Project 3: A Transdisciplinary Approach to Increasing Phytonutrients in New Mexican Diets: A Kitchen-to-Lab-to-Table Model

It is well established that phytonutrient-rich foods are cancer preventive and that diets high in phytochemicals such as carotenoids, tocopherols, and chlorophylls are associated with decreased cancer risk and recurrence. Historically, traditional dietary patterns across multiple cultures have been plant-based and phytonutrient-rich. As dietary patterns have modernized, they have become less plant-based and thus less phytonutrient-rich. In parallel, communities that previously consumed plant-based diets have experienced increased risks of cancer and cardiometabolic disorders. The community in southern New Mexico has been particularly impacted by cancer making it imperative to develop effective and sustainable strategies to improve diet quality. This project builds upon an ongoing collaboration between investigators at New Mexico State University (NMSU) and the Fred Hutchinson Cancer Center (Fred Hutch) to develop and implement a “kitchen-to-lab-to-table” research model. Here, we extend our research by partnering with the NMSU Cooperative Extension Service. We will create new content focused on prevention of cancer and other chronic diseases by increasing fruits and vegetables, improving diet quality, and improving portion control using culturally congruent materials. We will create a Community Advisory Council comprised of community members served by NMSU Cooperative Extension in southern New Mexico.