![]() Ratings of intervention components indicated that participants viewed each of the proposed intervention content areas as "helpful" to "very helpful". Interviews were supplemented with Likert-response items to evaluate components of the proposed intervention.Ī number of themes were identified that had implications for intervention tailoring including: resilience in coping with HIV autonomy in health care decision-making coping with pain, stress, and emotion understanding treatment rationale depression and social withdrawal motives to drink and refrain from drinking technology use and capacity and preference for intervention structure and style. A codebook was developed based on interviews followed by thematic analysis in which specific meanings were assigned to codes. Interviews were recorded, transcribed and uploaded into NVivo ® v12 software for analysis. Technology use and treatment preferences were examined in the final section of the interview. Participants' perceptions of the influence of alcohol on HIV and chronic pain were explored as was motivation to change drinking. One-on-one interviews were conducted with participants to understand experiences and treatment of HIV, chronic pain, and alcohol use. Ten participants with moderate or greater chronic pain and heavy drinking were recruited from a cohort of patients engaged in HIV-care (Boston Alcohol Research Collaborative on HIV/AIDS Cohort) and from an integrated HIV/primary care clinic at a large urban hospital. The purpose of this study was to better understand pain symptoms, patterns of alcohol use, treatment experiences, and technology use among PLWH in order to tailor a telehealth intervention that addresses these conditions. There have been no interventions designed to address both of these conditions among people living with HIV (PLWH), and none that have used telehealth methods. A universally accepted definition of food classification by processing level is necessary to effectively communicate the link between processing and healthfulness.įamily health food health literacy processed foods race/ethnicity ultra-processed.Chronic pain and heavy drinking commonly co-occur and can influence the course of HIV. ![]() The concept of food processing is an area of misconception among parents, providing an opportunity for education that may be extended to larger audiences. Foreign-born parents were more likely to associate processed foods with positive characteristics (e.g., properly cooked). Children's preferences were the main criteria for choosing snacks. Participants associated highly processed foods with convenience, packaging, and added ingredients "less-processed" versions of foods (e.g., fresh homemade) were perceived as healthier. The term "processing" lacked consistent meaning among parents, with variation by immigrant status. ![]() Two thirds (62%) were foreign-born 38% identified as Hispanic. Thirty mothers and seven fathers participated. ![]() NVivo 12 (QSR International) was used to facilitate analyses. Focus groups were guided by a thematic approach. Parents were asked to discuss their views on terminology related to food processing, classification of foods according to their processing level, the healthfulness of select foods, and criteria for choosing snacks for their children. Six focus groups with lower income, racial/ethnic minority and immigrant parents of fourth to sixth graders ( n = 37) were conducted. To determine how parent perceptions of processing align with processing classification systems used in research, and to identify opportunities for future research in communicating information about processed foods. Parent-aimed guidance on the topic of processed foods may help limit highly processed foods in children's diets, but little is known about parent understanding and perceptions of these products. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |