Abstract
Objective
To characterize food agency (one's capacity to procure and prepare food in particular
contexts) among Diabetes Prevention Program (DPP) participants and gather perspectives about experiences with DPP.
Design
Photograph-elicitation in-depth interviews and survey measures.
Setting
Baltimore, Maryland (June–August 2021).
Participants
Black women (n = 13) who participated in DPP.
Phenomenon of Interest
Food agency and strategies used to procure and prepare food and the influence of DPP
on daily food behaviors. Surveys measured food agency using the Cooking and Food Provisioning
Action Scale and cooking behaviors.
Analysis
Thematic analysis of qualitative in-depth interviews and descriptive statistics for
quantitative measures.
Results
As quantitative and qualitative data revealed, participants were frequent and confident
cooks with high food agency. Participants viewed cooking as a key strategy for healthy
eating and desired more hands-on cooking instruction within DPP to develop new healthy
cooking skills. The primary barriers identified were related to lack of time or energy.
Food procurement and preparation practices shifted over time, and DPP was a key influence
on current behaviors.
Conclusions and Implications
Food agency is complex and manifests heterogeneously in daily life. A life course,
contextual, and food agency-based approach could be considered for future diabetes
prevention interventions.
Key Words
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Article info
Publication history
Published online: April 25, 2023
Accepted:
February 27,
2023
Publication stage
In Press Corrected ProofFootnotes
Conflict of Interest Disclosure: The authors have not stated any conflicts of interest.
Identification
Copyright
© 2023 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.
