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ForwardSponsored Satellite Program: Rethinking the Plate: Leveraging Food Traditions and Flavor for Dietary Guidelines Adherence (Sponsored Satellite Program)
Sponsored By: National Pork Board
This Sponsored Satellite Program was originally presented at NUTRITION 2025, ASN's flagship meeting which was held May 31 to June 3 in Orlando, FL.
This presentation awards 1.50 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program. Learners must register for the course to complete the evaluation maintained by the National Pork Board to claim CPE credit.
Why do most Americans fall short of the Dietary Guidelines for Americans (DGAs), and how can cultural food traditions and flavor preferences help bridge gaps in fruit, vegetable, and overall guideline adherence? This session highlights the role of culturally relevant, flavor-driven strategies in improving diet quality and making nutrition recommendations more accessible. Experts will discuss how integrating traditional foods, familiar flavors, protein, and evidence-based interventions can enhance adherence to the DGAs. Attendees will explore successful culturally tailored approaches and practical strategies to make dietary guidance more inclusive, actionable, and impactful across diverse communities.
Learning Objectives
- Identify how protein consumption patterns can be leveraged to improve overall diet quality, including increased fruit and vegetable intake
- Acknowledge successful culturally tailored interventions as models for improving adherence to dietary recommendations
- Apply strategies for making DGAs more accessible and actionable for diverse populations through research, education, and policy
This Sponsored Satellite Program includes the following presentations:
Welcome and Introductions - Rethinking the Plate: Leveraging Food Traditions and Flavor for Dietary Guidelines Adherence (Sponsored Satellite Program)
Kristen K. Hicks-Roof, PhD, RDN, LDN, FAND
National Pork Board
Bridging the Gap: Overcoming Barriers to Dietary Guideline Adherence Through Accessible Nutrition Strategies (Sponsored Satellite Program)
Heather A. Eicher-Miller, PhD
Purdue University
Optimizing Protein and Nutrient Intake: A Pathway to Better Diet Quality and Guideline Adherence (Sponsored Satellite Program)
Jamie I. Baum, PhD
Center for Human Nutrition, University of Arkansas System Division of Agriculture
Culture on the Plate: Harnessing Tradition and Flavor to Inspire Healthier Eating (Sponsored Satellite Program)
Via Yang
Union Hmong Kitchen and Vanai
Panel Discussion / Questions and Answers - Rethinking the Plate: Leveraging Food Traditions and Flavor for Dietary Guidelines Adherence (Sponsored Satellite Program)
Chair: Kristen K. Hicks-Roof, PhD, RDN, LDN, FAND – National Pork Board
Speaker: Jamie I. Baum, PhD – Center for Human Nutrition, University of Arkansas System Division of Agriculture
Speaker: Heather A. Eicher-Miller, PhD – Purdue University
Speaker: Via Yang – Union Hmong Kitchen and Vanai
This presentation awards 1.50 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program. Learners must register for the course to complete the evaluation maintained by the National Pork Board to claim CPE credit.
Available Credit
- 1.50 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.