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A qualitative exploration of the wants needs and differences between Ireland and the UK for a cooking programme during pregnancy

Published online by Cambridge University Press:  30 August 2022

F. Lavelle ,
C. McKernan ,
VA. Shrewsbury ,
JA. Wolfson ,
RM. Taylor ,
K. Duncanson ,
CA. Martins ,
C. Elliott  and
CE. Collins
F. Lavelle
Affiliation:
Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland School of Biological Sciences, Queen's University Belfast, Belfast, Northern Ireland
C. McKernan
Affiliation:
Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland School of Biological Sciences, Queen's University Belfast, Belfast, Northern Ireland
VA. Shrewsbury
Affiliation:
School of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Callaghan, Australia Hunter Medical Research Institute, New Lambton Heights, Australia
JA. Wolfson
Affiliation:
Johns Hopkins Bloomberg School of Public Health, Department of International Health, Baltimore, USA Johns Hopkins Bloomberg School of Public Health, Department of Health Policy and Management, Baltimore, USA University of Michigan School of Public Health Department of Health Management and Policy, Ann Arbor, USA
RM. Taylor
Affiliation:
School of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Callaghan, Australia
K. Duncanson
Affiliation:
School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, Australia School of Medicine and Public Health, College of Health Medicine and Wellbeing, The University of Newcastle, Callaghan, Australia
CA. Martins
Affiliation:
Center for Epidemiological Research in Nutrition and Health, University of Sao Paulo, Sao Paulo, Brazil Institute of Food and Nutrition, Federal University of Rio de Janeiro, Macaé, Brazil.
C. Elliott
Affiliation:
Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland School of Biological Sciences, Queen's University Belfast, Belfast, Northern Ireland
CE. Collins
Affiliation:
School of Health Sciences, College of Health, Medicine and Wellbeing, The University of Newcastle, Callaghan, Australia Hunter Medical Research Institute, New Lambton Heights, Australia
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Abstract

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Proceedings of the Nutrition Society , Volume 81 , Issue OCE4: Irish Section Conference 2022, 15–17 June 2022, Impact of nutrition science to human health: past perspectives and future directions , 2022 , E144
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Copyright © The Authors 2022

Healthy cooking and eating are a challenge during pregnancy. However, optimising maternal nutrition is important as it impacts on pregnancy and infant outcomes(Reference Garcia, Duncanson and Shrewsbury1). Culinary nutrition programmes have shown promise for improving diet quality and numerous health outcomes during pregnancy and the postpartum period(Reference Taylor, Wolfson and Lavelle2). Therefore, in line with the MRC's framework for developing complex interventions(Reference Campbell, Fitzpatrick and Haines3), this research aims to understand wants and needs of such a programme combined with regional differences between the United Kingdom (UK) and Republic of Ireland (Ireland). The study involved online focus group discussions with pregnant women and those who have experienced pregnancy in the UK and Ireland between February and April 2022. Convenience, snowball sampling and social media advertising were used to recruit.

Participants received a £/€50 voucher for their time. Ethical Approval was received from Queen's University Belfast (Ref: MHLS 21_138). Group discussions were recorded and transcribed verbatim. A deductive thematic analysis will be conducted by two researchers (FL, CMK), preliminary findings are presented. Six groups were conducted with UK participants (n = 28) and seven with Ireland participants (n = 25). Mean gestational age (weeks) was (UK) 26.21 (SD 7.80) and (Ireland) 22.56 (SD 8.63). The majority of participants from both regions had the primary responsibility for meal preparation before and during pregnancy and reported feeling pressure or guilt around their pregnancy eating behaviours. Participants felt that a pregnancy specific cooking/food programme would be beneficial, especially for first time mothers. Important suggested topics included ‘planning, batch cooking, storage and using leftovers,’ ‘making quick and easy convenience meals,’ ‘cultural inclusivity and alternatives for adapting meals for pregnancy aversions and/or safety,’ and ‘important food for different stages of pregnancy and post pregnancy.’ Participants from both groups stressed the need for flexibility and a supportive network. The main differences between regions related to programme structure, Ireland participants preferred an online programme or hybrid structure, whereas UK participants preferred an in-person or hybrid structure. Additionally, cost was a bigger factor for Ireland participants, who felt that if the programme was not within the Health Service Executive (HSE), some cost should be claimable back from health insurers, to incentivise enrolment. UK participants also felt the programme should be connected to the National Health Service (NHS). While both regions believed in the programme value, the endorsement from respective health services was seen as important for programme uptake. There is a clear interest in and support for a flexible cooking and food skills programme during pregnancy. It would be beneficial for the programme to have the support of the HSE and NHS.

Acknowledgments

The authors would like to acknowledge and thank all the participants who took part in this research. Funding for this research was received by Dr Fiona Lavelle from the Association of Commonwealth Universities.

References

Garcia, T, Duncanson, K, Shrewsbury, VA, et al. (2021) Nutrients 13, 2395–2417CrossRefGoogle Scholar
Taylor, RM, Wolfson, JA, Lavelle, F, et al. (2020) Nutr Rev 79, 1186–1203CrossRefGoogle Scholar
Campbell, M, Fitzpatrick, R, Haines, A, et al. (2000) BMJ 321, 694–696CrossRefGoogle Scholar
Braun, V & Clarke, V (2006) Qual Res Psych 3, 77–101Google Scholar