Bringing more plant nutrients into New Mexican kitchens and plates
Project 3: A Transdisciplinary Approach to Increasing Phytonutrients in New Mexican Diets: A Kitchen-to-Lab-to-Table Model
This project helps people in southern New Mexico add more fruits, vegetables, and plant-based nutrients to their meals using culturally familiar recipes, education, and community programs.
Quick facts
| Grant type | NIH-funded research |
|---|---|
| Study type | NIH-funded research |
| Funding institution | Fred Hutchinson Cancer Center NIH-funded |
| Lab location | 1 site (Seattle, United States) |
| Project ID | NIH-11174523 on NIH RePORTER |
What this research studies
You would see new recipes, cooking classes, and easy-to-use materials created with local community members to increase fruits, vegetables, and phytonutrient-rich foods. Researchers at Fred Hutch and New Mexico State University will partner with the NMSU Cooperative Extension Service and a Community Advisory Council to deliver and refine those programs. The team will connect kitchen activities to lab measurements of food phytonutrients and may track changes in diet quality, portion control, and health markers linked to cancer and cardiometabolic disease. Materials and outreach will be tailored to local food traditions so changes feel practical and familiar.
Who could benefit from this research
Good fit: Ideal participants are adults and families served by NMSU Cooperative Extension in southern New Mexico, including those at higher risk for cancer or cardiometabolic disease and cancer survivors.
Not a fit: People living outside the outreach area or those with medical diets that severely restrict fruits and vegetables may not receive direct benefit from this program.
Why it matters
Potential benefit: If successful, this could help reduce cancer and cardiometabolic risk in the community by making everyday diets richer in cancer-protective plant nutrients.
How similar studies have performed: Many studies link plant-rich diets to lower cancer and cardiometabolic risk, but community-based 'kitchen-to-lab-to-table' implementation programs like this are less commonly tested.
Where this research is happening
Seattle, United States
- Fred Hutchinson Cancer Center — Seattle, United States (Active)
Researchers
- Principal investigator: Greenlee, Heather — Fred Hutchinson Cancer Center
- Study coordinator: Greenlee, Heather
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 below.