Modified soul: A culturally sensitive process model for helping African-Americans achieve dietary guidelines for cancer prevention

摘要

"Modified Soul" was tested over a 12-month period with a focus group of 10 African-American women, recruited through a social services organization serving an urban public housing project. Methods included focus group interviews (n = 4), observations and chemical analysis of traditional (n = 10) and modified soul food cooking practices (n = 10), and sensory evaluation discussions (n = 10). Four quarterly community center taste-test events were successfully planned and executed by the focus group. Over half of 21 dishes reduced in fat content by the focus group received taste-test ratings of "very good" from participants (it = 500). Based on AOAC (1984) methods, mean fat contents (grams per 100g portions) of modified vegetables (n = 4) and meats (n = 7) were reduced by 68% (from 7.7 +/- 4.7 to 2.5 +/- 1.6) and 49% (from 15.0 +/- 4.4 to 7.7 +/- 4.4), respectively (p < 0.001). Modified Soul has potential for empowering low-income African-Americans to reduce diet-related cancer risk in their communities. [References: 30]