Nutrition in pregnancy: what to pay attention to and what to avoid
10 October 2026 · 5 min read
In pregnancy the body's needs change, and food safety becomes just as important as its composition. This is a general guide, and for all decisions about nutrition in pregnancy consult your gynaecologist.
Nutrients worth paying attention to
- Folic acid (folate): leafy green vegetables, legumes. A doctor decides on folic acid supplements.
- Iron: meat, eggs, legumes and green vegetables.
- Calcium: dairy products and other foods rich in calcium.
- Omega-3 fatty acids: fish (properly cooked) and nuts.
What is usually avoided
- Raw or undercooked fish, shellfish and meat.
- Unpasteurised milk and products made from it, including some soft cheeses.
- Raw or undercooked eggs.
- Alcohol, and caffeine intake should be limited.
- Too much salt and sugar.
Vegetables and fruit should be washed well, and food stored and prepared hygienically, because the risk of food poisoning is higher in pregnancy.
When your appetite varies
Nausea, tiredness and changes in appetite are normal. Smaller, more frequent meals and light, tasty food can help, and when you have no energy to cook, ready-made meals are a practical solution.
If you have gestational diabetes, allergies or other health recommendations, always follow them and tell us when ordering so we can adjust the menu.
Nutrition for pregnant and breastfeeding women
A single package created by a nutritionist, about 2700 kcal per day, delivered in Belgrade.