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dc.contributor.authorForsyth, Ann
dc.contributor.authorVan Riper, David
dc.contributor.authorLarson, Nicole
dc.contributor.authorWall, Melanie
dc.contributor.authorNeumark-Sztainer, Dianne
dc.date.accessioned2014-08-01T19:53:23Z
dc.date.issued2012
dc.identifier.citationForsyth, Ann, David Van Riper, Nicole Larson, Melanie Wall, and Dianne Neumark-Sztainer. 2012. Creating a Replicable, Valid Cross-Platform Buffering Technique: The Sausage Network Buffer for Measuring Food and Physical Activity Built Environments. International Journal of Health Geographics 11, no. 1: 14.en_US
dc.identifier.issn1476-072Xen_US
dc.identifier.urihttp://nrs.harvard.edu/urn-3:HUL.InstRepos:12638508
dc.description.abstractBackground Obesity researchers increasingly use geographic information systems to measure exposure and access in neighborhood food and physical activity environments. This paper proposes a network buffering approach, the “sausage” buffer. This method can be consistently and easily replicated across software versions and platforms, avoiding problems with proprietary systems that use different approaches in creating such buffers. Methods In this paper, we describe how the sausage buffering approach was developed to be repeatable across platforms and places. We also examine how the sausage buffer compares with existing alternatives in terms of buffer size and shape, measurements of the food and physical activity environments, and associations between environmental features and health-related behaviors. We test the proposed buffering approach using data from EAT 2010 (Eating and Activity in Teens), a study examining multi-level factors associated with eating, physical activity, and weight status in adolescents (n = 2,724) in the Minneapolis/St. Paul metropolitan area of Minnesota. Results Results show that the sausage buffer is comparable in area to the classic ArcView 3.3 network buffer particularly for larger buffer sizes. It obtains similar results to other buffering techniques when measuring variables associated with the food and physical activity environments and when measuring the correlations between such variables and outcomes such as physical activity and food purchases. Conclusions Findings from various tests in the current study show that researchers can obtain results using sausage buffers that are similar to results they would obtain by using other buffering techniques. However, unlike proprietary buffering techniques, the sausage buffer approach can be replicated across software programs and versions, allowing more independence of research from specific software.en_US
dc.language.isoen_USen_US
dc.publisherSpringer Science + Business Mediaen_US
dc.relation.isversionofdoi:10.1186/1476-072x-11-14en_US
dc.relation.hasversionhttp://link.springer.com/content/pdf/10.1186%2F1476-072X-11-14.pdfen_US
dc.relation.hasversionhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC3391988/pdf/1476-072X-11-14.pdfen_US
dash.licenseLAA
dc.subjectBufferen_US
dc.subjectNetworken_US
dc.subjectObesityen_US
dc.subjectPhysical activity environmentsen_US
dc.subjectFood environmentsen_US
dc.subjectGISen_US
dc.subjectReliabilityen_US
dc.subjectValidityen_US
dc.subjectUtilityen_US
dc.titleCreating a Replicable, Valid Cross-Platform Buffering Technique: The Sausage Network Buffer for Measuring Food and Physical Activity Built Environmentsen_US
dc.typeJournal Articleen_US
dc.description.versionVersion of Recorden_US
dc.relation.journalInternational Journal of Health Geographicsen_US
dash.depositing.authorForsyth, Ann
dc.date.available2014-08-01T19:53:23Z
dc.identifier.doi10.1186/1476-072x-11-14*
dash.contributor.affiliatedForsyth, Ann
dc.identifier.orcid0000-0002-8400-6842


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