Percentage distribution of correct practice of nutrition during pregnancy among pregnant women (n=215)
| Nutrition practice specific to pregnancy | Pre-intervention n (%) | 6-week follow-up n (%) |
| Addition of at least one meal from non-pregnant diet | 149 (69.3) | 209 (97.2) |
| Number of meal times a day | 119 (55.3) | 188 (87.4) |
| Not skipping meals | 158 (73.5) | 210 (97.7) |
| Serving meals alone | 39 (18.1) | 48 (22.3) |
| Eating 2–3 servings of meat, fish, nuts or legumes per day | 138 (64.2) | 174 (80.9) |
| Eating 2–3 servings of dairy (milk, eggs, yoghurt and cheese) per day | 125 (58.1) | 185 (86.0) |
| Eating 2 servings of green vegetables; 1 serving of a yellow vegetable per day | 122 (56.7) | 175 (81.4) |
| Eating 2–3 servings of fruit per day | 159 (74.0) | 191 (88.8) |
| Eating 3 servings of whole grain breads, cereals or other high-complex carbohydrates | 211 (98.1) | 214 (99.5) |
| Usage of iodised salt | 211 (98.1) | 215 (100.0) |
| Taking 7 iron supplement tablets in the past week | 186 (86.5) | 182 (84.7) |
| Smoking avoided | 215 (100.0) | 215 (100.0) |
| Alcohol avoided | 204 (94.9) | 214 (99.5) |
| Decreasing coffee use | 153 (71.2) | 202 (94.0) |
| Non-avoidance of one or more food type during pregnancy | 157 (73.0) | 200 (93.0) |