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

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.

Keywords: Chronic disease prevention; Dietary interventions; Nutrition; Plant-based diet.