Cooking for a Lifetime of Cancer Prevention (C4L)

USDA and American Cancer Society

No

University of Georgia Extension Family and Consumer Science Agents reached more than 1,175 people in 46 Georgia counties (1,098 people) and 3 rural Texas counties (77 people) with the C4L program in the 2017-2018 programming year. Completed evaluation data (n = 967) indicates participants were 90% female, primarily middle-aged (approximately 51 years, range 11 – 96 years old), 22% Hispanic and 40% Black/African American, and 20% reported having no insurance. Participants reported that they were significantly (p <.001) more likely to do all of the behaviors discussed, including exercise at least 30 minutes 5 days a week, achieve a healthy weight, eat more fruits and vegetables and less red and processed meat, and limit alcohol consumption following the program. The program is also motivating participants to get their recommended cancer screenings. Following the program, 67% of participants said they were “definitely going to” get a colonoscopy, and an additional 17% said they “may do it.” More than 87% of participants reported that the program was very or extremely helpful in helping them think about changing some of their habits to reduce cancer risk. Common themes from participant feedback included that the program was informative, helped them think about their own risk for cancer, and helped them learn how to cook healthier. ST1i: After the program, 51.8% reported increased intention to choose whole grains at least half of the time. ST1g: After the program, 55.8% reported increased intention to make half of their plate fruits and vegetables. ST1h: After the program, 55.8% reported increased intention to make half of their plate fruits and vegetables. ST1k: After the program, 63.6% reported increased intention to limit red meat to 18 ounces or less per week. ST3a: After the program, 53% reported increased intention to exercise 30 minutes per day 5 days per week.

Tue, 03/16/2021 - 12:00

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