Bridging Implementation Science and Human-Centered Design: Developing Tailored Interventions for Healthier Eating in Restaurants
-
Published:2024-09-09
Issue:
Volume:
Page:
-
ISSN:2662-9275
-
Container-title:Global Implementation Research and Applications
-
language:en
-
Short-container-title:Glob Implement Res Appl
Author:
Fuster MelissaORCID, Hipol Shelby, Huang Terry TK, Colón-Ramos Uriyoán, Conaboy Cara, Abreu Rosa, Mortillaro Lourdes Castro, Handley Margaret A.
Abstract
AbstractRestaurants are important institutions in the communities’ economy with the potential to promote healthier foods but have been under-engaged in public health nutrition efforts. In particular, independently owned, minority-serving and minority-owned restaurants, remain under-represented in nutrition promotion efforts despite disproportionate burdens of diet-related health outcomes among minority populations. Addressing this gap in engagement, we undertook a process of co-designing and implementing healthy eating-focused interventions in two Latin American restaurants in New York City, combining the Behavior Change Wheel intervention development framework with a Human-Centered Design approach. Restaurant owners and chefs were involved in the research synthesis and solution development processes, resulting in two tailored interventions. This paper describes this co-development process and offers reflections and lessons regarding: (1) implementation research in community settings, (2) the application of Human-Centered Design to promote the uptake of community-based interventions on food and health equity, and (3) the combined use of Human-Centered Design and Implementation science in these complex community settings.
Funder
National Heart, Lung, and Blood Institute Centers for Disease Control and Prevention Foundation
Publisher
Springer Science and Business Media LLC
Reference41 articles.
1. Bazzano, A. N., Martin, J., Hicks, E., Faughnan, M., & Murphy, L. (2017). Human-centred design in global health: A scoping review of applications and contexts. PloS One, 12(11), e0186744. https://doi.org/10.1371/journal.pone.0186744 2. Beck, A. L., Iturralde, E., Haya-Fisher, J., Kim, S., Keeton, V., & Fernandez, A. (2019). Barriers and facilitators to healthy eating among low-income latino adolescents. Appetite, 138, 215–222. https://doi.org/10.1016/j.appet.2019.04.004 3. Chen, E., Neta, G., & Roberts, M. C. (2021). Complementary approaches to problem solving in healthcare and public health: Implementation science and human-centered design. Transl Behav Med, 11(5), 1115–1121. https://doi.org/10.1093/tbm/ibaa079 4. Cradock, K. A., Quinlan, L. R., Finucane, F. M., Gainforth, H. L., Ginis, K. A. M., Sanders, E. B., & ÓLaighin, G. (2022). Design of a planner-based intervention to Facilitate Diet Behaviour Change in Type 2 diabetes. Sensors (Basel), 22(7). https://doi.org/10.3390/s22072795 5. Craveiro, D., Marques, S., Bell, R., Khan, M., Godinho, C., & Peixeiro, F. (2021). Behavioural change box? Applying the COM-B model to understand behavioural triggers that support consumption of fruits and vegetable among subscribers of a fruit and vegetable box scheme. Public Health Nutrition, 24(18), 6488–6498. https://doi.org/10.1017/s1368980021003839
|
|