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If a woman that is pregnant follows these nutritional guidelines, her baby will be very healthy, but also, she will feel very happy and healthy as well. However, improper nutrition varies from case to case, for example, low birth weight, or even death of the fetus. Several congenital conditions may occur as well, such as neural tube defects.

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The maternal diet must provide sufficient energy and nutrients to meet the mother’s needs, but also the requirements of a healthy growing fetus. An average weight gain of about 26 pounds (12 kg) has been shown to be associated with the lowest risk of complications during pregnancy and labor. A healthy and balanced diet is important before as well as during a pregnancy. Being either overweight or underweight can affect both fertility and birth outcome. Folate, protein, calcium, and iron are very important nutrients to have in your daily diet during pregnancy. Folate, commonly known as folic acid, plays an important part in reducing the risk of neural tube defects. These are major birth defects that affect the baby’s brain. Protein is critical for ensuring the proper growth of fetal tissue, including the brain. It also helps with breast and uterine tissue growth during pregnancy. It even plays a role in your increasing blood supply, allowing more blood to be sent to your baby.  Calcium helps build your baby’s bones and regulates your body’s use of fluids. Iron works with sodium, potassium, and water to increase blood flow. This helps ensure that enough oxygen is supplied to both you and your baby. When energy and other nutrient intake does not increase, the body’s own reserves are used, leaving a pregnant woman weakened. If requirements are not met, the consequences can be serious for women and their fetus. You should consume about 300 more calories per day than you did before you became pregnant. Listeriosis is a type of food-borne illness caused by bacteria. Pregnant women are 13 times more likely to get listeriosis than the general population. Listeriosis can lead to miscarriage, stillbirth, and premature delivery. Antibiotics can be given to treat the infection and to protect your unborn baby. To prevent Listeriosis, some foods you could eat are foods made with unpasteurized milk, hot dogs, and refrigerated smoked seafood.

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- http://www.eufic.org/article/en/rid/nutrition-pregnancy-summary/
- http://www.healthline.com/health/pregnancy/nutrition#2
- http://www.coregroup.org/storage/documents/Workingpapers/MaternalNutritionDietaryGuide_AED.pdf
- http://www.webmd.com/baby/guide/eating-right-when-pregnant#1
- http://www.acog.org/Patients/FAQs/Nutrition-During-Pregnancy

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-Use the Daily Food Plan for Moms to find her recommended food group amounts.
*the recommended amounts is based on a woman's age, body size, and activity level before pregnancy.
-The amount of calories you need increase with each trimester.
*if the woman needs 2000 calories a day before pregnancy, then she will need 2200 a day in her second trimester.
-Increase the intake of vegetables by half a cup daily.
-In the third trimester, the woman's calorie intake will increase up to 2400.

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Nutrient Needs:
-During the first trimester, it is a need for folic acid.
-Folic Acid is a synthetic form of folate found in fortified foods and dietary supplements.
*women of childbearing age should consume 400 micrograms of synthetic folic acid per day.
*folic acid helps prevent neural tube damages of the fetus, like the brain or spinal cord.
-During the second trimester, the essential nutrient count increases.
*some of the extra nutrients are needed to build child's tissue.
*others are needed to protect the mother.
-Protein, calcium, and iron are important during pregnancy.
*mother needs an increased amount of protein to support the growth of the fetus.
*the fetus needs calcium for well-formed bones, and if the mother's diet does not supply enough calcium, the needs of the fetus will be taken from the mother's bone tissue.
*during the last 6 months of pregnancy, iron needs are especially large.
*if a woman does not get enough iron, she may become anemic as her body works to meet her baby's needs.

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Preheat the oven to 400 degrees F and line a muffin tin with paper muffin cups (I used nonstick cooking spray instead). Mash the bananas.

2.Beat in the oil, followed by the eggs and sugar. Whisk in the oat bran, if using.

3.In a separate bowl, whisk together the flour, cocoa, baking soda and salt, using the lesser amount of flour if you've added the oat bran. Add this mixture to the banana mixture and stir gently until combined. Spoon into the muffin cups.

4.Bake for 15-20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cups. Let cool slightly in the pan before removing to a wire rack.

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Ingredients

3 very ripe or overripe bananas

1/2 cup vegetable oil

2 eggs

1/2 cup (packed) light brown sugar

1/3 cup Quaker oat bran, optional

1 1/4 - 1 1/2 cups all-purpose flour

3 tablespoons best-quality unsweetened cocoa powder, sifted (I skipped the sifting)

1 teaspoon baking soda

Pinch salt, optional

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For Pregnant Women