TABLE 2.
Impact of the prepare pre‐pregnancy intervention on diet at mid‐pregnancy
| Diet indicator/food group | Intervention group N = 58 | Usual care N = 51 | p value adjusted for baseline kcal |
|---|---|---|---|
| Energy density, food and beverage (kcal/g) b | |||
| Randomization | 0.71 (0.28) | 0.62 (0.22) | |
| Mid‐pregnancy a | 0.68 (0.31) | 0.69 (0.38) | |
| Mean change | −0.03 (0.37) | 0.07 (0.39) | 0.37 |
| HEI total score c | |||
| Randomization | 52.33 (10.08) | 54.99 (9.08) | |
| Mid‐pregnancy a | 57.63 (10.30) | 58.27 (11.65) | |
| Mean change | 5.30 (11.27) | 3.28 (12.60) | 0.51 |
| Fruit & vegetables (cup eq.) | |||
| Randomization | 3.00 (2.00) | 3.12 (1.67) | |
| Mid‐pregnancy a | 3.81 (1.94) | 3.07 (1.74) | |
| Mean change | 0.81 (2.51) | −0.06 (2.23) | 0.09 |
| Total intact fruit (cup eq.) | |||
| Randomization | 0.95 (0.92) | 1.23 (1.14) | |
| Mid‐pregnancy a | 1.62 (1.15) | 1.29 (1.21) | |
| Mean change | 0.67 (1.16) | 0.06 (1.38) | 0.02 |
| Total vegetables (cup eq.) | |||
| Randomization | 2.04 (1.81) | 1.90 (0.89) | |
| Mid‐pregnancy a | 2.18 (1.35) | 1.78 (1.12) | |
| Mean change | 0.14 (2.24) | −0.12 (1.41) | 0.57 |
| Whole grains (oz eq.) | |||
| Randomization | 0.91 (0.82) | 0.70 (0.80) | |
| Mid‐pregnancy a | 1.32 (1.26) | 1.45 (1.21) | |
| Mean change | 0.41 (1.39) | 0.75 (1.45) | 0.28 |
| Refined grains (oz. eq.) | |||
| Randomization | 5.56 (3.10) | 4.59 (3.20) | |
| Mid‐pregnancy a | 5.09 (2.84) | 4.75 (3.16) | |
| Mean change | −0.48 (4.26) | 0.17 (3.29) | 0.86 |
| Total milk, yogurt, cheese, whey (cup eq.) | |||
| Randomization | 1.79 (1.08) | 1.99 (1.12) | |
| Mid‐pregnancy a | 2.30 (1.50) | 2.19 (1.29) | |
| Mean change | 0.51 (1.83) | 0.20 (1.31) | 0.32 |
| Foods defined as added sugars (tsp. eq.) | |||
| Randomization | 16.11 (12.16) | 11.44 (6.93) | |
| Mid‐pregnancy a | 14.82 (11.98) | 11.53 (6.31) | |
| Mean change | −1.29 (16.46) | 0.09 (7.75) | 0.80 |
| Fiber (g) | |||
| Randomization | 19.85 (7.1) | 17.97 (5.99) | |
| Mid‐pregnancy a | 22.69 (8.46) | 21.88 (9.97) | |
| Mean change | 2.84 (9.70) | 3.91 (10.29) | 0.58 |
| Saturated fat Percentage | |||
| Randomization | 13.14 (3.71) | 13.49 (2.71) | |
| Mid‐pregnancy a | 12.34 (3.06) | 13.62 (4.00) | |
| Mean change | −0.804 (4.238) | 0.124 (3.862) | 0.29 |
| Fats naturally present in nuts, seeds, seafood (g) | |||
| Randomization | 26.53 (15.98) | 25.07 (12.84) | |
| Mid‐pregnancy a | 25.58 (14.89) | 28.41 (17.77) | |
| Mean change | −0.95 (20.99) | 3.34 (20.95) | 0.44 |
| Fats naturally present in meat, poultry, eggs, dairy (lard, tallow, butter) (g) | |||
| Randomization | 48.99 (29.04) | 41.36 (16.61) | |
| Mid‐pregnancy a | 37.77 (17.18) | 40.25 (22.53) | |
| Mean change | −11.22 (32.87) | −1.11 (22.18) | 0.26 |
a
Diet colleted at mean 21.3 (SD 3.1) weeks gestation.
b
Energy denity is the amount calories in a particular weight of food; foods with a lower energy density (e.g., fruits and vegetables) provide fewer calories per gram than foods with a higher energy density (e.g., bacon and eggs).
c
HEI scoresrange from 0 to 100; an HEI score of 100 reflects that the diet fully aligns with the dietary recommendations from the Dietary Guidelines for Americans.