Patient's question:
I am 14 weeks pregnant, but since I got pregnant, I haven't been able to eat normally. Whenever I eat, my stomach feels uncomfortable, and then I start shaking all over. Around the 11th week, I started vomiting no matter what I ate. Then the doctor recommended that I be hospitalized. After staying there for 8 days, my condition improved somewhat, but less than three days after being discharged, I returned to the same situation. What could be the reason for this?Doctor's answer:
Hello, some physiological reactions may occur during the early stages of pregnancy, such as nausea, vomiting, loss of appetite, and food preferences. In severe cases, it may become difficult to eat, leading to a deficiency in various nutrients and affecting the health of the pregnant woman, which can result in developmental abnormalities in the fetus. These physiological reactions generally begin around the 42nd day of pregnancy and disappear by the 84th day. To prevent malnutrition in pregnant women caused by early pregnancy symptoms, it is essential to promote their appetite. During the selection, processing, and cooking of food, attention should be paid to its color, aroma, and taste. Additionally, food choices should be made based on individual financial capacity, geographical environment, and seasonal changes to ensure the intake of optimal nutrients. Specifically, the following points should be noted:1. The food's appearance should be visually appealing while being light, refreshing, and nutritious. Examples include tomatoes, cucumbers, chili peppers, fresh shiitake mushrooms, fresh oyster mushrooms, fresh hawthorn fruits, and apples. These foods are vibrant in color and rich in nutrients, making them appetizing.
2. The food selected should be easy to digest and absorb while helping to reduce vomiting. Examples include toasted bread, biscuits, and rice or millet porridge. Dry foods can alleviate nausea and vomiting, while rice or millet porridge can replenish fluids lost due to nausea and vomiting.
3. The food should be flavorful, and cooking methods should be varied while minimizing the loss of nutrients. Different ingredients and cooking techniques can be chosen based on the pregnant woman's specific conditions and preferences. For example, if a pregnant woman enjoys sour, spicy, or other flavors, lemon juice or vinegar can be used to dress salads, or small amounts of spices like ginger and chili can be added to make the food more stimulating to increase appetite. Cold foods can reduce the irritation to the stomach lining caused by food, such as chilled double-ear salad, chilled eggplant puree, small amounts of ice cream, etc. During cooking, efforts should be made to minimize nutrient loss, such as avoiding excessive washing of vegetables or rice, not washing vegetables after cutting, and not using hot water to wash rice. Vegetables should be stir-fried quickly over high heat during cooking, and when mixed with animal-based foods, a small amount of starch should be added, as starch contains reduced glutathione, which protects vitamin C.
4. During meals, maintain a cheerful mood. Listening to light music while eating or placing fresh flowers on the table can help alleviate the fear of early pregnancy and the frustration of morning sickness, thereby increasing the pregnant woman's appetite and ensuring normal fetal development.