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Eating (Well) for Two

Eating (Well) For Two

WebMD Feature

Elizabeth Ward is the guru on nutrition during pregnancy. She wrote the book on it, literally. So what did the author of the American Dietetic Association's "Pregnancy Nutrition: Good Health for You and Your Baby" eat during her pregnancies? Doughnuts -- and lots of 'em.

"I had to have a doughnut just about every day about midmorning during my first trimester. It was the fat -- I love fat when I get pregnant," Ward concedes. "Especially with my third pregnancy. I was so sick for about the first four months that I ate whatever struck me. I had to get through the day, and I didn't stop to worry that I wasn't eating an orange or eating my carrots."

Don't misunderstand. It's not that Ward pushes a steady diet of crullers and cinnamon twists for pregnancy. A balanced diet, plenty of calcium and iron, and fluids are still essential for moms-to-be and the healthy growth of their babies, she says. Pregnant women who eat right and gain the recommended weight have fewer pregnancy complications, easier deliveries and lose the extra pounds faster. Malnourished babies are at greater risk for health problems and developmental difficulties, and large babies are harder to deliver.