McElfish Pearl Anna, Smith Lisa, Sparks Karra, Bing Williamina Ioanna, Lang Sharlynn, Estes Amber, Stephens Michael
Office of Community Health and Research, University of Arkansas for Medical Sciences, Fayetteville, AR.
Hawaii J Health Soc Welf. 2019 Nov;78(11):332-337.
This article describes changes made to the menu served during the 2015 Marshallese May Day celebration in Northwest Arkansas, an annual Marshallese community event. The menu changes were part of a community-based participatory collaborative to improve nutrition and health in the Marshallese community. The 2015 May Day menu significantly reduced the 2014 May Day menu amount of calories, fat, carbohydrates, sodium, and cholesterol of foods offered by incorporating healthier ingredients and reducing portion sizes. Compared to the 2014 May Day menu, the total caloric value of the revised menu was reduced by more than 63%, declining from 1369 calories to 499 calories. The menu change affected an estimated 1,800 Marshallese in attendance for the 2015 May Day celebration. The successful implementation of the menu changes, which resulted in reductions in calories, fat, carbohydrates, sodium, and cholesterol offered to participants demonstrates the effectiveness of community-based participatory approaches in the implementation of policy, systems, and environmental strategies to promote health.
本文介绍了在阿肯色州西北部举行的2015年马绍尔群岛五一节庆祝活动期间菜单的变化情况，这是马绍尔群岛社区一年一度的活动。菜单变化是基于社区的参与性合作项目的一部分，旨在改善马绍尔群岛社区的营养和健康状况。2015年五一节菜单通过加入更健康的食材并减少份量，大幅降低了2014年五一节菜单上所提供食物的卡路里、脂肪、碳水化合物、钠和胆固醇含量。与2014年五一节菜单相比，修订后菜单的总热量值降低了63%以上，从1369卡路里降至499卡路里。菜单变化影响了估计1800名参加2015年五一节庆祝活动的马绍尔群岛人。菜单变化的成功实施，使得提供给参与者的卡路里、脂肪、碳水化合物、钠和胆固醇减少，这证明了基于社区的参与性方法在实施促进健康的政策、系统和环境战略方面的有效性。
