Challenges to healthy eating for people with diabetes in a low-income, minority neighborhood.
Challenges to healthy eating for people with diabetes in a low-income, minority neighborhood.
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DOI：
10.2337/dc12-1632
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发表时间：
2013-10
期刊：
影响因子：
16.2
通讯作者：
Horowitz CR
中科院分区：
文献类型：
--
作者：
Breland JY;McAndrew LM;Gross RL;Leventhal H;Horowitz CR
这项研究对患有糖尿病的黑人和拉丁裔参与者进行了定性访谈，以进一步了解所吃食物的类型、食物的准备、食物和膳食的来源、与提供者的沟通以及种族和民族对该人群饮食的影响。研究人员招募了来自纽约东哈莱姆区的黑人和拉丁裔成年人，参加四个英语和西班牙语焦点小组。对讨论进行转录、编码和分析，以揭示普遍的主题，并用自我调节常识模型进行解释。三十七名成年糖尿病患者参加了四个焦点小组。分析得出以下四大主题：1）食品环境限制了参与者获得健康食品； 2）对糖尿病的了解以及与临床医生关于健康饮食的沟通有限且抽象； 3）健康饮食的短期负面后果超过了好处； 4）压力（很大程度上来自贫困和歧视）被视为不良饮食和糖尿病的原因之一。参与者的反应表明，使用健康饮食来控制糖尿病并不能带来立竿见影的效果。因此，这些参与者遵循自己的常识来指导他们的糖尿病管理和改善他们的健康。如果临床医生在就诊期间考虑这些因素，他们可能能够更好地帮助患者健康饮食。
This study used qualitative interviews with black and Latino participants with diabetes to further understanding about types of foods eaten, food preparation, sources of foods and meals, communication with providers, and effects of race and ethnicity on eating in this population. Researchers recruited black and Latino adults from East Harlem, New York, to participate in four English and Spanish focus groups. Discussions were transcribed, coded, and analyzed to uncover prevalent themes, which were interpreted with the Common Sense Model of Self-Regulation. Thirty-seven adults with diabetes participated in four focus groups. The following four major themes emerged from the analyses: 1) The food environment limited participants’ access to healthy foods; 2) understanding of diabetes and communication with clinicians about healthy eating was limited and abstract; 3) the short-term, negative consequences of healthy eating outweighed the benefits; and 4) stress, in large part from poverty and discrimination, was seen as a causal factor for both poor eating and diabetes. Participants’ responses indicated that using healthy eating to control diabetes does not provide immediate, tangible results. Thus, these participants followed their own common sense to guide their diabetes management and improve their health. Clinicians may be better able to help patients eat healthfully if they consider these factors during medical visits.
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影响因子：
--
作者：
Gans, KM;Burkholder, GJ;Lasater, TM
通讯作者：
Lasater, TM
影响因子：
2.4
作者：
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通讯作者：
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影响因子：
7.9
作者：
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Leventhal, Howard
影响因子：
3.2
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通讯作者：
Filomena, Susan
影响因子：
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通讯作者：
Graubard, Barry I.