Community–University Food Projects, Race, and Health Promotion
Diet-related conditions such as obesity, diabetes mellitus, cardiovascular disease, and hypertension disproportionately impact minority and low-income populations compared to their White and more affluent counterparts. In 2010, an estimated 18.7% of African Americans ages 20 and older suffered from diabetes verses 10.2% of the Whites (U.S. Department of Health and Human Services, 2011U.S. Department of Health and Human Services, Centers for Disease Control and Prevention. (2011). National diabetes fact sheet: National estimates and general information on diabetes and prediabetes in the United States, 2011. Retrieved on from http://www.cdc.gov/diabetes/pubs/pdf/ndfs_2011.pdf [Google Scholar]). Community-based participatory research has been increasingly viewed as an effective approach to address disparities and improve nutrition outcomes in communities of color. To better understand the successes and challenges of such initiatives, this special issue highlights studies that critically analyze community–university projects related to nutrition education and food access that attempt to promote health in communities of color.
Rosing Howard, Odoms-Young Angela. "Community–University Food Projects, Race, and Health Promotion". Journal of Prevention & Intervention in the Community, April 2015, 79-82.