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Health Education Research, Vol. 13, No. 4, 567-575, 1998
© 1998 Oxford University Press

other

Initial results of ‘Language for Health’: cardiovascular disease nutrition education for English-as-a-second-language students

John P. Elder, Jeanette Candelaria, Susan I. Woodruff, Amanda L. Golbeck1, Michael H. Criqui2, Gregory A. Talavera, Joan W. Rupp3 and Catherine P. Domier

Center for Behavioral and Community Health Studies, Graduate School of Public Health, San Diego State University San Diego, CA 92123
1Division of Statistics, Department of Mathematical Sciences, San Diego State University San Diego, CA 92182-7720
2Department of Family and Preventive Medicine, University of California San Diego, La Jolla, CA 92093-0607
3Department of Exercise and Nutritional Sciences, College of Professional Studies and Fine Arts, San Diego State University San Diego, CA 92182-7251, USA

Low literacy skills may negatively affect health through misuse of medication, inability to follow medical directions or due to limitations placed on the consumer's ability to access health information. The association between low literacy among adults and cardiovascular disease has not been thoroughly investigated in some ethnic groups. The purpose of this comprehensive study is to describe the results of a nutritional-related cardiovascular health program for limited English proficient adults enrolled in English-as-a-second-language (ESL) classes. Subjects (n = 408), nearly 87% of whom were Latino, were exposed to either nutrition education (intervention group) or stress management (attention-placebo control group) classes designed specifically for ESL classes. Subjects completed physiological measures assessing blood pressure, total and high-density lipoprotein (HDL) cholesterol, waist and hip circumference, and body mass. Self-report surveys were administered to collect students' nutrition-related knowledge, attitudes and behaviors. Data were collected at baseline, 3 month posttest and 6 month follow-up. Analyses showed that differential group change was seen for fat avoidance, nutrition knowledge, HDL and total cholesterol: HDL ratio, but, for the two latter variables, the effect was not maintained at the 6 month follow-up. Both groups showed positive changes in blood pressure, total cholesterol and nutrition-related attitudes. Results showed moderate success of the intervention, but suggest contamination between experimental groups may have occurred.


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