TY - JOUR
T1 - African-American views of food choices and use of traditional foods
AU - Winham, Donna M.
AU - Knoblauch, Simon T.
AU - Heer, Michelle M.
AU - Thompson, Sharon V.
AU - der Ananian, Cheryl
N1 - Funding Information:
DMW and CDA received funding from the Cardiovascular Disease Prevention Program, Arizona Department of Health Services. STK, MMH, and SVT declare no conflicts of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results. The authors have no non-financial conflicts of interest to declare.
Funding Information:
Partial research funding was provided by the Cardiovascular Disease Prevention Program, Arizona Department of Health Services. Research support for analysis and manuscript preparation for STK, MMH and DMW was provided by the Iowa Agriculture and Home Economics Experiment Station, Ames, Iowa. Project No. IOW05462 is sponsored
Publisher Copyright:
© 2020 PNG Publications. All rights reserved.
PY - 2020/11
Y1 - 2020/11
N2 - Objectives: In this study, we describe dietary intakes and examine variation among African-American adults in the Southwest, and identify barriers to engaging in healthy dietary behaviors, and use of traditional African-American foods, including pulses. Methods: Using mixed-methods parallel analysis, 97 African Americans aged 25-60 years completed surveys on lifestyle and dietary habits prior to focus group discussions in 3 geographic regions of Arizona. We identified themes in the qualitative transcripts using an inductive approach informed by Grounded Theory. Survey data were compared by sex, and age cohort via chi-square and ANOVA. Results: Qualitative knowledge of healthy choices was high for most participants, but survey dietary intakes were below recommendations for fruit, vegetables, fiber, and pulses. Greens, fried chicken and fish, barbequed meats, okra-corn-tomato mix, grits, and sweet potatoes were eaten at least twice a month by 30%-50%. Statistically significant food consumption differences were observed by sex, age, and income. Healthy eating barriers included cost, access, convenience or time to prepare, accessibility, and cultural preferences and traditions. Interest in food preparation education was a common theme. Conclusions: Arizona African Americans retain elements of traditional foods in their diet. Health education should offer practical solutions for the cited barriers, be culturally relevant, and build on existing knowledge.
AB - Objectives: In this study, we describe dietary intakes and examine variation among African-American adults in the Southwest, and identify barriers to engaging in healthy dietary behaviors, and use of traditional African-American foods, including pulses. Methods: Using mixed-methods parallel analysis, 97 African Americans aged 25-60 years completed surveys on lifestyle and dietary habits prior to focus group discussions in 3 geographic regions of Arizona. We identified themes in the qualitative transcripts using an inductive approach informed by Grounded Theory. Survey data were compared by sex, and age cohort via chi-square and ANOVA. Results: Qualitative knowledge of healthy choices was high for most participants, but survey dietary intakes were below recommendations for fruit, vegetables, fiber, and pulses. Greens, fried chicken and fish, barbequed meats, okra-corn-tomato mix, grits, and sweet potatoes were eaten at least twice a month by 30%-50%. Statistically significant food consumption differences were observed by sex, age, and income. Healthy eating barriers included cost, access, convenience or time to prepare, accessibility, and cultural preferences and traditions. Interest in food preparation education was a common theme. Conclusions: Arizona African Americans retain elements of traditional foods in their diet. Health education should offer practical solutions for the cited barriers, be culturally relevant, and build on existing knowledge.
KW - Blacks
KW - Food behaviors
KW - Health disparities
KW - Nutrition
KW - Qualitative research
KW - Soul food
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U2 - 10.5993/AJHB.44.6.9
DO - 10.5993/AJHB.44.6.9
M3 - Article
C2 - 33081881
AN - SCOPUS:85094221458
SN - 1087-3244
VL - 44
SP - 848
EP - 863
JO - American journal of health behavior
JF - American journal of health behavior
IS - 6
ER -