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Health Education Research, Vol. 5, No. 4, 459-465, 1990
© 1990 Oxford University Press

research-article

Working with community organizations for nutrition intervention

Lorelei DiSogra1, Karen Glanz2 and Todd Rogers3

1Nutrition Intervention Research, Nutrition and Cancer Prevention Program, California Department of Health Services Sacramento, CA 94234–7320
2Department of Health Education, Temple University Philadelphia, PA 19122
3Health Promotion Resource Center, Stanford University Palo Alto, CA 94304-1885, USA

Effective community nutrition interventions require nutrition and health professionals to collaborate with organizations that serve as hosts or loci for programs. These organizations include workplaces, schools, cafeterias, restaurants and supermarkets. Although nutritionists need to develop collaborative working relationships with community organizations, they often lack knowledge about organizational change and experience difficulty initiating and maintaining relationships. This paper describes concepts from theories of organizational change and an example of how they were used to help formulate guidelines for developing and analyzing successful collaborative relationships. In a consensus development workshop guidelines were developed in five areas: (1) goals for mutual relationships; (2) initiation: deciding whether to work with an organization; (3) strategies for working with host organizations; (4) identifying sources of resistance to change; and (5) warning signs and strategic retreat. Applying these guidelines should result in more effective collaborative relationships for community nutrition education.


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