Table 2.
Consumption of individual food groups at baseline (12–14 GWs), and at 24–28 GWs.
| Total Sample | |||||
|---|---|---|---|---|---|
| Servings/Week | At Targets | Servings/Week | At Targets | ||
| Variables | Baseline | n (%) | 24–28 GWs | n (%) | p Value |
| Vegetables | 6.3 (6.0–6.3) | 146 (16.7) | 7.1 (6.8–7.4) | 179 (20.1) | 0.001 |
| Pieces of fruit | 10.7 (10.1–11.2) | 420 (40.1) | 15.0 (14.5–15.5) | 643 (72.8) | 0.001 |
| Nuts | 1.4 (1.3–1.5) | 122 (14.0) | 2.6 (2.5–2.9) | 305 (32.9) | 0.001 |
| EVOO (days/week) | 6.1 (6.0–6.3) | 738 (84.4) | 6.4 (6.3–6.5) | 750 (85.8) | 0.001 |
| Oily fish or ibérico ham | 1.0 (1.0–1.2) | 9 (1.0) | 1.0 (0.9–1.2) | 66 (7.6) | 0.264 |
| Canned fish | 1.5 (1.4–1.6) | 20 (2.3) | 1.2 (1.1–1.3) | 64 (7.2) | 0.001 |
| White fish | 1.2 (1.1–1.3) | N.A. | 1.2 (1.1–1.3) | N.A. | 0.499 |
| Shellfish | 0.2 (0.2–0.3) | N.A. | 0.2 (0.1–0.2) | N.A. | 0.026 |
| Whole grain bread and cereals | 1.9 (1.7–2.1) | 157 (18.0) | 2.5 (2.3–2.7) | 215 (24.6) | 0.001 |
| White rice, bread and/or pasta | 5.2 (5.0–5.3) | 77 (8.7) | 4.8 (4.7–5.0) | 83 (9.5) | 0.001 |
| Legumes | 1.7 (1.6–1.8) | 167 (19.1) | 1.8 (1.7–1.9) | 198 (22.6) | 0.005 |
| Skimmed dairy products | 2.6 (2.4–2.9) | 10 (1.1) | 3.3 (3.1–3.5) | 357 (40.8) | 0.001 |
| Semi-skimmed dairy products | 2.7 (2.5–3.0) | N.A. | 2.8 (2.5–3.0) | N.A. | 0.982 |
| Full-fat dairy products | 4.4 (4.2–4.6) | N.A. | 4.4 (4.2–4.6) | N.A. | 0.780 |
| Supplemented dairy products | 1.3 (1.2–1.5) | N.A. | 2.0 (1.8–2.2) | N.A. | 0.001 |
| Butter | 1.6 (1.4–1.7) | N.A. | 1.4 (1.2–1–5) | N.A. | 0.003 |
| Red meat | 2.3 (2.2–2.4) | 282 (32.3) | 1.9 (1.9–2.0) | 392 (46.2) | 0.001 |
| Low-fat processed cold meat | 2.7 (2.6–2.9) | 204 (23.3) | 2.3 (2.2–2.5) | 297 (35.0) | 0.001 |
| Processed red meat | 0.8 (0.7–0.9) | 455 (52.1) | 0.5 (0.4–0.5) | 563 (64.4) | 0.001 |
| Poultry, turkey or rabbit | 3.0 (2.9–3.1) | N.A. | 2.8 (2.7–2.9) | N.A. | 0.001 |
| Commercial sauces | 0.8 (0.7–0.9) | 553 (63.3) | 0.4 (0.3–0.4) | 650 (74.4) | 0.001 |
| Juices and/or sweetened drinks | 3.7 (3.5–3.9) | 283 (32.4) | 2.9 (2.7–3.1) | 364 (42.9) | 0.001 |
| Pastries and biscuits | 4.7 (4.5–4.9) | 136 (14.4) | 4.1 (3.9–4.3) | 179 (21.1) | 0.001 |
| Coffees | 6.9 (6.5–7.4) | N.A. | 4.2 (3.9–4.5) | N.A. | 0.001 |
| Homemade sauces | 2.3 (2.1–2.4) | 48 (5.5) | 2.4 (2.3–2.6) | 50 (5.9) | 0.021 |
| EVOO mL/day | 28 (26–29) | 55 (17.8) | 29 (28–31) | 211 (24.1) | 0.176 |
| Nutrition score | 0.4 (0.1–0.6) | N.A. | 2.6 (2.4–2.9) | N.A. | 0.001 |
| MEDAS score | 4.9 (4.8–5.0) | N.A. | 6.7 (6.5–6.8) | N.A. | 0.001 |
| Physical activity Score ≥ 0 | 99 (11.3) | N.A. | 58 (6.9) | N.A. | 0.406 |
Results are expressed as means (95% CI) or n (%). p-value, differences of mean food intakes at baseline and at 24–28 GWs, analyzed with the non-parametric Wilcoxon matched-pairs test. GW, gestational weeks. N.A.: not applicable. EVOO: extra-virgin olive oil; MEDAS, Mediterranean Diet Adherence Screener Score. Physical Activity Score ≥0: a. Walking daily (>5 days/week). Score 0: At least 30 min; Score +1, if >60 min; Score −1, if <30 min. b. Climbing stairs (floors⁄day, >5 days a week): Score 0, Between 4 and 16; Score +1, >16; Score −1: <4). Targets: vegetables >12 servings/week); fruits: >12 servings/week; nuts > 3 servings/week; EVOO > 6 servings/week; oily fish > 3 servings/week; canned fish; wholegrain bread and cereals > 6 servings/week; white rice, bread and/or pasta < 1 serving/week; legumes > 2 servings/week; skimmed dairy products > 6 servings/week; red meat < 2 servings/week; low-fat cold meats < 2 servings/week; processed red meats < 2 servings/week; commercial sauces < 2 servings/week; juices and/or sweetened drinks < 2/week; pastries/biscuits < 2 servings/week; homemade sauces, <2 servings/week commercial sauces and >5 servings/week of sofrito; EVOO mL/day, 40 mL.