An online qualitative study exploring wants and needs for a cooking programme during pregnancy in the UK and Ireland

IF 2.9 3区医学 Q3 NUTRITION & DIETETICS

Journal of Human Nutrition and Dietetics Pub Date : 2024-04-12 DOI:10.1111/jhn.13307

Fiona Lavelle, Claire McKernan, Vanessa Shrewsbury, Julia A. Wolfson, Rachael M. Taylor, Kerith Duncanson, Carla A. Martins, Christopher Elliott, Clare E. Collins

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Abstract

Background

Optimal maternal nutrition is associated with better pregnancy and infant outcomes. Culinary nutrition programmes have potential to improve diet quality during pregnancy. Therefore, this research aimed to understand the experiences of cooking and the wants and needs of pregnant women regarding a cooking and food skills programme in the United Kingdom (UK) and Republic of Ireland (ROI).

Methods

Online focus group discussions with pregnant women and those who had experienced a pregnancy in the UK or ROI were conducted between February and April 2022. Two researchers conducted a thematic analysis. Seven focus groups with ROI participants (n = 24) and six with UK participants (n = 28) were completed.

Results

Five themes were generated. These were (1) cooking during pregnancy: barriers, motivators and solutions; (2) food safety, stress and guilt; (3) need for cooking and food skills programmes and desired content; (4) programme structure; (5) barriers and facilitators to programme participation. Overall, there was support for a programme focusing on broad food skills, including planning, food storage, using leftovers and to manage pregnancy-specific physiological symptoms such as food aversions. Participants emphasised the importance of inclusivity for a diverse range of people and lifestyles for programme design and content.

Conclusions

Current findings support the use of digital technologies for culinary nutrition interventions, potentially combined with in-person sessions using a hybrid structure to enable the development of a support network.

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在线定性研究，探讨英国和爱尔兰孕期烹饪计划的愿望和需求

背景最佳的孕产妇营养与更好的妊娠和婴儿预后有关。烹饪营养计划具有改善孕期饮食质量的潜力。因此，本研究旨在了解英国（UK）和爱尔兰共和国（ROI）孕妇的烹饪经验，以及她们对烹饪和食品技能计划的愿望和需求。方法在 2022 年 2 月至 4 月期间，与英国或爱尔兰共和国的孕妇和有过怀孕经历的孕妇进行了在线焦点小组讨论。两名研究人员进行了专题分析。结果产生了五个主题。这些主题分别是：（1）孕期烹饪：障碍、动力和解决方案；（2）食品安全、压力和负罪感；（3）对烹饪和食品技能计划的需求和期望内容；（4）计划结构；（5）参与计划的障碍和促进因素。总体而言，与会者支持以广泛的食物技能为重点的计划，包括计划、食物储存、剩菜剩饭的利用以及控制妊娠期特有的生理症状（如厌食）。目前的研究结果支持在烹饪营养干预中使用数字技术，并有可能与采用混合结构的面对面课程相结合，以促进支持网络的发展。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Human Nutrition and Dietetics 医学-营养学

CiteScore

5.30

自引率

15.20%

发文量

133

审稿时长

6-12 weeks

期刊介绍： Journal of Human Nutrition and Dietetics is an international peer-reviewed journal publishing papers in applied nutrition and dietetics. Papers are therefore welcomed on: - Clinical nutrition and the practice of therapeutic dietetics - Clinical and professional guidelines - Public health nutrition and nutritional epidemiology - Dietary surveys and dietary assessment methodology - Health promotion and intervention studies and their effectiveness - Obesity, weight control and body composition - Research on psychological determinants of healthy and unhealthy eating behaviour. Focus can for example be on attitudes, brain correlates of food reward processing, social influences, impulsivity, cognitive control, cognitive processes, dieting, psychological treatments. - Appetite, Food intake and nutritional status - Nutrigenomics and molecular nutrition - The journal does not publish animal research The journal is published in an online-only format. No printed issue of this title will be produced but authors will still be able to order offprints of their own articles.