Progress 05/15/24 to 05/14/25
Outputs
Target Audience:African-born immigrants in the United States Graduate Students Undergraduate Students Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?We have shared project results with DSU-Cooperative Extension Specialists. We have attended community meetings organized by the target audience and shared project results with the target population What do you plan to do during the next reporting period to accomplish the goals?We plan to continuediet analysis of the identified staple foods and determine the recommended portion size for the selected immigrant staple foods and continue to develop Training/Educational materials in collaboration with the community-community engagement. The graduate student working on the project will analyze result data and write a thesis and manuscript for publication. We plan to develop food patterns equivalents to fill a missing nutrition knowledge gap that will provide dietitians, Extension specialists and healthcare professionals with new knowledge needed in the management of weight and diabetes among the growing population of African-born immigrants.
Impacts
What was accomplished under these goals?
African-born immigrants (ABI) in the United States are the least-studied immigrant group. Obesity, hypertension, cardiovascular diseases, and type II diabetes are significant public health challenges, affects many immigrant populations. Lack of knowledge of food portion sizes has been reported as one of the barriers in the management of obesity and diabetes among ABI. Epidemiological data revealed that rising levels of obesity and diabetes among ABI contribute to rising healthcare costs. Diet is a significant, modifiable risk factor associated with obesity and type II diabetes and plays a crucial role in weight control and management of diabetes, hypertension, and cardiovascular diseases. The PDs organized a meeting after the Award letter was received to review project activities and project timeline. The PDs developed a job description and announcement for a post-doctoral research associate position. The PDs screened, interviewed, and hired a candidate for the post-doctoral position. The PDs have developed a thirty-question questionnaire to assess the perceptions of healthy eating habits among ABI. The questionnaire will be pre-tested in the Introduction to Nutrition Class prior to administration to target population. A letter of Consent, Protocol and IRB application has been completed for submission to DSU's IRB for approval prior to conducting the survey. The project aims to: 1) assess dietary habits among ABI in the United States, 2) develop and promote culturally tailored education programs to support healthy eating behaviors, and 3) develop a train-the-trainer program through formal and informal education programs. To assess dietary habits among ABI, a thirty-two-nutrition knowledge questionnaire tested and validated was used to measure awareness and nutrition knowledge. The questionnaire was structured to gather information on: (1) socio-demographics, (2) food preference, and (3) consumption behavior. The questionnaire was administered to 300 participants within the target population electronically via SurveyMonkey. A total of 200 participants completed the survey. Data collected and analyzed in Microsoft Excel, and results were expressed in percentages. Males (53%) constituted most of the study participants surveyed, and most of the participants (56%) were older than 51 years and have completed BS degree programs. About 79% of these participants have full-time employment. The study revealed that most (70%) participants have lived in the US more than 10 years. Twenty percent of participants were diagnosed with diabetes, and 68% of this group reported that they have Type 2 diabetes, 24% have type 1 diabetes and 8% have gestational diabetes. The majority (91%) of the participants are not aware and have never participated in a diabetes education program. Forty-four percent (44%) of participants reported that they were diagnosed with high blood pressure and 64% reported that they gained body weight since immigrated to the US. Based on our assessment of eating behavior, study participants consume mostly (47%) food from country of birth and some American food and eat more (73%) home prepared meals. Some (42%) participants could not identify low glycemic index foods from foods they frequently consume. Most (60%) participants strongly agree that if they know the composition of their staple foods it would help them make healthful food choices. About 84% of participants reported that olive oil a healthier cooking oil than other commercial oils. We found that the study participants consume more (59%) of vitamin D and more (39%) calcium. Results from this study will assist in the development of culturally and contextually appropriate approaches to tackle food and nutrition insecurity and prevent and control diet-associated chronic diseases and health disparities in this community. To estimate the nutrient composition and create an extensive nutrient composition database for staple African foods prevalent among African-born immigrants, we evaluated the nutritional composition of ingredients and food samples typically consumed by the West African community in the United States. These samples were sourced from local African and Caribbean stores as well as various African households. The samples were dried, milled, and stored below 5°C in preparation for analysis. Samples were analyzed for protein, moisture, ash, fat, and starch content. Nutrient analysis shows that melon seeds (egusi commonly used for soup) contains 31.43% protein, 43.96% total fat, 5.95% total starch, njangsa seed contains 23.31% protein, 32.7% total fat, 16.58% total starch, bush mango contains 8.37% protein, 52.38% total fat, 23.58% total starch, cray fish contains 63.01% protein, 21.2% total fat, 0% total starch, African snail contains 33.16% protein, 8.67% total fat, 2.89% total starch, skinless peanut contains 28.57% protein, 34.22% total fat, 5.89% total starch, ripe plantain contains 3.38% protein, 0% total fat, 52.9% total starch, unripe plantain contains 3.62% protein, 0% total fat, 68.6% total starch, African yam contains 4.86% protein, 0% total fat, 59.97% total starch, white-garri contains 1.3% protein, 0% total fat, 56% total starch, semolina contains 15.59% protein, 2.28% total fat, 78.76% total starch, yam-fufu contains 5.78% protein, 0% total fat, 68.94% total starch, koki beans (black eye peas) contains 8.93% protein, 2.48% total fat, 38.38% total starch, and koki-corn contains 9.23% protein, 27.89% total fat, 27.53% total starch. We also evaluated the nutrient composition of chin-chin (snack) which is widely consumed in the West African Community. Nutrient analysis of fried chin-chin contains 1.0% moisture, 8.0% protein, 30.4% fat, 59.6% carbohydrate and a cup of chin-chin yielded 544 calories. Whereas, nutrient analysis of baked chin-chin contains 2.7% moisture, 10.3% protein, 11.2% fat, 74.5% carbohydrate and a cup of chin-chin yielded 440 calories. The fatty acid profile of palm oil that is widely used for cooking meals in the West African community was also evaluated. Analysis showed that palm oil imported from Cameroon contains48.77% saturated fat, 42.62% monounsaturated fat and 11.93% polyunsaturated fat. Furthermore, we also evaluated the nutritional composition of ingredients and food samples typically consumed by the East African community in the United States. We collected a total of 16 cooked food samples from households in Dover, Delaware, and Mill Creek, Washington, between August and November 2024. Samples were freeze-dried, pulverized, and analyzed for their proximate composition, total dietary fiber, starch content, mineral, amino acid and fatty acid composition using standard AOAC and AACC methods, gas chromatography, and high-performance liquid chromatography. The results showed wide variability across food samples with protein content ranging from 5.16% in Matoke (MAT) to 42.00% in Igisafuriya (IGY); lipid content ranged from 0.10% in Lumonde (LUD) to 50.11% in Sukuma Wiki (SKW); and fiber was highest in Imvange (IMG) at 16.42%. Starch content peaked in MAT (29.14%) and was lowest in Ebinyebwe (EBB) (1.72%). Isombe (ISB) exhibited elevated mineral content, including Ca (2180.00 µg/g), Na (20,160.00 µg/g), and Mn (43.57 µg/g), while Agatogo (AGG) had the highest Fe (69.96 µg/g), and Zn (78.07 µg/g) contents. Amino acid analysis indicated that IMG and AGG had the most favorable profiles, with high levels of valine (9.77%), methionine (8.52%), and lysine (2.73%), whereas Matooke (MTK) and ISB showed negligible essential amino acid content. Among fatty acids, polyunsaturated fatty acids (PUFA) were highest in MTK (14.25%), monounsaturated fatty acids (MUFA) in EBB (13.65%), and saturated fatty acids (SFA) in SKW (91.15%). These findings provide a scientific basis for developing a culturally relevant food composition table to guide dietary recommendations for African-born populations in the U.S.
Publications
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Progress 05/15/23 to 05/14/24
Outputs
Target Audience:African born immigrant population in the USA Undergraduate and Graduate students Cooperative Extension Specialists Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?A research associate and an undergraduate student participated in administration of the survey, collection of survey data and analysis of survey data in Microsoft Excel. The Research Associate, an undergraduate student and a graduate student have collected food samples that are commonly consumed by African-born immigrants, developed protocolsand are performing proximate analysis of the food samples. How have the results been disseminated to communities of interest?A survey was conducted to assess the eating habits of African-born immigrants. The results of the nutrition survey were presented during the 2024 Association of 1890 Research Directors symposium held in Nashville, TN, April 6-9, 2024. Survey results were disseminated to the target population through focus group meetings and WhatsApp. What do you plan to do during the next reporting period to accomplish the goals?Project directors and research associates will continue to conduct nutrient analysis of the cultural staple foods and determine the recommended portion size for selected immigrant staple foods. Data from food analysis will be used to develop Food Pattern Equivalents that will assist healthcare providers in delivering evidence-based educational programs to African clientele and enable them to make better food choices. PDs will determine Food Pattern Equivalents (Serving Sizes) for African Cultural Foods. PDs will collaborate dietetics students and EFNEP educators to develop culturally tailored intervention programs based on nutrition assessment survey results. PDs will continue to train undergraduate and graduate students in the food chemistry laboratory.
Impacts
What was accomplished under these goals?
African-born immigrants (ABI) in the United States are the least-studied immigrant group. Obesity, hypertension, cardiovascular diseases, and type II diabetes are significant public health challenges, affecting not only Americans but many immigrant populations. Lack of knowledge of proper food portion sizes has been reported as one of the barriers in the management of obesity and diabetes among African-born immigrants. Epidemiological data revealed that rising levels of obesity and diabetes among African-born immigrants contribute to rising healthcare costs. Diet is a significant, modifiable risk factor associated with obesity and type II diabetes, and plays a crucial role in weight control and management of diabetes, hypertension, and cardiovascular diseases. Program Directors organized a meeting after the Award letter was received to review project activities and project timeline. Project directors (PD) developed a job description and announcement for a post-doctoral research associate position. The PDs screened, interviewed, and hired a candidate for the post-doctoral position. The PDs have developed a thirty-question questionnaire to assess the perceptions of healthy eating habits among African born immigrants. The questionnaire will be pre-tested in the Introduction to Nutrition Class prior to administration to target population. A letter of Consent, Protocol and IRB application has been completed for submission to the DSU's Institutional Review Board (IRB) for approval prior to conducting the survey. The project aims to: 1) assess dietary habits among African-born immigrants (ABI) in the United States, 2) develop and promote culturally tailored education programs to support healthy eating behaviors, and 3) develop a train-the-trainer program through formal and informal education programs. To assess dietary habits among ABI, a thirty-two-nutrition knowledge questionnaire tested and validated was used to measure awareness and nutrition knowledge. The questionnaire was structured to gather information on: (1) socio-demographics, (2) food preference, and (3) consumption behavior. The questionnaire was administered to 300 participants within the target population electronically via SurveyMonkey. A total of 200 participants completed the survey. Data collected and analyzed in Microsoft Excel, and results were expressed in percentages. Males (53%) constituted most of the study participants surveyed, and most of the participants (56%) were older than 51 years and have completed BS degree programs. About 79% of these participants have a full-time employment. The study revealed that most (70%) participants have lived in the US more than 10 years. Twenty percent of participants were diagnosed with diabetes, and 68% of this group reported that they have Type 2 diabetes, 24% have type 1 diabetes and 8% have gestational diabetes. Majority (91%) of the participants are not aware and have never participated in a diabetes education program. Forty-four percent (44%) of participants reported that they were diagnosed with high blood pressure and 64% reported that they gained body weight since immigrated to the US. Based on our assessment of eating behavior, study participants consume mostly (47%) food from country of birth and some American food and eat more (73%) home prepared meals. Some (42%) participants could not identify low glycemic index foods from foods they frequently consume. Most (60%) participants strongly agree that if they know the composition of their staple foods it would help them make healthful food choices. About 84% of participants reported that olive oil a healthier cooking oil than other commercial oils. We found that the study participants consume more (59%) of vitamin D and more (39%) calcium. Results from this study will assist in the development of culturally and contextually appropriate approaches to tackle food and nutrition insecurity and prevent and control diet-associated chronic diseases and health disparities in this community. To estimate the nutrient composition and create an extensive nutrient composition database for staple African foods prevalent among African-born immigrants, we evaluated the nutritional composition of ingredients and food samples typically consumed by the West African community in the United States. These samples were sourced from local African and Caribbean stores as well as various African households. The samples were dried, and milled, and stored below 5°C in preparation for analysis. Samples were analyzed for protein, moisture, ash, fat, and starch content. Nutrient analysis shows that melon seeds (egusi commonly used for soup) contains 31.43% protein, 43.96% total fat, 5.95% total starch, njangsa seed contains 23.31% protein, 32.7% total fat, 16.58% total starch, bush mango contains 8.37% protein, 52.38% total fat, 23.58% total starch, cray fish contains 63.01% protein, 21.2% total fat, 0% total starch, African snail contains 33.16% protein, 8.67% total fat, 2.89% total starch, skinless peanut contains 28.57% protein, 34.22% total fat, 5.89% total starch, ripe plantain contains 3.38% protein, 0% total fat, 52.9% total starch, unripe plantain contains 3.62% protein, 0% total fat, 68.6% total starch, African yam contains 4.86% protein, 0% total fat, 59.97% total starch, white-garri contains 1.3% protein, 0% total fat, 56% total starch, semolina contains 15.59% protein, 2.28% total fat, 78.76% total starch, yam-fufu contains 5.78% protein, 0% total fat, 68.94% total starch, koki beans (black eye peas) contains 8.93% protein, 2.48% total fat, 38.38% total starch, and koki-corn contains 9.23% protein, 27.89% total fat, 27.53% total starch.
Publications
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