A multilevel assessment of barriers to adoption of Dietary Approaches to Stop Hypertension (DASH) among African Americans of low socioeconomic status.
A multilevel assessment of barriers to adoption of Dietary Approaches to Stop Hypertension (DASH) among African Americans of low socioeconomic status.
复制标题
DOI：
10.1353/hpu.2011.0142
复制
发表时间：
2011-11
影响因子：
1.4
通讯作者：
Whitt-Glover MC
中科院分区：
文献类型：
--
作者：
Bertoni AG;Foy CG;Hunter JC;Quandt SA;Vitolins MZ;Whitt-Glover MC
我们研究了生活在两个低收入社区的高血压非裔美国人（AA）对阻止高血压饮食方法（DASH）和食品环境的看法，并客观地评估了当地的食品店。与30名AA进行了焦点小组讨论;参与者讨论了DASH和社区中健康食品的可用性。会议记录和主题已确定。54家商店和114家餐馆使用营养环境措施调查（NEMS）进行了评估。共同的主题包括健康食品的供应、质量和成本较差;遵循DASH和喂养其他家庭成员之间的紧张关系;以及他们喜欢的食物和DASH之间缺乏一致性。与大多数白色地区相比，大多数AA人口普查区的食品店的NEMS得分较低（商店：-11.7，p=.01，餐馆：-8.3，p=.001）。在低收入AA中促进DASH的干预措施应反映社区的食品习俗，经济问题和食品供应。
We examined perceptions of Dietary Approaches to Stop Hypertension (DASH) and the food environment among African Americans (AA) with high blood pressure living in two low-income communities and objectively assessed local food outlets. Focus groups were conducted with 30 AAs; participants discussed DASH and the availability of healthy foods in their community. Sessions were transcribed and themes identified. Fifty-four stores and 114 restaurants were assessed using the Nutrition Environment Measures Survey (NEMS). Common themes included poor availability, quality, and cost of healthy foods; tension between following DASH and feeding other family members; and lack of congruity between their preferred foods and DASH. Food outlets in majority AA census tracts had lower NEMS scores (stores: −11.7, p=.01, restaurants: −8.3, p=.001) compared with majority White areas. Interventions promoting DASH among lower income AAs should reflect the food customs, economic concerns, and food available in communities.
登录
查看更多内容
影响因子：
5.5
作者：
Saelens, Brian E.;Glanz, Karen;Frank, Lawrence D.
通讯作者：
Frank, Lawrence D.
影响因子：
--
作者：
Mellen, Philip B.;Gao, Sue K.;Goff, David C.
通讯作者：
Goff, David C.
影响因子：
8.3
作者：
Fields, LE;Burt, VL;Sorlie, P
通讯作者：
Sorlie, P
影响因子：
8.3
作者：
Howard, G;Prineas, R;Howard, V
通讯作者：
Howard, V
影响因子：
1.4
作者：
Horowitz, CR;Tuzzio, L;Sisk, JE
通讯作者：
Sisk, JE