Development and Application of Interactive, Culturally Specific Strategies for the Consumption of High-fiber Foods in Puerto Rican Adolescents.

Healthy eating practices in the adolescents can prevent the development of obesity and other chronic diseases in the adulthood. The consumption of fruits, vegetables, and whole grains in Puerto Rican adolescents is low and might be contributing to the high prevalence of food-related chronic diseases, such as obesity in this group. The purpose of the study was to develop and apply interactive methods and strategies that help adolescents make healthy food choices. Over time, healthy food choices can delay or prevent food-related chronic diseases in the adulthood. Information from the focus groups helped to develop nutrition education materials that were age-culturally specific. Following nutrition education, the consumption of foods high in dietary fiber such as fruits, vegetables, and whole-grain cereals improved significantly in Puerto Rican adolescents. A modified socioecological model for dietary fiber-rich foods consumption in Puerto Rican adolescents, demonstrated that effective nutrition education strategies reduced the barriers to dietary fiber-rich foods consumption on the adolescents, their parents and the community promoting healthy eating choices of fruits, vegetables, and whole-grain cereals, to prevent food-related chronic diseases in the adulthood.

A Qualitative Study of Puerto Rican Parent and ChildPerceptions Regarding Eating Patterns.

OBJECTIVE: To identify barriers that prevent healthy eating practices in Puerto Rican early adolescents (EAs). DESIGN: Qualitative data collected via focus groups. A total of 7 focus groups were conducted: 5 with EAs and 2 with parents and caregivers (PCs). SETTING: Urban and rural Puerto Rico. PARTICIPANTS: Early adolescents aged 12-14years (n = 52) and PCs (n = 17). PHENOMENON OF INTEREST: Factors that prevent healthy eating behavior in EAs in Puerto Rico. ANALYSIS: Verbatim transcripts from focus group interviews were coded for concept frequency, extension, and content analysis. RESULTS: The 3 main factors that influenced participants' eating habits, according to EAs' and PCs' answers, were stores that sold less healthful foods on or near school and the community, parental influence in the development of unhealthy eating habits, and the low cost of unhealthy foods. CONCLUSIONS AND IMPLICATIONS: When EAs chose what to eat, primary food choices were based on taste preferences, physical access, economic cost, and influence of PCs, whereas health effects had little consideration. Nutrition education programs have to meet taste preferences and provide eating options that are affordable, accessible, and easy to prepare to achieve healthy food practices among EAs.