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APHA Scientific Session and Event Listing

Leanne Fournier and Kim Gans, PhD, MPH, LDN. Institute for Community Health Promotion, Brown University, 1 Hoppin Street, Coro 4 West, Providence, RI 02903, 401-793-8338, Leanne_Fournier@brown.edu

Study objectives: To identify the fat-related dietary behaviors most easily adopted and maintained by Hispanic and Non-Hispanic participants who volunteered for a nutrition research study.

Methods/Design: Participants completed a baseline survey as well as two follow-up surveys at 4 months and 7 months. All three assessments included the Food Habits Questionnaire (FHQ) which is a measure of fat-related dietary behaviors. Mean FHQ fat summary scores, fat behavior subscale scores, and individual food item scores were compared at each time point.

Settings and Subjects: Subjects were low-income individuals recruited from health clinics and public locations in RI. A total of 1874 (1028 Hispanic v. 846 Non-Hispanic) participants were enrolled in the study. Of those, 1415 (780 Hispanic v. 635 Non-Hispanic) participants were randomized to one of three intervention groups and were included in the analysis.

Results: Both Hispanics and Non-Hispanics adopted and maintained virtually all fat-related dietary behaviors with the main difference being the magnitude of change. Subscales adopted most strongly by both groups were “substitution of specially manufactured low-fat foods,” “dining out,” and “replacement of meats with low-fat alternatives.” Hispanics changed more in terms of eating low-fat bacon, eating fish and chicken that was not fried, and using low-fat milk while Non-Hispanics changed more in terms of eating vegetables and rice without butter or oil.

Conclusion: There are few differences in the fat-related dietary behaviors adopted and maintained between Hispanic and Non-Hispanic participants. Results can be used to design more effective nutrition education interventions for culturally diverse populations.

Learning Objectives: