Home-Prepared Meal Consumption Is Associated with Healthy Food Choices in Pregnant Women Followed Up by Primary Health Care

Mariana S. Gondin, Henrique P. Aguiar, Érika S. O. Patriota, Walkyria O. Paula, Nathalia Pizato, Sylvia C. C. Franceschini and Vivian S. S. Gonçalves ()
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Mariana S. Gondin: Department of Nutrition, University of Brasilia, Campus Universitário Darcy Ribeiro S/N, Asa Norte, Brasilia 70910-900, DF, Brazil
Henrique P. Aguiar: Department of Nutrition, University of Brasilia, Campus Universitário Darcy Ribeiro S/N, Asa Norte, Brasilia 70910-900, DF, Brazil
Érika S. O. Patriota: Graduate Program in Public Health, Faculty of Health Sciences, University of Brasilia, Campus Universitário Darcy Ribeiro S/N, Asa Norte, Brasilia 70910-900, DF, Brazil
Walkyria O. Paula: Graduate Program in Human Nutrition, Faculty of Health Sciences, University of Brasilia, Campus Universitário Darcy Ribeiro S/N, Asa Norte, Brasilia 70910-900, DF, Brazil
Nathalia Pizato: Graduate Program in Human Nutrition, Faculty of Health Sciences, University of Brasilia, Campus Universitário Darcy Ribeiro S/N, Asa Norte, Brasilia 70910-900, DF, Brazil
Sylvia C. C. Franceschini: Graduate Program in Nutrition Sciences, Federal University of Viçosa—UFV, Edifício Centro de Ciências Biológicas II, Campus Universitário, S/N, Viçosa 36570-900, MG, Brazil
Vivian S. S. Gonçalves: Graduate Program in Public Health, Faculty of Health Sciences, University of Brasilia, Campus Universitário Darcy Ribeiro S/N, Asa Norte, Brasilia 70910-900, DF, Brazil

IJERPH, 2022, vol. 19, issue 24, 1-12

Abstract: The act of preparing food, especially at home, may be related to improvement in healthy eating patterns. This study analyzed the association between home-prepared meals consumption and the food markers consumption, and weight gain in pregnant women followed up in Primary Health Care in the Federal District (DF), Brazil. This is a cross-sectional study, conducted with pregnant women of all gestational ages. The characteristics of meals preparation and intake, as well as the consumption of food markers, were evaluated through structured questionnaires. Gestational weight gain was evaluated based on data recorded in the pregnant woman’s booklet. Variables related to pregnancy, health, lifestyle, and socioeconomic status were analyzed as covariates. A total of 233 pregnant women were included in this study, with a mean age of 28.50 (SD = 6.32) years. Inadequate gestational weight gain was found in 46% of pregnant women. Consumption of soft drinks was 49% lower in pregnant women who prepared all meals at home. Eating home-prepared meals was inversely associated with a high score for unhealthy foods. Home-prepared meals consumption could be an effective health promotion strategy in Primary Health Care, helping to increase the chances of vegetable consumption, and decrease the consumption of soft drinks.

Keywords: home-prepared meals; ultra-processed foods; primary health care; pregnancy weight gain; pregnant women (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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