PRIMARY OBJECTIVES:
I. Level of exercise.
II. Reduction in barriers to exercise.
III. Level of self-reported 5-9 servings of fruits and vegetables consumption.
IV. Reduction in barriers to fruit and vegetable consumption.
V. Improvement in biologic/metabolic markers such as hemoglobin A1c, fasting plasma glucose, and body weight.
OUTLINE: Participants are randomized to 1 of 2 groups.
GROUP I: Participants complete an assessment on knowledge, attitudes, and behaviors at baseline and attend 2 weekday sessions comprised of interactive education segment that is culturally responsive, and based on the community EML program, and topics including: nutrition guideline, nutrition label reading, comparison shopping/grocery store tour, recipe modification and healthy food preparation, eating healthy on a budget, and making healthy choices outside the home (e.g., restaurants) and physical activity over 1 hour led by Certified Health Educator (CHE), a physical activity conducted by Duarte Fitness Centers instructors over 30 minutes, and cooking/taste test demonstration co-led by the CHE and local chef over 30 minutes over 12 weeks. Participants are also prescribed and encouraged to participate in 3 days a week exercise classes (for \> 30 minutes) including salsa, Zumba and other aerobic exercises that are provided at Duarte Fitness Center.
GROUP II: Participants receive a fitness tracker to track their physical activity and be wait listed to receive the intervention during month 10-12.
After completion of study, participants are followed up immediately and at 3 months.
