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An online qualitative study exploring wants and needs for a cooking programme during pregnancy in the UK and Ireland.
Lavelle, Fiona; McKernan, Claire; Shrewsbury, Vanessa; Wolfson, Julia A; Taylor, Rachael M; Duncanson, Kerith; Martins, Carla A; Elliott, Christopher; Collins, Clare E.
Afiliación
  • Lavelle F; Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK.
  • McKernan C; Department of Nutritional Sciences, School of Life Course & Population Sciences, King's College London, London, UK.
  • Shrewsbury V; Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK.
  • Wolfson JA; School of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Callaghan, New South Wales, Australia.
  • Taylor RM; Hunter Medical Research Institute, New Lambton Heights, New South Wales, Australia.
  • Duncanson K; Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, USA.
  • Martins CA; Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, USA.
  • Elliott C; Department of Health Management and Policy, School of Public Health, University of Michigan, Ann Arbor, Michigan, USA.
  • Collins CE; School of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Callaghan, New South Wales, Australia.
J Hum Nutr Diet ; 37(4): 927-942, 2024 Aug.
Article en En | MEDLINE | ID: mdl-38606553
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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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Grupos Focales / Culinaria / Investigación Cualitativa Límite: Adult / Female / Humans / Pregnancy País/Región como asunto: Europa Idioma: En Revista: J Hum Nutr Diet Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2024 Tipo del documento: Article País de afiliación: Reino Unido Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Grupos Focales / Culinaria / Investigación Cualitativa Límite: Adult / Female / Humans / Pregnancy País/Región como asunto: Europa Idioma: En Revista: J Hum Nutr Diet Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2024 Tipo del documento: Article País de afiliación: Reino Unido Pais de publicación: Reino Unido