Bringing more phytonutrient-rich fruits and vegetables into New Mexican meals
Official title: Project 3: A Transdisciplinary Approach to Increasing Phytonutrients in New Mexican Diets: A Kitchen-to-Lab-to-Table Model
Funded at New Mexico State University Las Cruces · NIH-11190917 · Data updated 2026-11-12
This project works with southern New Mexico communities to increase intake of phytonutrient-rich fruits and vegetables using culturally familiar recipes, cooking demos, and education.
Quick facts
| Grant type | NIH-funded research |
|---|---|
| Study type | NIH-funded research |
| Funding institution | New Mexico State University Las Cruces NIH-funded |
| Lab location | 1 site (Las Cruces, United States) |
| Project start | September 30, 2007 |
| Project end | August 31, 2028 |
| Funding year | 2025 |
| Award (this year) | $125,227 |
| NIH project number | 5U54CA132383-18 |
| Project ID | NIH-11190917 on NIH RePORTER |
Who could benefit from this research
✓Could help
Ideal participants are community members in southern New Mexico who want to improve their diet or are served by NMSU Cooperative Extension programs, especially those at risk for cancer or cardiometabolic conditions.
✕Less likely to help
People who live outside the southern New Mexico catchment area or who require specialized medical diets are unlikely to benefit directly from the local program.
What this research studies
You would see scientists, local extension agents, and community members co-designing recipes, cooking classes, and educational materials that fit local food traditions. Foods and recipes developed in the kitchen will be examined in the lab to measure phytonutrient content and bioavailability. The team will form a Community Advisory Council to guide outreach and deliver programs through NMSU Cooperative Extension sites in southern New Mexico. Participants may be asked to share dietary information and could be invited to local events or demonstrations.
Why it matters
Potential benefit: If successful, this work could help lower cancer and cardiometabolic disease risk by improving diet quality and increasing intake of protective plant nutrients.
How similar studies have gone: Previous community and extension-based programs have increased fruit and vegetable intake and improved some health markers, but this specific kitchen-to-lab-to-table, phytonutrient-focused, culturally tailored approach is relatively new.
Where this research is happening
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New Mexico State University Las Cruces
Las Cruces, United States Active
Researchers
- Principal investigator: Guzman, Ivette — New Mexico State University Las Cruces
- Study coordinator: Guzman, Ivette
About this research
- This is an active NIH-funded research project — typically early-stage science, not a clinical trial accepting patient enrollment.
- Some NIH-funded labs run parallel clinical studies or seek volunteers for related work. To check, contact the principal investigator or institution listed above.
- For full project details, budget, and progress reports, visit the official NIH RePORTER page.