Effects of Culturally Tailored Nutrition Education on Dietary Quality of Hispanic Mothers: A Randomized Control Trial

the Abriendo Caminos Research Team

Research output: Contribution to journalArticlepeer-review

Abstract

Objective: To assess whether participation in a culturally tailored nutrition education program increases diet quality of Hispanic mothers. Design: A randomized controlled trial. Setting: Community centers and universities. Participants: Sixty-five mothers (35 in experimental group, 30 in control group) completed pre- and postworkshop surveys. Eligibility criteria included being of Mexican or Puerto Rican descent and having a child between the ages of 6 and 18 years who could participate in the workshops with the parent. Intervention: Families in the experimental group participated in a 6-week workshop series that included weekly nutrition education classes. Main Outcome Measure: Diet quality was assessed by the Rate Your Plate questionnaire. Analysis: Repeated measures ANOVA was used to compare differences between the experimental and control groups. A Wilcoxon signed rank test was conducted to test for significant shifts in categorization pre- and postprogram. Results: There was a significant change in diet quality categorization after participating in the workshops (P < .001, effect size 0.39). No changes were found in the control group. Conclusions and Implications: Abriendo Caminos was effective at increasing the diet quality of Hispanic mothers who participated the most in the program. More research is needed in this at-risk population to determine the relationships among nutrition knowledge, diet quality, and achievement of healthy weight.

Original languageEnglish (US)
Pages (from-to)1168-1176
Number of pages9
JournalJournal of Nutrition Education and Behavior
Volume51
Issue number10
DOIs
StatePublished - Nov 1 2019

Keywords

  • Hispanic families
  • diet quality
  • health promotion
  • obesity
  • obesity prevention

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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