Healthy Eating Is More than the Foods You Eat: Eating Practices of Mothers with and Without a History of Gestational Diabetes Mellitus
Bibliographic record
Abstract
Background/Objectives: Canada’s Food Guide 2019 includes advice such as “Cook more often” and “Eat meals with others”, which are considered healthy eating practices. However, mothers with a history of gestational diabetes mellitus (GDM) may face specific barriers to adopting healthy eating practices. This study aimed to compare eating practices between mothers with (GDM+) and without (GDM−) a history of GDM, and to explore the associations between eating practices, diet quality, and the anthropometric and cardiometabolic profile of these mothers. Methods: The cross-sectional study was conducted in Quebec (Canada) between 2012 and 2017. Eating practices were assessed using a self-administered questionnaire. Diet quality was evaluated by the Healthy Eating Food Index 2019 through a validated food frequency questionnaire. Weight, height, and waist circumference were measured, and body composition was obtained by absorptiometry. Results: Data from 105 GDM+ and 38 GDM− mothers were analyzed (mean age 37.5 years ± 4.9). GDM+ mothers were more likely to prepare a greater proportion of dinners (≥1 per week) using pre-prepared or processed foods than GDM− mothers (49.0% vs. 34.2%; p = 0.016). Among GDM+ mothers, those who prepared ≥1 dinners per week using pre-prepared or processed foods showed lower adherence to the “Whole-grain foods” (1.1 ± 0.8 vs. 1.9 ± 1.2; p = 0.002) and “Sodium” (4.9 ± 2.0 vs. 5.8 ± 2.0, p = 0.013) recommendations, had a higher percentage of total body fat (37.5% ± 7.6 vs. 34.0% ± 7.7; p = 0.041), a higher waist circumference (91.6 cm ± 13.9 vs. 87.1 cm ± 16.3; p = 0.030), and a higher glycated hemoglobin (5.6% ± 0.5 vs. 5.5% ± 0.3; p = 0.025) than those who used less pre-prepared or processed foods. Conclusions: GDM+ mothers were more likely than GDM− mothers to prepare dinners using pre-prepared or processed foods, an eating practice associated with less favorable components of diet quality and some altered anthropometric and cardiometabolic variables. Further investigation into the factors influencing cooking from scratch within this population is warranted.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".