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Dietary Consumption Practices and Cancer Risk in African Americans in the Rural South
- Journal of Health Care for the Poor and Underserved
- Johns Hopkins University Press
- Volume 21, Number 3, August 2010 Supplement
- pp. 57-75
- 10.1353/hpu.0.0361
- Article
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This study describes the dietary consumption practices of a sample of African Americans in the rural South. A qualitative research design involving a cross-sectional food diary was utilized. Complete datasets were collected from 114 participants, 66% female, between the ages of 19 and 79 years. The consumption of a variety of fruits, non-starchy vegetables and unprocessed cereals in daily meals was low in this sample. Frequent consumption of fried foods; fast foods; sugary, carbonated beverages; processed, high-fat and high-sodium foods; and low fruit and non-starchy vegetable intake were evident. The findings are crucial to the development for culturally-specific nutrition education intervention programs for African Americans in the rural South targeted at the modification of not only diet, but food preparation methods to reduce cancer risk.