Healthy eating strategies for socioeconomically disadvantaged populations: a meta-ethnography

被引:10
作者
Gillies, Christina [1 ]
Super, Sabina [2 ]
te Molder, Hedwig [3 ]
de Graaf, Kees [4 ]
Wagemakers, Annemarie [2 ]
机构
[1] Wageningen Univ & Res, Dept Social Sci, Strateg Commun Chair Grp, De Leeuwenborch Bldg 201,Room 4-047, NL-6706 KN Wageningen, Netherlands
[2] Wageningen Univ & Res, Dept Social Sci, Hlth & Soc Chair Grp, Wageningen, Netherlands
[3] Vrije Univ Amsterdam, Fac Humanities, Dept Language Literature & Commun, Amsterdam, Netherlands
[4] Wageningen Univ & Res, Dept Agrotechnol & Food Sci, Human Nutr & Hlth Chair Grp, Wageningen, Netherlands
关键词
Meta-ethnography; qualitative review; qualitative synthesis; healthy eating; strategies; interventions; disadvantaged populations; low socioeconomic status; PHYSICAL-ACTIVITY INTERVENTIONS; LOW-INCOME MOTHERS; FORMATIVE RESEARCH; INEQUALITIES; NUTRITION; FOOD; PROGRAM; DIETARY; PERSPECTIVES; PREVENTION;
D O I
10.1080/17482631.2021.1942416
中图分类号
R1 [预防医学、卫生学];
学科分类号
1004 ; 120402 ;
摘要
Purpose: In developed countries, diet-related health inequalities between people with different levels of socioeconomic advantage persist. However, there is limited qualitative evidence to inform the design of effective healthy eating (HE) strategies in socioeconomically disadvantaged populations (SDPs). The purpose of this review was to explore the characteristics influencing HE strategies for SDPs and develop a new understanding of how and why they influence their success. Methods: A qualitative evidence synthesis using a systematic meta-ethnographic approach. The twelve studies included were conducted in the USA, Canada, Australia, and UK. Results: The studies described a range of HE strategies, including nutrition education programs, food vouchers, and community gardens. Personal values and sense of pride and autonomy were found to have an influence on participants' attitudes towards HE strategies. Similarly, social characteristics such as level of social support and opportunities for shared benefits influenced participants' engagement. Structural characteristics such as the affordability and accessibility of healthy foods determined strategy acceptability and success. Finally, organizational characteristics such as flexibility influenced how well strategies supported the circumstances of participants. Conclusions: These overlapping characteristics may be used to inform the development, implementation, and evaluation of strategies to improve healthy eating in SDPs.
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页数:17
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