Despite a large proportion exhibiting cardiovascular disease risk factors and experiencing food insecurity, U.S. Hispanics/Latinos demonstrate low cardiovascular mortality, which may indicate existing capital (e.g., assets) protecting health and diet. The goal of this study is to evaluate the feasibility and short-term efficacy of a pilot intervention aimed at improving diet quality through strengthening food- and diet-related capital and food security among low-income, Hispanic/Latino adults in San Diego, California. The pilot intervention will be integrated into an existing local health or nutrition program serving low-income Hispanic/Latino adults. Participants will be asked to:
* Complete questionnaires before and after the intervention * Engage in nutrition education activities * Engage in food access-related activities
Self-identified Hispanic/Latino
Living full-time in San Diego County with no plan to move in next 3 months
At or below 200% of Federal Poverty Line
Not Hispanic/Latino
Living outside San Diego County
Living only part-time in San Diego County
Planning to move out of San Diego County in next 3 months
Single group
Multi-level behavior-change intervention to strengthen food- and diet-related capital to promote food security and diet quality among low-income Hispanic/Latino adults
BehavioralThe behavior-change intervention with low-income Hispanic/Latino adults will mobilize existing sources of human, material, social, and cultural capital at the individual, household, social, and community level, and will include a nutrition education component and a food access component.
Diet quality
Food Behavior Checklist for Spanish-speaking participants
Household food security status
U.S. Department of Agriculture 18-item Household Food Security Survey Module
Self-efficacy for food security
Self-efficacy for food security scale (Martin et al, 2016)
Food resource management knowledge
Expanded Food and Nutrition Education Program (EFNEP) food resource management questionnaire
Food resource management knowledge
Knowledge of available local food resources (checklist)
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