Community-derived Multilevel-Multicomponent Nutrition Intervention to Reduce Food Access Disparities -FRESH-EATS

PROJECT SUMMARY The prevalence of diet-related diseases and health conditions such as obesity, diabetes, and cardiovascular diseases are higher among Black/African-Americans (AA) in comparison to white counterparts. Reduced access to healthy and fresh produce has been linked to unhealthy dietary intakes and high rates of diet-related

chronic diseases. Individuals residing in low-income, minority neighborhoods where there is low access to healthy foods often suffer from disproportionately high levels of obesity and other diet-related health conditions. Building on our preliminary studies addressing the lack of food access and community trauma in underserved

neighborhoods, the FRESH-EATS project includes multiple intervention components to address multilevel factors that influence food access and dietary behaviors of families with school-aged children in low-income predominantly Black/AA neighborhoods. Utilizing the NIMHD Minority Health and Health Disparities Research

Framework, we propose to determine the feasibility of examining intervention implementation and outcome measures using a randomized controlled trial (RCT). In the FRESH-EATS project, there are four unique intervention components: (1) Evidence-based hands-on cooking and nutrition education (6-weekly 90-minute

sessions – individual and interpersonal); (2) Family workshops addressing the lack of access to healthy foods and systematic disparities in food environment (two 90 minute sessions – interpersonal and community); (3) Weekly food delivery throughout the intervention period and local food pantry information (community and

societal); and (4) Community garden utilization providing fresh ingredients and garden education incorporated into the educational sessions (community and societal). The central hypothesis is that the FRESH-EATS is feasible to implement and improve dietary behaviors of children (ages 8-12) and their parents/caregivers that

potentially reduce the risks of obesity and cardiovascular diseases, compared to individual-level education-only control. We will refine and finalize the intervention components (Aim 1) and determine the feasibility of the FRESH-EATS project using an RCT design (Aim 2). We hypothesize that this innovative community-derived,

multilevel-multicomponent intervention is feasible to implement and has the potential to improve dietary behaviors of participants (children ages 8-12 and their parents/caregivers). The long-term goal is to establish sustainable food systems that support healthy eating habits and reduce health disparities among residents in

low-income minority communities, which is closely aligned with the NIMHD strategic vision and objectives.