Factors Associated with Dietary Quality among Pregnant Women in Selangor

Mohd Noordin, Norfarzana (2021) Factors Associated with Dietary Quality among Pregnant Women in Selangor. [Project Paper] (Submitted)

Text FPSK6 2021 22.pdf Download (2MB)

Abstract

The objective of this study was to determine the dietary quality and its associated factors among pregnant women. A total of 84 pregnant women in the third trimester living in Selangor were involved in this study. Respondents were approached through online platforms, specifically Facebook groups consisting of pregnant women. Knowledge, Attitude and Practice (KAP) questionnaire was used to measure nutrition knowledge whilst stress level was measured using Perceived Stress Scale (PSS), depression symptoms was measured using Edinburgh Depression Scale (EDS), social support was measured using Multidimensional Scale of Perceived Social Support (MSPSS) and dietary quality was measured using Food Frequency Questionnaire and Malaysian Healthy Eating Index (MHEI). Pearson Product Moment Correlation analysis was used to understand the correlation between sociodemographic factors, nutrition knowledge and psychosocial factors with dietary quality among pregnant women. Majority of the respondents were Malay (89.2%) with the mean age of 28.19 ± 5.27 years, obtained tertiary education (88.1%) and in B40 categories (63.0%). Majority of the respondents were having a moderate dietary quality (60.7%) and 23.8% of the respondents were having a low dietary quality. There was a significant association found between stress level (p=0.031), overall perceived social support (p=0.009), social support from family (p=0.015), friends (p=0.012) and partner (p=0.009) with the dietary quality of pregnant mother. In conclusion, more than half of the respondents in this study were having a moderate and poor dietary quality. Furthermore, psychosocial factors including stress level and social support were found to be associated with dietary quality among pregnant women, thus; it might be beneficial to consider these factors when planning and doing nutrition assessment and intervention for all healthcare professionals.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Mr Khoirul Asrimi Md Nor
Date Deposited:	21 Aug 2023 07:18
Last Modified:	21 Aug 2023 07:18
URI:	http://psaspb.upm.edu.my/id/eprint/936

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