Sponsored Satellite Program: Developing Culturally Appropriate Recipes for Human Clinical Trials
Sponsored By: National Pork Board
This Sponsored Satellite Program was originally presented as part of NUTRITION 2022.
The effects of nutrition on the brain/nervous system Improving representation of minority and underrepresented groups in human nutrition clinical trials is a high priority. A key consideration to increase the likelihood of translatable health outcomes in these groups is developing, testing, and successfully implementing inclusive, culturally appropriate recipes during clinical feeding trials. This session will bring together researchers and key opinion leaders from government, academia, and industry to discuss the current gaps in clinical nutrition research in minority and underrepresented groups. It will also review procedural considerations for designing culturally appropriate feeding interventions. The role of food selection, flavor, and spice in developing recipes that align with cultural foodways and traditional menus of the target research population will be explored, and an overview of the considerations when recruiting for and carrying out clinical trials using culturally appropriate recipes will be provided.
- Identify gaps in human clinical nutrition research as it relates to minority and underrepresented groups and diet-related chronic diseases
- Create culturally appropriate recipes for use in human clinical feeding trials by leveraging traditional foods, flavors and spices of the target research population’s cultural foodways
- Apply procedures for designing and implementing culturally appropriate feeding interventions in minority and underrepresented groups
This Sponsored Satellite Program includes the following presentations:
- Welcome and Introduction
- Diet-Related Health Disparities and the Need for Culturally Appropriate Dietary Interventions
- Recipe Development for Clinical Research
- Recipe Considerations when Including Animal-Based Foods in Human Clinical Trials
- Panel Discussion
Chair: Kara Behlke-Ungerman, RDN – National Pork Board
Moderator: Joachim D. Sackey, MPhil, MS, PhD – Assistant Professor, Rutgers University, School of Health Professions
Speaker: Alison G.M Brown, MS, PhD, RDN – Program Director, NIH/NHLBI
Speaker: Rachel Gooding, Food Science Bachelors, Culinary Arts Associates – Research Chef, Formally with McCormick Science Institute
Speaker: Heather J. Leidy, PhD – Associate Professor, Nutrition Physiology Researcher, University of Texas at Austin
- 1.00 Attendance
Learners are eligible to download a Certificate of Attendance upon activity completion. A Certificate of Attendance confirms the learner has completed the activity and does not confer any continuing education credit to the learner from ASN.