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Table 4 Classification of strategies to achieve a healthier diet during pregnancy

From: Concerns, attitudes, beliefs and information seeking practices with respect to nutrition-related issues: a qualitative study in French pregnant women

Strategies Categories
Food origin Nutrient adequacy of the diet Dietary planning
Eating more fruits and vegetables: “I force myself to always include fruits and vegetables in my diet, at breakfast, lunch and dinner.” (P31-17)   X  
Balancing the diet: “I really didn’t care before! Now I am trying to eat more fish, more vegetables.” (P55-18)   X  
Favouring foods known to be rich in specific vitamins and minerals: “I have added things to my diet that I did not eat much, such as lentils to obtain iron.” (P33-19)   X  
Substituting unhealthy foods with healthier options: “Even if I continue to snack, I’ll eat a dairy product, something more balanced, more sensible.” (P42-20)   X  
Eating less sugar: “I have really backed off sugars because I was too addicted before.” (P13-21)   X  
Eating three or four meals a day: “Before being pregnant, I was on one or even two meals a day and now I try to do three regular.” (P24-22)    X
Favouring organic, local or farm foods: “As for meat, I always chose the best quality cuts from the butcher’s anyway […] and the same goes for vegetables. Now I’m more into buying directly from the producer […] and finding more organic foods.” (P11-23) X   
Splitting food intakes: “I skip dessert at lunch-time, and then eat it at around three or four pm.” (P33-24)   X X
Avoiding processed products, above all ready-to-eat meals: “I buy fewer processed foods, or only the least processed items.” (P67-25) X X  
Cooking more: “We also try to do more ‘home-made’ dishes, because then I know what has gone into them.” (P41-26) X X X