Perceptions surrounding food preferences and avoidances in pregnant and lactating women in the Western Highlands of Guatemala

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BackgroundThe health and nutrition of the mother are the most directly accessible element of the 1000‐days window‐of‐opportunity. Determining patterns of food avoidances and preferences should allow efficient interventions specifically targeting maternal nutrition.ObjectiveTo conduct formative research on dietary selection in pregnancy (P) and lactation (L) using qualitative methods.MethodsSix focus‐groups were conducted with attendance of 5–12 women, 3 with P and 3 with L women. They were conducted with a reflective dialogues‐focus. Sessions were recorded, transcribed verbatim and analyzed using HyperResearch®.ResultsThe perception was that dietary specificity (both selections and omissions) was more important during L than in P, with the caveats that foods considered to provoke nausea were avoided, but cravings were viewed as not to be resisted. Diet during L was seen as supporting both the quantity and quality of milk, with thin gruels (atoles) judged superior. “Hot” and “Cold” concepts guided dietary choices during both L and P. Noxious elements in both the external and internal maternal milieu were considered transmissible through milk.ConclusionSensitivity to community perceptions of best eating practices in L and P is essential to guiding dietary intervention in this setting.Funded by Hormel Foods Corporation