Brief Summary: Native Hawaiians traditional lifestyles and diets ensured the mutual health and well-being of the land and its inhabitants which stand in stark contrast to the disproportionately high prevalence of diet-related cardiometabolic diseases they experience today In this project the investigators will adapt and test an evidence-based multilevel intervention entitled PILI Āina to improve the self-management of prevalent cardiometabolic diseases and reduce risk factors for developing new diet-related illnesses and implement and evaluate the impact and sustainability of community-wide cooking demonstrations The objectives of this project are to optimize the effectiveness and sustainability of PILI Āina improve diet quality cardiometabolic markers promote traditional Native Hawaiian diets and improve social cohesion
Detailed Description: In Years 1 - 5 the investigators will hold quarterly cooking demonstrations and cultural lessons for a total of 36 events The lessons will be aimed at improving family and community eating environments of participants and social cohesion of these communities Attendance at each lesson will be limited to 30 individuals Attendees will register via REDCap using their names and email addresses There is no limit to how many lessons an individual can attend but after the first lesson the investigators reserve 15 of the 30 spots for people who have not attended previously as identified by their registration information At each quarterly event the investigators survey participants to assess their reaction to the lesson their vegetable and fruit intake self-efficacy for healthy diet and perceptions of community cohesion Surveys will take 5-10 minutes to complete Additionally the investigators will survey random samples of homestead households n 20 per homestead total n 140 per year in Projects Years 1 - 5 Total sample for this activity is 700 Each sample will be selected independent of previous samples and it is possible the same households will be sampled multiple times