Baltimore Healthy Carryouts


Contact
Seung Hee Lee, PhD, MS, LD

Intervention Materials

Introduction/Overview

The Goal of Baltimore Healthy Carryouts (BHC) project is to develop, implement and evaluate a culturally appropriate multi-component carry-out intervention to reduce risk factors for diet-related chronic diseases in a low income urban setting. BHC was funded by the Diabetes Research & Training Center and the Center for a Livable Future.

Project Goal

  • Conduct formative research on the availability, pricing and consumption of carry-out foods
  • Develop and test interventions
  • Develop and pilot instruments to assess the efficacy of environmental interventions in carry-
    outs.

Project Features:

Phase Date Phase Name Description of Each Phase
0
2/7 ~ 3/6
Baseline Collected baseline demographic information from the customers
1
3/7 ~ 5/1
Environmental change – Replaced existing menu boards with new boards which emphasized healthier foods with full-color photographs and menu labeling
– Provided owners with paper menus and visual materials
2
5/2~6/26
Healthy sides and new cooking methods – Promoted already-existing healthy sides (Ex. bottled water) using posters
– Introduced cost-neutral, culturally-appropriate healthy sides and beverages
– Provided initial stocks of healthy sides when owners were reluctant to purchase
3
6/27~9/11
Healthy combo meals and new preparation methods – Promoted healthy combo meals of equal or lesser price than original combo meals
– Changed food preparation and cooking methods (Ex. introduced low-fat mayonnaise as a substitute for regular mayonnaise)
– Added menu entrées using healthy food preparations (Ex. Grilled chicken instead of fried chicken)

 

Project Reports – ON REQUEST

Publications

Jeffries J, Lee SH, Frick K, Gittelsohn J. Preferences for Carry-Out Meals in Low-Income Neighborhoods of Baltimore City. Health Promotion & Practice. Published online before print November 26, 2012, doi:10.1177/1524839912465290.

Lee SH, Rowan M, Powell L, Newman S, Anderson J, Klassen C, Frick K, Gittelsohn J. (2010) “Characteristics of prepared food sources in low-income neighborhoods of Baltimore City.” Ecology of Food and Nutrition, 49(6): 409-430.

http://www.ncbi.nlm.nih.gov/pubmed/21359162

Lee SH, Hoffman V, Bleich S, Gittelsohn J. Frequency of visiting and food dollars spent at carry-outs among low-income urban African-American adults. Journal of Hunger and Environmental Nutrition 2013; 7(4):459-467.

Noormohamed A, Lee SH, Batorsky B, Jackson A, Newman S, Gittelsohn J. Factors Influencing Ordering Practices at Baltimore City Carryouts: Qualitative Research to Inform an Obesity Prevention Intervention. Ecology of Food and Nutrition 2012; 51(6):481-91.

Yong R, Lee SH, Freishtat H, Bleich S, Gittelsohn J. Availability of healthy foods in prepared food sources in urban public markets. Journal of Hunger and Environmental Nutrition 2013;7(4):468-481.

 


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