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As the 2020-2025 Dietary Guidelines for Americans were developed and subsequently launched earlier this year, there was a growing call for food patterns and educational materials that go beyond translation to address familiar and traditional food choices and cultural norms in ethnic populations prevalent in the US. Of particular interest was Hispanic Americans. Not only is this population group one of the fastest growing within the US, but they are also at relatively high risk for diet-related chronic diseases. Further, diet quality among the Hispanic American population decreases with acculturation.
As part of the USDA MyPlate partnership, the Hass Avocado Board, in cooperation with the McCormick Science Institute, Grain Foods Foundation, and Egg Nutrition Center undertook a science-based process to develop unbranded, turnkey resources to help this population improve the healthfulness of their eating patterns through MiPlato. On this webinar, Tricia Psota of Nutrition On Demand will cover the rationale and approach to developing resources and materials. Rachel Gooding, a research chef at the McCormick Science Institute, will present on the process used to develop “makeovers” of ten traditional recipes from a variety of Spanish-speaking countries and regions, as well as the results from sensory testing with the target audience across the US. Finally, Sylvia Klinger of Hispanic Food Communications, Inc. will share the resources that have been developed for this toolkit and what is still to come.
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