FEEDING MOMS DIET

                                పసిపిల్లలకు తల్లిపాలే మంచి ఆహరం. మంచి పాలిచ్చే తల్లి పోషకాహారం విషయంలో, ఆరోగ్య విషయంలో శ్రద్ధ  చూపడం తప్పని సరి. లేదంటే తల్లి శరిరంలోని పోషక విలువలు బిడ్ధకు అందుతాయి. కానీ తల్లి మాత్రం నిరసించి పోతారు. అలాగే side effects కి కూడా దారి తీస్తుంది. కాబట్టి పాలిచ్చే తల్లులు తమ ఆరోగ్యంతో పాటు బిడ్డ పోషణ కూడా దృష్టిలో పెటుకుని మంచి పోషక ఆహారము తీసుకోవాలి.

LIQUID DIET:

• Liquid Diet ఎక్కువుగా తీసుకోవాలి. అంటే Water , Milk , Homemade Soups , Fruit juice లాంటివి బాగా తీసుకోవాలి.
• Water boiled with ground Cumin seeds/ Jeera has to be given regularly to lactating mothers. This increases breast milk and reduces inflammation of uterus. 
  
• రోజుకి కనీసం 3 cups (low fat) పాలు తాగాలి.
• Ready made soup కన్నా ఇంటిలోనే తాయారు చేసుకున్న soups తాగడం మంచిది.

SOLID DIET:

• రోజుకు రెండు రకాల తృణ ధాన్యాలు తీసుకోవాలి.
• అన్నం తో పాటు  పప్పు తింటే శరీరానికి కావలసిన  proteins బాగా అందుతాయి.
• 2 - 2½ cups కూరలు, ఆకు కూరలు బాగా తినాలి.
• Seasonal గా దొరికే అన్నీ fruits 2cups వరకు daily తినాలి.  
• Daily boiled egg తింటే మంచిది.
• Calcium  లోపం రాకుండా Calcium బాగా ఉన్న ఆహారం ప్రతి భోజనం లో ఉండేలా చూసుకోవాలి.
• High - Fiber food diet తప్పనిసరి.
• రోజు 5 ½ oz / 150 (g) వరకు  meat (లేదా) beans రూపంలో తీసుకోవాలి.
• Iodized salt మాత్రమే వాడాలి.
• Onions , Garlic భోజనం లో ఉండేలా  చూసుకోవాలి.

CALCIUM తప్పనిసరి:

        Feeding moms calcium లభించే ఆహరం తీసుకోకపోతే future లో Osteoporosis  వచ్చే అవకాసం ఉంది. ఎలాగంటె feeding moms Calcium లభించే  ఆహరం తీసుకోకపోతే వారి bones లోని  calcium feeding ద్వారా బేబీ కి  అందుతాయి. దీనివల్ల Calcium deficieny లోపాలు , Bone cracks వంటి  సమస్యలు వస్తాయి. కాబట్టి Calcium Rich Food తప్పనిసరి. Calcium తో పాటు Vitamin - A , Vitamin - C , Folic Acid , Iron కూడా తీసుకోవాలి. 

HIGH FIBER DIET:

             Feeding  Moms లో Fiber diet చాల అవసరము . A simple sugar in breast milk, oligosaccharides, acts as fiber in the baby's digestive tract. ప్రతి రూజు తీసుకునే ఆహరం లో fiber ఎంత తీసుకున్న అది బిడ్డ కి కన్నా తల్లి కి చాల మేలు చేస్తుంది. ఎలా అంటే -

• Weight loss - High-fiber foods are low-calorie and help with weight loss.
• controlled blood sugar  levels
• lowers total cholesterol
• normal bowel movements.

    NOTE :  తీసుకోవలసిన దాని కన్నా fiber content ఎక్కువగా తీసుకున్నా Iron deficiency problems వస్తాయి. కాబట్టి 25 (g ) వరకు ఆహరం లో ఉండేలా చూసుకోవాలి.

THINGS TO REMEMBER:

• Folic acid tablets , Calcium tablets delivery అయినతరవత కూడా ప్రతి రోజు తపానిసరిగా తీసుకోవాలి.
• Doctor ని consult చేయకుండా ఇతర medicines ఏమి వేసుకోకూడదు.
• బాగా rest తీసుకోవాలి.
• పోషక పదార్ధాలు లోపం రాకుండా  మంచి ఆహారము తీసుకోవాలి.
• Delivery అయిన నెల తరవాత నుంచి walking చేయవచ్చు.

FEEDING MOMS ENERGY REQUIREMENTS:

                            During pregnancy, extra energy is needed for the growth of the fetus, placenta and various maternal tissues, such as in the uterus, breasts and fat stores, as well as for changes in maternal metabolism and the increase in maternal effort at rest and during physical activity.

Daily Energy Requirements	Normal Women	Stage-1 (feeding moms 1-6months)	Stage-2 (feeding moms 6-12months)
Calories	1875 cal	2425 cal	2270 cal
Proteins	50 (g)	75 (g)	68 (g)
Fatty contents	20 (g)	45 (g)	45 (g)
Calcium	40 Mg	1000 Mg	1000 Mg
Fiber	20-25 (g)	20-25 (g)	20-25 (g)

Google images

• RELATED TOPIC : AFTER DELIVERY

HERBS AND LEAFY VEGETABLES

All pictures from GOOGLE IMAGES

HERBS: An herb is a plant for flavor, scent, medicinal or other qualities other than its food value. Herbs are used in cooking, as medicines, and for spiritual purposes.

LEAFY VEGETABLE:  Leaf vegetables, also called potherbs, green vegetables, greens, or leafy greens, are plant leaves cooked and eaten as a vegetable.

For bigger and clear pictures click on http://picasaweb.google.com/padmini.sivangala/HERBSANDLEAFYVEGETABLES02#

ENGLISH	TELUGU	HINDI	IMAGE	INFO
Amaranthus (or) Chinese spinach	Thottakura (thotakura)	Amaranth	*	They are a very good source of vitamins including vitamin A, K, B6, C, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese.
Basil	Tulasi	Tulsee patta	*	Basil is a aromatic herb and it has  a strong sweet flavor which is slightly acidic
Bay leaves (or) Laurel leaves	Biryani akku (or) Masala akku	Tej patta	*	It has slightly bitter, savory.
Cilantro (or) Parsley	Kothimeera	Ajmoda	*	An herb with long, slender stalks, small, curly dark green leaves and a slightly peppery, tangy fresh flavor.
Colocassia Leaves (or) Taro Leaves	Chama akulu	Patra Bajia	*
Carom Leaves	Vaamu aku	Ajwain ka patta	*	It is a herb.
Catnip			*	Catnip is a herb belongs to mint family It has rough mint-like leaf with a strong, pungent scent. Leaves make a relaxing  Catnip tea, good for coughs and colds. Cats love the aroma and taste
Chives			*	It is a most common herb with strong flavor which is used to cook with in dishes and salads. The parts of the plant used are the leaves, flowers, or bulbs.
Curry Leaves (or) Sweet Neem Leaves	Karivepaaku	Kari Patta, Kadipatta	*	It has good aroma and give good flavour to curry. Curry leaf has a good amount of vitamin A, Calcium, Phosphorus,Iron   Vitamin C and Fiber It also has high levels of oxalate's
Drumstick leaves	Munaga akku	Muranka bhaji	*	The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium. The leaves are cooked and used like spinach
Dill Leaves		Ajwain ke phool	*	The green or blue-green dill leaves are feathery and soft. The leaves and seeds are flavorful seasonings (often used in making pickles). Dried dill leaves are commonly known as dill weed.
Fenugreek Leaves	Menthikura	Methi	*	Fenugreek greens and seeds are rich in nutrients. The seeds contain (1)fibers, which lowers the blood sugar levels,and (2)Steroidal saponins may . stop the absorption of cholesterol into the body cholesterol into the body.
Henna Plant	Gorintaku	Henna	*
Lettuce			*	Lettuce is a temperate plant grown for its leaves, which are used in salads, sandwiches, and several other dishes. Lettuce should always be washed thoroughly before eating. One excellent way to do this is by using a Salad spinner
Malabar (or) Malabar Spinach (or) Climbing Spinach	Bachhali Kura	Poi	*	Malabar spinach is high in vitamin A, vitamin C, iron, fiber and calcium. It is low in calories by volume, but high in protein per calorie.
Mint leaves	Pudeenaa (or) Podina	Pudina	*	An herb with a fresh, peppery flavor and highly aromatic.
Neem Leaves	Veepa aku	Margosa	*
Oregano			*	Earthy and intense with hints of clove and Balsam
Purslane	Gangapaayala aaku koora (or) Peddapaayala aaku koora	Chota Lunia	*	It is a fleshy green herb that provides a mild flavor as a salad green. An excellent herb for scorbutic troubles (disease caused by a lack of vitamin C)
Rosemary			*	The fresh and dried leaves are used frequently in traditional Mediterranean cuisine; they have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods.
Sage			*	Sage is a herb with strong odored and bitter tasting. It is commonly used in cooking.
Spinach	Palakura	Palak	*	Its with a flavor that is slightly bitter tasting. Spinach is a great source of anti-oxidants, folic acid, magnesium and vitamin K. Spinach is also high in fiber and an excellent source of vitamin C.
Sorrel Spinach	Chukka Kura	Katta Palak	*	The leaves are very high in vitamin C and have many uses.
Sorrel Leaves	Gongura	Pitwaa	*	These are very low in calories, and rich in protein when compared with other leafy vegetables. They are rich in calcium and phosphorus and have appreciable amounts of Vitamin C.
Tamarind Leaves	Chintachiguru	Imli Patte	*	Tamarind leaves is cathartic, astringent and, antiseptic. It  is also a blood purifier.
		Varak	*	Varak is a silver leaf used as a decoration for both sweet and savory dishes. Extremely thin sheets of gold or silver that are applied to food to add rich coloring. It is Flavorless and odorless.

LIST OF OILS

ENGLISH	TELUGU	HINDI	INFO
Canola Oil			Canola oil is derived from the crushed seeds of the rape plant, now widely known as canola.
Castor Oil	Aavadamu	Erandi	Castor oil is a vegetable oil obtained from the Castor bean. It is a colorless to very pale yellow liquid with mild or no odor or taste
Coconut Oil	Kobbari Noone	Khopre (or) Narial Ka Tel	Coconut oil is made by pressing the coconut meat. Used in frying and as an ingredient in many packaged goods. Because this oil is high in saturated fats, many food makers are replacing it with more costly unsaturated oils.
Clove Oil	Lavangamu noone		A natural essential oil made from clove buds. It is antiseptic oil and used mostly for tooth ache problems
Coriander Oil			Coriander oil are primarily used in seasonings for sausages and other meat products. Appearance-Colorless to pale yellow
Corn Oil (or) Maize Oil			Corn oil or Maize oil is oil extracted from the germ of corn. Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is Natural golden in color.
Cotton Seeds Oil		Kapas	Cottonseed oil is a cooking oil extracted from the seeds of cotton plant. This oil used for salad oil, mayonnaise, salad dressing, and similar products because of its flavor stability
Eucalyptus oil		Nilgiri
Ginger Oil			Ginger oil has a spicy and peppery aroma, so it is often blended with other essential oils to produce many different mixtures for many different ailments. Also acts as an antiseptic.
Grape Seed Oil (or) Grape Oil			Grape seed oil is a vegetable oil pressed from the seeds of various varieties of Single Species Grapes and Multi Species Hybrid Grapes.
Ground nuts (or) Peanuts Oil	Verusenaga noone	Singdana / Kalekai Tel	It has a high smoke point which makes it useful for frying. The fat in peanut oil is approximately 50% monounsaturated and 30% polyunsaturated.
Mustard Oil	Aava Noone	Sarson Kaa Tel	This oil has a strong smell, a little like strong cabbage, a hot nutty taste, and is much used for cooking in Bengal, Bihar and other areas of India and Bangladesh.
Olive Oil	Jeetha Thailam	Zetoon Ka Tel	Olive oil is a wonderful source of omega-3 fatty acid. It belongs to a class of fat called monounsaturated fat which is the best kind for your heart.
Palm Oil			This cooking oil is high in saturated fats and has a high smoke point. It is used for cooking, flavoring and shortening. This oil is not good for health.
Sesame Oil	Nuvvula Noone	Til Kaa Tel	Sesame oil has  nutty flavour. It has a high antioxidant content
Rice Bran Oil			An oil pressed from the outer hull (the "bran") of the rice grain. They have a pungent aroma, a tangy flavor, and are very nutritious since they harbor vitamins and minerals from the rice bran.
Safflower oil	Kusuma Ginzala Noone	Kardi (or) kusumbar	Safflower Oil is a healthiest oil for cooking. It is higher in polyunsaturated fats but also have omega-3 fatty acids, which most doctors now recommend.
Sunflower Oil	Poduthiru Gaddu Puvvu Noone	Surajmukhi	Safflower Oil is a healthiest oil for cooking. It is higher in polyunsaturated fats but also have omega-3 fatty acids, which most doctors now recommend
Vegetable oil			A blends of different vegetable oils such as corn, safflower, rapeseed, cottonseed and soybean oils. These blends are generally intended to have little flavor and aroma. And used as all-purpose oils
Vegetable Oil Spray (or) Cooking Spray			A very fine mist of vegetable oil to coat unheated pans, preparing for grilling, sauteing, broiling, roasting or baking