| Literature DB >> 36141933 |
Cassandra M Johnson1, Marlyn A Allicock2, Joseph R Sharkey3, M Renée Umstattd Meyer4, Luis Gómez3, Tyler Prochnow3, Chelsey Laviolette1, Elva Beltrán3, Luz M Garza3.
Abstract
Promotoras de salud (promotoras) have been a valuable part of community research for Latino families, such as in the recruitment or delivery of health promotion programs. However, there has been limited discussion of how to integrate a promotora model into a father-focused program to support nutrition and physical activity within Latino families. This manuscript's purpose is to describe how to engage and collaborate with promotoras in a father-focused, family-centered program for Latino families living in colonias near the U.S.-Mexico border. As part of a longstanding community-academic partnership, the authors outline approaches and lessons learned from collaboration with promotoras during the design (including formative work and training), implementation, and evaluation of a behavioral program-¡Haz Espacio para Papi! (HEPP, Make Room for Daddy!). Promotoras' contributions supported the entire program, from design through evaluation. The team of all-female promotoras created a balance between the needs and preferences of the community and the goals and requirements of the research. While there is considerable time and human capital required for collaboration, the mutual benefits can make this work meaningful to all involved.Entities:
Keywords: Latino fathers; colonias; community-engaged research; family systems; health promotion; promotoras; rural
Mesh:
Year: 2022 PMID: 36141933 PMCID: PMC9517298 DOI: 10.3390/ijerph191811660
Source DB: PubMed Journal: Int J Environ Res Public Health ISSN: 1660-4601 Impact factor: 4.614
Figure 1Timeline and promotora engagement throughout the design, implementation, and evaluation phases of the HEPP program. This figure shows how promotoras were engaged in different phases of the HEPP program. Due to the COVID-19 pandemic, the program stopped in late February of 2020. Pláticas were a series of group conversations. CAB: community advisory board. CASCO: Advisory Committee for Health and Community. HEPP: Haz Espacio para Papi (Make Room for Daddy). HHSC: Hand-in-Hand in San Carlos). P-CHAC: Progreso Community Health Advisory Council.
Selected examples of content changes to nutrition curriculum made in collaboration with the promotoras.
| Program Change | Weekly Session | Rationale | Response |
|---|---|---|---|
| Used only limes (versus lemons). | All Weeks | Lemons had been originally offered as a variation for acid (in addition to limes) and were included in early drafts of recipes. The estimated price per ounce of juice was similar. Limes are smaller and less costly. However, because lemons are larger and yield more juice than limes, the price was similar. Originally, lemons were selected to increase the variety of ingredients. However, the promotoras insisted that limes were the preferred alternative. They believed that limes had important cultural significance to the families. | All recipes only used limes. No recipes used lemons. |
| Added meat filling to the tacos (versus vegetarian tacos). | Week 2 | The promotoras wanted the second recipe in the program to make the fathers want to return for Week 3. Originally, the tacos were vegetarian and did not include meat. | Modified recipe to include rotisserie chicken in the tacos. |
| Replaced tuna with chicken for the tostadas. | Week 3 | Although a promotora had originally shared a recipe for a tostada with tuna (from another community event) and believed that the families would like it, the promotoras noticed that some families did not have positive responses to the dish during the implementation phase. The promotoras checked in with families and suggested chicken as an alternative. | Modified recipe to use canned chicken instead of canned tuna. |
| Replaced guava with mango in the vinaigrette. | Week 4 | Guavas are a traditional fruit that can be included as another fruit (in addition to mango) in recipes. Promotoras liked the original recipe with a guava-based vinaigrette, but during training, there were challenges finding ripe guavas. In addition, working with guavas can be challenging for people, depending on their skills or experiences. The promotoras were worried that some people would not feel comfortable working with guavas in a new way (a guava-based vinaigrette) and wanted a different twist on a vinaigrette. The original recipe added guava as a twist to a lime-based vinaigrette. | Modified the main recipe to use the leftover mango (from the salad) to prepare the vinaigrette. No recipes used guava. |
| Maximized opportunity for children to have fun making and eating the recipes with edible sculptures. | Weeks 5 and 6 | Based on the promotora’s experience, young children preferred playful recipes. She asked the team to include an edible sculpture as the main recipe for at least one session. | Designed two main recipes for the children: (1) Week 5: Vegetarian pinwheel, which was made from a filled tortilla and sliced cross-sectionally to reveal brightly colored fillings. (2) Week 6: Tuna “boats” complete with an edible mast and sail, which were made from a hollowed cucumber and filled with tuna salad. |
This table presents some of the changes to the nutrition curriculum in collaboration with the promotoras. Most changes were made during the design phase, specifically during the review, training, and revision phase of the program and before the pre-testing of the program with participants. Separate manuscripts provide details on the nutrition curriculum and the recipes in the program [21] and changes to the physical activity curriculum [38].