K. Resnicow et al., Dietary change through African American churches: Baseline results and program description of the Eat for Life trial, J CANCER ED, 15(3), 2000, pp. 156-163
Background. Eat for Life, a multicomponent intervention to increase fruit a
nd vegetable (F & V) consumption among African Americans, is delivered thro
ugh African American churches. Methods. Fourteen churches were randomly ass
igned to one of three treatment conditions: 1) comparison; 2) culturally-se
nsitive multicomponent intervention with one phone call; and 3) culturally-
sensitive multicomponent intervention with four phone calls. The interventi
on included an 18-minute video, a project cookbook, printed health educatio
n materials, and several "cues" imprinted with the project logo and a 5 A D
ay message. A key element of the telephone intervention was the use of moti
vational interviewing, a counseling technique originally developed for addi
ctive behaviors. Major outcomes for the trial included total F & V intake,
assessed by food-frequency questionnaires (FFQs) and 24-hour recalls, and s
erum carotenoids. Psychosocial variables assessed included outcome expectat
ions, barriers to F & V intake, preference for meat meals, neophobia, socia
l support to eat more F & V, self-efficacy to eat more F & V, and nutrition
knowledge. Results. Baseline mean F & V intakes across the three FFQs rang
ed from 3.45 to 4.28 servings per day. Intake based on a single 24-hour rec
all was 3.0 servings. Variables positively correlated with F & V intake inc
luded self-efficacy, outcome expectations, and a belief that F & V contain
vitamins. Factors negatively correlated with intake include perceived barri
ers, meat preference, neophobia, and high-fat cooking practices. The comple
tion rate for the first telephone counseling call was 90%. Completion rates
for the remaining three calls ranged from 79% to 86%. Conclusion. The recr
uitment and intervention methods of the Eat for Life study appear promising
. The telephone intervention based on motivational interviewing is potentia
lly useful for delivering dietary counseling.