Dietary Pattern and Traditional Food Consumption (Soami) among Pregnant Women in West Seram Regency Maluku

Background/Aims: It is essential to pay attention to the food consumption among pregnant women due to the increasing nutritional requirements in this period. Eating culture factor may also influence the food consumption pattern, such as Soami, a food made solely from cassava, consumption habit. This study aimed to identify how often pregnant women consumed Soami as well as to measure their overall food intake. Methods: The study was a crosssectional analysis among 44 pregnant women in West Seram Regency conducted during April 2018. Using a semi-quantitative food frequency questionnaire (Semi quantitative FFQ), Soami consumption data was collected from participants. Dietary intakes, both macro- and micronutrients, were also measured in this study. Results: The average of respondents was from middle to lower socioeconomic (>Rp 1.000.000) which was 63.6%. About 95.4% of pregnant women consumed Soami 2–3 times/day, and the rest once a day, while merely 18.2% of respondents consumed rice at least once a day. All macronutrient intake, such as energy, protein, fat, and carbohydrate, were below 75%, while only Vitamin A, Vitamin C, and Vitamin B6 reached a dietary recommendation. Consumption of Soami may contribute to the low dietary intake of pregnant women because this food was consumed every day and not combined with other foods. Conclusion: It is essential to provide education for those who live in this area and have the habit of consuming Soami regarding the combination of Soami with other foods during their meals to meet their nutritional requirements.