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Pregnancy Diary Week 28

What's happening for you & your baby
Pregnancy Diary Week by Week

Getting the feeling that you’ve been pregnant forever now? By week 28 many women go between that feeling of it’s been like forever, and then the feeling of being concerned about the big, anticipated moment of baby’s birth. It’s so natural to feel like this now. Are you managing to keep up some healthy form of exercise, this will help to balance everything, so if you’ve become lax remember it isn’t too late to start some gentle exercise now.

Pregnancy Diary Week by Week

Pregnancy Week 28 - How Is Your Baby Growing?

Baby is quite possibly moving into the head down position, in readiness for the big day. If you’re feeling this, be prepared for the turning to continue over the coming weeks.

Baby is now also getting more used to his or her eyes, which by now should have eyelashes which have grown since last week.

Imagine that by week 28 that baby has also managed to focus on the light at the end of the tunnel (excuse the pun) as he can actually see the bright light coming in from the outside world at this time. Baby is getting used to blinking.

Baby’s fat layers are continuing to form, and baby’s bones are close to being fully developed by now.

From head to toe, baby is around 37 to 38cm by now. Weight should be in the region of 2 and a half pounds or 1.1 kg.

Pregnancy Week 28 - What You Can Expect

At this stage you may be experiencing a bit more breathlessness as your diaphragm becomes increasingly compressed as your uterus continues to grow.

As well as this you may start to notice an increase in vaginal discharge. This is normal, however if it smells offensively or is yellow it is best to seek medical advice.

Some of you could be experiencing PGP (pelvic girdle pain) or symphysis pubis dysfunction , when walking up the stairs or moving around in bed – if this is the case you may want to visit your GP or midwife, to get the pain treated effectively.

Vitamin D For Pregnancy Nutrition

To help with baby’s bone development, it is important to pay special attention to Ca, vitamin D, protein and P. Now as Irish women get less vitamin D than their counterparts in sunnier climes, let’s look at some foods that will help you and baby get more vitamin D.

Good sources of vitamin D are orange juice, milk, cereal, salmon and eggs. Drink freshly squeezed orange juice – it almost feels like you are drinking sunshine! Choose nutritious cereals, such as porridge which is natural and should be cooked slowly for the best results.

Eggs are a great source of vitamin D, as one egg can provide 25 IU of it. You need to use the whole egg, as vitamin D is found in the yolk. You can either make omelettes, scrambled eggs or revuelto.

Revuelto (scrambled eggs mixed with other ingredients) is a particular favourite of mine. It is easy and quick to make, and can incorporate other nutrition, such as spinach, garlic, onions, mushrooms and many other ingredients can be used. A very nutritious revuelto is with asparagus. Did you know that asparagus is a powerful aphrodisiac? It helps combat depression, puts you in good mood and is excellent for your heart. It is rich in folate, and helps baby’s nervous system develop well. It helps to cleanse and detox. It stimulates milk production also, for when you reach that stage!

It is anti-fungal, anti-viral and a powerful antioxidant. It lowers blood pressure and cholesterol. It also stimulates hair production.

Here’s a recipe taken from SpanishFood.about.com – ordinary asparagus works fine in this recipe, and of course whatever olive oil you have in your kitchen is absolutely fine.

“Revueltos” are scrambled eggs and you will find them listed on menus in bars and restaurants with a wide variety of ingredients mixed into the eggs.

Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

3/4 lb. wild or green asparagus

3 tbsp extra virgin Spanish olive oil

2 cloves garlic, finely chopped

8 eggs

1/2 tsp. sweet Spanish paprika salt to taste

Preparation: This scrambled egg recipe makes 4-6 servings.

Rinse asparagus and cut off the woody ends. Pour enough water into a large stock pot to cover asparagus. Bring to a boil. Once boiling, place asparagus in the boiling water for about 2-3 minutes. Remove from heat and drain immediately. Allow to cool a few minutes. When cool enough to touch, cut stalks into pieces.

Peel and finely chop the garlic. Heat olive oil in a 10-inch frying pan and sauté the garlic. Add the asparagus and salt to taste and brown. Beat the eggs with the paprika and pour into frying pan with garlic and asparagus. Turn heat on low.

Stir the mixture until the eggs begin to cook. Allow the eggs to cook. When done, slide the “revuelto” out of the pan onto a plate to serve.Mushrooms and/or shrimp are popular variation to this basic “revuelto.”

If you use mushrooms, halve the amount of asparagus and use about 8 oz. of mushrooms. Saute the mushrooms with garlic and asparagus.If you want to use shrimp, halve the amount of asparagus and add about 6 oz. of cooked shrimp (41-50 count per pound).

If the eggs do not cook on top, turn on the broiler in your oven and place the frying pan with egg mixture under the broiler to cook the eggs. Make sure to keep a close eye on the pan to ensure that the eggs do not burn. If the pan has a plastic handle, be sure the handle sticks out of the oven and doesn’t melt!

asparagus revuelto

DISCLAIMER

All articles on the blog and website are intended as information only. Please do not consider any of the information provided here as a substitute for medical advice. At all times seek medical advice directly with your own doctor and medical team.

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