The ideal weight in pregnancy varies greatly throughout the gestation, so it is recommended that you follow step by step with a gynecologist in your prenatal. There are also many calculators available online that can help you, but never replace your medical appointment. One thing, however, is certain: you will get fat, considerably. Gaining weight is necessary because your body is growing and changing, to provide the best conditions to the baby.
These extra pounds can be explained here:
- When the baby is born, it will weigh approximately 3.5 kg;
- During pregnancy, the muscular layer of the uterus increases significantly, weighing between 900 g and 1.2 kg more;
- The placenta, which gives nutrition to the baby, weighs about 700 g at the end of pregnancy, in some cases weighing 1 kg;
- The breasts are larger, weighing 400 g more;
- There is an increase in the volume of blood circulating in the body; plus 1.2 to 1.5 kg of blood.
- The body accumulates more fluids, and there is also the amniotic fluid, reaching an extra mean value of 2 kg;
- In pregnancy, the body stores an average of 4 kg of fat to ensure energy during the breastfeeding phase.
Given these calculations, when the pregnancy ends, the pregnant woman will be weighing 13 kg more than she weighed before. It is true that this is an estimate, and there are factors that can cause variations, but weight gain is strongly related to the BMI of the pregnant woman before pregnancy.
Calculating your BMI:
It is necessary to know the BMI before pregnancy because the higher the BMI at the beginning, the less weight the woman should gain during pregnancy. BMI is calculated as a function of height and weight before pregnancy. You can use IMC calculators available on sites and applications, or as follows:
1. Divide your weight by its height (eg 55 kg / 1.70 m) = 32.35 kg / m.
2. Divide the result of operation "1" by its height, again. Therefore: 32.35 / 1.70 = 19 kg / m 2. This is your BMI.
Classification by BMI (WHO):
- <16 = Severe thinness;
- 16 to <17 = Moderate thinness;
- 17 to <18.5 = Lightweight thinness;
- 18.5 to <25 = Healthy;
- 25 to <30 = Overweight;
- 30 to <35 = Obesity Grade I;
- 35 to <40 = Obesity Grade II (severe);
- ≥ 40 = Obesity Grade III (morbid).
The BMI before pregnancy reveals how much the pregnant woman should gain weight. The recommendation is for women to calculate ideal weight gain based on BMI before pregnancy. The more overweight a woman is before she becomes pregnant, the less weight she should put on pregnancy.
- Initial BMI of less than 18.5 - ideal weight gain: 13 kg to 18 kg;
- Initial BMI of 18.5 to 25 - ideal weight gain: 11 kg to 16 kg;
- Initial BMI from 25 to 30 - ideal weight gain: from 7 kg to 11 kg;
- Initial BMI above 30 - ideal weight gain: from 5 kg to 9 kg.
Note: When women are under 20 years old, it is recommended to gain the largest number of pounds within the ideal weight range for your BMI (see age-specific charts).
It is important to have a balanced diet so that excess fat does not accumulate and the baby develops healthily. Consumption of cakes, cookies, ice cream and sweets, and other little nutritious things should decrease.
When a woman is very underweight, she should not try to conceive, at least until she reaches the normal minimum, ie BMI> 18.5. Being below normal weight, fertility is affected and the baby can be born very small.
Pregnant women should seek advice from the obstetrician or nutritionists to find out what food is recommended for them and the baby. Knowing the nutritional information about food and the number of meals is also important.
Normally, a pregnant woman needs about 2,000 calories a day, and an extra 200 calories in the last 3 months. A balanced diet is one that has five servings of fruits, vegetables and vegetables a day, with food from all groups:
- Proteins: meat, fish, eggs and grains;
- Calcium: mainly present in milk derivatives;
- Fats (preferably unsaturated): present in nuts (almonds, cashew nuts) and olive oil. Dairy products and meats also provide the fat that you and the baby will need;
- Carbohydrates: bread, pasta, rice, beans and cereals in general, but in moderation. Wholemeal products are better than those made with white flour. In addition to being healthier, whole-grain products prolong the feeling of satiety.
