Perkembangan fetus - hamil 29 minggu

Saturday, May 19, 2012
Berat bayi, lebih kurang 2.5 paun / 1.1 kilogram dan ukuran panjangnya 15 inci / 38 sentimeter dari kepala ke jari kaki. Bagi lelaki, testikel menurun dari tempat berdekatan buah pinggang lalu merentasi groin dan terus ke skrotum. Bagi perempuan, kelentit masih menonjol sebab belum lagi ditutup oleh bibir vulva yang masih halus. Ianya akan membesar dan menutupi kelentit dalam minggu-minggu terakhir sebelum kelahiran. 

Kepala bayi semakin besar, dan pertumbuhan otaknya adalah amat pantas pada masa ini. Hampir kesemua bayi menunjukkan reaksi kepada bunyi menjelang 30 minggu. 

Keperluan pemakanan bayi juga akan berkemuncak semasa trimester ketiga. Ibu akan memerlukan sejumlah besar protin, vitamin C, folik asid,zat besi dan kalsium (lebih kurang 200 miligram diserapkan ke dalam kerangka tulang bayi setiap hari). Jadi, makanlah makanan yang kaya dengan nutrien-nutrien ini. Kerangka terus mengeras dan otak, otot-otot dan paru-paru menjadi semakin matang. 

Panduan Pemakanan 

Do I need to eat more in my last trimester? 


So far during your pregnancy, you've not needed any extra calories. But now you're in your last trimester, your energy requirement increases as your baby's growth speeds up. 

This means you will need to start having an extra 200 calories a day. But it doesn't mean you can eat for two! Two hundred calories is only the equivalent of one slice of wholemeal toast with a small can of baked beans, or one slice of cheese on toast. 

Can I have a vegetarian diet during pregnancy? 


If you are vegetarian, you should take extra care to ensure you have plenty of iron and calcium. 

Good sources of iron for vegetarians include fortified breakfast cereals, tofu, wholegrain bread, dark green leafy vegetables, nuts, pulses, dried fruits and even plain chocolate. 

You can get calcium from dairy products, chickpeas, kidney beans and baked beans, sesame seeds and almonds, plus fortified soya products. 

Our daily meal planners, specially drawn up by BabyCenter nutritionist Ng Yee Voon, can help you get the right nutrition at the right time. 

Recipes rich in calcium, iron and vitamin C 


Lunch: pitta bread with lamb's lettuce, gruyere and grapes 
Preparation time: five minutes 

Ingredients
  • 1 large wholemeal pitta bread
  • 1 handful lamb's lettuce or similar salad leaves, washed
  • 50g grapes, halved
  • 30g gruyere cheese, sliced
  • balsamic vinegar, to serve
Warm the pitta bread in a toaster or grill and slice open. Stuff it with the lamb's lettuce, grapes and gruyere. Drizzle over the balsamic vinegar and serve at once, with a glass of orange juice for added vitamin C. 

Snack: strawberry milk shake 
Making your own milk shake with fresh fruits is a delicious way to get calcium. Try this one with strawberries for some extra vitamin C. It takes only five minutes to prepare. 

Ingredients
  • 100g fresh strawberries, washed and hulled
  • 150ml semi-skimmed milk
  • 1 tsp sugar
Place all the ingredients in a blender and whizz until smooth. Pour into a glass and serve at once. 

Dinner: creamy chickpea curry 
This is a mild and creamy vegetarian curry which is full of calcium and iron. You may be surprised to learn that curry powder also contains some iron. This curry serves four. 

Preparation time: 15 minutes 
Cooking time: 25 to 30 minutes 

Ingredients
  • 1 tbsp rapeseed or sunflower oil
  • 1 onion, roughly chopped
  • 1 clove garlic, crushed
  • 2.5cm fresh ginger root, grated
  • 2 to 3 tsp mild or medium curry powder
  • 6 cauliflower florets, washed and halved
  • 50g French beans, trimmed and halved
  • 200g carrots, cut into chunks
  • 400g can chick peas, drained and rinsed
  • 400ml can light or reduced-fat coconut milk
  • 1 tbsp chopped coriander
Fry the onion and garlic in the oil until soft. Add the ginger and curry powder and cook for a minute, stirring all the time to prevent sticking. Add a little water if necessary. 

Add the cauliflower, beans, and carrots and stir to coat with the spices. 

Finally, add the chick peas and coconut milk, stir, cover and simmer for 25 to 30 minutes until the vegetables are tender. Just before serving, add the chopped coriander. Serve the curry with plenty of rice and a glass of fruit juice.




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