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Cellular and Physiological Nutrition/Metabolism

Clinical and Translational Nutrition
Session Type: Sponsored Satellite Program

Rethinking the Plate: Leveraging Food Traditions and Flavor for Dietary Guidelines Adherence (Sponsored Satellite Program)

Sunday, June 1, 2025
12:00 PM – 1:30 PM ET
Location:S230 E-H

Sponsored by National Pork Board
CPE National Pork Board

Learning Objectives

At the end of this activity, learners will be able to:
  • 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

      • Chair(s)

    • Kristen Hicks-Roof, PhD, RDN, LDN, FAND (she/her/hers)

      Director of Human Nutrition
      National Pork Board
      Mesa, Arizona, United States

      Disclosure(s): National Pork Board: Employee (Ongoing)

      • Speaker(s)

    • Jamie Baum, PhD (she/her/hers)

      Associate Professor & Director
      Food Science, Center for Human Nutrition
      Center for Human Nutrition, University of Arkansas System Division of Agriculture
      Fayetteville, Arkansas, United States

      Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

    • Heather Eicher-Miller, PhD (she/her/hers)

      Professor
      Department of Nutrition Science
      Purdue University
      West Lafayette, Indiana, United States

      Disclosure(s): American Egg Board: Grant/Research Support (Terminated, September 1, 2023)
      California Walnut Commission: Advisory Committee/Board Member (Ongoing)
      Dairy Management, Inc.: Advisory Committee/Board Member (Ongoing)
      Danone International Institute: Grant/Research Support (Ongoing)
      Eli Lilly and Co: Grant/Research Support (Terminated, July 1, 2024)
      Foundation for Medical Research: Grant/Research Support (Ongoing)
      National Pork Board: Speaker/Speaker's Bureau (Ongoing)

    • VY

      Via Yang

      Owner and Head Chef
      Union Hmong Kitchen and Vanai

      Disclosure information not submitted.

    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.

    Presentations:

    • 12:00 PM – 12:05 PM ET
      Welcome and Introductions - Rethinking the Plate: Leveraging Food Traditions and Flavor for Dietary Guidelines Adherence (Sponsored Satellite Program)

      Chair: Kristen K. Hicks-Roof, PhD, RDN, LDN, FAND (she/her/hers) – National Pork Board

    • 12:05 PM – 12:25 PM ET
      Bridging the Gap: Overcoming Barriers to Dietary Guideline Adherence Through Accessible Nutrition Strategies - Rethinking the Plate: Leveraging Food Traditions and Flavor for Dietary Guidelines Adherence (Sponsored Satellite Program)

      Speaker: Heather A. Eicher-Miller, PhD (she/her/hers) – Purdue University

    • 12:25 PM – 12:45 PM ET
      Optimizing Protein and Nutrient Intake: A Pathway to Better Diet Quality and Guideline Adherence - Rethinking the Plate: Leveraging Food Traditions and Flavor for Dietary Guidelines Adherence (Sponsored Satellite Program)

      Speaker: Jamie I. Baum, PhD (she/her/hers) – Center for Human Nutrition, University of Arkansas System Division of Agriculture

    • 12:45 PM – 1:05 PM ET
      Culture on the Plate: Harnessing Tradition and Flavor to Inspire Healthier Eating - Rethinking the Plate: Leveraging Food Traditions and Flavor for Dietary Guidelines Adherence (Sponsored Satellite Program)

      Speaker: Via Yang – Union Hmong Kitchen and Vanai

    • 1:05 PM – 1:30 PM ET
      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 (she/her/hers) – National Pork Board

      Speaker: Jamie I. Baum, PhD (she/her/hers) – Center for Human Nutrition, University of Arkansas System Division of Agriculture

      Speaker: Heather A. Eicher-Miller, PhD (she/her/hers) – Purdue University

      Speaker: Via Yang – Union Hmong Kitchen and Vanai