Publication Date

10-2025

Document Type

Abstract

Exhibition/Performance Dates

October 13, 2025

Publication Title

Journal of the Academy of Nutrition and Dietetics

Conference Location

Nashville, TN

Volume

125

Issue

10

DOI

10.1016/j.jand.2025.06.143

Abstract

South Asians have a higher risk of developing type 2 diabetes than manyother racial or ethnic groups. Dietary patterns are a key, modifiable risk factor, and cultural influences strongly shape food choices and lifestyle decisions. Effective, long-term behavior change requires culturally meaningful interventions. This study aimed to develop culturally tailored recipes that comply with the American Diabetes Association (ADA) and American Heart Association (AHA) guidelines.

Recipes were selected from the published South Asian Carbohydrate Counting Tool, created by the researcher, and modified to enhance nutrient composition. Adjustments included ingredient substitutions, reduction or elimination of fat, salt, and sugar, and additions to increase fiber content. Changes were introduced gradually, with each version analyzed using FoodLabelMaker software. Fourteen modified recipes were prepared and tested in a lab kitchen. Twelve participants evaluated them based on taste, texture, mouthfeel, flavor, color, odor, portion size, and overall acceptability using a f ive-point Likert scale with a score of 1 as unacceptable and 5 as excellent.

Descriptive statistics were generated, and Spearman correlation coefficients assessed the relationship between overall liking and participants’ intention to adopt recommended dietary behaviors. Results indicated that 10 of the 14 recipes met sensory acceptability criteria (score 3.0 or more) and overall liking was significantly correlated with intentions to improve diet quality.

These findings suggest that consumer acceptance evaluations could enhance interventions aimed at improving diet quality. By increasing acceptance of healthier recipes, such interventions may be more effective in promoting long-term dietary improvements among the South Asian community.

Comments

Poster presentation abstract at the 2025 Food & Nutrition Conference & Expo

Department

Nutrition, Food Science and Packaging

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