Table 6

Percentage distribution of correct practice of nutrition during pregnancy among pregnant women (n=215)

Nutrition practice specific to pregnancyPre-intervention
n (%)
6-week follow-up
n (%)
Addition of at least one meal from non-pregnant diet149 (69.3)209 (97.2)
Number of meal times a day119 (55.3)188 (87.4)
Not skipping meals158 (73.5)210 (97.7)
Serving meals alone39 (18.1)48 (22.3)
Eating 2–3 servings of meat, fish, nuts or legumes per day138 (64.2)174 (80.9)
Eating 2–3 servings of dairy (milk, eggs, yoghurt and cheese) per day125 (58.1)185 (86.0)
Eating 2 servings of green vegetables; 1 serving of a yellow vegetable per day122 (56.7)175 (81.4)
Eating 2–3 servings of fruit per day159 (74.0)191 (88.8)
Eating 3 servings of whole grain breads, cereals or other high-complex carbohydrates211 (98.1)214 (99.5)
Usage of iodised salt211 (98.1)215 (100.0)
Taking 7 iron supplement tablets in the past week186 (86.5)182 (84.7)
Smoking avoided215 (100.0)215 (100.0)
Alcohol avoided204 (94.9)214 (99.5)
Decreasing coffee use153 (71.2)202 (94.0)
Non-avoidance of one or more food type during pregnancy157 (73.0)200 (93.0)