Nutrition: Science & Everyday Application. Authors: Alice Callahan, Heather Leonard, & Tamberly Powell.

Respond to the peer discussion board. Use the same book they did as reference

Peer Discussion Board: 

Part 1. Unit 11. Use our online text:

Nutrition: Science & Everyday Application. Authors: Alice Callahan, Heather Leonard, & Tamberly Powell.

Foods and Other Substances to Avoid …during pregnancy

(pp 496-497). Identify substances that may pass from the mother to the fetus which are detrimental. Describe the effects of alcohol and caffeine.

Identify six foods (p 497) that are more likely to be contaminated with foodborne pathogens and should be avoided during pregnancy.

Many think that the only substances that can cross the placenta from mother to fetus are nutrients. Well that is not the case, as other substances such as alcohol, nicotine, cannabinoids (from cannabis), and both prescription and recreational drugs can all be passed to the fetus from the mother.

The effects of alcohol consumption during pregnancy results in a range of abnormalities that fall under the umbrella of fetal alcohol spectrum disorder. These disorders include learning and attention deficits, heart defects, and abnormal facial features. Also, alcohol enters the fetus’s bloodstream through the umbilical cord and slows fetal growth, damage the brain, or even lead to a miscarriage. While there is no safe amount of alcohol to consume during pregnancy, the most severe effects are in the first trimester during organs development.

The effects of caffeine consumption during pregnancy are linked to miscarriages and preterm birth. With that being said, caffeine use should be limited to less than 200 mg/d, which equates to about to cups of coffee a day.

The six foods listed below are more likely to be contaminated with foodborne pathogens and should be avoided during pregnancy.

1. Unpasteurized dairy products (ex. Soft cheese)

2. Raw or smoked seafood

3. Hot dogs and deli meats (or heat to 165 degrees before eating)

4. Raw dough

5. Undercooked or raw meat, poultry, and eggs

6. Unpasteurized juice and cider

References:

Callahan, A., Leonard, H., & Powell, T. (2020) Nutrition: Science an Everyday Application, v. 1.0. https://openoregon.pressbooks.pub/nutritionscience/