Abstract P536: Healthy for Life: A Health Promotion Model Improving Confidence and Dietary Behaviors

Abstract

Introduction: Poor diet is the leading risk factor for death globally. Community-based programs can have a positive impact on promoting healthy dietary attitudes and behaviors. The American Heart Association and Aramark’s initiative, Healthy for Life 20 by 20 aims to change food and health confidence and behaviors, equipping individuals with new skills for healthy living. The program includes healthy cooking demonstrations, hands-on skills practice and nutrition and heart health workshops. Objectives: To examine the effectiveness of the Healthy for Life program over time, specifically: -Changes in participant confidence in the preparation of healthy foods at home -Changes in participant consumption of fruits, vegetables, and whole grains -Changes in participant frequency of healthy shopping habits Methods: A community engagement program was implemented and evaluated in 22 community centers. Sessions were focused on enhancement of confidence and behaviors around healthy shopping, cooking and consumption. Two delivery methods were offered: 10 classes over 24 weeks or 4 classes over 8-12 weeks. Community center facilitators administered the same paper survey to participants at the first educational experience, and then again at the final experience or every 3 months following the first educational experience. Results: Analysis was conducted with 418 participants to measure change in healthy behaviors and confidence over time. Participants were predominately female (83%), 55 or older (55.9%), African American (68.4%) and non-Hispanic (81.6%). About half (44.7%) had a college degree or higher, nearly a fifth (17.9%) received benefits from SNAP and almost half (48.3%) indicated they are the only person in their household preparing meals. Almost half (42%) of respondents attended 4 or more educational experiences. On average, respondents statistically significantly increased their daily fruit & vegetable consumption by .43 serving(s). After taking classes, 119 of 394 (30.2%) respondents increased their level of confidence to prepare healthy meals at home and 128 of 379 (33.8%) respondents increased their level of confidence to substitute healthier cooking and food preparation methods. Similarly, 120 of 385 (31.2%) respondents reported increased frequency of reading food labels and checking the nutritional values when purchasing food. Conclusions: The Healthy for Life community program involving a skills-based format can be an effective health promotion model in improving confidence and dietary behaviors over time. However, additional research studies are required to further assess the long-term health impacts of this type of intervention.