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Pregnancy Tips : How to Tell You Are Pregnant

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Pregnancy Tips : How to Tell You Are Pregnant

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Pregnancy (latin “graviditas”) is the carrying of one or more offspring, known as a fetus or embryo, inside the uterus of a female. In a pregnancy, there can be multiple gestations, as in the case of twins or triplets. Human pregnancy is the most studied of all mammalian pregnancies. Obstetrics is the surgical field that studies and cares for high risk pregnancy. Midwifery is the non-surgical field that cares for pregnancy and pregnant women.

Childbirth usually occurs about 38 weeks after conception; i.e., approximately 40 weeks from the last normal menstrual period (LNMP) in humans. The World Health Organization defines normal term for delivery as between 37 weeks and 42 weeks. The calculation of this date involves the assumption of a regular 28-day period.

The best way to determine if a woman is pregnant is by having her blood tested, or she can take a home pregnancy test and look for first trimester symptoms, such as nausea, vomiting, fatigue, headache and hormonal changes. Wait a week after a missed menstrual period to take a pregnancy test with help from a labor and delivery nurse in this free video on pregnancy and obstetrics.

Nutrition

A balanced, nutritious diet is an important aspect of a healthy pregnancy. Eating a healthy diet, balancing carbohydrates, fat, and proteins, and eating a variety of fruits and vegetables, usually ensures good nutrition. Those whose diets are affected by health issues, religious requirements, or ethical beliefs may choose to consult a health professional for specific advice.

Adequate periconceptional folic acid (also called folate or Vitamin B9) intake has been proven to limit fetal neural tube defects, preventing spina bifida, a very serious birth defect. The neural tube develops during the first 28 days of pregnancy, explaining the necessity to guarantee adequate periconceptional folate intake.Folates (from folia, leaf) are abundant in spinach (fresh, frozen, or canned), and are also found in green vegetables, salads, citrus fruit and melon, chickpeas (i.e. in the form of hummus or falafel), and eggs. In the United States and Canada, most wheat products (flour, noodles) are fortified with folic acid.

Weight gain

Caloric intake must be increased, to ensure proper development of the fetus. The amount of weight gained during pregnancy varies among women. The National Health Service recommends that overall weight gain during the 9 month period for women who start pregnancy with normal weight be 10 to 12 kilograms (22–26 lb). During pregnancy, insufficient weight gain can compromise the health of the fetus. Women with fears of weight gain or with eating disorders may choose to work with a health professional, to ensure that pregnancy does not trigger disordered eating. Likewise, excessive weight gain can pose risks to the woman and the fetus. Women who are prone to being overweight may choose to plan a healthy diet and exercise to help moderate the amount of weight gained.

Immune tolerance

The fetus inside a mother may be viewed as an unusually successful allograft, since it genetically differs from the mother. In the same way, many cases of spontaneous abortion may be described in the same way as maternal transplant rejection.

There is substantial evidence for exposure to partner’s semen as prevention for pre-eclampsia, largely due to the absorption of several immune modulating factors present in seminal fluid.

Drugs in pregnancy

Drugs used during pregnancy can have temporary or permanent effects on the fetus. Therefore many physicians would prefer not to prescribe for pregnant women, the major concern being over teratogenicity of the drugs. This results in inappropriate treatment of pregnant women. Use of drugs in pregnancy is not always wrong. For example, high fever is harmful for the fetus in the early months. Use of paracetamol is better than no treatment at all. Also, diabetes mellitus during pregnancy may need intensive therapy with insulin. Drugs have been classified into categories A,B,C,D and X based on the Food and Drug Administration(FDA) rating system to provide therapeutic guidance based on potential benefits and fetal risks. Drugs like multivitamins that have demonstrated no fetal risks after controlled studies in humans are classified as Category A. On the other hand drugs like thalidomide with proven fetal risks that outweigh all benefits are classified as Category X

Advice:

When you take your gestational diabetes test (around 24-28 weeks) cut back on your sugar/ carbs/ and fruit for like 3-5 days before. It will help get a more accurate reading and not a false positive- kwim? b/c going back for longer- when you shouldn’t have to sucks lol

Maybe check for anemia- BEFORE you are so far along??? They wait until about 3rd tri and I have a feeling I was before that- b/c I feel better on my supplements. Its not worth that feeling if I would have known. 1/3 of preggies are- so you might as well check sooner OR eat more Iron so its not a problem!

IF you have to take an Iron supplement- my Dr. recommends the brand “Slow- Fee” You can get it over the counter at any store- even Target. It release slower in your body and you don’t get the side affects. I like it much more then others I have taken in the past. Dont’ take 2 hours before or after you had Calcium. It also helps to take with Vitamin C so it gets absorbed better. This goes for taking Iron as in food too- your body absorbs Iron better without Calcium and caffine- which can block absorbtion. . . Iron is important for you and baby.

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Infections may speed Alzheimer’s memory loss

Infections may speed Alzheimer’s memory loss

Catching a cold or the flu could speed memory loss in people with Alzheimer’s disease, researchers reported Tuesday.

In a study of patients with mild to severe Alzheimer’s disease, they found that people who suffered acute or chronic infections, or even bumps and bruises from a fall, were much more likely to have high blood levels of a protein involved in inflammation and also experienced faster memory loss than people who did not have infections and who had low levels of this protein.

It’s possible that finding a way to reduce inflammation in the body “could be beneficial for people with Alzheimer’s disease,” study chief Dr. Clive Holmes, from the University of Southampton, UK, said in a prepared statement.

Over about 6 months, Holmes and colleagues measured the cognitive abilities and blood levels the inflammatory protein TNF-alpha of 222 people with Alzheimer’s disease. They also interviewed each subject’s main caregiver several times during the study.

During follow up, roughly half of the study subjects experienced a sudden infection or injury that led to inflammation, and a spike in TNF-alpha levels. These people, the researchers found, experienced memory loss that was at twice the rate of those who did not have infections or injuries.

People who had high levels of TNF-alpha in their blood at the beginning of the study, a sign of chronic, ongoing inflammation, had memory loss at four times the rate of those with low levels of the protein at the start of the study.

By contrast, subjects with low levels of TNF-alpha throughout the study showed no decline in brain function, the report indicates.

“One might guess that people with a more rapid rate of cognitive decline are more susceptible to infections or injury, but we found no evidence to suggest that people with more severe dementia were more likely to have infections or injuries at the beginning of the study,” Holmes noted in a prepared statement.

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Most diabetics falling short on healthy eating

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Most diabetics falling short on healthy eating

Diabetes mellitus is a disease characterized by persistent hyperglycemia (high blood sugar levels), resulting either from inadequate secretion of the hormone insulin, an inadequate response of target cells to insulin, or a combination of these factors. Diabetes is a metabolic disease requiring medical diagnosis, treatment and lifestyle changes.

There are many causes and forms of diabetes known. The three most common patterns of diabetes have been recognized over the last thirty years as type 1, type 2 and gestational diabetes (or type 3)[1], although these three “types” of diabetes are more accurately considered patterns of pancreatic failure rather than single diseases. Each type can be produced by a variety of identifiable or yet-to-be-identified causes. There are some patients whose diabetes cannot be easily fit into one of these types, and some who display characteristics of more than one type at the same time.

Most Americans with diabetes are eating too much fat and sodium, and not enough fruits, vegetables, grains and low-fat dairy, a new study suggests.

The results, say researchers, indicate that many people with diabetes may need more education about the importance of nutrition in managing their condition.

Excess weight is one of the major risk factors for type 2 diabetes, a disorder in which the body can no longer properly use the blood sugar-regulating hormone insulin. Diet, exercise and weight loss are key to managing the disorder, and in some cases, weight loss can reverse the condition.

Yet in the new study, researchers found that of nearly 2,800 middle- aged and older U.S. adults with type 2 diabetes, nearly all were exceeding the daily recommended fat intake. When it came to artery-clogging saturated fat, 85 percent were consuming too much.

Similarly, 92 percent of study participants were consuming too much sodium, which can raise blood pressure and contribute to diabetics’ already elevated risks of heart disease and kidney disease. (See related Reuters Health story today.)

The researchers used a number of nutritional yardsticks, including the Food Guide Pyramid and recommendations by the Institute of Medicine. For example, experts recommend that adults get no more than 20 percent to 35 percent of their daily calories from fat, with less than 10 percent coming from saturated fat.

And if most study participants were getting too much of those nutrients, many were also not getting enough of certain healthy foods, the researchers report in the Journal of the American Dietetic Association.

Less than half were getting the minimum recommended servings of fruits, vegetables, dairy and grains each day.

“I thought we were going to find people who, because they have a chronic disease, were more educated about and more motivated than the average American to eat healthy, but that’s not the case,” lead researcher Dr. Mara C. Vitolins, of Wake-Forest University School of Medicine in Winston-Salem, North Carolina, said in a written statement.

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