A Qualitative Evaluation of a Fitness and Nutrition‐Focused Wellness Program

Abstract

Nutrition education interventions have shown some effectiveness at promoting healthy diets. However, qualitative investigations might enhance understanding of factors that facilitate behavior change. The purpose of this study was to explore factors that facilitate behavior change among participants of a nutrition intervention for underserved citizens in Southern California. A focus group with eight participants suggested themes that included changes in nutrition knowledge, attitudes, and skills; successful program components; and applied knowledge. Participants valued hands‐on learning and indicated use of new food selection and preparation skills outside of class. The results of this program suggest that further study of community‐based dietary interventions in varied settings and with larger samples is needed.

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

“…How valuable is the research? * Andrews et al ( 2017 ) Yes Yes Yes Yes Yes No No Yes Yes High Edward and Evers ( 2001 ) Yes Yes Yes Yes Yes No Yes No Yes Moderate Hu et al ( 2013 ) Yes Yes Yes Yes Yes Yes Yes Yes Yes High Knapp et al ( 2019 ) Yes Yes Yes Yes Yes No Yes Yes Yes Moderate McFadden et al ( 2014 ) Yes Yes Yes Yes Yes Yes Yes Yes Yes High Ohly et al ( 2019 ) Yes Yes Yes Yes ...…”

“…All studies reported outcomes for participants, including developing nutrition knowledge and skills (e.g., reading nutrition labels, planning meals, cooking skills) (Andrews et al, 2017 ; Edward & Evers, 2001 ; Knapp et al, 2019 ; Pettigrew et al, 2017 ); increased quality of diet (e.g., increased consumption of fruits and vegetables, reduced consumption of fast food) (McFadden et al, 2014 ; Ohly et al, 2019 ; Palar et al, 2019 ; Savoie Roskos et al, 2017 ; Saxe-Custack et al, 2018 ); hunger alleviation and increased food security (Edward & Evers, 2001 ; Saxe-Custack et al, 2018 ); and development of social support networks (Edward & Evers, 2001 ; Knapp et al, 2019 ; Pettigrew et al, 2017 ; Savoie Roskos et al, 2017 ).…”

“…Due in large part to social and economic stressors—such as low-income, unemployment, and unsafe living conditions—individuals in SDPs had priorities that took precedence over healthy eating. Several studies found that the demand for healthy food and interest in engaging in HE strategies was influenced by competing priorities like affording rent and enough food to feed themselves and their children (Andrews et al, 2017 ; Hu et al, 2013 ; Ohly et al, 2019 ; Palar et al, 2019 ; Saxe-Custack et al, 2018 ). Hu et al ( 2013 ) found that low-income shoppers who patronized weekly farm stands valued healthy eating.…”

“…Studies evaluating lifestyle strategies for adults from SDPs have found several characteristics associated with dietary outcomes, including: self-monitoring, targeting multiple behaviours, supportive groups, and accounting for cost and environmental barriers as well as the perceptions of SDPs (Bukman et al, 2014 ; Bull et al, 2018 ; Nagelhout et al, 2018 ). Individuals from SDPs also hold important information about their own lives and experiences that can be used to better inform strategy design (Andrews et al, 2017 ). However, there is little qualitative evidence concerning the perspectives and experiences of participants from SDPs.…”

Development of a Family‐Based Nutrition Program Rooted in Food Parenting Literature

“…In Cohort 1, a qualitative design was used to collect formative evaluation data to assess fit between the program and the audience and to guide future modifications of the program. Qualitative methods are useful for gaining insight into how and why specific program elements operate well or need adjustment, and have been used in similar studies (Andrews, Gray, Galvan, & Donlin, 2017; Besnilian, Johnson, & Plunkett, 2018). Following each lesson, parent participants completed a survey with three open‐ended questions assessing what they liked about the lesson, what they found helpful, and suggestions for improvement.…”