Improving the Diets of African Americans: A Food-Focused Approach

Abstract

The study examined the dietary patterns of 763 non-institutionalized African Americans in North Central Florida in light of national nutrition recommendations. In addition, six focus groups were conducted to identify specific foods that may be difficult to add or reduce in the diets of African-Americans. Factors that prevent African-Americans from eating a more healthful diet included no sense of urgency, the social and cultural symbolism of certain foods, the poor taste of “healthy” foods, the expense of “healthy’* foods, busy lifestyles, and lack of information. Results showed most respondents rated their diets between good and excellent, yet most (73%) skipped breakfast and few met the daily recommendations from the food groups-14%, 29%, 20%, 4%, and 9% met recommendations from the milk, meat, fruit, bread, and vegetable groups, respectively. Males and females had comparable intakes from the above food groups. Males were more likely to consume alcohol than women. Most (73%) tried to lower their fat intake in the past 12 months. Fat intake usually was reduced by decreasing fried foods, baking and broiling meats, and trimming fats from cooked meats. Chicken usually was eaten with the skin. Sodium intake usually was reduced by eliminating the salt shaker. Focus groups indicated milk, whole grain products, vegetables, and water were the hardest items to increase in the diet, while meat and fried foods were the hardest to reduce.