Food Intake and Selection Following Physical Relocation: A scoping review
Codebook
Faculty of Medicine & Dentistry
University of Alberta
August 10, 2022
Procedures for Coding
Research Questions
1. What studies have been done on food selection and food intake following physical relocation?
2. How does physical relocation effect food selection and food intake?
a. How does physical relocation effect healthy eating outcomes (defined by fruit and vegetable intake)?
b. What is known about the facilitators and barriers to healthy eating (defined by fruit and vegetable intake) following physical relocation?
Inclusion Criteria
1. Physical relocation has occurred (either prospectively or retrospectively).
2. Self-reported or objective assessment of neighbourhood physical environment before and after relocation.
3. Included a measure of food selection or food intake as an outcome.
4. Written in English.
Procedures
1. Cases (i.e., findings within a study) must be independent of one another. In other words, every finding within a study must be distinguishable from each other by at least one category in the study features (e.g., gender).
2. While coding, keep note of any unusual decisions. This will be important when comparing with each other for reliability.
Characteristics of the Document
1. Author (last name of first author)
2. Year
3. Origin
4. Publication type
1. Journal article
2. Report
3. Grey literature
Characteristics of the Studies
5. Design
1. Cross-sectional (e.g., surveys)
2. Prospective or follow-up (e.g., behavior assessed over time)
3. Simulation modelling or scenarios
4. Interviews (qualitative)
5. Review (systematic)
6. Experimental
7. Other
6. Aim/objectives of the intervention
1. Food intake
2. Food selection
3. Food diversity
4. Food cost
5. Calories/macronutrients
6. Micronutrients
7. Other
7. Intervention methods
1. Questionnaire
2. Food diary
3. Interview
4. Other
Characteristics of the Sample (who are the participants?)
8. Sample size:
9. Age of participants (mean/median yrs.):
10. Gender of participants:
1. Male
2. Female
3. Mixed
4. N/A
11. Highest level of education achieved:
1. No schooling completed
2. Nursery school to 8th grade
3. Some high school, no diploma
4. High school graduate, diploma or the equivalent
5. Trade/technical/vocational training
6. Associate degree
7. Bachelor’s degree
8. Master’s degree
9. Doctorate degree
12. Approximate annual income:
1. $0 - $24,999
2. $25,000 - $49,999
3. $50,000 - $74,999
4. $75,000 - $99,999
5. $100,000 - $124,999
6. $125,000 - $149,999
7. $150,000 and up
Characteristics of Food Intake
13. Intrapersonal (individual) level
1. Preferences/perceptions
2. Knowledge/skills
3. Health status
4. Motivation
5. Self-confidence
14. Interpersonal level
1. Food availability (home)
2. Social support
3. Time constraints
4. Culture
5. Screen time
15. Community/institution level
1. Food availability (stores)
2. School/workplace food environment
3. Eating out
4. Built environment
5. Access
16. Policy level
1. Media/advertising
2. Public policy
3. Development/zoning regulations
4. Food pricing
Characteristics of Food Selection
17. Biological determinants
1. Hunger
2. Appetite
3. Taste
18. Economic determinants
1. Cost
2. Income
3. Availability
19. Physical determinants
1. Access
2. Education
3. Skills (e.g. cooking)
4. Time
20. Social determinants
1. Culture
2. Family
3. Peers
4. Meal patterns
21. Psychological determinants
1. Mood
2. Stress
3. Guilt
Purpose and Findings
22. Main aim or purpose (record the main aim or purpose of the study)
33. Finding (record the main finding related to the particular case)
