With the observance of International Women’s Day this week and Women’s History month in full swing, it’s an opportune time to shine a spotlight on women’s health and focus on overcoming barriers to healthy eating, especially during women’s reproductive years.
As public health professionals, we can change the future not only by preventing chronic health conditions that are associated with poor nutrition during the reproductive years; we can also enhance women’s preconception, prenatal, and long-term health, as well as the health of their offspring.
It’s well-documented that socially marginalized populations, such as racial and ethnic minorities and those with low incomes, are at risk for chronic disease due to, among other reasons, limited access to healthy foods. But one segment whose health remains understudied, especially with respect to nutrition, is women with disabilities. There’s limited information available comparing the diets of women with and without disabilities.
Approximately 18 percent of U.S. women of reproductive age (18–44 years) report at least one disability related to hearing, vision, cognition, mobility, self-care, or independent living. And while women with disabilities become pregnant at rates comparable to those of all women of reproductive age, they reported greater suboptimal diet-related factors, and are more likely to experience pregnancy complications and poor birth outcomes than women without disabilities.
A colleague from NYU Langone and GPH students recently joined me to analyze national survey data from 2013–2018 that examined diet quality among U.S. women of reproductive age, both with and without self-reported disabilities. Some women with disabilities ate fewer fruits and protein-rich foods (e.g., meat, seafood, nuts, legumes). But a larger concern is that compared to women with no disabilities, those with any disabilities were more likely to rate their diets as poor, to have low food security, and to consume five or more frozen foods/pizza in the previous month. They were also less likely to be the main food planner/preparer or main food shopper for their households.
More research is needed to identify potential areas for intervention and policy change among women with disabilities; this could include examining their dietary intake and neighborhood food environment, the quality of housing and living conditions that affect food storage and preparation, and their roles in making food choices.
In a positive sign, the American Heart Association recently recommended that diet be assessed and tracked during primary healthcare visits to help clinicians identify and monitor at-risk patients and to provide them, their families and caregivers with appropriate nutrition education and counseling. Better educational materials and clinical decision-making aids are also needed for medical and other healthcare professionals, who often receive minimal training both in nutrition and in treating individuals with disabilities.
As we work to meet the IWD goal, #BreakTheBias, throughout 2022, creating a world that’s equitable and inclusive and where difference is valued, more disability-specific nutrition knowledge will help us develop strategies to empower individuals with disabilities to improve food choices for themselves and their families, resulting in better health.
Andrea Deierlein, PhD
Associate Professor of Public Health Nutrition