Browsing by Author "Vanderwood, Karl"

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Engaging Latinos in an Academic-Community Partnership in Montana through a Health Screening Event
(Informa UK Limited, 2021-03) Moyce, Sally C.; Sisson, Nathaniel; Thompson, Sophia; Velazqueaz, Maria; Claudio, David; Aghbashian, Elizabeth; Demorest, Heather; Vanderwood, Karl
Background: Engaging minorities in research especially in Montana where Latinos make up a small percentage of the population can be a challenge. We describe an effort to recruit Latinos into a research study by hosting a health screening event. Purpose: This event served as the first step in the creation of an academic-community partnership. Methods: We formed an interdisciplinary research team and involved key community stakeholders in planning a health screening event. We provided lunch, flu vaccinations, and screening measures including blood pressure, body mass index, and diabetes status. We also asked for volunteers to sign up to participate in future focus groups. Results: Thirty five people participated in the health screening event, and 29 people volunteered to engage in future research. The majority of participants reported not having health insurance or a regular medical provider, were overweight or obese, and did not have diabetes. Discussion: Engaging the Latino community in research is important, and this paper describes the first step in the creation of an academic-community partnership. Translation to Health Education Practice: Attention to community needs through active partnership and adherence to the responsibilities and competencies for health education specialists provides an example of a successful study that can be adapted to other populations.
Exploring a rural Latino community’s perception of the COVID-19 pandemic
(Informa UK Limited, 2020-10) Moyce, Sally; Velazquez, Maria; Claudio, David; Thompson, Sophia; Metcalf, Madeline; Aghbashian, Elizabeth; Vanderwood, Karl; Sisson, Nathaniel
Objectives The purpose of our study was to understand the perception of the Latino community in a rural state regarding COVID-19. Over one third of national COVID-19 cases are among Latinos, likely due to an increased prevalence of comorbid risk factors and social determinants of health that make following precautions difficult. Design Respondents were recruited using snowball sampling as part of a previous effort to establish an academic-community partnership with Latinos in the area. In April 2020, we conducted 14 semi-structured interviews in Spanish with participants over the phone. Interviews were audio-recorded, transcribed into Spanish, and translated to English. We employed the framework approach in a thematic analysis using NVivo 12. Results Common themes were a wariness of news appearing on social media, generalized worry, and the use of natural medicines to maintain health. Respondents followed recommended guidelines to protect their own health, though expressed concern that members of their community were not. Conclusions We offer insights into the perception of Latinos of the COVID-19 pandemic in a rural state. Our findings may influence communication techniques of local health departments and offer a way to understand how this often-overlooked community deals with the pandemic.
The UnProcessed Pantry Project Framework to Address Nutrition in the Emergency Food System
(2019-09) Byker Shanks, Carmen; Weinmann, Emma; Holder, Jill; McCormick, Michael; Parks, Courtney A.; Vanderwood, Karl; Coburn, Christopher; Johnson, Nick; Yaroch, Amy L.
Low-income populations suffer a greater burden of chronic diseases and food insecurity, are more likely to consume ultraprocessed food, and are less likely to meet dietary recommendations than the general population.1,2 Ultraprocessed food is manipulated with artificial ingredients and can be high in sodium, caloric sweeteners, and saturated fats and, thus, has deleterious health effects.3 The NOVA framework, created by Monteiro and colleagues,3 is commonly applied to public health research to characterize food processing at different levels (unprocessed, minimally processed, processed culinary ingredients, processed, ultraprocessed).3 In the United States, ultraprocessed food typically is accessible, affordable, and convenient, whereas minimally processed food typically is more difficult to access, expensive, and less convenient.1,4 Over time, the availability of ultraprocessed food has increased across the global food supply and in the diets of individuals worldwide, especially among low-income popualations.