George Washington University School of Medicine and Health Sciences Washington, DC
Maanvi Vij, BS1, Pavan Vemulakonda, MD2, Maxwell S. Madani, BA1, Itohan Omorodion, MD, MPH3, Marie L. Borum, MD, EdD, MPH, FACG4 1George Washington University School of Medicine and Health Sciences, Washington, DC; 2Department of Medicine, George Washington University School of Medicine and Health Sciences, Washington, DC; 3George Washington University, Washington, DC; 4Division of Gastroenterology and Liver Disease, Department of Medicine, George Washington University School of Medicine and Health Sciences, Washington, DC Introduction: Colon cancer is increasingly affecting younger individuals, yet many remain unaware of their risk and impact of early lifestyle choices. Raising awareness of diet’s role in colon cancer development is essential. An educational program focused on nutrition and colon cancer prevention was collaboratively developed by university health care providers and community members. This study evaluated the impact of a pilot didactic and culinary intervention designed for adolescents that focused on colon cancer risk reduction. Methods: Health care providers at an urban university medical center and leadership at a local community center co-developed a nutrition program aimed at reducing colon cancer risk through high-fiber, vegetarian meals. The program included a didactic presentation, interactive game, and cooking session. A pre-intervention survey assessed baseline knowledge, dietary behaviors, and attitudes. A post-intervention survey included additional questions on content retention and feedback. Surveys were administered using the REDCap HIPAA-compliant web platform. Data were analyzed with one-tailed paired t-tests, assuming normal distribution. The program was approved by the university IRB. Results: Five adolescents (ages 15–18) involved in family meal preparation volunteered to participate in a nutrition program focused on colon cancer risk reduction. None of the participants in the pre-intervention survey correctly identified dietary factors associated with colon cancer. Post-intervention, participants were twice as likely to identify and expressed comfort in informing others about these dietary risks (p=0.04). There was no significant difference in comfort discussing colon cancer screening tests (p=0.25). While intention to consume high-fiber, vegetarian meals increased (from 60% to 80%), the change was not statistically significant (p=1.00). Comfort with future colon cancer screening also showed no significant change (p=0.50). Discussion: This pilot program suggests that engaging adolescents in family meal preparation may improve knowledge of dietary risk factors for colon cancer. Involving youth can be considered when developing multifaceted community prevention programs. Improved understanding and comfort with dietary risks may encourage discussions about cancer prevention. While limited by sample size, this study offers insight into a strategy for future community-based cancer prevention efforts.
Disclosures: Maanvi Vij indicated no relevant financial relationships. Pavan Vemulakonda indicated no relevant financial relationships. Maxwell Madani indicated no relevant financial relationships. Itohan Omorodion indicated no relevant financial relationships. Marie Borum indicated no relevant financial relationships.
Maanvi Vij, BS1, Pavan Vemulakonda, MD2, Maxwell S. Madani, BA1, Itohan Omorodion, MD, MPH3, Marie L. Borum, MD, EdD, MPH, FACG4. P0504 - Adolescent Knowledge Gains Following Colon Cancer Education Intervention, ACG 2025 Annual Scientific Meeting Abstracts. Phoenix, AZ: American College of Gastroenterology.
