Highlights
- •Nurses and midwives are experts , but some find it difficult to maintain exclusive breastfeeding.
- •Consumption of “rice-water” porridge and groundnut soup mayimprove breastmilk production.
- •Support from family and co-workers, may help lactating mothers manage breastfeeding stress .
Abstract
Purpose
This study aimed to explore the breastfeeding practices and coping mechanisms of nurses
and midwives to navigate the breastfeeding experience as health professionals.
Design and methods
A descriptive qualitative design was employed. Twenty-five registered nurses' and
midwives' breastfeeding habits and coping methods were explored through five focus
group discussions, each with five members. A purposive sampling approach was used
to recruit participants. Only women who were currently breastfeeding an infant between
the ages of 3 and 18 months were considered. For thematic content analysis, MAXQDA
qualitative software was used.
Results
Breastfeeding practices and breastfeeding coping mechanisms emerged as the two main
themes. Theme 1: Breastfeeding practices had four sub-themes: breastfeeding positions,
breastfeeding duration, lactation nutrition, and expressed breast milk. Theme 2: breastfeeding
coping strategies had four subthemes, support from family and co-workers, crying,
praying, and communicating with infants.
Conclusions
Due to work and other related pressures, our study indicates a disparity in exclusive
breastfeeding practice among registered nurses and midwives. Working lactating health
professionals can use some of the study's coping strategies and beneficial breastfeeding
practices to enhance effective breastfeeding.
Practice implications
Breastfeeding in the ideal sitting posture, eating the right diet to increase milk
flow, and freezing breast milk to feed the infant while at work are all strategies
proposed to help practicing nurses, midwives, and other working women navigate breastfeeding.
Keywords
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Article info
Publication history
Published online: May 27, 2022
Accepted:
May 22,
2022
Received in revised form:
May 22,
2022
Received:
February 6,
2022
Identification
Copyright
© 2022 Elsevier Inc. All rights reserved.
