(OR03-06-23) Opportunities for Integrating Hispanic and Latino Foods Into Hospitals and Long-Term Care Menus

Objectives: Dietary offerings in hospitals and long-term care are not culturally inclusive with potential downstream consequences for physical (e.g., cardiometabolic outcomes) and mental (e.g., belonging, depression) health outcomes and related inequities across patients from diverse and minoritized cultures. Our study objectives were to (1) identify ingredients meeting USDA guidelines for fruits, vegetables, grains, proteins, dairy, and spices/seasonings that align with non-white minority communities, and then (2) evaluate the nutritional composition/characteristics of those ingredients.

Methods: We conducted a nationwide online survey with 118 registered dietitians and food service directors. Participants selected a non-white racial or ethnic minority community and provide examples of culturally appropriate fruits, vegetables, grains, proteins, dairy, and spices/seasonings. We then selected the community participants most commonly selected (Hispanic and Latino), and classified and summarized frequencies of ingredients provided. Next, we evaluated nutritional composition and characteristics of those ingredients using the Nutrition Coordinating Center’s Nutrition Data Systems for Research.

Results: Participants provided options for 10 fruits (e.g., avocados), 9 vegetables (e.g., bell pepper), 7 grains (e.g., rice), 11 protein sources (e.g., beef, lentils), 7 types of dairy (e.g., cotija), and 12 spices/seasonings (e.g., cayenne). Spices/seasonings were the most frequently mentioned food options. Overall, food options were low in energy density (107kcal/100g) and met the Institute of Medicine criteria for low in total fat (≤3g), sodium (i.e., ≤140mg) and cholesterol (i.e., ≤20mg).

Conclusions: Participants suggested several ingredients that could be implemented in hospitals or long-term care facilities towards cultural inclusiveness in these facilities. Our analysis suggests that these ingredients are comparable to current recommendations for heart healthy foods, yet, are excluded from current menus. The inclusion of these foods may support Hispanic and Latinx patients and older adults in managing health conditions while maintaining cultural norms.

Funding Sources: This work was supported by the Center for Health, Aging, and Disability at the University of Illinois Urbana Champaign and the Mary Jane Martin Neer Endowment Fund.