Food preparation methods among African American churchgoers in Baltimore, MD and their associations with body mass index (BMI) and food purchasing behaviors

Abstract

Healthy Bodies Healthy Souls is a diabetes prevention program, which aims to increase physical activity, access to healthy foods, and healthy food preparation methods among urban African American (AA) churchgoers. Food purchasing and preparation methods were assessed among AA church members (n=136) from 6 churches in Baltimore City. Pan‐frying in fat was the most frequently used preparation method (17.6%). There was no correlation between BMI and unhealthy cooking methods (deep‐fried, pan‐fried in fat, broiled, baked, or grilled with fat) or healthy cooking methods (pan‐fried without fat, boiled or steamed without added fat, cooked with cooking spray, raw). There was a significant positive association between BMI and total preparation frequency of grouped foods (potatoes, leafy greens, chicken, ground beef, fish, eggs) (r =.173, p =.043) and with total beef preparation frequency (r = .224, p =.008). Total frequency of at‐home food preparation was positively correlated with frequency of unhealthy food purchasing (r =.402, p <0.001). Results suggest that the frequency of home food preparation and types of foods prepared, regardless of preparation methods used, play a role in determining BMI among this population. Efforts to encourage home meal preparation as a means of reducing the obesity epidemic must be accompanied by initiatives to improve cooking methods.Grant Funding Source: The American Diabetes Association