Propuesta de elaboración de menús saludables para mujeres en etapa de gestación durante el primer trimestre

Abstract

The present research work proposes the elaboration of healthy menus for pregnant women, especially during the first trimester, since this is the most important and sensitive stage for the proper formation of the child, therefore, a consistent and healthy nutrition should be provided in benefit of both the pregnant woman and the child to be. Furthermore, cooking methods and techniques needed during this stage will be detailed; since, applying proper cooking as per de food, avoids dropping all their nutrients. Likewise, cooked foods change their organoleptic features like color, odor and flavor, making them more appetizing and digestible. Moreover, the cooking techniques are good to destroy pathogens present in the foods, which have vital importance during pregnancy, in order to avoid diseases transmitted via food from the mother towards the baby. At the same time, some hints will be given on how food should be handled in order to avoid cross contamination, which is the most concurrent in the kitchen area. As the final part of the word, a healthy menu will be proposed, which will reflect the proper consumption of nutritional products submitted to a correct cooking technique.