Introduction: This paper explores the capabilities that contribute to community transformation and the common pathways followed by communities in the 100 Million Healthier Lives SCALE (Spreading Community Accelerators through Learning and Evaluation) initiative in their transformation journeys towards a "Culture of Health".
Methods: Funded by the Robert Wood Johnson Foundation (RWJF), from 2016 to 2020, between 18 to 24 community coalitions nationwide participated in SCALE, the goal of which was to co-design, implement, test, and scale up a model called the Community of Solutions (COS) Framework, that built community capacity around a set of skills and behaviors to advance culture change and create sustainable improvement in health, well-being, and equity. We adapted and applied two qualitative research techniques, meta-ethnography and participatory action synthesis, to evaluate SCALE initiative data.
Results: Eight concepts emerged that represent the knowledge, capabilities and practices commonly acquired and utilized across the communities. Overall, these concepts emphasize individual and team leadership, quality improvement skills, an intentional focus on equity, and partnerships for spread and sustainment. Concepts were linked into lines of arguments which were unique storylines explaining the transformation pathways. Three stories of the transformation process emerged from the data. Causal Loop Diagrams (CLDs) were created to represent non-linear system relationships and visually capture some of the most important dynamics of the process of transformation. Even with vast heterogeneity among the SCALE communities and the diversity of activities that the communities undertook, our analysis showed there were a few basic principles that undergirded the process of building capability for transformation.
Conclusions: The knowledge from our findings should be useful to expand further research and practice in community learning systems.
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http://dx.doi.org/10.1002/lrh2.10296 | DOI Listing |
Front Psychol
January 2025
i-FOOD Team, IIA-FoodUPV, Universitat Politècnica de València, Valencia, Spain.
Introduction: Due to the current climatic situation of the planet and the increase in concern for the environment, the Universitat Politècnica de València (UPV) aims to be a model for the university community in terms of the preservation of the ecosystem and prevention of the environmental impact caused by daily tasks; thus, aligning itself with the goals of the 2030 Agenda. For this reason, a project has been launched to carry out the green transformation of the UPV toward a university that prioritizes sustainability in all its areas.
Methods: As part of this project, a survey was conducted using anonymous online questionnaires for the student population and employees.
Front Public Health
January 2025
Department of Health Research, ICMR-Regional Medical Research Centre, Bhubaneswar, Odisha, India.
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View Article and Find Full Text PDFFront Glob Womens Health
January 2025
Department of Public Health, Amhara Public Health Institute, Bahir Dar, Ethiopia.
Introduction: Promoting healthy lifestyle behaviors during pregnancy is a crucial health promotion strategy that could reduce pregnancy-related complications that may harm women and their fetuses. However, very few studies have assessed the prevalence of health-promoting lifestyle behaviors among pregnant women in Ethiopia. This study aimed to evaluate the extent and associated factors of health-promoting lifestyle behaviors among pregnant women in public health institutions in Debre Markos, northwest Ethiopia.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran.
This study aimed to estimate the quantity and trends of salt intake from industrial fermented dairy products, develop strategies to reduce salt content, and inform policymakers on promoting public health through healthier dairy options. A cross-sectional study was conducted on fermented dairy products. Seventy-nine random samples were selected, and the salt (NaCl %) content was determined by potentiometric titration after sample preparation and homogenization; also samples were analyzed for their moisture (oven drying method).
View Article and Find Full Text PDFFoods
December 2024
Research and Development Unit, Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisbon, Portugal.
The use of fruit by-products to develop new food products could be an advantageous approach to meet the demand for healthy foods and reduce food waste. In this study, the amino acid and mineral profiles of melon peel flour were evaluated. Non-essential/toxic elements were also determined.
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