Iran Journal of Nursing

  Background & Aims: Women’s nutrition during their pregnancy is considered as the key factor in mother and fetus health. Adequate nutrients of different types are required to meet the increased demands of mother and the developing fetus. This study aims to determine the nutritional status of pregnant women considering different food groups and its related factors.

  Material & Methods: In this cross sectional study 1036 pregnant woman were selected from health centers of urban areas in Qom by quota sampling. Personal interviews using the questionnaire method, 24h dietary recall were used to elicit data.

  Efficiency of food groups was Calculated by [(reported dietary intake – Predicted dietary requirement)/100]. Food consumption was compared with food guide pyramid.

  Results: Consumption of bread and cereal (%65.3), meat, egg, nuts and legume (%45.7), milk and milk products (%57.4) was lower than recommended values. Fruits and vegetables were consumed more than daily requirements for pregnant women (%65.8). Consumption of fruits and vegetables was higher in the second trimester of pregnancy (p=0.01). Significant association was found between consumption of meat, legume, milk, milk products, fruits and vegetables and mothers occupation and their educational level (p<0.05).

  Discussion : Nutritional education and support for pregnant women especially, low income and employed groups are recommended.