GEM No. 595| Volume 52, ISSUE 7, P747-750, July 2020

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Creaciones en la Cocina: A Culturally Adapted Nutrition Education Curriculum for Spanish-Speaking Latinos

  • Celina G. Wille
    Address for correspondence: Celina G. Wille, PhD, Utah State University Extension, Field Staff North 175 N Main St, Ste 111, Logan, UT 84321-4525
    School of Applied Sciences, Technology and Education, Utah State University Extension, Logan, UT
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      As the Latino population in Utah continues to grow steadily, it lags behind several state health measures and indicators such as poverty, diabetes, cholesterol, physical activity, overweight/obesity and poor physical health.

      Utah Department of Health. Utah Health Status Update: Measuring Health Disparities: Trends in Utah Racial and Ethnic Minorities. Salt Lake City: Utah Department of Health; 2017. Accessed September 11, 2019.

      To address these health concerns, the Utah Supplemental Nutrition Assistance Program-Education (SNAP-Ed) staff made concerted efforts to reach out to the Latino community by translating handouts into Spanish and hiring bilingual and/or ethnically matched educators who are trained using existing nutrition education curricula written in English. These educators found it challenging to translate and deliver nutrition education lessons in a consistent and culturally responsive way. To overcome these limitations, Utah SNAP-Ed staff identified the need for developing and pilot testing a culturally sensitive nutrition education curriculum.
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