Attention must also be paid to what is eaten throughout the various stages of pregnancy, since this is important to healthy development of the foetus.

In their book, The Pregnant Cook's Book, which is available at the Bermuda Library, authors Carolyn Lane and Pamela Zapata provide lively and practical advice, in addition to over 200 simple and original recipes based on the food groups in the standard pregnancy diet.

Chapters are arranged to fulfill the needs of the pregnant woman as she progresses through all stages of pregnancy, and there is a host of additional information on nutrients and well-balanced meals.

Here is a sampling of recipes: NOODLE DANDY Preparation time: 15 minutes Cooking time: 30 minutes Serves: 4 6 oz. noodles 1 12-oz. can luncheon meat or chopped ham 1 tbsp. prepared mustard 2 tbsp. grated Parmesan cheese 1 cup canned condensed Cheddar-cheese soup PRE-HEAT oven to 350 degrees F. Cook noodles according to directions on package. Slice luncheon meat into four pieces and arrange on the bottom of an 8-inch pie pan, or spread ham in the pan. When noodles are done, drain well and add mustard, cheese, and soup. Mix well and cover meat with noodle mixture. Bake for 30 minutes or until the top is golden.

GALLOPING SPUDS Preparation time: 15 minutes Cooking time: 1 hour Serves: 4 4 medium potatoes, peeled and cut in strips 1 tbsp. butter 1 tbsp. flour 1 tbsp. dried horseradish 1 teaspoon salt Dash of pepper 1 cup skim milk PRE-HEAT oven to 375 degrees F. Put potatoes in a lightly greased 11 -quart casserole. Melt butter in a saucepan, blend in flour and seasonings, and gradually add milk. Simmer, stirring, until thickened. Pour sauce over potatoes, cover casserole, and bake for 45 minutes in the oven. Uncover and bake casserole for an additional 15 minutes.

SICILIAN CASSEROLE Preparation time: 15 minutes Cooking time: 45 minutes Serves: 4 2 tbsp. cooking oil 1 tsp. garlic powder 1 small eggplant, peeled and cut in 1 -inch slices 2 zucchini, sliced 3 large tomatoes, peeled and sliced 3 medium white onions, chopped dash of thyme PRE-HEAT oven to 350 degrees F. Put cooking oil and garlic powder in a large casserole. Arrange eggplant, zucchini, tomatoes, and onions in the casserole in layers. Sprinkle top layer with thyme. Bake, covered, for 45 minutes or until vegetables are soft.

AVOCADO WITH LOX Preparation time: 15 minutes Serves: 4 2 large ripe avocados 2 tbsp. lemon juice 1 cup vinegar 2 cup salad oil Dash of pepper lettuce 1 lb. sliced lox (smoked salmon) Lime slices PEEL avocados and cut into 1 -inch slices. Combine lemon juice, vinegar, oil, and pepper and mix well. Marinate avocados in dressing for 10 minutes or longer. Then place avocado slices on Boston or iceberg lettuce cups. Arrange slices of salmon over top, garnish with lime slices.

SCARBOROUGH FARE Preparation time: 5 minutes Cooking time: 11 hours Serves: 4 1 21 lb. broiler chicken, quartered 1 cup lemon juice 2 tbsp. vegetable oil 1 tsp. each dried rosemary, thyme, marjoram, celery seed 1 tsp. dried mustard 1 tsp. pepper PRE-HEAT oven to 300 degrees F. Wash chicken parts well, pat dry, and place on slightly greased broiler tin. Combine lemon juice, vegetable oil, and all the herbs and seasonings to make a sauce. Brush chicken with the sauce and place in oven. Bake 1 hour on one side. Turn oven up to 500 degrees F. Turn chicken over and bake an additional 15 minutes for extra succulence. Brush chicken several times with sauce while it is cooking.

PANHANDLER'S VEAL CHOPS Preparation time: 15 minutes Cooking time: 40 minutes Serves: 4 2 tbsp. butter 4 loin veal chops 1 tsp. sugar Pepper to taste 1 tsp. oregano 2 medium onions, sliced 1 4-oz. can mushrooms 1 cup chicken broth 1 4-oz. jar pimientos 1 10-oz. pkge. frozen green beans, thawed MELT butter in a large skillet. Sprinkle chops lightly with sugar and brown on both sides. Season with pepper and oregano. Add onions, mushrooms with their liquid, and broth. Cover and simmer for 20 minutes. Cut up pimientos, add with beans. Simmer 10 additional minutes.

ALL-IN-ONE CHOP SUEY Preparation time: 20 minutes Cooking time: 1 hour Serves: 4 3 tbsp. butter 11 lbs. lean pork, cut in julienne slices 1 lb. fresh mushrooms, sliced 1 cup sliced onions 2 cups thinly sliced celery 1 tsp. pepper 1 tsp. ground ginger 1 cup beef broth 1 cup hot water 3 tablespoons soy sauce 1 16-oz. can mixed Chinese vegetables, drained 1 4-oz. can water chestnuts, drained and sliced 3 tbsp. cornstarch 1 8 oz. can fried noodles IN a large skillet or casserole melt butter, brown meat and mushrooms. Add onions, celery, pepper, ginger, beef broth and water. Cover and simmer 40 minutes. Add soy sauce, Chinese vegetables, and water chestnuts. Dissolve cornstarch in 1 cup cold water and stir simmering mixture cook additional 15 minutes, until slightly thickened. Serve with cooked rice and top with fried noodles.

BACK-O'-THE-STOVE BEEF Preparation time: 20 minutes Cooking time: 4 hours Serves: 4 to 6 1 4-lb. rump of beef, boned and rolled 1 cup flour 2 tbsp. salad oil 1 envelope dried onion-soup mix 8 carrots, peeled and cut in 1-inch pieces 8 small white potatoes, peeled 16 small white onions, peeled 1 16-oz can stewed tomatoes 1 tsp. oregano 2 tbsp. cornstarch DREDGE meat in flour. In a large casserole or Dutch oven, heat salad oil and brown meat thoroughly on all sides. Add onion soup mix and 2 cups water. Cover and simmer over very low heat 3 to 4 hours, or until meat is fork-tender.

About an hour before meat is done, add carrots, potatoes, onions, tomatoes, and oregano. Add more water if necessary. Continue cooking until vegetables are tender. When meat and vegetables are done, remove meat from pot. Add 2 tablespoons water to cornstarch to form a smooth paste, and add boiling stew juices. Let cook a few minutes, stirring occasionally, to make a thick, smooth gravy. Slice meat and arrange on a platter. Surround with vegetables. Pour gravy over meat slices and vegetables and serve.

TALLY-HO TUNA Preparation time: 10 minutes Cooking time: 35 minutes Serves: 4 to 6 1 4-oz. can light tuna, drained and flaked 1 lb. mozzarella cheese, cubed 4 eggs, beaten 1 cup milk 1 tsp. pepper 1 tsp. oregano 1 tsp. basil 1 cup cooked rice PRE-HEAT oven to 425 degrees F. Mix all ingredients. Spoon into a lightly greased pie plate. Bake for 35 minutes.

APPLE CUPS Preparation time: 15 minutes Chilling time: 1 hour Serves: 4 4 large Delicious apples, washed and cored 2 medium carrots, peeled and shredded 1 cup shredded cabbage 1 tsp. celery seed 1 tsp. salt 1 tsp. garlic powder 3 tbsp. mayonnaise 1 tbsp. lemon juice HOLLOW out apples without breaking the skin and chop up apple pulp. Mix with remaining ingredients. Return mixture to apple cups. Serve chilled.

MUSHROOM PUDDING Preparation time: 10 minutes Cooking time: 40 minutes Serves: 4 1 lb. mushrooms, chopped 1 tbsp. butter 1 tbsp. grated onion 1 cup grated cheese salt and pepper to taste 1 tbsp. chopped parsley 4 eggs, slightly beaten 3 cups milk PRE-HEAT oven to 350 degrees F. Saute m mushrooms in butter for 5 minutes.

Place mushrooms in a greased casserole. Mix remaining ingredients together and pour over mushrooms. Bake until firm -- about 40 minutes.

STUFFED PEPPERS PARMESAN Preparation time: 10 minutes Cooking time: 30 minutes Serves: 4 4 green peppers 1 lb. ground beef 1 medium onion, chopped 1 tbsp. butter 1 tbsp. A-1 sauce 1 cup cooked rice 1 cup finely diced mozzarella cheese 4 tsp. grated Parmesan cheese PRE-HEAT oven to 350 degrees F. Cut peppers in half and de-seed. Saute m ground beef and onion in butter for 5 minutes. Meanwhile, boil pepper halves for 5 minutes. Add A-1 sauce, cooked rice, and both cheeses to meat. Stuff drained pre-cooked peppers with the mixture. Place on a slightly greased cookie sheet and bake for 20 minutes.

FISH ROLL-UPS Preparation time: 15 minutes Cooking time: 25 minutes Serves: 4 12 medium fresh shrimp 1 medium onion 2 celery stalks 1 cup breadcrumbs 1 egg, lightly beaten 2 tbsp. lemon juice 1 tsp. pepper 1 tsp. thyme 1 tsp. basil 4 large fish fillets (about 1 1 lbs.) 8 thin slices lemon 1 cup white wine 2 tbsp. melted butter PRE-HEAT oven to 350 degrees F. Boil shrimp in enough water to cover for 3 minutes. Drain, shell, and de-vein. Put shrimp, onion, and celery through a meat-grinder. To this mixture add breadcrumbs, egg, lemon juice, pepper, thyme, and basil. Mix well. Spread equal portions of this stuffing on each fish fillet. Roll up fish and secure with toothpicks. Place on baking dish and put 2 lemon slices on each serving. Add wine to melted butter and pour over fish rollups. Cook, uncovered, for 25 minutes or until fish is tender. Baste occasionally with juices.

CHESAPEAKE CASSEROLE Preparation time: 15 minutes Cooking time: 30 minutes Serves: 4 1 10-oz. pkge. frozen broccoli spears, cooked 1 cup grated sharp Cheddar cheese 1 tbsp. butter 2 tbsp. chopped onion 1 can condensed mushroom soup 1 cup skim milk 1 tbsp. lemon juice 1 6-oz. pkge. frozen king crab meat, thawed and drained PRE-HEAT oven to 350 degrees F. Arrange broccoli spears on the bottom of a lightly greased 1-quart casserole. Sprinkle with cheese. Melt butter in saucepan and saute m onion until golden. Stir in soup and milk. Cook, stirring constantly, until smooth. Stir in lemon juice and crabmeat. Pour mixture over broccoli and bake for 30 minutes.

COLOMBIAN MOUSSE Preparation time: 15 minutes Chilling time: 2 1 hours Serves: 4 to 6 1 envelope unflavoured gelatin 3 cup skim milk 2 tbsp. instant coffee 3 tbsp. sugar 1 tsp. almond extract 3 egg whites IN a small saucepan, soften gelatin in a 1 cup cold water. Stir over a low flame until gelatin is well dissolved. In a large mixing bowl, blend gelatin, milk, coffee, sugar, and almond extract. Refrigerate for 30 minutes, or until mixture starts to thicken. Meanwhile, beat egg whites until stiff. Fold in gelatin mixture and mix gently until all ingredients are well blended. Spoon into dessert cups or into a dessert mould. Refrigerate until firm.

PIQUANCY Preparation time: 5 minutes Cooking time: 5 minutes Serves: 6 6 slices raisin bread 6 peaches, peeled and sliced 2 tbsp. softened butter 3 tbsp. brown sugar 1 tsp. ground ginger PUT bread slices on a greased cookie sheet and spoon peaches over each slice.

Blend butter, sugar, and ginger in a small bowl. Dot peaches with mixture.

Broil 4 to 6 inches from heat for 4 to 5 minutes, or until topping bubbles up.

Serve warm.

LIMELIGHT PUDDING Preparation time: 10 minutes Cooking time: 30 minutes Serves: 6 2 tbsp. softened butter 3 cup granulated sugar 2 tsp. grated lime rind 3 eggs, separated 1 cup cottage cheese 2 tbsp. flour 1 tsp. salt 1 cup lime juice PRE-HEAT oven to 325 degrees F. Cream softened butter with sugar and lime rind. Beat egg whites until stiff. Beat yolks and cheese together until curds are very fine; add yolks and cheese to butter mixture and blend well. Add flour, salt, and lime juice; beat well. Fold in egg whites. Spoon into 6 buttered custard cups. Bake in pan of hot water for 30 minutes. Cool. Turn out of cups if desired.

MINT JUBILATE Preparation time: 10 minutes Cooking time: 5 minutes Freezing time: 2 hours Serves: 4 to 6 1 cup sugar 1 cup dried mint OR 1 cup fresh mint leaves 2 cups fresh orange juice 2 tbsp. lemon juice DISSOLVE sugar in 3 cup boiling water. Boil rapidly for 5 minutes. Place mint in a large mixing bowl. When sugar syrup is ready, put it over mint and let steep until tepid. Add orange and lemon juice. Mix well and put through a sieve into wet refrigerator tray. Freeze at low temperature until firm enough to serve. Serve in chilled dessert glases, topped with mint sprigs.

SIDEKICK SALAD Preparation time: 5 minutes Chilling time: 4 hours Serves: 4 1 10-oz. pkge. frozen whole green beans, thawed and drained 1 8-oz. can artichoke hearts, drained 1 20-oz. can chick peas, drained 1 16-oz. can sliced baby beets, drained 1 cup oil-and-vinegar dressing 2 tbsp. pickle relish 1 tbsp. lemon juice 1 tsp. Worchestershire sauce Boston lettuce ARRANGE each separate vegetable (except lettuce) in a shallow dish. Combine dressing, relish, lemon juice, and Worcestershire sauce and mix well. Pour over vegetables. Refrigerate, covered, several hours or overnight. Drain off dressing and arrange vegetables in separate groups on a large platter.

Surround with lettuce leaves.

JARRET DE BOEUF BOURGUIGNON Preparation time: 20 minutes Cooking time: 2 hours Serves: 4 3 slices bacon, cut into 1 inch pieces 11 to 2 lbs. stewing beef, cut into 1 1 -inch cubes Salt, pepper, and garlic powder to taste 2 cups beef broth 1 large onion, chopped 2 or 3 shallots, chopped 4 medium carrots, peeled and chopped 1 cup red wine BOIL bacon in water for 3 or 4 minutes. Drain on paper towels. Season beef lightly. Bring broth to a boil. Stir and remove from heat. Saute m bacon pieces, onions, shallots, and carrots for about 5 minutes in a 2-quart casserole. Add meat and brown slightly. Add broth and wine. Mix well, cover, and simmer gently for 11 to 2 hours or until meat is tender. Stir occasionally.

TOMATO POTATO PIE Preparation time: 15 minutes Cooking time: 30-35 minutes Serves: 4 1 lb. ground beef 1 small onion, chopped 1 lb. mushroom, sliced (or 1 small can, drained) 1 tsp. dried basil 1 tsp. dried thyme 1 (16 oz.) can stewed tomatoes, drained Instant mashed potato mix Skim milk Butter Salt Paprika PRE-HEAT oven to 350 degrees F. Saute m ground beef, onion, mushrooms, and seasoning in a frying pan. When browned, pour off any accumulated grease.

Transfer meat, onion and mushrooms to a 11 -quart casserole. Add tomatoes and mix well. Prepare instant mashed potato mix as directed on the package, to serve 4, using half the amount of salt suggested. Top beef mixture with mashed potatoes. Sprinkle with a bit of paprika. Bake, uncovered for 30 to 35 minutes, or until potatoes are golden on top.

BAKED RICE AND FRUIT Preparation time: 5 minutes Cooking time: 5 minutes Serves: 4 1 cup cooked rice 1 cup canned apricots, peaches, or stewed apples 1 cup brown sugar COMBINE rice and fruit (using some of the juice) in a casserole. Sprinkle with sugar and broil until top is browned.