Baltimore Healthy Eating Zones program significantly improves food preparation methods among adult caregivers of low‐income African American youth

Abstract

The Baltimore Healthy Eating Zones (BHEZ) study, conducted in low income Baltimore City corner stores and recreation centers, was a youth‐targeted multi‐level environmental intervention trial to promote healthy food consumption. The trial included increased availability of healthy foods and interactive health communication strategies. Impact was assessed on a sample of 83 of the 242 youth and their primary caregivers. Pre‐ and post‐intervention, caregivers were asked about their preparation methods for chicken, pork, ground beef, eggs, and greens. Scores were based on the degree to which the preparation method added or reduced fat content of the cooked food. Deep frying or pan frying was given a score of −1; baked, grilled, or steamed were given +1; pan‐fried, drained then rinsed was given +2. The change in pre‐ and post‐intervention score was calculated. The control group averaged a change in score of +1.76 ±1.86 and the intervention group averaged +2.31 ±2.02. Once this calculated score was stratified to < 2 or > 2, caregivers in the intervention group were found to significantly decrease the use of fat in cooking as compared to those in the control group (Pearson Chi‐Square, p‐value= 0.033). This preliminary finding suggests that BHEZ was effective in promoting healthier cooking methods among caregivers; thereby potentially improving the healthiness of foods provided to youths at home.Grant Funding Source: The Robert Wood Johnson Foundation