A research study examining the perceptions of the influence of culture and ethnicity on diet among an ethnically diverse black population. See how NVivo was used to analyze in-depth interviews and focus groups, as well as how to develop a codebook, using NVivo to code the data, and analyzing the data.

1. A PUBLIC HEALTH STUDY: EXPLORING
CULTURAL INFLUENCES ON DIET AMONGAN
ETHNICALLY DIVERSE BLACK POPULATION
Alison G.M. Brown, PhD
Sara C. Folta, PhD
Tufts University
Friedman School of Nutrition Science and Policy

2. Webinar Objectives
■ Demonstrate an application of NVivo in public health research
■ After completion of the webinar, you should know how to:
– Create a codebook in NVivo
– Analyze your data using the matrix coding query function
– Determine themes based on NVivo analysis

3. Study Background
■ Blacks/AfricanAmericans are more likely to be diagnosed with diet-related diseases and
conditions such as heart disease, hypertension, and chronic kidney disease
■ There is considerable ethnic diversity among the U.S. Black population
• 2009: 7% of Black population were immigrants
■ 1.7 millionCaribbean-born
■ 1.1 millionAfrican-born
• By 2060: 16.5% of U.S. Blacks will be immigrants
■ Diversity includes heterogeneity of cultures, social realities, and lifestyle patterns
■ Most public health and epidemiological research does not account for this heterogeneity within
the U.S. Black population
Benjamin et al, 2017; Schiller et al, 2012; Roger et al, 2011; Collins
et al, 2011,Thomas, 2012;Anderson, 2015

4. Model of Dietary Acculturation
Socioeconomic
and demographic factors
• Sex
• Age
• Age of immigration
• Length of residency
• Education
• Income
• Employment
• Household composition
• Fluency of host language
• Area of residency
• Country of origin
• Voluntary vs. involuntary
migration
Cultural factors
• Religiosity
• Cultural beliefs, attitudes
and values
• Live in ethnic enclaves
Exposure
to
Host Country
Changes in psychosocial
factors and taste
preferences
• Diet and diet-related
knowledge, attitudes, and
beliefs
• Value ascribed to traditional
eating patterns vs. assimilation
• Taste preferences
Changes in environmental
factors
• Shopping and restaurants:
availability, accessibility, and
affordability of traditional foods
• Food purchasing and
preparation
• Time constraints and use of
packaged foods
Patterns of
dietary intake
Food choices and
food preparation, that
result in:
• Maintenance of
traditional eating
patterns
• Adoption of host
country’s diet
• Bicultural eating
patterns
Satia-Abouta et al, 2002
4

5. Study Purpose
Examine the perceptions
of the influence of culture
and ethnicity on diet
among U.S.-born,
African-born, and
Caribbean-Latin
American-born Blacks in
an urban setting in the
northeast U.S.

6. Developing
the Codebook
■ Initial codebook based on
preliminary emergent themes
■ Refined based on:
– Coding of initial transcript
– Discussion among study
team members

7. Using NVivo
LIVE

8. Research
Findings:
Emergent
Themes
1) Differences in food preferences based
on region of birth
2) Value, preference, and influence of
cultural factors
3) Availability, quality, and cost of
cultural foods
4) Barriers of transportation, time
constraints, and work environments
5) Adaptive strategies
6) Influence of education and income
7) Influence of age of migration
8) Influence of length of residency

9. Research Conclusions
 Demonstrates the influence of culture and ethnicity on the diet of an ethnically-
diverse Black population
 Supports the influencing factors of change outlined in the model of dietary
acculturation:
– Socioeconomic and demographic
– Environmental
– Psychosocial
 For nutrition researchers and practitioners, this diversity in culture among Blacks
should be considered when assessing diet and giving dietary advice in order to
reduce the diet-related diseases that we see in this demographic

10. QUESTIONS
Thank you!
Feel free to contact us at
sara.folta@tufts.edu and
alison.brown@tufts.edu
if you have further
questions