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Evaluation of a Whole Food, Plant-Based Nutrition Intervention Program for Black Leaders in Brooklyn, NY.

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Title: Evaluation of a Whole Food, Plant-Based Nutrition Intervention Program for Black Leaders in Brooklyn, NY.
Authors: Besson, Ayanna D.1, Reisner, Lianna Levine2, Mosaad, Aliye T.1, Smith, Aisha N.2, Afable, Aimee3, Purchase-Helzner, Elizabeth1 Elizabeth.Helzner@Downstate.edu
Source: Journal of Community Health. Oct2025, Vol. 50 Issue 5, p975-984. 10p.
Subject Terms: *Education of African Americans, *Intellect, *Focus groups, *Data analysis, *Online education, *Research methodology, *Nutrition education, Cardiovascular disease prevention, Prevention of chronic diseases, Health literacy, Metabolic disorders, Natural foods, Research funding, T-test (Statistics), Body mass index, Food consumption, Evaluation of human services programs, Questionnaires, Affinity groups, Pilot projects, Descriptive statistics, Mentoring, Surveys, Thematic analysis, Plant-based diet, Videoconferencing, Data analysis software, Nutrition, Social participation
Geographic Terms: United States
Abstract: Whole food plant-based (WFPB) nutrition supports prevention and management of cardiometabolic disease. Greater intake of whole plant foods may lower chronic disease burden in high-risk communities. Exposing community leaders to the benefits of WFPB nutrition may lead them to recommend it to constituents. The intervention consisted of online live classes and peer mentorship. Participants strove to adopt an ad-libitum WFPB diet without added oil and with minimal sugar and salt for 21 days. The program was assessed in a focus group, and with pre/post-program surveys measuring nutrition knowledge, health-related QOL, dietary intake, and mental health. Program-related changes in outcomes were measured using paired t-tests or McNemar's tests. Qualitative data evaluation used inductive methods. Of the 26 participants who agreed to participate, 13 (62%) completed the program. All were Black female community leaders with average age of 59.2±13.1 years. Most (84.6%) reported ≥ 1 chronic disease. Statistically significant program-related improvements were found in nutrition knowledge, BMI, energy levels and mental clarity. Other changes did not reach statistical significance. Most (92%) said they would recommend the program to others. Participants identified high quality educational content and peer mentorship as program strengths. Potential barriers to future community participation included inconsistent healthcare provider support of WFPB nutrition, the perception that WFPB nutrition is expensive/lacks variety, and difficulty giving up meat due to cultural traditions. This pilot study demonstrated the feasibility of conducting an online WFPB dietary intervention for this population. The data collected will inform a planned expanded study. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Community Health is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Education Research Complete
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  Data: Evaluation of a Whole Food, Plant-Based Nutrition Intervention Program for Black Leaders in Brooklyn, NY.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Community+Health%22">Journal of Community Health</searchLink>. Oct2025, Vol. 50 Issue 5, p975-984. 10p.
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  Data: Whole food plant-based (WFPB) nutrition supports prevention and management of cardiometabolic disease. Greater intake of whole plant foods may lower chronic disease burden in high-risk communities. Exposing community leaders to the benefits of WFPB nutrition may lead them to recommend it to constituents. The intervention consisted of online live classes and peer mentorship. Participants strove to adopt an ad-libitum WFPB diet without added oil and with minimal sugar and salt for 21 days. The program was assessed in a focus group, and with pre/post-program surveys measuring nutrition knowledge, health-related QOL, dietary intake, and mental health. Program-related changes in outcomes were measured using paired t-tests or McNemar's tests. Qualitative data evaluation used inductive methods. Of the 26 participants who agreed to participate, 13 (62%) completed the program. All were Black female community leaders with average age of 59.2±13.1 years. Most (84.6%) reported ≥ 1 chronic disease. Statistically significant program-related improvements were found in nutrition knowledge, BMI, energy levels and mental clarity. Other changes did not reach statistical significance. Most (92%) said they would recommend the program to others. Participants identified high quality educational content and peer mentorship as program strengths. Potential barriers to future community participation included inconsistent healthcare provider support of WFPB nutrition, the perception that WFPB nutrition is expensive/lacks variety, and difficulty giving up meat due to cultural traditions. This pilot study demonstrated the feasibility of conducting an online WFPB dietary intervention for this population. The data collected will inform a planned expanded study. [ABSTRACT FROM AUTHOR]
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  Data: <i>Copyright of Journal of Community Health is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1007/s10900-025-01484-4
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      – Code: eng
        Text: English
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    Subjects:
      – SubjectFull: Education of African Americans
        Type: general
      – SubjectFull: Intellect
        Type: general
      – SubjectFull: Focus groups
        Type: general
      – SubjectFull: Data analysis
        Type: general
      – SubjectFull: Online education
        Type: general
      – SubjectFull: Research methodology
        Type: general
      – SubjectFull: Nutrition education
        Type: general
      – SubjectFull: Cardiovascular disease prevention
        Type: general
      – SubjectFull: Prevention of chronic diseases
        Type: general
      – SubjectFull: Health literacy
        Type: general
      – SubjectFull: Metabolic disorders
        Type: general
      – SubjectFull: Natural foods
        Type: general
      – SubjectFull: Research funding
        Type: general
      – SubjectFull: T-test (Statistics)
        Type: general
      – SubjectFull: Body mass index
        Type: general
      – SubjectFull: Food consumption
        Type: general
      – SubjectFull: Evaluation of human services programs
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      – SubjectFull: Descriptive statistics
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      – SubjectFull: Mentoring
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      – SubjectFull: Surveys
        Type: general
      – SubjectFull: Thematic analysis
        Type: general
      – SubjectFull: Plant-based diet
        Type: general
      – SubjectFull: Videoconferencing
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      – SubjectFull: Data analysis software
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      – SubjectFull: Nutrition
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      – SubjectFull: Social participation
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      – SubjectFull: United States
        Type: general
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