Table 1.
Intake of core foods as assessed by the Selected Nutrient and Diet Quality (SNaQ) brief analysis tool from the Diet Bytes and Baby Bumps image-based dietary records (n=25).
| Food group | Food group intake in servings/day | AGTHEb recommended intake during pregnancy in servings/day | Meeting recommended intake of servings | |||
| Mean (SD) | Median (IQRa) | No. of servings | n (%) | |||
| All participants combined (n=25) |
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Grains and cereals | 4.8 (2.0) | 4.7 (3.6-6.5) | 8.5 | ≥8.5 | 1 (4) |
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Vegetables | 2.4 (1.4) | 2.2 (1.2-3.5) | 5 | ≥5 | 1 (4) |
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Fruit | 1.9 (1.6) | 1.7 (0.9-2.5) | 2 | ≥2 | 10 (40) |
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Lean meat | 2.0 (1.0) | 1.9 (1.4-2.9) | 3.5 | ≥3.5 | 2 (8) |
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Dairy | 2.1 (1.3) | 1.8 (1.3-2.7) | 2.5 | ≥2.5 | 10 (40) |
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Unsaturated spreads and oils | 1.9 (1.4) | 2.0 (0.5-3.0) | 0-2.5 | 0-2.5 | 16 (64) |
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Energy-dense, nutrient-poor foods | 3.7 (1.9) | 3.5 (2.4-3.9) | 0-2.5 | 0-2.5 | 7 (28) |
| Indigenous participants (n=8) |
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Grains and cereals | 4.7 (2.3) | 4.3 (3.4-6.1) | 8.5 | ≥8.5 | 1 (13) |
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Vegetables | 2.0 (1.4) | 1.6 (1.1-3.2) | 5 | ≥5 | 0 (0) |
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Fruit | 1.4 (1.9) | 0.9 (0.0-2.3) | 2 | ≥2 | 2 (25) |
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Lean meat | 1.6 (0.9) | 1.5 (0.8-2.0) | 3.5 | ≥3.5 | 0 (0) |
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Dairy | 2.5 (1.9) | 2.3 (1.0-3.4) | 2.5 | ≥2.5 | 4 (50) |
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Unsaturated spreads and oils | 0.8 (0.8) | 0.7 (0.8-1.7) | 0-2.5 | 0-2.5 | 8 (100) |
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Energy-dense, nutrient-poor foods | 4.1 (2.9) | 3.7 (1.6-7.1) | 0-2.5 | 0-2.5 | 2 (25) |
| Non-Indigenous participants (n=17) |
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Grains and cereals | 4.9 (1.9) | 4.9 (3.6-6.9) | 8.5 | ≥8.5 | 0 (0) |
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Vegetables | 2.6 (1.4) | 2.4 (1.7-3.5) | 5 | ≥5 | 1 (6) |
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Fruit | 2.2 (1.4) | 1.8 (1.4-2.7) | 2 | ≥2 | 8 (47) |
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Lean meat | 2.2 (1.0) | 2.0 (1.7-3.1) | 3.5 | ≥3.5 | 2 (12) |
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Dairy | 1.9 (0.9) | 1.7 (1.3-2.7) | 2.5 | ≥2.5 | 6 (36) |
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Unsaturated spreads and oils | 2.3 (1.4) | 2.8 (1.0-3.3) | 0-2.5 | 0-2.5 | 8 (47) |
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Energy-dense, nutrient-poor foods | 3.5 (1.3) | 3.5 (2.4-3.9) | 0-2.5 | 0-2.5 | 5 (29) |
aIQR: interquartile range (25th-75th percentiles).
bAGTHE: Australian Guide to Healthy Eating [11]. Examples of serving sizes of foods: grains and cereals (standard serving 500 kJ), eg, 1 slice of bread, 0.5 cup cooked grain; vegetables (standard serving 75 g, 100-350 kJ), eg, 0.5 cup cooked vegetables, 1 cup raw vegetables, 0.5 medium potato; fruit (standard serving 150 g, 350 kJ), eg, 1 medium piece, 2 small pieces, 125 mL fruit juice (no added sugar, only occasionally); lean meats and alternatives (standard serving 500-600 kJ), eg, 65 g cooked lean red meats, 80 g cooked lean poultry, 100 g cooked fish, 2 large eggs, 1 cup cooked legumes or beans; dairy and alternatives (standard serving 500-600 kJ), eg, 1 cup milk, 2 slices (40 g) hard cheese, 0.75 cup yoghurt, 60 g sardines; unsaturated spreads and oils (standard serving 250 kJ), eg, 10 g unsaturated spread, 7 g unsaturated oil, 10 g nuts; energy-dense, nutrient-poor foods (standard serving 600 kJ), eg, 2 scoops ice cream, 50-60 g processed meats, 1 can soft drink, 12 hot chips, 200 mL wine.