Although every youth in pediatric/adolescent HIV care will need to transition to adult-oriented care, there are no existing evidence-based interventions to optimize health through this process. Healthcare transition poses a persistent challenge to the health of youth living with HIV, which may result in gaps in care engagement, medication adherence, and viral suppression. Our process evaluation of , a multilevel mobile health (mHealth) intervention, included iterative interviews with youth, providers, and Transition Champions.
View Article and Find Full Text PDFGay, bisexual, queer, and other men who have sex with men (GBQMSM) and transgender and nonbinary persons are at elevated risk for HIV, sexually transmitted infections (STIs), and hepatitis C (HCV); in Appalachia, these communities experience more disease burden. However, little is known about the factors influencing risk. Sixteen semistructured in-depth interviews were conducted examining factors influencing prevention and care.
View Article and Find Full Text PDFIntroduction: Globally, transgender and other gender diverse (trans) people face pervasive stigma, which contributes to health inequities across multiple health outcomes. Stigma is a fundamental cause of health inequities because it simultaneously limits access to resources, contributes to systemic vulnerability and generates chronic stress. Anti-trans stigma occurs across multiple socioecological levels, resulting in multiple possible definitions and measurements of trans stigma.
View Article and Find Full Text PDFBackground: The Philadelphia Ujima Health Collaborative uses a community-based participatory research framework to address nutrition in underserved communities. Participation in individual-level focused health promotion activities motivated two faith-based partners to develop wellness policies to better inform their health promoting practices, specifically around food served at church events.
Objectives: This study investigated the effectiveness of church-based policies in influencing 1) organizational practices regarding food and beverages served and sold and 2) individual attitudes and practices toward healthy eating.