Assessing Acceptability: The Role of Understanding Participant, Neighborhood, and Community Contextual Factors in Designing a Community-Tailored Cooking Intervention
-
Published:2024-02-05
Issue:3
Volume:16
Page:463
-
ISSN:2072-6643
-
Container-title:Nutrients
-
language:en
-
Short-container-title:Nutrients
Author:
Farmer Nicole1ORCID, Tuason Ralph1ORCID, Middleton Kimberly R.1ORCID, Ude Assumpta2, Tataw-Ayuketah Gladys2, Flynn Sharon2, Kazmi Narjis1, Baginski Alyssa1, Mitchell Valerie3, Powell-Wiley Tiffany M.34ORCID, Wallen Gwenyth R.1ORCID
Affiliation:
1. Translational Biobehavioral and Health Disparities Branch, The National Institutes of Health, Clinical Center, Bethesda, MD 20892, USA 2. Clinical Center Nursing Department, The National Institutes of Health, Bethesda, MD 20892, USA 3. Social Determinants of Obesity and Cardiovascular Risk Laboratory, Cardiovascular Branch, Division of Intramural Research, National Heart, Lung and Blood Institute, Bethesda, MD 20892, USA 4. Intramural Research Program, National Institute on Minority Health and Health Disparities, Bethesda, MD 20892, USA
Abstract
Background: Cooking is an identified dietary strategy that is positively associated with optimal diet quality. Prior to initiating cooking interventions, evaluating the prospective acceptability of the intervention among community members living within low food access areas and understanding geospatial food shopping locations may aid in designing community-tailored interventions. Methods: A sequential mixed methods study was conducted to determine the prospective acceptability of a planned community-located cooking intervention among African American adults living in a low food access area and with at least one cardiovascular disease risk factor. A semi-structured guide was used to conduct five virtual focus groups. Qualitative data were analyzed using thematic analysis and validated through participant check-in interviews. Survey responses were analyzed based on descriptive data. Geospatial analysis of participant locations that were reported for food shopping was conducted to show food environment utilization. Results: Focus groups with study participants (n = 20, all female, mean age 60.3, SD 9.3, mean cooking frequency per week 4.0, food insecure n = 7) were conducted between March and April, 2021. Thematic analysis of the focus group transcripts identified five main themes as follows: (A) Barriers to Cooking (family and caregiving, transportation, COVID-19 pandemic, time availability, household composition); (B) Motivators for Cooking (family, caregiving, health, enjoyment, COVID-19 pandemic); (C) Strategies (food shopping, social support, social media, meal planning); (D) Neighborhood (gentrification, perceived safety, stigmatization, disparities in grocery stores); (E) and Acceptability of the Intervention (reasons to participate, barriers, recruitment, intervention delivery). Participant validation interviews confirmed the themes and subthemes as well as the illustrative quotes. Geospatial analysis showed a majority of locations were outside of the participants’ residential areas. Conclusions: Prospective acceptability of a community-tailored cooking intervention found that the planned intervention could be modified to address individual level factors, such as caregiving and health, community contextual factors, such as perceived safety, and the general health needs of the community.
Funder
NIH Clinical Center and the National Heart, Lung, and Blood Institute
Subject
Food Science,Nutrition and Dietetics
Reference55 articles.
1. GBD 2017 Risk Factor Collaborators (2018). Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks for 195 countries and territories, 1990-2017: A systematic analysis for the Global Burden of Disease Study 2017. Lancet, 392, 1923-1994. Erratum in Lancet 2019, 393, 132 2. Erratum in Lancet 2019, 393, e44. 3. Trends in Self-Reported Adherence to Healthy Lifestyle Behaviors Among US Adults, 1999 to March 2020;Li;JAMA Netw. Open,2023 4. More frequent cooking at home is associated with higher Healthy Eating Index-2015 score;Wolfson;Public Health Nutr.,2020 5. Farmer, N., Wallen, G.R., Yang, L., Middleton, K.R., Kazmi, N., and Powell-Wiley, T.M. (2019). Household Cooking Frequency of Dinner Among Non-Hispanic Black Adults is Associated with Income and Employment, Perceived Diet Quality and Varied Objective Diet Quality, HEI (Healthy Eating Index): NHANES Analysis 2007–2010. Nutrients, 11.
|
|