The Mediterranean diet is a well-studied cultural model of healthy eating, yet research on healthy models from other cultures and cuisines has been limited. This perspective article summarizes the components of traditional Latin American, Asian, and African heritage diets, their association with diet quality and markers of health, and implications for nutrition programs and policy. Though these diets differ in specific foods and flavors, we present a common thread that emphasizes healthful plant foods and that is consistent with high dietary quality and low rates of major causes of disability and deaths. In this perspective, we propose that nutrition interventions that incorporate these cultural models of healthy eating show promise, though further research is needed to determine health outcomes and best practices for implementation.

To examine changes in cooking and dietary behaviors and health outcomes following participation in A Taste of African Heritage, a culinary heritage cooking course. One group, pre-post program design, surveys, and physical assessments. Community centers, churches, health care settings, homes, and housing complexes. Participants (n = 586, 84% women) were recruited by partner organizations from 2013-2018 across 21 states and the District of Columbia. A 6-week cooking curriculum that teaches history, nutrition, and cooking techniques to reconnect participants with the vibrant, healthy traditions of the African Diaspora. Weekly frequency of cooking, food group intake, and exercise assessed by surveys, measured weight, waist circumference, and blood pressure. Linear and logistic mixed-effects models with random intercepts for participant and teacher, sex and site type as covariates comparing pre-post physical measurements and binary behavioral outcomes, P < 0.0033 for statistical significance after Bonferroni correction. Intake frequencies of fruit, vegetable, and greens and exercise frequency were improved from preprogram to postprogram (all P < 0.0021). Weight, waist circumference, and systolic blood pressure were also improved from preprogram to postprogram (all P <0.0001). Participation in A Taste of African Heritage was associated with positive behavior changes and health outcomes. Integrating cultural heritage and behaviors are positive components to connect participants to healthy old ways or traditions.

Whole grains are a vital part of a healthy diet, yet there are insufficient data on the whole-grain content of commercial food products. The purpose of this research is to examine the long-term change in (1) measured whole grains in food products, (2) Whole Grain Stamp usage and (3) the prominence of whole-grain ingredients and product categories, across the United States and Latin America. These changes were quantified by analyzing the Oldways Whole Grains Council’s (WGC) Stamped Product Database from 2007 to 2020. Mean whole grains increased 36–76%, from 19 grams to 25.8 grams per serving in the U.S. and 18.1 grams to 31.9 grams per serving in Latin America. Whole Grain Stamp usage worldwide has increased from 250 products in 2005 to more than 13,000 products in 2020. These findings suggest that manufacturers are increasing the percentage of the grain that is whole in their products and developing more whole-grain products for consumers, thus providing an opportunity for consumers to meet national-level whole-grain recommendations.

The purpose of this study was to investigate nutrition students' and professionals' knowledge, perceptions, and experiences with whole grains and the differences between the levels of nutrition experts. Participants completed an 18-question online survey from December 2020 to February 2021. Convenience, snowballing, and purposive recruitment strategies were used. Data were analyzed using descriptive statistics, regression, and correlation analysis. Participants (n = 472) included 2 groups: registered dietitians/registered dietitian nutritionists (n = 348) and dietetic intern and nutrition students (NUTRs) (n = 124). Both registered dietitian nutritionists and NUTRs were able to correctly identify whole-grain foods and had had high whole-grain knowledge. Registered dietitian nutritionists had a significantly positive relationship between categorizing whole grains and whole-grain health impacts, which was not seen for NUTRs. Registered dietitian nutritionists personally consumed an average of 13 different grains, whereas NUTRs consumed 11 grains (P < .001). More than 60% of all participants reported never consumed 7 unique grains (triticale, KAMUT, teff, spelt, sorghum, amaranth, and millet). Nutrition students and professionals are knowledgeable on whole-grain choices and their benefits yet are less experienced in their consumption of those grains. In order to inform and promote to the public whole-grain foods, nutrition students and professionals need to continue to boost their familiarity with diverse whole grains.

全谷物是健康饮食的重要组成部分已是全球普遍的共识；然而，许多国家居民全谷物摄入量一直尚未达到推荐摄入量。本文目的是评 估拥有不同饮食文化的4 个国家在推进全谷物消费所采取的策略与方 法，即美国、新加坡、菲律宾和丹麦。为此，收集了每个目标国家与 全谷物相关的法规、非政府组织(NGO)举办的活动和推广项目等信 息。这项努力旨在总结出在公共和个人领域促进全谷物消费的最佳实 践方法。