169995 Using community workshops to develop a culturally tailored obesity and diabetes intervention program for the Navajo Nation

Tuesday, October 28, 2008: 2:30 PM

Marla Pardilla, MPH MSW , International Health, Center for Human Nutrition, Johns Hopkins University, Baltimore, MD
Joel Gittelsohn, PhD , Center for Human Nutrition, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD
Elverna M. Bennett, BA , Center for Health Promotion and Disease Prevention, University of New Mexico, Albuquerque, NM
Sangita Sharma, PhD , Cancer Research Center, University of Hawaii, Honolulu, HI
Sally M. Davis, PhD , Prevention Research Center, University of New Mexico, Albuquerque, NM
Jean Anliker, PHD , UMass Extention, University of Massachusetts, Amherst, MA
Jerold Manuelito , Navajo Nation, Navajo Nation, Tohatchi, NM
Muge Qi, MHS , International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD
Robert Nakai, MPH , Health Department, Nation Nation, Window Rock, AZ
Hank Haskie, BA , Health Department, Nation Nation, Window Rock, AZ
Purpose: Obesity and other diet-related chronic diseases affect Native Americans at disproportionately high rates. To expand a successful food store intervention program, we conducted community workshops with local stakeholders to develop a culturally tailored program for the Navajo Nation.

Methods: Eight workshops were convened in the 5 agencies on the Navajo Nation to inform the community about previous work; discuss project goals and objectives; discuss results from formative data collection; to select intervention approaches. The participants (n=212) were grocery store staff, local HPDP programs, Navajo diabetes program workers, chapter/tribal officials, Navajo media staff, elderly from senior centers, and others. Average size group, 20-25, were between the ages of 18-89.

Results: During the brainstorming sessions the participants: (1) discussed the connection between diet and diabetes; (2) prioritized most commonly consumed foods problematic for health; (e.g., lard/shortening, reg. soda, fry bread, canned meats, fried potatoes, chips, fast foods/deli); (3) discussed culturally and economically acceptable alternatives foods; (e.g., canola oil, boiling, water, diet soda, 100% juice); (4) identified key behaviors to promote; (e.g., use of shopping lists, grilling/boiling/broiling, planning meals ahead, eating more fruits and vegetables) and (5) offered best ways to communicate health information; (e.g., radio, newspaper, flyer and brochures, chapter meetings, fair booths).

Conclusions: The community workshops were essential for developing a culturally tailored healthy stores intervention program, and used innovative approaches for making sure that all participant's voices were heard and acknowledged.

Contact Persons: Marla Pardilla, M.P.H., M.S.W., MPardilla@aol.com or Joel Gittelsohn, Ph.D. and Principal Investigator, Jgittels@jhsph.edu.

Learning Objectives:
Describe the procedures for collaborating with and involving community members as equal partners with researchers to develop a research design.

Keywords: Collaboration, Behavioral Research

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I am co author on the paper
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.

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