Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Development of Nutrition Education Contents for Pregnant Women Based on Effective Communication Strategies

효과적 커뮤니케이션 전략에 기반한 임신부 대상의 영양교육 컨텐츠 개발

  • Yoo, Taeksang (The Graduate School of Life Style Design. Sookmyung Women's University) ;
  • Han, Young-Hee (Department of Food and Nutrition, Chungbuk National University) ;
  • Kim, Jung Hyun (Department of Home Economics Education, PaiChai University) ;
  • Lee, Min Jun (Graduate School of Education, Yonsei University) ;
  • Hyun, Taisun (Department of Food and Nutrition, Chungbuk National University)
  • 유택상 (숙명여자대학교 라이프스타일디자인대학원) ;
  • 한영희 (충북대학교 식품영양학과) ;
  • 김정현 (배재대학교 가정교육과) ;
  • 이민준 (연세대학교 교육대학원) ;
  • 현태선 (충북대학교 식품영양학과)
  • Received : 2017.04.10
  • Accepted : 2017.04.26
  • Published : 2017.04.30
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Abstract

Objectives: The purpose of the study was to develop communication strategies for effective nutrition education targeting pregnant women and to create nutrition education contents. Methods: The format and the contents of online resources on nutrition information for pregnant women provided by reliable institutions were analyzed. Possible solutions to overcome barriers of nutrition education as well as communication strategies for effective nutrition education were identified by a brainstorming process. Based on the communication strategies, contents for nutrition education were created. Understandability, level of interest, applicability to daily life, harmony of text and illustration, and overall satisfaction of the contents were evaluated by dietitians and pregnant women. Results: The four communication strategies were developed; (1) to focus on a few important messages, (2) to provide evidence-based information, (3) to create illustrations or infographics with a minimum amount of text, and (4) to provide tips on how to improve the current diet options. Based on these strategies, the contents were focused on three important nutrients for pregnant women, folate, iron, and calcium. The percentages of the recommended nutrient intakes of the three nutrients on selected menu and its improved version by adding a dish or changing a dish into another dish were calculated and provided. Finally, the contents were delivered as illustrations with a minimum amount of text. Overall, dietitians and pregnant women were satisfied with the contents. Conclusions: The contents developed in this study can be used in a pamphlet or a pregnancy diary, or can be shared in social networking services. Further contents on other nutrients and various menu are expected to be developed using these communication strategies.

Keywords

References

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