A healthy diet plan during pregnancy can be extremely beneficial but one problem facing most pregnant women is weight gain. If you want to control both of your weight gain and the birth weight of your baby, the main way is to watch your carbs. With the healthy pregnancy diet plan below, you will get enough nutrients you need without gaining too much weight.

The Pregnancy Diet Plan Basics:

  • Have 80 — 100 grams of protein a day
  • Eat at least two dark green vegetables a day.
  • Eat two source of vitamin C per day.
  • Eat one source of vitamin A per day.
  • Eat at least two or three servings of other vegetables a day.
  • Eat one to two servings of fruit per day.
  • Eat three to four milk products per day
  • Eat two eggs per day
  • Limit carbohydrates to whole grains — This is where the variations come in:  Have no more than 5 servings a day (as suggested by the original Brewer Diet.)  But you can limit further, having only one whole grain a day, down to only 1 serving a week.
  • Limit fats to two to three servings

Pregnancy Diet Plan Example

1. Milk and milk products — 4 choices per day
1 cup milk: whole, skim, 1%, buttermilk
1/2 cup canned evaporated milk: whole or skim
1/3 cup powdered milk: whole or skim
1 cup yogurt
1 cup sour cream
1/4 cup cottage cheese: creamed, uncreamed, pot style
1 large slice cheese (1 1/4 oz): cheddar, Swiss, other hard cheese
1 cup ice milk
1 1/2 cup soy milk
1 piece tofu, 3″x3″x 1/2″ (4 oz)2. Calcium replacements — as needed, if avoiding milk products (2 per soy exchange from group 1)
36 almonds
1/3 cup bok choy, cooked
12 Brazil nuts
1 cup broccoli, cooked
1/3 cup collard greens
1/2 cup kale
2 teaspoons blackstrap molasses
4 oz black olives
1 oz sardines

3. Eggs — 2 any style, except runny, per day

4. Protein Combinations — 6 to 8 choices per day
1 oz lean beef, lamb, pork, liver, or kidney
1 oz chicken or turkey
1 oz fish or shellfish
1/4 cup canned salmon or tuna
3 sardines
3 1/2 oz tofu
1/4 cup peanuts or peanut butter
1/8 cup beans + 1/4 cup rice or wheat
(measured before cooking)
beans: soy beans, peas, black beans, kidney beans, garbanzos
rice: preferably brown
wheat: preferably bulgar

1/8 cup brewer’s yeast + 1/4 cup rice
1/8 cup sesame or sunflower seeds + 1/2 cup cup rice
1/4 cup rice + 1/3 cup milk
1/2 oz cheese + 2 slices whole wheat bread or 1/3 cup macaroni (dry) or noodles or 1/8 cup beans
1/8 cup beans + 1/2 cup cornmeal
1/8 cup beans + 1/6 cup seeds (sesame, sunflower)
1/2 large potato + 1/4 cups milk or 1/4 oz cheese
1 oz cheese: cheddar, Swiss, other hard cheese
1/4 cup cottage cheese: creamed, uncreamed, pot style

5. Fresh, dark green vegetables — 2 choices per day
1 cup broccoli
1 cup brussels sprouts
2/3 cup spinach
2/3 cup greens
collard, turnip, beet, mustard, dandelion, kale
1/2 cup lettuce (preferable romaine)
1/2 cup endive
1/2 cup asparagus

 
6. Whole Grains —  5 choices (or less) per day
1 waffle or pancake made from whole grain
1 slice bread
whole wheat, rye, bran, other whole grain
1/2 roll, muffin, or bagel made from whole grain
1 corn tortilla
1/2 cup oatmeal or Wheatena
1/2 cup brown rice or bulgar wheat
1 shredded wheat biscuit
1/2 cup bran flakes or granola
1/4 cup wheat germ7. Vitamin C foods — 2 choices per day
1/2 grapefruit
2/3 cup grapefruit juice
1 orange
1/2 cup orange juice
1 large tomato
1 cup tomato juice
1/2 cantaloupe
1 lemon or lime
1/2 cup papaya
1/2 cup strawberries
1 large green pepper
1 large potato, any style

8. Fats and oils — 3 choices per day
1 tablespoon butter or margarine
1 tablespoon mayonaise
1 tablespoon vegetable oil
1/4 avocado
1 tablespoon peanut butter++

9. Vitamin A foods — 1 choice per day
3 apricots
1/2 cantaloupe
1/2 cup carrots (1 large)
1/2 cup pumpkin
1/2 cup winter squash
1 sweet potato

10. Liver — at least once a week (optional)
4 oz liver
beef, calf, chicken, pork, turkey, liverwurst

11. Salt and other sodium sources — unlimited
table salt, iodized, to taste
sea salt, to taste
kelp powder, to taste
soy sauce, to taste

12. Water — unlimited
Drink to quench thirst, but do not force fluids