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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Seven focus groups with ROI participants (<i>n</i> = 24) and six with UK participants (<i>n</i> = 28) were completed.</p>\n </section>\n \n <section>\n \n <h3> Results</h3>\n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>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.</p>\n </section>\n </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"37 4","pages":"927-942"},"PeriodicalIF":2.9000,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.13307","citationCount":"0","resultStr":"{\"title\":\"An online qualitative study exploring wants and needs for a cooking programme during pregnancy in the UK and Ireland\",\"authors\":\"Fiona Lavelle, Claire McKernan, Vanessa Shrewsbury, Julia A. 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An online qualitative study exploring wants and needs for a cooking programme during pregnancy in the UK and Ireland
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.
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.
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