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The Healthy Rewards study tested the effectiveness of goal setting to encourage behavior change in Latino and African American adults in three northern California counties. Four groups of adults were alternately assigned to receive either 1) basic health promotion and nutrition education without goal setting (control) or 2) the same education with personal goal setting. Participants (n = 31) attended four 2-hour weekly sessions over 1 month. While the community-based education was effective in promoting participant behavior change overall, the goal-setting groups reported even greater change than groups who did not engage in goal setting. (Contains 1 figure and 2 tables.)

The Healthy Rewards study tested the effectiveness of goal setting to encourage behavior change in Latino and African American adults in three northern California counties. Four groups of adults were alternately assigned to receive either 1) basic health promotion and nutrition education without goal setting (control) or 2) the same education with personal goal setting. Participants (n=31) attended four 2-hour weekly sessions over 1 month. While the community-based education was effective in promoting participant behavior change overall, the goal-setting groups reported even greater change than groups who did not engage in goal setting. [ABSTRACT FROM AUTHOR]

School foodservice offers an ideal yet underutilized setting for experiential learning around food for children and for engaging parents in modeling healthy eating at home. The goal of the Nutrition Education in School Foodservice project was to take advantage of the potential of school foodservice settings to positively influence children's eating--both at school and at home. A toolkit was designed and pilot-tested for use in elementary schools, particularly those serving low-income populations. Providing foodservice staff with training and materials was instrumental in promoting the use of the foodservice setting for nutrition education. [ABSTRACT FROM AUTHOR]

Although the prevalence of diabetes has risen in the general population, ethnic disparities in health are also increasing. The University of California Cooperative Extension worked with Latino and African American adults to develop diabetes prevention programs that motivate people to be proactive about their health, improve cooking practices and eating patterns, and be more physically active. The program, team-taught by Extension and health care professionals, involved three, 2-hour sessions with hands-on cooking. Participants (n=60) reported significant changes in food-related barriers and behaviors. Extension and health entities can complement each other in diabetes prevention efforts that target high-risk communities. [ABSTRACT FROM AUTHOR]