Dietary variety during and after pregnancy in Scotland and England

Interviews were carried out with 265 Scottish and English women from all social groups during and after pregnancy. Their consumption frequency of 123 food categories was elicited, with details of brands and types used. A simple ‘food groups’ concept of dietary variety did not differentiate any subgroup. When dietary variety was defined as numbers of different foods used within categories, the English ‘non‐manual’ group in early pregnancy ranked highest, and the Scottish ‘manual’ group lowest. During pregnancy about 30% of Scots and 25% of English reported a high consumption frequency of several processed foods. Generally, ‘fresh’ foods were more popular in England, and with the ‘non‐manual’ group. Regional and social class differences in dietary variety correspond broadly with differences in micronutrient intake and in knowledge of nutritional ‘messages’.