Three servings of milk, yogurt, or cheese plus two servings of meat, poultry, or fish will adequately supply the recommended amount of protein for the pregnant woman
Many patients are concerned about the increased levels of mercury in fish and may be afraid to include this source of nutrients in their diet. Sound advice by the nurse to assist the pa-tient in determining which fish is safe to consume would include: a. Canned white tuna is a preferred choice.
b. Avoid shark, swordfish, and mackerel.
c. Fish caught in local waterways are the safest.
d. Salmon and shrimp contain high levels of mercury.
B
Feedback
A High levels of mercury can harm the developing nervous system of the fetus. It is essential for the nurse to assist the patient in understanding the differences between numerous sources of this product. A pregnant patient can eat as much as 12 ounces a week of canned light tuna; however, canned white, albacore, or tuna steaks contain higher levels of mercury and should be limited to no more than 6 ounces per week.
B As a precaution, the pregnant patient should avoid eating all of these and the less common tilefish. Additional information on levels of mercury in commer-cially caught fish is available at www.cfsan.fda.gov.
C This is a common misconception. Pregnant women and mothers of young child-ren should check with local advisories about the safety of fish caught by families and friends in nearby bodies of water. If no information is available, these fish sources should be avoided or limited to less than 6 ounces or be the only fish consumed that week.
D Commercially caught fish that are low in mercury include salmon, shrimp, pol-lock, or catfish. The pregnant patient may eat up to 12 ounces per week.
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