Every pregnant woman recognizes that what she eats, drinks, and does with her body directly affects the developing baby within her. Yet mothers-to-be—between juggling work, other children, and their many other responsibilities—often don’t have the time that they’d like to devote to their nutrition. Now, Eating for Pregnancy addresses the nutritional needs of pregnant women today, helping them navigate through frozen food aisles and prepared food sections and prepare homemade meals as healthy and easy as possible. Authors Jones and Hudson provide reassuring, up-to-date nutritional information; shopping and eating tips to keep nutrient-intake high and unnecessary weight-gain to a minimum; and guilt-free, smart-choice convenience and semi-prepared food options. Their more than 120 recipes, organized into six main sections, are high in vitamins, iron, calcium, protein, and fiber and moderate in amounts of fat, sodium, and sugar. Each recipe highlights “What’s in this for baby and me?” and includes complete nutritional breakdowns and meal planning advice; many offer suggestions for substitutions and other timesaving shortcuts. Eating for Pregnancy also caters to women with gestational diabetes with diabetic tips and ADA exchange values. A vegetarian chapter offers essential advice to pregnant vegetarians along with inspiring recipes. Eating for Pregnancy is the only book that combines the experience of a professionally trained cook and writer turned home cook and mother with the expertise and experience of a perinatal nutritionist who sees hundreds of clients a year.