designed for expectant mothers, focusing on the critical role of iron during pregnancy. It explores the physiological changes that increase the demand for iron, such as the rise in blood volume and the needs of the developing fetus. The resource identifies at-risk subgroups, including those with limited access to iron-rich foods, and explains why they are more susceptible to iron deficiency anemia. It outlines the Australian dietary recommendations for iron intake, emphasizing the importance of sufficient iron to prevent premature birth, low birth weight, and postpartum depression. The resource also discusses the potential effects of insufficient, recommended, and excessive iron intakes. Finally, it provides a list of common iron sources that pregnant women should incorporate into their diets, such as dark leafy greens, beans, lentils, and various meats. This resource aims to educate and guide pregnant women toward optimal iron intake for a healthy pregnancy.

Nutrition Education for Expectant Mothers
Physiological Differences/Changes Occurring During Pregnancy That
Impact on the Need of iron
• A woman’s body undergoes several different changes during
pregnancy. Although they may be uncomfortable, they are normal.
These changes allow the mother to protect the fetus as well as
prepare her for labor, delivery and milk production (Soma-Pillay,
Nelson-Piercy, Tolppanen, & Mebazaa, 2016).
• The mother therefore needs iron to prevent premature birth and even
anemia.
• The physiological changes that impact on the need of iron include the
changes in the levels of estrogen and progesterone, increase in weight
and changes in the joints and ligaments.
• Changes in cardiovascular system which includes the heart, blood
vessels and blood volume as well as respiratory changes may also have
an impact on the need for iron.
References
Abu-Ouf, N. M., & Jan, M. M. (2015). The impact of maternal iron deficiency and iron deficiency anemia on child's health. Saudi medical journal, 36(2), 146–149.
doi:10.15537/smj.2015.2.10289
Soma-Pillay, P., Nelson-Piercy, C., Tolppanen, H., & Mebazaa, A. (2016). Physiological changes in pregnancy. Cardiovascular journal of Africa, 27(2), 89–94. doi:10.5830/CVJA-2016-021
Australian Government Department of Health. (n.d). Pregnancy Care Guidelines : Nutrition and physical activity. Retrieved from https://www.health.gov.au/resources/pregnancy-care-guidelines/part-c-lifestyle-
considerations/nutrition-and-physical-activity#1132-minerals-
National Health and Medical Research Council. (2013). Eat for health Australian Dietary Guidelines Providing the scientific evidence for healthier Australian diets. Retrieved from
https://www.eatforhealth.gov.au/sites/default/files/content/n55_australian_dietary_guidelines.pdf
Identify an at-risk sub-group for this nutrition-related issue and explain why
they are at increased risk
• The sub-groups at risk for lack of iron are the maternal, placental and
fetal tissues. This is because when the body cannot produce adequate
amounts of hemoglobin, then the transportation of oxygen to these
tissues will be minimal hence iron deficiency anemia.
• During pregnancy, there is high demand for extra oxygen requirement
by the tissues of the maternal, placental and fetal. This results into an
increase in the volume of blood plasma as well as the number of red
blood cells in circulation.
• To ensure that the body keeps up with the demand for high oxygen
supply to the baby and the body, the demand for iron goes up.
Australian recommendations for
iron
• According to Australian
Government Department of
Health (n.d), during
pregnancy, the demand for
iron in the body increases
and therefore insufficient
intake of iron can result into
microcytic anemia.
• The government
recommends that pregnant
women should taken food
rich in low iron since high
amounts of iron may result
into negative consequences.
• The staple foods which are
rich in iron can help the
mothers to achieve dietary
requirements for iron.
• National Health and Medical
Research Council (2013)
recommends that pregnant
women who are at risk of
iron-deficiency anemia as a
result of limited access to
iron rich foods should seek
advice on how to increase
their intake on food rich in
iron.
Potential effects of insufficient, recommended and
excessive intakes of iron
• Insufficient intake of iron increases the risk of
premature birth, low birth weight baby as well as
postpartum depression. According to Abu-Ouf, and
Jan (2015), poor intake of iron can result into
malnutrition, pseudo-bulbar palsy and chronic
illnesses. Moreover, it increases the chances of the
baby’s death immediately before or after birth.
• The recommended intake of iron is very essential in
the making of extra blood to help in the
transportation of oxygen to the baby and other parts
of the body. This helps in the prevention of iron
deficiency anemia.
• Excessive intake of iron can cause the blood levels to
rise too high which may in turn lead to gestational
diabetes, miscarriage, preeclampsia, oxidative stress
an body imbalance. Excess irons can also cause heart
diseases and high blood pressure.
5 common sources of iron that pregnant women should
include in their diet
• Ferrous salts
• Dark leafy greens like spinach, collard greens and kales
• Beans, peas and lentils
• Meat, i.e red meat, liver, chicken, pork
• Dried and non-dried fruits