Development of Nutrition Education Contents for Pregnant Women Based on Effective Communication Strategies.
10.5720/kjcn.2017.22.2.115
- Author:
Taeksang YOO
1
;
Young Hee HAN
;
Jung Hyun KIM
;
Min Jun LEE
;
Taisun HYUN
Author Information
1. The Graduate School of Life Style Design, Sookmyung Women's University, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
pregnant women;
nutrition education;
folate;
iron;
calcium
- MeSH:
Calcium;
Diet;
Education*;
Female;
Folic Acid;
Humans;
Iron;
Nutritionists;
Pamphlets;
Pregnancy;
Pregnant Women*
- From:Korean Journal of Community Nutrition
2017;22(2):115-126
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
OBJECTIVES: The purpose of the study was to develop communication strategies for effective nutrition education targeting pregnant women and to create nutrition education contents. METHODS: The format and the contents of online resources on nutrition information for pregnant women provided by reliable institutions were analyzed. Possible solutions to overcome barriers of nutrition education as well as communication strategies for effective nutrition education were identified by a brainstorming process. Based on the communication strategies, contents for nutrition education were created. Understandability, level of interest, applicability to daily life, harmony of text and illustration, and overall satisfaction of the contents were evaluated by dietitians and pregnant women. RESULTS: The four communication strategies were developed; (1) to focus on a few important messages, (2) to provide evidence-based information, (3) to create illustrations or infographics with a minimum amount of text, and (4) to provide tips on how to improve the current diet options. Based on these strategies, the contents were focused on three important nutrients for pregnant women, folate, iron, and calcium. The percentages of the recommended nutrient intakes of the three nutrients on selected menu and its improved version by adding a dish or changing a dish into another dish were calculated and provided. Finally, the contents were delivered as illustrations with a minimum amount of text. Overall, dietitians and pregnant women were satisfied with the contents. CONCLUSIONS: The contents developed in this study can be used in a pamphlet or a pregnancy diary, or can be shared in social networking services. Further contents on other nutrients and various menu are expected to be developed using these communication strategies.
