| Literature DB >> 19772644 |
Rhonda BeLue1, Titilayo A Okoror, Juliet Iwelunmor, Kelly D Taylor, Arnold N Degboe, Charles Agyemang, Gbenga Ogedegbe.
Abstract
BACKGROUND: Sub-Saharan African (SSA) countries are currently experiencing one of the most rapid epidemiological transitions characterized by increasing urbanization and changing lifestyle factors. This has resulted in an increase in the incidence of non-communicable diseases, especially cardiovascular disease (CVD). This double burden of communicable and chronic non-communicable diseases has long-term public health impact as it undermines healthcare systems.Entities:
Year: 2009 PMID: 19772644 PMCID: PMC2759909 DOI: 10.1186/1744-8603-5-10
Source DB: PubMed Journal: Global Health ISSN: 1744-8603 Impact factor: 4.185
Geographical and risk factor related key words
| Africa, sub-Saharan Africa, additionally each country in sub-Saharan Africa was also searched by name: Angola, Benin, Botswana, Burkina Faso, Burundi, Cameroon, Cape Verde, Central African Republic, Chad, Comoros, Congo, Democratic Republic of Congo, Ivory Coast, Djibouti, Equatorial Guinea, Eritrea, Ethiopia, Gabon, Gambia, Ghana, Guinea, Guinea-Bissau, Kenya, Lesotho, Liberia, Madagascar, Malawi, Mali, Mauritania, Mauritius, Mozambique, Namibia, Niger, Nigeria, Reunion, Rwanda, Sao Tome and Principe, Senegal, Seychelles, Sierra Leone | |
| Cardiovascular disease/heart disease/heart failure, illness perceptions, stroke, hypertension/high blood pressure, salt intake, diabetes, glucose intolerance, dyslipidemia/cholesterol, smoking/tobacco and alcohol/drinking obesity/overweight/body size, physical (in)activity/exercise, diet/nutrition/food/hunger/and stress/mental health/urbanization, access to care, healthcare, culture traditional healer. |
Figure 1The PEN-3 Model.
Cross-tabulation of Relationships/Expectations and Cultural Empowerment domains exploring factors that influence dietary intake/choices.
| Perceptions | Food brings families together, & community building | Sharing/Eating together | Salty food tastes better; preparation techniques that remove nutrients or add excess fat |
| Enablers | Money to buy food | Cooking together | Lack of money for or access healthy foods. |
| Nurturers | Family members support eating of food needed to manage CVD risks | Family members' refusal to eat food that supports CVD health. | |