Development of Cream Soup Ice Cream Nutritional Promotion for Pregnant Women

Abstract

Promoting maternal nutrition during pregnancy is an essential role of professional nurses. This research and development study aimed to develop cream soup ice cream prototypes and examine participants’ preferences and acceptance using the ADDIE Model. The participants were 40 pregnant women. Data were collected using a questionnaire on preference and acceptance and were analyzed using descriptive statistics.

Two formulas were developed: mushroom soup ice cream and pumpkin soup ice cream, providing 120–122 kcal per 100 grams. The pumpkin soup ice cream contained higher calcium, while both were low in protein and folate but slightly high in sodium. Participants rated the pumpkin soup ice cream highly in all aspects (Mean = 7.35, SD = 1.53), while the mushroom soup ice cream received moderate ratings (Mean = 5.82, SD = 2.12). Regarding acceptance, 72.5% supported the product, 55% reported willingness to purchase it, 40% would consume it as a snack, and 50% perceived it as having nutritional value. Suggested improvements included enhancing the color, flavor, aroma, and texture to more closely resemble traditional ice cream.

In conclusion, both prototypes provided appropriate nutritional value and were acceptable to pregnant women. They may be further developed as innovative supplementary foods to enhance energy and calcium intake, However, further formulation adjustments are recommended to increase protein and folate content, reduce sodium levels, and improve the texture to more closely resemble conventional ice cream.