Natural feeding has once again become a fashionable, pro-health trend that is increasingly being promoted among nursing women by numerous social organizations around the world.
The woman’s diet during lactation should be enriched with an additional supply of energy, macronutrients, minerals, vitamins and liquids, in order to supplement the deficiencies resulting from the pregnancy. This is important in maintaining the health of the mother who decided on the natural method of feeding her child. The sources of dietary nutrients should be varied and rich in ingredients with high nutritional value. One should remember about the additional supply of folic acid, iron, iodine and calcium, which are one of the components whose frequent shortages are found in the diets of women during pregnancy and lactation.
The diet of lactating women should not be particularly restricted and food should not be excluded unless it is explicitly stated that they affect the occurrence of an allergic reaction in a child or cause a mother’s discomfort.
The diet should be rich in fresh fruits and vegetables, dairy products, lean meat, cereal and appropriate daily supply of liquids. Avoid, however, high-processed products, products of unknown origin and stale ones. It is recommended to eat three main meals and two smaller meals during the day.
The main source of liquids should be mineral water or certified spring water as well as milk and freshly squeezed fruit and vegetable juices.
It is recommended to eat fish such as tuna (canned), salmon, pollock or shrimps. In Poland it is recommended to eat Norwegian salmon, Atlantic mackerel and herring, which is a very good source of omega-3 acids, and the content of docosahexaenoic acid (DHA) in 100 grams is high.
The adoption of a well-balanced diet, which is tailored to the mother’s needs, allows the child to grow without exposing a woman who is nursing her health to damages caused by depletion of her mother’s nutrient resources. The proper diet of the nursing woman should take into account all aspects of the principles of healthy eating and the physiological state, should be varied and consistent with the dietary preferences of the woman. By fulfilling these criteria, it can permanently shape and preserve the proper eating habits of a nursing woman.