PURPOSE AND BACKGROUND

1. ABSTRACT METHODS AND PROCEDURES EXPECTED OUTCOMES Participants would experience an increase in knowledge and awareness of obesity and ways to better manage their BMI through the consumption of healthy meals. With associated activities, participants will demonstrate better control as evidenced by periodic collection of data on daily eating habits, weight and BMI. Obesity is a major risk factor for cardiovascular disease, type 2 diabetes and certain types of cancer. It can also be defined as a body mass index (BMI) of 30 or greater. The United States of America has experienced an increase in obesity for the last two decades but Tennessee is one of the nine states that had a prevalence of obesity equal to or greater than 30% (Centers for Disease Control and Prevention). The goal of this project is to imbibe healthy eating habits in the lifestyle of African American college students through an education program. This project would consist of lectures on obesity and nutrition. • Participants would be recruited from the population of African American college students in North Nashville. • A pre-test would be administered to evaluate the level of knowledge the participants possess on obesity and its treatment. Furthermore, data would be collected on age, height, family background, BMI, weight and eating habits. • Educational sessions would be held during a two hour block of time with lectures from a nutritionist and health care professionals. During this time, participants would receive education on BMI and its calculation, obesity and its treatment through healthy diet, self-management of obesity through personal calculation of caloric intake and weight measurement . • Between the educational sessions there would be raffle draws and prizes would be won. At the end of the educational session there would be samples of healthy foods for participants to enjoy and a post test would be given to record changes in knowledge and attitude. REDUCING OBESITY AMONG AFRICAN AMERICAN COLLEGE STUDENTS(Let’s eat and live) Oghenerukeme Asagba and Patricia McCarrollFISK UNIVERSIY, NASHVILLE, TN SIGNIFICANCE OF STUDY Participants would learn how to control obesity by cultivating the habit of eating healthy meals on a daily basis. Moreover, North Nashville would benefit from this project because the program would provide all the necessary information needed by participants to reduce obesity or their likelihood of becoming obese. Also, participants would be empowered with adequate tools needed to educate others in order to improve the level of health in the community. PURPOSE AND BACKGROUND The objectives of this study are to assist African American college students adopt healthy eating habits and educate them on obesity, BMI, and its calculation Obesity is a growing epidemic in the United States. About four out of five African American women are overweight or obese. In 2009, African Americans were 1.5 times likely to be obese as Non-Hispanic Whites. In 2009, the percentage of obese African Americans who were eighteen years and over was 38.1% (Office of Minority Health). Blacks had 51 percent higher prevalence of obesity compared with whites. Furthermore, greater prevalence of obesity for blacks and whites were found in the South and Midwest than in the West and Northeast which makes Tennessee a good location for this project (Centers for Disease Control and Prevention). Studies have shown that obesity can be controlled by consuming healthy meals that consist of adequate amounts of proteins, vitamins, and minerals but restricts carbohydrates and fats as energy components (Miyashita et al., 2004). Therefore, participants would be educated on these healthy meals. RESULTS REFERENCES "Obesity and Overweight for Professionals: Data and Statistics: U.S. Obesity Trends | DNPAO | CDC." Centers for Disease Control and Prevention. Web. 15 July 2011. <http://www.cdc.gov/obesity/data/trends.html>. Topics, Health. "OMH Content - The Office of Minority Health." Home Page - The Office of Minority Health. Web. 16 July 2011. <http://minorityhealth.hhs.gov/templates/content.aspx?lvl=3>. "Obesity and Overweight for Professionals: Data and Statistics: U.S. Obesity Trends | DNPAO | CDC." Centers for Disease Control and Prevention. Web. 16 July 2011. <http://www.cdc.gov/obesity/data/trends.html>. Miyashita, Y. "Beneficial Effect of Low Carbohydrate in Low Calorie Diets on Visceral Fat Reduction in Type 2 Diabetic Patients with Obesity." Diabetes Research and Clinical Practice 65.3 (2004): 235-41. Print. ACKNOWLEDGEMENTS Patricia McCarroll, Fisk University Fisk-MMC HBCU Wellness Project Staff Leslie Speller Henderson, Tennessee State University Angela Royston, American Heart Association