The need for such a regime is dictated by the needs of the growing fetus and of the mother's body in "building material", because at this time along with an increase in fetal weight and increased uterine size of the placenta, breast mass of blood, etc. Therefore, the number of proteins in women secondary weight and growth in the second half of pregnancy should be increased to 120 g, fat - Up to 85 grams, and carbohydrates - up to 400 g, and the total energy value of daily ration - to 2800 - 3000 kcal.

Should strive to ensure that the daily diet was 50-60% protein animal origin, of which about 25% should be meat and fish and about 20% - milk and dairy products and 5% - eggs. Other proteins may be of vegetable origin. Foods that contain complete proteins, include milk, yogurt, kefir, nonfat cottage cheese, mild cheese, boiled meat and fish, potatoes, cabbage, beans, wheat, rice, buckwheat and oats cereals etc.

Substantial share in food are coal-water, because they reimburse the expenditure of energy in the body (500 g carbohydrate result of their complete combustion in the body to water and carbon dioxide about 2000 kcal, which corresponds to ² / ₃ daily energy needs). Prove a direct link between the number carbohydrate intake and weight of the fruit intake of pregnant surplus of carbohydrates leads to an increase in fetal weight in excess of standardsthat can cause complications in childbirth. It is advisable to get carbohydrates in productsrich in fiber: bread made of coarse flour, vegetables, fruits,cereals, etc. These products, except coal-vodov,contain vitamins. Especially useful bread "Health", which is a mixture of bran, rich in vitamins B ¹ and favorably affect bowel function.

The structure of all body tissues are fats, which are also important energy reserve, as they give in 2,5 times more heat compared with coal-water and proteins. Fats are involved in plastic processes that affect the central nervous system, endocrine glands, reducing the impact of heat and soften the impact of fluctuations outside temperature on the body. The diet of pregnant should be up to 40% fats of vegetable origin. These include sunflower, olive, Cotton May lo, etc.