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Health Education Research, Vol. 5, No. 4, 489-503, 1990
© 1990 Oxford University Press

other

The Cancer and Diet Intervention Project: a community-based intervention to reduce nutrition-related risk of cancer

John D. Potter, Karen L. Graves, John R. Finnegan, Rebecca M.Mullis1, Judith S.Baxter, Susan Crockett2, Patricia J. Elmer, Bernadette D. Gloeb, Nancy J. Hall, James Hertog3, Phyllis Pirie, Stacy L. Richardson, Brenda Rooney, Joanne Slavin4, M.Patricia Snyder5, Patricia Splett5 and K. Viswanath

Division of Epidemiology, School of Public Health, University of Minnesota, 1–210 Malcolm Moos Health Sciences Tower 515 Delaware Street, SE, Minneapolls, MN 55455
1Division of Nutrition, Centers for Disease Control Atlanta, GA 30333
2North Dakota State University Food and Nutrition Department, Fargo, ND 58105–5057
3College of Communication, School of Journalism, University of Kentucky Lexington, KY 40506–0042
4Department of Food and Nutrition, Colleges of Agriculture and Home Economics, University of Minnesota St Paul, MN 55108
5Division of Human Development and Nutrition, School of Public Health, University of Minnesota Minneapolis, MN 55455, USA

This paper describes a community-based intervention program designed to lower diet-related risk of cancer. The program is one of the first to attempt to make operational cancer-related dietary guidelines. It was designed as a feasibility study for a possible larger-scale multi-community study. The intervention was structured in three parts: mass media, grocery store environment modification including point-of-purchase labelling and a home-based education course, and was undertaken in one rural midwest community with a similar community as a comparison. Formative evaluation was undertaken to define and tune intervention strategies. Community leaders were involved in the intervention from its inception. The initial intense program ran for 3 months with a maintenance period of 12 months. The dietary intervention was focused on an eating pattern message (designed to reduce fat consumption and increase fiber intake) for which criteria for specific foods were developed. Outcome variables included knowledge, attitudes and practices related to diet and cancer. These were measured in a series of cross-sectional samples in each community. The study design allowed estimation of dose-response effects within the intervention community. Novel aspects of the evaluation design included a specific attempt to measure the effect of self-selection into an intense information-giving intervention component and two new ways of measuring community dietary change. Cost-effectiveness evaluation was included.


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