Target Behavior: Healthy Eating, Physical Activity and Reducing Screen Time, Other: Cancer screening participation
Intervention Type: Direct Education
Intervention Reach and Adoption
Georgia Breast and Cervical Cancer Control Program. Program evaluation data suggest C4L likely reaches a SNAP-Ed eligible audience through proxy measures. As an example, sample data from the last two years indicate approximately 37% of participants have Medicare and/or Medicaid, 28% have no health insurance, and 40% have a high school education or GED or less.
Setting: Community (Live), Faith-based community, Food pantries, Health care, Worksite (Work)
Target Audience: Adults, Older Adults
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.
A mixed methods evaluation of Cooking for a Lifetime of Cancer Prevention can be found here.
Evidence-based Approach: Research-tested
|Readiness and Capacity – Short Term (ST)||Changes – Medium Term (MT)||Effectiveness and Maintenance – Long Term (LT)||Population Results (R)|
|Sectors of Influence|
- 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.
- Retrospective questionnaire assessing intent to change targeted behaviors (in English and in Spanish)
- Educator interview questions assessing program implementation and fidelity
Dr. Alison C Berg
Associate Professor and Extension Specialist, University of Georgia
Beth Kindamo, MS, RDN, LD
Assistant Nutrition Educator and Program Coordinator, UGA Extension Nutritional Sciences
*Updated as of August 29, 2023