Vegetarian women are on the whole more health-conscious than non-vegetarians and will tend to adjust their diets to meet the demands of pregnancy or lactation. Pregnant women have greater energy needs, but the relative increase in energy needs is small compared to the greater need for certain vitamins and minerals (Fig. 5.1).
Figure 5.1. Percent increase in dietary needs during pregnancy. (From reference 15)
This data suggests that the choice of energy-rich foods during pregnancy must also include adequate concentrations of vitamins and minerals. Nutrients that need particular attention during this period are vitamins D and B-12, calcium, iron and zinc. Fortified soy milk is a good way of obtaining these nutrients, particularly B-12, as deficiencies of this vitamin have been reported in cases of breast-fed infants whose mothers were vegans.17
Dietary patterns that supply satisfactory quantities of nutrients for pregnant women are the Seventh-day Adventist Dietetic Association plan for pregnant women.6 This plan requires four protein servings of nuts, seeds or legumes, four soy milk servings, six grain or cereal servings, and eight servings of vegetables or fruits per day.18 The Chaij-Rhys plan does not supply sufficient nutrients to cater for the increased demands of pregnancy, even if an additional serving is added in each category of food,6 but if more fortified soy milk is added in addition to the increased number of servings, then nutrient levels should satisfy the additional demands experienced during pregnancy or lactation. In countries where fortified soy products such as soy milk are not readily available it is advisable to take supplements or to add vitamin D and B-12 to home-made soy milk.
Finally it is strongly recommended that one minimizes the use of empty-calorie foods such as refined foods, and concentrate on whole foods. Additionally, it goes without saying that substances and foods that are detrimental to health, such as alcohol, tea and coffee, should be avoided at all costs during pregnancy.