Research shows that low-income minority adults have an increased risk for cardiovascular disease, obesity, diabetes, and osteoporosis. A large majority of this population tends to eat poorly, have limited food preparation skills, lack nutrition knowledge, and have low levels of physical activity. They also have limited opportunities to learn about healthy eating and food skills. In order to remedy this increasing health epidemic, food skills programs must be developed and implemented for this population.

Teaching nutrition and food skills to adults will foster independence and provide them with the knowledge, skills, and self-confidence to make healthy meals. Current literature indicates that by using different strategies, this population can acquire basic nutrition information, learn to shop for groceries, plan menus, and prepare healthy foods.