Table 2.

The composition of the fourth dimension of nutrition during pregnancy survey: women’s knowledge of the AGHE during pregnancy and a range of diet-related matters

No	Nutrition knowledge domain	Description	No of items	Correct responses (score)
1	Recommended intakes of five food groups and extras	One question asked women if they were familiar with the AGHE for pregnancy	1	NAa
		The recommended number of serves of the five core food groups (fruit, vegetables, dairy foods, meat and its alternatives, and bread and cereals) and extrasb based on AGHE for pregnancy	5	5
2	Food sources of nutrients	Foods high or low in sugar, salt, dietary fiber, and saturated fat Macronutrient (fat) has the highest energy density Food items that are rich sources of vitamin A, iron, iodine, and omega-3 fatty acids	22	22
3	Vitamins and other supplements during pregnancy	Mandatory supplements (ie, folic acid and iodine) during pregnancy Micronutrients that may pose a risk when taken during pregnancy	2	5c
4	Healthy meal proportion and serving size	Identification of food group proportions for a healthy meal pattern Portion size of certain food items from each food group	14	14
5	Choosing everyday food	Healthier and best options for foods that are: – Low-fat, high-fiber, light meal – Healthier serving options for spaghetti Bolognese (more carbohydrate in spaghetti than fat in the sauce) – Low in sugar	3	3
6	Diet–health relationship	Management of pregnancy-related symptoms: – Nausea and vomiting – Heartburn – Constipation	12	12
7	Importance of key nutrients in pregnancy	Nutrient function in the body and risk of nutrients’ deficiency (for iodine and omega-3 fatty acids)	2	2
8	Food safety practice in pregnancy	Safe food to consume in pregnancy Safe and unsafe food preparation and storage practice Perception of listeriosis Safe fish option to consume in pregnancy	9	9

Notes:

^aNot applicable as this question was not included in the scoring process; the women were given two answers (yes or no) to choose from.

^bExtras or “discretionary choices”, including energy-dense but nutrient-low foods such as confectionery, jam, cakes, meat pies, and pastries.

^cThese two items had more than one correct response options; the first question had two possible correct answers (folic acid and iodine) and the second one had three possible correct answers (vitamins A, D, and B₆).

Abbreviations: AGHE, Australian Guide to Healthy Eating; NA, not applicable.