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Assessment of Perception and Attitude of Pregnant Women towards
Food Cravings and Aversion in Abeokuta North Local Government
Areas, Ogun State
1
AJAYI, Olubukunola Adesola,
2
SODIYA Olaide Olasubomi,
2
AROGUNDADE Toliah Abiodun,
2
ADERIBIGBE Subuola Christiana,
2
OGUNRINDE Badejoko Alice,
2
ENAHOLO, Kikelomo Isimot,
2
SULYMAN Funke,
3
FAGOYINBO Mayowa Damilare, *
4
JOSEPH Comfort Oreoluwa
1
Department of Midwifery, Ogun State College of Nursing Sciences, School of Midwifery, Abeokuta,
Ogun State, Nigeria
2
Department of Nursing, Babcock University, Ilishan-Remo, Ogun State, Nigeria
3
Ogun State College of Nursing Science, School of Midwifery
4
Department of Nursing Science, University of Lagos, Lagos State, Nigeria
*Corresponding Author
DOI: https://dx.doi.org/10.51584/IJRIAS.2025.1010000051
Received: 07 October 2025; Accepted: 16 October 2025; Published: 03 November 2025
ABSTRACT
Pregnancy is a period marked by significant physiological and psychological changes, including notable
alterations in dietary habits. Food cravings and aversions are common phenomena experienced by pregnant
women and can have implications for maternal and fetal health. This study provides an overview on perception
and attitude of pregnant women towards food craving and aversion in Adeun and Iberekodo primary health
center, Abeokuta north local government.
A descriptive cross sectional design was utilized with simple random technique; a well-constructed
questionnaire was used to elicit information from (120) respondents. Data was collected using a self-structured
questionnaire that explored perception and attitude that influence this method. Data obtained were analyzed
using statistical package for Social Science (SPSS) version 27 and results were presented in table and figures.
Result obtained from this study revealed that the most commonly (85%) craved food were sweet and sugary
items during pregnancy. 95% of the respondent’s experience food aversion during first trimester. Conversely, a
significant portion of respondents agreed (62%) or strongly agreed (48%) that food cravings and aversions
present an opportunity to practice self-care and self-love. 75% of respondent highlighted social support using
family as an important coping strategy.
The study concludes that pregnant women’s food cravings and aversions are shaped by psychological, cultural,
and social factors, with diverse coping strategies such as emotional support, nutrition counseling, and lifestyle
adjustments aiding effective dietary management during pregnancy. It is therefore recommended that
healthcare providers should address these dietary changes during prenatal care to ensure balanced nutrition and
positive pregnancy outcomes.
Keywords: Attitude, Perception, Dietary, Pregnancy, Cravings, Aversion.
INTRODUCTION
Pregnancy is a critical period in a woman's life that requires adequate nutrition to support fetal growth and
development (1). However, many pregnant women experience food cravings and aversions, which can
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significantly affect their dietary habits and nutritional status. Across cultures, a craving for items not typically
desired is often considered a hallmark of pregnancy (2). Aversion is a common character known with pregnant
women and many tends to neglect foods during this period. Women are known for different cravings such as
sweets, fruits, calorie-dense foods, odd combinations or pica substances, such as clay and chalk for unknown
reasons. Pregnancy is often accompanied by a variety of nutritionally linked problems with symptoms that are
sometimes very unpleasant and difficult to tolerate (3).
Research has found that attitudes and perceptions of pregnant women towards food cravings and aversions can
vary globally. While some women embrace and enjoy their food cravings, others may feel frustrated or guilty
about them. Similarly, some women may view food aversions as a protective mechanism for their babies'
health, while others may find them inconvenient or limiting. A study conducted by Blau et al. (4) examined the
attitudes and behaviors of pregnant women towards food cravings and aversions in a diverse global sample.
They found that cultural and social norms greatly influenced women's perspectives. For example, in cultures
where pregnancy cravings are seen as a signal of a healthy pregnancy, women tended to embrace their
cravings. In contrast, in cultures where pregnancy cravings are viewed as unhealthy or indulgent, women may
feel guilty or ashamed of their cravings. Another study conducted by Blau (5) investigated the attitudes of
pregnant women towards food aversions in different countries. They found that while some women perceived
aversions as a protective mechanism for their baby's health, others saw them as a nuisance that limited their
dietary choices and enjoyment of food. It is important to note that individual experiences and cultural factors
greatly influence these attitudes and perceptions. Therefore, it is not possible to provide a generalization that
applies to all pregnant women globally.
These complications may cause not only discomfort during pregnancy but also interfere with the dietary intake
of the pregnant woman and sometimes causing serious problems. Pregnancy is a complex and absolutely
important period in women's life. Its physiology is of great biological and nutritional importance (6). Also the
feto-placenta growth is significantly dependent on the situation of nutrients from the mother, coming from diet
and supplied from blood supply. Maternal nutrition is a basic determinant of fetal growth, birth weight and
infant morbidity (6, 7). A Pregnant woman requires a healthy diet which embedded an adequate intake of
energy, protein, vitamins and minerals to meet maternal and fetal needs. However, many pregnant women
from low income countries have poor dietary intake of healthy diet which is often insufficient to meet those
needs. Therefore, the contribution of nutrients should be adequate both in quantity and quality of food items
because it contributes to the process of embryo-genesis, development of the fetus and for the improvement of
the health of the mother (8).
Notably, food aversions are the number one changes experienced by pregnant women. Nearly all pregnant
mothers experience cravings during pregnancy and most experience at least one aversion throughout the period
of pregnancy (6). Both food cravings and aversions can be challenging for pregnant women to manage, and the
lack of understanding and support for these phenomena can have significant implications for maternal and fetal
health. Food aversions are characterized by sudden appearance with strong intensity of the repulsion of a
certain kind of food, often the one previously enjoyed and absence prior to pregnancy (9) and usually emerged
at the end of the first trimester and intensifies during the second trimester and gradually becomes diminished.
Due to this fact, the revised WHO guideline for Ante Natal Care (ANC) emphasized the importance of ANC
visits as it is the best opportunities to provide information to women on maternal diet and/or weight gain
during pregnancy (10). Additionally, it helps to identify women with an "unhealthy" dietary pattern in early
pregnancy (10, 11). This study aimed to assess the perception and attitude towards food craving and aversion
of pregnant women in selected primary health facilities in Abeokuta North local government Ogun state.
METHODOLOGY
Study Area
The study was carried out among pregnant women in two selected primary health care centers Adeun and
Iberekodo, Abeokuta North local government Ogun state.
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Study Design
A descriptive cross sectional research design was adopted during this study. This allows for collection of data
from a specific population at point in time.
Study Population
The population of this study consisted of 152 pregnant women attending iberekodo and adeun primary health
care in abeokuta north local government, Ogun state, with diverse background, different social status,
educational levels.
Sample Size
The sample size was calculated using Taro Yamane formula below.
n=N/(1+Ne²)
Where:
n = signifies the sample size
N = signifies the study population size
E = signifies the margin of error (0.05).
n = 152/ (1+152 (0.05)²)
n = 152/ (1+152 (0.0025)
n = 152/(1+ 0.38)
n = 152/(1.38)
n = 110.1
This number plus 10% =11, to take care of attrition rate. Therefore 121 was selected.
Eligibility Criteria for the Participant in the Study
The study targeted men and women who work as food vendors, including young adolescents engaged in food
vending daily, across all selected areas within Saki West Local Government Area. Individuals who were food
vendors outside the selected study areas in Saki West Local Government were excluded from participation.
Sampling Technique
Simple random technique was used to select Pregnant women attending clinical health Care centers Iberekodo
and Adeun health centers Abeokuta north local government. This helps capture diversities of experience
among the pregnant women attending the health centers.
Study Instrument
A standardized self-structured questionnaire adapted for this study was used to gather quantitative data. The
validated questionnaire comprises five sections, which are:
Section A: Socio demographic data
Section B: Attitude of pregnant women towards food craving and aversion
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Section C: Perception of pregnant women towards food craving and aversion
Section D: Coping strategies of pregnant women towards food craving and aversion
Section E: Types of food pregnant women crave for and avoid and reasons for preference
Validity of the Instrument
Construct validity was ensured by presenting the instrument to experts in the field of nursing and midwifery,
senior researchers, and statisticians. Similarly, the instrument was checked for clarity, adequacy of content,
appropriateness, and ability to elicit accurate information concerning the research objectives. Amendments and
corrections from their observations were made on the instrument before it was administered
Reliability of Instrument
The reliability of the questionnaire was assessed through a test retest method. A subset participant
(approximately 10% of the sample) was asked to complete the questionnaire twice with a time interval of two
weeks between administrations. The response for the two administration was analyzed for consistency and the
instrument reliability was determined using appropriate statistical measures.
Method of data collection
Data was collected through the use of questionnaire, explanation and interpretation of the questionnaire was
given to the respondent on how to answer the question.
Ethical Considerations
Ethical Clearance was obtained from College of Nursing Science, Idi-Aba. A permission letter was obtained
from Clinical health care centers at Abeokuta North Local Government, Ogun State. However, it was stressed
that participation is entirely voluntary. Anonymity and confidentiality of data collected were maintained.
Data Analysis
The data generated was analyzed and processed using the Statistical Package for Social Science (SPSS)
version 26. The results were represented using findings as headings and percentage. A quantitative analysis
method was used to report findings.
RESULTS
Respondent Response Rate
One hundred and twenty-one (121) questionnaires were distributed. One hundred (120) questionnaires were
properly filled and returned by the respondents making a response rate of 99%.
Demographic Characteristics of Respondents
Table 1: Socio-Demographic Characteristics of Respondent in the Study Area
Variables
Frequency
percentage
mean
age
3.1833
18-20years
5
4.2
22-26years
20
16.7
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26-31years
30
25
31-36years
22
18.3
37 and above
15
12.5
41years and above
28
23.3
marital status
1.8750
Married
55
45.8
Single
38
31.7
Divorced
14
11.7
Widow
13
10.8
Occupation
2.0583
Trading
40
33.3
civil servant
40
33.3
Housewife
33
27.5
Unemployed
7
5.8
Religion
1.5250
Christianity
60
50.0
Islam
57
47.5
Others
3
2.5
Ethnics
1.4667
Yoruba
81
67.5
Igbo
22
18.3
Hausa
17
14.2
how many weeks is your pregnancy
1.9167
1-13weks
45
37.5
14-23weeks
40
33.3
24-38
35
29.2
educational qualification
2.9500
None
6
5.0
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Primary
33
27.5
Secondary
42
35.0
Tertiary
39
32.5
These socio-demographic characteristics as shown in table 1 provide a comprehensive overview of the study
population, highlighting the diversity in age, marital status, occupation, religion, ethnicity, gestational age, and
educational background. The socio-demographic characteristics of respondents in this study reveal a diverse
sample of pregnant women attending antenatal clinics in the study area. The age distribution indicates a mean
age of 3.18 years with a standard deviation of 1.16 years. The majority of respondents fall within the age range
of 26-31 years (30%), followed by those aged 31-36 years (23.3%), and 22-26 years (18.3%). Marital status
data shows that nearly half of the respondents are married (45.8%), with single women comprising 31.7% of
the sample, followed by divorced (11.7%) and widowed (10.8%).
Occupational data reveals an equal representation of women involved in trading and civil service (33.3%
each), while 27.5% are housewives, and a small portion is unemployed (5.8%). In terms of religion,
Christianity is the most prevalent (50.0%), closely followed by Islam (47.5%), with a minority practicing other
religions (2.5%). The ethnic composition is predominantly Yoruba (67.5%), with Igbo (18.3%) and Hausa
(14.2%) also represented.
The gestational age of respondents shows a mean of 1.92 weeks with a standard deviation of 0.82 weeks. A
significant portion of the respondents are in their first trimester (37.5%), while 33.3% are in their second
trimester, and 29.2% are in their third trimester. Educational qualifications indicate that most respondents have
secondary education (35.0%), followed by those with tertiary education (32.5%), primary education (27.5%),
and a small percentage with no formal education (5.0%).
Table 2: Attitude of Pregnant Women Towards Food Craving and Aversion
Variables
Agree
Strongly
agree
Disagree
Strongly
disagree
Food aversions during pregnancy are a sign of intuition to
protect my baby
1
0
57
62
Food cravings and aversions during pregnancy are an
opportunity to practice self-care and self-love
62
48
9
1
Food cravings and aversions during pregnancy are a normal
part of the pregnancy experience and shouldn't be
stigmatized
63
56
1
0
There is a feeling of empowerment when making healthy
choices and listen to my body's needs during pregnancy
52
68
0
0
Food cravings and aversions during pregnancy are
influenced by my personal values and beliefs
0
0
61
59
Food cravings and aversions during pregnancy are
influenced by my emotional and mental state
58
62
0
0
Food cravings and aversions during pregnancy are
influenced by my support system and social environment
62
58
0
0
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The attitudes of pregnant women towards food cravings and aversions are presented in Table 2, reflecting
diverse perspectives on this aspect of their pregnancy experience. A majority of respondents disagree (57%) or
strongly disagree (62%) with the statement that food aversions during pregnancy are a sign of intuition to
protect their baby. Conversely, a significant portion of respondents agree (62%) or strongly agree (48%) that
food cravings and aversions present an opportunity to practice self-care and self-love. The belief that food
cravings and aversions are a normal part of the pregnancy experience and should not be stigmatized is widely
accepted, with 63% agreeing and 56% strongly agreeing.
Additionally, all respondents (52% agree and 68% strongly agree) feel empowered when making healthy
choices and listening to their body's needs during pregnancy. There is a clear rejection of the notion that food
cravings and aversions are influenced by personal values and beliefs, with 61% disagreeing and 59% strongly
disagreeing. However, the influence of emotional and mental states on food cravings and aversions is
acknowledged by a majority, with 58% agreeing and 62% strongly agreeing. Similarly, the impact of support
systems and social environments is recognized, as 62% agree and 58% strongly agree that these factors play a
role in their food cravings and aversions during pregnancy.
Table 3: Perception of Pregnant Women Towards Food Craving and Aversion
Variables
True
False
Food cravings during pregnancy are typically for healthy foods
120
0
Pregnant women often experience aversions to certain foods they previously enjoyed
58
52
Food cravings and aversions can impact a pregnant woman's dietary choices.
68
52
Health professionals recommend giving in to every food craving during pregnancy
95
25
Cultural factors influence the types of food cravings experienced by pregnant women
114
6
Pregnant women are more likely to experience food aversions during the first trimester
104
6
Pregnant women perceive food aversions as a protective mechanism for avoiding harmful
substances.
112
8
Pregnant women believe that satisfying food cravings is essential for the health of their baby.
68
52
The perceptions of pregnant women towards food cravings and aversions, as outlined in Table 3, provide
insightful perspectives on these phenomena during pregnancy. All respondents (100%) believe that food
cravings during pregnancy are typically for healthy foods. Additionally, a slight majority (58%) acknowledge
that pregnant women often experience aversions to foods they previously enjoyed, while 52% believe
otherwise. Food cravings and aversions on dietary choices is recognized by 68% of the respondents, whereas
52% do not perceive such an effect., a significant number of respondents (95%) affirm that health
professionals recommend giving in to every food craving during pregnancy, with only 25% disagreeing.
Cultural factors are seen as influential in determining the types of food cravings experienced by pregnant
women, with a notable 114 respondents agreeing and only 6 disagreeing. The perception that food aversions
are more common during the first trimester is held by 104 respondents, with only 6 dissenting. The belief that
food aversions serve as a protective mechanism against harmful substances is widely accepted, with 112
respondents agreeing and 8 disagreeing. Lastly, there is a split in opinion regarding the belief that satisfying
food cravings is essential for the health of the baby, with 68 respondents agreeing and 52 disagreeing.
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Table 4: Coping Strategies Among Pregnant Women Towards Food Craving and Aversion
Variables
True
False
Engaging in regular physical exercise can be an effective coping strategy for managing food
cravings during pregnancy.
57
63
Seeking emotional support from friends or family members is a helpful coping strategy for
dealing with pregnancy-related food challenges.
57
63
Nutrition counseling is a widely recommended approach to support pregnant women in
managing food cravings and aversions.
63
57
Experimenting with different food textures is a coping strategy some pregnant women use to
satisfy cravings.
62
58
Using relaxation techniques, such as deep breathing or meditation, can positively impact the
intensity of food cravings during pregnancy.
61
59
Accepting and adapting to changing taste preferences is an essential aspect of coping with
food-related challenges during pregnancy.
58
62
Trying new recipes or cooking methods is a recommended coping strategy for pregnant
women
74
46
Mindful eating practices can help pregnant women manage their food cravings.
63
57
Emotional factors can influence the intensity of food cravings during pregnancy.
59
61
Some pregnant women use distraction techniques to cope with food cravings.
67
53
The coping strategies employed by pregnant women to manage food cravings and aversions, as detailed in
Table 4, offer a comprehensive view of the various approaches used to address these challenges. The data
reveals that engaging in regular physical exercise is seen as an effective coping strategy by 47.5% of
respondents, while a slight majority (52.5%) do not find it effective. Similarly, seeking emotional support from
friends or family is considered helpful by 47.5% of respondents, with an equal number disagreeing. Nutrition
counseling is recognized as a widely recommended approach, supported by 52.5% of respondents, although
47.5% do not agree. Experimenting with different food textures is a coping strategy used by 51.7% of pregnant
women, while 48.3% do not find this strategy effective. The use of relaxation techniques, such as deep
breathing or meditation, is viewed positively by 50.8% of respondents, with 49.2% dissenting.
Accepting and adapting to changing taste preferences is seen as essential by 48.3% of respondents, while
51.7% do not consider it crucial. Trying new recipes or cooking methods is a recommended strategy,
supported by a notable 61.7% of respondents, with 38.3% disagreeing. Mindful eating practices are also
deemed helpful by 52.5% of pregnant women, while 47.5% do not share this view. The influence of emotional
factors on the intensity of food cravings is acknowledged by 49.2% of respondents, with 50.8% disagreeing.
Lastly, using distraction techniques to cope with food cravings is a strategy employed by 55.8% of pregnant
women, while 44.2% do not find it effective.
Table 5: Types of Food That Pregnant Women Crave or Avoid and Reasons for Preference
Variables
Agree
Strongly
agree
Disagree
Strongly
disagree
Food craving and aversion can be based of factors like bad
experience
32
28
30
30
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Food craving is based on food high in nutrients
28
29
31
32
Food is craving occurs when more time is spent around family
34
23
33
30
Cultural and religious beliefs influence my food cravings and
aversions during pregnancy
34
30
24
32
Food cravings in pregnant women are always indicative of my
nutritional needs.
31
30
28
31
Hormonal changes during pregnancy influence my food cravings
39
26
24
31
Pregnancy trimester (first, second, or third) influences my food
cravings and aversions
24
35
27
34
Physical symptoms during pregnancy (e.g. nausea, fatigue)
influence my food cravings and aversions
28
33
27
32
Healthcare provider's dietary restrictions and recommendations
influence my food cravings and aversions during pregnancy
40
31
25
24
Table 5 provides insights into the types of food cravings and aversions experienced by pregnant women and
the underlying reasons for these preferences. The responses indicate a mix of opinions regarding the various
factors influencing food cravings and aversions. A total of 32 respondents agree and 28 strongly agree that
food cravings and aversions can be based on factors such as bad experiences, while 30 disagree and 30
strongly disagree. Similarly, 28 agree and 29 strongly agree that food cravings are based on foods high in
nutrients, but 31 disagree and 32 strongly disagree, indicating divided opinions.
The influence of spending more time around family on food cravings is agreed upon by 34 respondents and
strongly agreed by 23, whereas 33 disagree and 30 strongly disagree. Cultural and religious beliefs are seen as
influential by 34 respondents who agree and 30 who strongly agree, while 24 disagree and 32 strongly
disagree. Regarding the notion that food cravings in pregnant women are always indicative of nutritional
needs, 31 agree and 30 strongly agree, whereas 28 disagree and 31 strongly disagree. Hormonal changes
during pregnancy are acknowledged as influential by 39 respondents who agree and 26 who strongly agree,
though 24 disagree and 31 strongly disagree.
The influence of pregnancy trimester on food cravings and aversions is agreed upon by 24 respondents and
strongly agreed by 35, while 27 disagree and 34 strongly disagree. Physical symptoms during pregnancy, such
as nausea and fatigue, are recognized as influential by 28 respondents who agree and 33 who strongly agree,
while 27 disagree and 32 strongly disagree.
Lastly, the influence of healthcare provider's dietary restrictions and recommendations is agreed upon by 40
respondents and strongly agreed by 31, while 25 disagree and 24 strongly disagree
Table 6: Type of Food Pregnant Women Crave or Avert
Variables
Agree
Strongly
agree
Disagree
Strongly
disagree
Strong cravings for sweet foods during pregnancy
24
34
29
33
Aversion for strong smelling food during pregnancy
56
64
0
0
Cravings for savory foods like meat and vegetables during
63
57
0
0
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pregnancy
Fried and fatty foods during pregnancy
64
56
0
0
Cold foods like ice cream
59
61
0
0
Hot foods like hot soup, hot coffee
46
74
0
0
Specific nutrients such as protein and calcium.
50
70
0
0
Sour Foods like lemons, pickles
63
57
0
0
Spicy foods like Pepper and spices
64
56
0
0
Non-food substance( pica)
59
61
0
0
Table 6 presents the types of food cravings and aversions experienced by pregnant women, highlighting their
preferences and aversions towards specific food categories. There is a notable preference for sweet foods
during pregnancy, with 24 respondents agreeing and 34 strongly agreeing, while 29 disagree and 33 strongly
disagree. Conversely, strong aversions to strong-smelling foods are widespread, with 56 respondents agreeing
and 64 strongly agreeing, and no respondents disagreeing or strongly disagreeing.
Cravings for savory foods like meat and vegetables are prevalent, as indicated by 63 respondents who agree
and 57 who strongly agree, with no disagreements. Similarly, there is a strong preference for fried and fatty
foods, with 64 respondents agreeing and 56 strongly agreeing, and no disagreements.
Cold foods such as ice cream are highly craved, with 59 respondents agreeing and 61 strongly agreeing, and no
disagreements. On the other hand, hot foods like hot soup and hot coffee are also desired, with 46 respondents
agreeing and 74 strongly agreeing, and no disagreements. Specific nutrients such as protein and calcium are
sought after, with 50 respondents agreeing and 70 strongly agreeing, and no disagreements. Sour foods like
lemons and pickles are craved by 63 respondents who agree and 57 who strongly agree, with no disagreements.
Similarly, spicy foods like pepper and spices are craved by 64 respondents who agree and 56 who strongly
agree, with no disagreements. Lastly, the craving for non-food substances (pica) is prevalent among 59
respondents who agree and 61 who strongly agree, with no disagreements.
DISCUSSION
This research has provided insightful findings into the coping attitudes and perceptions of food cravings and
aversions among pregnant women attending Iberekodo and Adeun health primary health center Abeokuta
North local government Ogun state. The study revealed a diverse participant profile across various
demographic characteristics, highlighting the broad spectrum of factors influencing dietary preferences and
coping mechanisms during pregnancy in these clinical settings.
Coping strategies employed by pregnant women to manage food cravings and aversions, The study identified
different approaches to solve this challenge, seeking emotional support from friends or family is considered
helpful by 47.5% of respondents, with an equal number disagreeing, similarly Nutrition counseling is
recognized as a widely recommended approach, supported by 52.5% of respondents, although 47.5% do not
agree, the observation of this study were similar to Bjelica et al., (12) that found out coping mechanisms and
psychological and nutritional aspects involved. Psychological and cultural factors influencing food choice and
cravings during pregnancy: Gomez et al. (13), this qualitative study explores the psychological and cultural
influences on food cravings and aversions in pregnant women the study identified several significant findings
regarding food cravings and aversions among pregnant women. Observation in this study are similar to
Weenen et al. (14) Gendered perceptions of food‐related sensations in pregnancy. The findings indicated that
participants experienced various food cravings and aversions, influenced by cultural and social factors of this
studies Participants commonly reported cravings for nutrient-rich foods such as protein and calcium, as well as
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preferences for sweet and savory foods. Conversely, aversions were frequently noted towards strong-smelling
and fatty foods. These preferences and aversions persisted across different pregnancy stages, suggesting stable
patterns in dietary choices throughout pregnancy. Moreover, the research highlighted various coping strategies
employed by pregnant women to manage food cravings and aversions. These strategies included engaging in
physical activities like regular exercise, seeking emotional support from family and friends, experimenting
with different food textures, and using relaxation techniques. Each strategy showed distinct correlations with
others, indicating complementary approaches to coping with dietary challenges during pregnancy (6, 15).
CONCLUSION
The study concludes that pregnant women’s food cravings and aversions are shaped by psychological, cultural,
and social factors, with diverse coping strategies such as emotional support, nutrition counseling, and lifestyle
adjustments aiding effective dietary management during pregnancy.
RECOMMENDATION
It was recommended that healthcare providers should address these dietary changes during prenatal care to
ensure balanced nutrition and positive pregnancy outcomes.
Declarations
The data generated during the study will be provided on a reasonable request from the corresponding author.
Declaration of interests Statement
We wish to confirm that there are no known conflicts of interest associated with this publication, and there has
been no significant financial support for this work that could have influenced its outcome.
Funding Statement
There was no grant for this research from any funding body.
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