Symposium Session: The Power of Traditional Foods Using Heritage Diets to Engage Clients and Improve Health Outcomes

For communities of color, the experience with dietitians and health care providers can involve suggestions to forego traditional foods and adopt new eating patterns to improve their health, with little to no regard for the cultural significance of traditional foods. This can often lead to feelings of disdain, disengagement, and low efficacy of nutritional interventions, despite the fact that many of these traditional foods are sources of important nutrients and eating them can help connect people to their heritage and culture. Ultimately, this connection can have a positive impact on the overall health of people of color. 

This is not a webinar or course for purchase - this is a module for credit claiming for our 2024 Spring Symposium attendees and cannot be purchased or taken by non-attendees. These sessions are exclusive to our Symposium; however, the topics may be revisited in the future in the form of a webinar or self-study course.

Learning Objectives

Learning Objectives:

  1. Explain the differences and similarities between heritage diet and traditional food pyramids and MyPlate, and the role each plays in promoting a healthy diet.
  2. Discuss the evidence base for the inclusion of the healthy, vibrant food traditions from across the African Diaspora and American South for improved health outcomes.
  3. Counsel clients and care team members on the culinary techniques that can be prepared at home and use foods included in both the African Heritage and Med-South diets.

Additional Information

CDR Activity Type: 
CPE Level: 
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
Course expires: 

Adante Hart, MPH, RD, is an RD, nutrition educator, speaker, and enthusiast of all things food, culture, and health. He strives to advance food sovereignty and increase community and individual agency over well-being and quality of life. Drawing from a wealth of experience working in and around food, from academia to agriculture and farming, health care, restaurants, and nonprofits, Hart presents on topics that coalesce at the intersection of nutrition, accessibility, foodways, and health.

Hart currently serves as an outreach dietitian for Oldways Preservation Trust, and has served in various roles with Rouxbe Cooking School, the Southern Foodways Alliance, and the National Organization of Blacks in Nutrition and Dietetics. He also serves as a team member of Tall Grass Food Box, a community-supported agriculture business that enhances and encourages the sustainability of Black farmers in local food systems. Hart studied biology at Johns Hopkins University and earned his Master of Public Health from the University of North Carolina at Chapel Hill, where he also completed his coordinated program in dietetics. Hart currently resides in Durham, North Carolina, and enjoys all things food, as well as technology, gaming, and media production. 

The faculty and planners for this educational event, has no relevant financial relationship(s) with ineligible companies to disclose.

An “ineligible company” includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products use by or on patients.

In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team. 

This activity will also award credit for dietetics (CDR CPEU). 

RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner’s discretion.

Available Credit

  • 1.00 CDR


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