Dairy Products Consumption in African American Women at Risk for Type 2 Diabetes Participating in a Nutrition and Lifestyle Education Program

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Ioana Scripa (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/
Martha Taylor

Abstract: The objective of this study was to investigate the consumption of dairy products in a sample of African American women at risk for type 2 diabetes, and participating in the D.R.E.A.M. study, a pilot feasibility study to evaluate the effectiveness of using trained peer educators to deliver a nutrition and lifestyle education program in a church setting. A convenience sample of 29 African American women, aged 45 years or older was recruited from two local churches in Greensboro, NC: 18 participants in the usual care group (UCG), and 11 in the intervention group (IG). IG women participated in eight weekly, one-hour classes that focused on improving dietary practices and physical activity. Classes were delivered by two women from the intervention church. UCG participants received the same educational handouts used by the intervention group but did not attend classes. Face to face interviews with all participants, consisting of several questionnaires and a 24-hour recall, were conducted at baseline, 8 weeks, and 12 weeks. Analyses were performed to determine total dairy product consumption, type of dairy product eaten (high-fat vs. low-fat), and change in dairy intake throughout the study. Demographic characteristics of the women were similar, with the exception that more women from the intervention were in the > 200 % poverty level category (p = 0.001). Average dairy product consumption was below the 2005 My Pyramid recommendation of 3 cups per day for both groups. All participants consumed more high-fat than low-fat dairy products. No significant change in dairy product intake between groups occurred throughout the study (p = 0.591). Consumption of vitamin D, calcium, and magnesium was below the DRI for all women during the study. This research demonstrates the need to improve consumption of dairy products among African American women at risk for type 2 diabetes. Efforts should focus on ways to help these women change from eating high-fat dairy products to low-fat ones, and improve their intake of foods containing vitamin D, calcium, and magnesium.

Additional Information

Language: English
Date: 2008
Health Sciences, Nutrition
Dairy products in human nutrition.
African American women $x Diseases $x Risk factors.
Diabetes $x Nutritional aspects.
Nutrition $x Education.
Non-insulin-dependent diabetes $x Prevention
African American women $x Health and hygiene.
Community education.

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