Process Evaluation Results from the Eating for a Healthy Life Study

• Published in: American journal of health promotion Vol. 23; no. 5; pp. 324 - 327
• Main Authors: Hart, Alton, Bowen, Deborah J., Christensen, Catherine L., Mafune, Riki, Campbell, Marci K., Saleeba, Ashley, Kuniyuki, Alan, Beresford, Shirley A. A.
• Format: Journal Article
• Language: English
• Published: Los Angeles, CA SAGE Publications 01.05.2009
• Subjects: Adolescent; Adult; Aged; Aged, 80 and over; Feeding Behavior; Female; Health Behavior; Health behaviour; Health Knowledge, Attitudes, Practice; Health Promotion - methods; Health Promotion - standards; Health technology assessment; Healthy food; Humans; Male; Middle Aged; Models, Statistical; Nutrition Surveys; Nutritional Status; Process Assessment (Health Care); Process evaluation; Regression Analysis; Religion; Religious groups; Social activities; Social Marketing; Vegetables; Young Adult; Dietary Change; Manuscript format: research brief; Study design: randomized trial; Prevention Research; Target population age: adults; Outcome measure: eating behaviors; Setting: religious organizations; Dietary Interventions; Strategy: behavior change/culture change; Research purpose: intervention testing; Target population circumstances: education/income level and race/ethnicity; Health focus: nutrition; Religious Organizations
• ISSN: 0890-1171; 2168-6602
• DOI: 10.4278/ajhp.07022818

Purpose. Conduct a process evaluation of a low-fat, high-fruit/vegetable dietary intervention in religious organizations (ROs). The purpose of this process evaluation was to explore differences in healthy eating activities between the intervention and delayed control ROs and among the intervention ROs to identify the intervention activities most associated with dietary change. Methods. Process data were collected via phone surveys and participation logs. A 12-month follow-up phone survey was conducted with an RO representative from intervention and delayed control ROs. The survey asked about healthy eating activities. Eating for a Healthy Life staff maintained participation logs of intervention RO participation in intervention activities: advisory board meetings, volunteer activities, healthy eating sessions, social events, dietary change mailings, print advertisements, and motivational messages. We used a stepwise regression model to determine which intervention activities were associated with changes in fat-and fiber-related dietary behaviors. Results. RO member participation in advisory board meetings, social activities, and healthy eating sessions were associated with healthier fat- and fiber-related dietary behaviors. Greater RO attendance at advisory board meetings and greater numbers of healthy eating sessions at the RO were associated with decreased fat-related dietary behaviors (p ≤ .05). Member participation in social activities was associated with more favorable fat, fruit, and vegetable intake. Conclusion. We successfully delivered an increased number of healthy activities at the intervention ROs and improved dietary-related behaviors.