Development of Nutrition Education Contents for Pregnant Women Based on Effective Communication Strategies

Taeksang Yoo; Young-Hee Han; Jung Hyun Kim; Min Jun Lee; Taisun Hyun

doi:10.5720/kjcn.2017.22.2.115

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Yoo, Han, Kim, Lee, and Hyun: Development of Nutrition Education Contents for Pregnant Women Based on Effective Communication Strategies

Research Article

Korean Journal of Community Nutrition 2017; 22(2): 115-126.

Published online: 30 April 2017

DOI: https://doi.org/10.5720/kjcn.2017.22.2.115

Development of Nutrition Education Contents for Pregnant Women Based on Effective Communication Strategies

Taeksang Yoo¹, Young-Hee Han², Jung Hyun Kim³, Min Jun Lee⁴, Taisun Hyun²

¹The Graduate School of Life Style Design, Sookmyung Women's University, Seoul, Korea.

²Department of Food and Nutrition, Chungbuk National University, Cheongju, Korea.

³Department of Home Economics Education, PaiChai University, Daejeon, Korea.

⁴Graduate School of Education, Yonsei University, Seoul, Korea.

Corresponding author: Taisun Hyun. Department of Food and Nutrition, Chungbuk National University, Cheongju, Chungbuk, 28644, Korea. Tel: (043) 261-2790, Fax: (043) 267-2742, taisun@chungbuk.ac.kr

Received 10 April 2017 Revised 23 April 2017 Accepted 26 April 2017

(open-access):

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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.

Keywords: pregnant women, nutrition education, folate, iron, calcium

Figures and Tables

Fig. 1

Pregnant women's barriers to implement nutrition education and possible solutions to overcome the barrier

Fig. 2

Contents to give tips for improving the intakes of key nutrients for pregnant women

Table 1

Online resources of nutrition information provided by reliable institutions

Table 2

Number of pages of the contents including text and illustration on energy and nutrients for pregnant women

1) Ministry of Health and Welfare·The Korean Nutrition Society, 2015 [17]

2) Korea Health Industry Development Institute, 2014 [5]

3) The size of the page can be adjusted depending on the type of education media.

Table 3

Nutrient content of selected menu and its improved menu presented as percentage of Recommended Nutrient Intake of pregnant women

1) Percentage of Estimated Energy Requirement or Recommended Nutrient Intake for pregnant women (19-29 y, second trimester, energy 2,440 kcal, folate 620 µg, iron 24 mg, calcium 700 mg)

Table 4

Evaluation of the contents by dietitians (n=12) and pregnant women (n=11)

1) N (%)

2) Mean±SD (5=strongly agree, 4=agree, 3=neutral, 2=disagree, 1=strongly disagree)

Acknowledgments

This study was supported by the Ministry of Food and Drug Safety in 2016.

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ORCID iDs: Taisun Hyun
https://orcid.org/http://orcid.org/0000-0002-6888-1612
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