Olander Ellinor K, Atkinson Lou, Edmunds Jemma K, French David P
Faculty of Health and Life Sciences, Applied Research Centre in Health and Lifestyle Interventions, Coventry University, Coventry, UK.
Prim Health Care Res Dev. 2012 Jul;13(3):237-43. doi: 10.1017/S1463423611000636. Epub 2012 Feb 7.
To identify characteristics of the services and support women want to enable them to eat healthily during pregnancy to make a potential future service acceptable to this population.
An unhealthy diet during pregnancy may have a significant influence on pregnancy outcome, either directly through nutrient deficiencies or indirectly through maternal weight gain. Many pregnant women in the United Kingdom gain too much weight in pregnancy, and this weight gain may lead to an increased risk of preeclampsia, gestational diabetes and having an obese child. Thus, there is a need for interventions aimed at improving healthy eating in pregnancy. It is crucial in developing successful interventions to understand how participation can be maximised by optimising intervention acceptability.
Four focus groups were conducted; two with prenatal women (n = 9) and two with postnatal women (n = 14). Discussion focused on identifying relevant characteristics of a service targeting prenatal and postnatal women's eating to ensure that a future service was acceptable to the women.
The participants' responses were clustered into three broad themes: (1) early information leading to routine formation of healthier eating habits, (2) the delivery of practical sessions to increase information and (3) health professionals providing support and signposting to services. The participants reported wanting a practical service held in a convenient location, preferably led by women who have been pregnant themselves. The participants also reported wanting to be offered this service in pregnancy to help them get into a routine before they gave birth. Several suggestions for how this service should be marketed were mentioned, including through midwives and the internet. This research provides practical information for how to design support for prenatal women to increase their knowledge and practical skills regarding eating healthily during their pregnancy.
确定女性在孕期想要的服务和支持的特点,以使未来潜在的服务能被这一人群接受,从而使她们在孕期健康饮食。
孕期不健康的饮食可能对妊娠结局产生重大影响,要么直接通过营养缺乏,要么间接通过孕妇体重增加。英国许多孕妇在孕期体重增加过多,而这种体重增加可能会导致先兆子痫、妊娠期糖尿病以及生出肥胖儿童的风险增加。因此,需要采取旨在改善孕期健康饮食的干预措施。在制定成功的干预措施时,了解如何通过优化干预措施的可接受性来最大限度地提高参与度至关重要。
开展了四个焦点小组讨论;两个小组由产前女性组成(n = 9),两个小组由产后女性组成(n = 14)。讨论重点是确定一项针对产前和产后女性饮食的服务的相关特点,以确保未来的服务能被女性接受。
参与者的回答归纳为三个广泛的主题:(1)早期信息促使形成更健康饮食习惯的常规做法,(2)开展实践课程以增加信息,(3)健康专业人员提供支持并指明可获得的服务。参与者表示希望有一项在便利地点开展的实用服务,最好由有过怀孕经历的女性来主导。参与者还表示希望在孕期就能获得这项服务,以帮助她们在分娩前养成常规习惯。还提到了一些关于如何推广这项服务的建议,包括通过助产士和互联网。这项研究为如何设计对产前女性的支持提供了实用信息,以增加她们在孕期健康饮食方面的知识和实践技能。