'Ai Pono Cooking Demonstrations

Conditions studied

Type 2 Diabetes, Hypertension, Dyslipidemias, Overweight and Obesity

About this study

Native Hawaiians' traditional lifestyles and diets ensured the mutual health and well-being of the land and its inhabitants, which stand in stark contrast to the disproportionately high prevalence of diet-related, cardiometabolic diseases they experience today. In this project, the investigators will adapt and test an evidence-based multilevel intervention entitled PILI 'Āina to improve the self-management of prevalent cardiometabolic diseases and reduce risk factors for developing new diet-related illnesses and implement and evaluate the impact and sustainability of community-wide cooking demonstrations. The objectives of this project are to optimize the effectiveness and sustainability of PILI 'Āina, improve diet quality, cardiometabolic markers, promote traditional Native Hawaiian diets, and improve social cohesion.

Interventions

• Other: 'Ai Pono — "Hands-on Cooking and Cultural Lessons" These lessons will be widely advertised. Each 2-hour presentation will involve hands-on cooking demonstrations and tastings, accompanied by lessons on the cultural significance of featured food items. Demonstrations will link the consumption of vegetables (e.g., sweet potato, breadfruit, kalo) to Native Hawaiian (NH) history and traditional beliefs to help participants rediscover their heritage through the meals they prepare.

Primary outcomes

• Family Environment (Baseline, 1-year, 2-year, 3-year, 4-year)
• Nutrition Environment (Baseline, 1-year, 2-year, 3-year, 4-year)
• Social Cohesionn (Baseline, 1-year, 2-year, 3-year, 4-year)

Eligibility information

Study locations

• Kula no na Poe Hawaii, Honolulu, Hawaii 96813 United States
• Kapolei Community Development Coalition, Kapolei, Hawaii 96707 United States