Use of the Nominal Group Technique (NGT) to understand the perceptions of the healthiness of foods associated with African Americans

Evaluation and Program Planning

Volumn 33, Issue 4, 2010, Pages 343-348

  Jefferson, Wendy K ^a   Zunker, Christie ^a   Feucht, Jennifer C ^b   Fitzpatrick, Stephanie L ^b   Greene, Lori F ^a   Shewchuk, Richard M ^b   Baskin, Monica L ^b   Walton, Norman W ^c   Phillips, Beatrice ^d   Ard, Jamy D ^a  

^a UNIVERSITY OF ALABAMA AT BIRMINGHAM   (United States)

^b UAB   (United States)

^c Mineral District Medical Society   (United States)

^d TUSKEGEE UNIVERSITY   (United States)

Author keywords

African American; Cultural food patterns; Food perceptions; Nutrition; Poor diet; Preparation techniques; Soul Food; Traditional foods

Indexed keywords

AFRICAN AMERICAN; CULTURAL TRADITION; DECISION MAKING; DIET; NUTRITIVE VALUE; PERCEPTION;

ADULT; AFRICAN AMERICAN; ARTICLE; COOKING; CULTURAL ANTHROPOLOGY; ETHNOLOGY; EVALUATION; FEEDING BEHAVIOR; FEMALE; HUMAN; MALE; MIDDLE AGED; NUTRITIONAL VALUE; PERCEPTION; PSYCHOLOGICAL ASPECT; UNITED STATES; EVALUATION STUDY; PSYCHOLOGY;

ADULT; AFRICAN AMERICANS; ALABAMA; COOKERY; CULTURE; EVALUATION STUDIES AS TOPIC; FEMALE; FOOD HABITS; HUMANS; MALE; MIDDLE AGED; NUTRITIVE VALUE; PERCEPTION; COOKING;

ALABAMA; BIRMINGHAM [ALABAMA]; UNITED STATES;

BRASSICA OLERACEA VAR. ITALICA; BREVOORTIA TYRANNUS; CITRUS X PARADISI; SUIDAE;

EID: 77954083732     PISSN: 01497189     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.evalprogplan.2009.11.002     Document Type: Article

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