Instructing pregnant patients on prudent protein sources during pregnancy emphasizes lean meats, poultry, and legumes. Low-mercury seafood intake plays a crucial role, while avoiding red meat and processed meats is advised for healthier protein consumption.
Include a variety of lean meats, poultry, and legumes for wholesome protein intake during pregnancy. Aim for 8 to 12 ounces of low-mercury seafood each week for optimal nutrition. Limit red meat and avoid cold cuts and processed meats to prioritize healthier protein sources.
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