A Community-Based, Environmental Chronic Disease Prevention Intervention to Improve Healthy Eating Psychosocial Factors and Behaviors in Indigenous Populations in the Canadian Arctic

Autor/inn/en	Mead, Erin L.; Gittelsohn, Joel; Roache, Cindy; Corriveau, André; Sharma, Sangita
Titel	A Community-Based, Environmental Chronic Disease Prevention Intervention to Improve Healthy Eating Psychosocial Factors and Behaviors in Indigenous Populations in the Canadian Arctic
Quelle	In: Health Education & Behavior, 40 (2013) 5, S.592-602 (11 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1090-1981
DOI	10.1177/1090198112467793
Schlagwörter	Dietetics; Eating Habits; Chronic Illness; Health Promotion; Psychological Patterns; Indigenous Populations; Health Behavior; Foreign Countries; Canada Natives; Program Effectiveness; Environmental Influences; Formative Evaluation; Social Theories; Food; Cooking Instruction; Mass Media Role; Intervention; Pretests Posttests; Comparative Analysis; Self Efficacy; Knowledge Level; Intention; Body Composition; Socioeconomic Status; Obesity; Behavior Change; Quasiexperimental Design + Suchen Sie Ihr Suchwort? Ernährungslehre; Ernährungsgewohnheit; Essgewohnheit; Chronic disease; Chronische Krankheit; Gesundheitsfürsorge; Gesundheitshilfe; Reihenuntersuchung; Sinti und Roma; Health behaviour; Gesundheitsverhalten; Ausland; Environmental influence; Umwelteinfluss; Gesellschaftstheorie; Lebensmittel; Self-efficacy; Selbstwirksamkeit; Wissensbasis; Socio-economic status; Sozioökonomischer Status; Adipositas
Abstract	Diet-related chronic diseases are highly prevalent among indigenous populations in the Canadian Arctic. A community-based, multi-institutional nutritional and lifestyle intervention--Healthy Foods North--was implemented to improve food-related psychosocial factors and behaviors among Inuit and Inuvialuit in four intervention communities (with two comparison communities) in Nunavut and the Northwest Territories, Canada, in 2008. The 12-month program was developed from theory (social cognitive theory and social ecological models), formative research, and a community participatory process. It included an environmental component to increase healthy food availability in local stores and activities consisting of community-wide and point-of-purchase interactive educational taste tests and cooking demonstrations, media (e.g., radio ads, posters, shelf labels), and events held in multiple venues, including recreation centers and schools. The intervention was evaluated using pre- and post assessments with 246 adults from intervention and 133 from comparison communities (311 women, 68 men; mean age 42.4 years; 78.3% retention rate). Outcomes included psychosocial constructs (healthy eating knowledge, self-efficacy, and behavioral intentions), frequency of healthy and unhealthy food acquisition, healthiness of commonly used food preparation methods, and body mass index (kg/m[superscript 2]). After adjustment for demographic, socioeconomic status, and body mass index variables, respondents living in intervention communities showed significant improvements in food-related self-efficacy (ß = 0.15, "p" = 0.003) and intentions (ß = 0.16, "p" = 0.001) compared with comparison communities. More improvements from the intervention were seen in overweight, obese, and high socioeconomic status respondents. A community-based, multilevel intervention is an effective strategy to improve psychosocial factors for healthy nutritional behavior change to reduce chronic disease in indigenous Arctic populations. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10