Diabetes mellitus, heart disease and stroke are the leading causes of death among the black population (1-7). For black elderly, these diseases result in a decreased quality of life and productivity, an elevation in health care costs, and f'arly mortality (8). In an effort to reduce obesity, elevated low density lipoproteins and elevated blood pressure, which are majo'r risk factors leading to heart disease and diabetes, a multidisciplinary program of nutrition and physical fitness intervention for black elderly was designed and implemented. The objectives were: to develop nutrition education materials with an Afrocentric focus; to implement a culturally-specific health promotion and disease prevention program; and to train future practitioners (students majoring in nutrition, nursing and physical/health education) who should be sensitized to the culturally-specific needs of minority elderly. A multidisciplinary, interracial team planned and implemented the program. TIle team was composed of black, Native American and white community and university members, including a physician, dietitians, exercise physiologists, nurses, and students in these disciplines. The target population was black elderly citizens, ages 55 and over, living in Akron, Ohio. Forty participants were recruited through churches and the local health department. The purpose, requirements and proposed program outcomes were explained and clients gave their informed consent to participate. Preand post-assessments were conducted by the team. Initial assessments included a medical history and a health appraisal, including the participant's history of obesity, diabetes mellitus, hypertension, and use of medications. Preand post-intervention testing included blood pressure, heart rate and body temperature. A biochemical assessment included fasting blood glucose and a lipid profile (high and low density Iipoproteim, serum triglycerides, and cholesterol). An anthropometric assessment included height, weight, arm, waist and calf circumferences, and skinfold measures. Exercise history and fitness evaluations were made by physical education students. Dietary histories were gathered through a questionnaire and a 24-hour recall Figure 1. Participants learn about low fat, low sodium meat choices.