A recent study from Potatoes USA highlights how potatoes—valued for their affordability, versatility, and cultural relevance—can help nutrition educators support healthier eating patterns that honor heritage, improve dietary adherence, and advance public health.
Background
Nine in 10 Americans do not consume the recommended amounts of vegetables1 —a sobering trend that has persisted for decades. The Dietary Guidelines for Americans (DGAs) describe healthy eating patterns built from five food groups—fruits, vegetables, grains, dairy, and protein foods – and translating these patterns into meals that fit diverse traditions and preferences remains critical to improve adherence and public health.
The U.S. population is increasingly diverse. The most commonly reported ancestries include German, Irish, African American, English, Mexican, Italian, and Polish2, while the leading birthplaces of naturalized citizens are Mexico, India, the Philippines, Dominican Republic, and Vietnam.3 From 2010 to 2022, the fastest-growing population subgroups were Asian and Hispanic with notable growth among Caribbean populations such as Haitian and Jamaican communities.4
Rates of cardiovascular disease and diabetes differ among U.S. population groups. For example, Black Americans experience higher rates of cardiovascular disease mortality5, and American Indian/Alaska Native individuals have the highest prevalence of diabetes, followed by Black, Hispanic, and Asian American adults.6
Methodology
Potatoes USA conducted a mixed-methods study to learn how subject-matter expert dietitians and food assistance program nutritionists educate their audiences and support personalized dietary guidance that reflects lifestyle, background, and personal preferences. Data were collected through qualitative interviews and a brief online survey.
- Interviews: Six traditional foodway experts representing major U.S. racial and ethnic groups – including Vietnamese, Korean, Polish, Hungarian, Caribbean, Mexican, South American, Southern, and African American communities – were interviewed, along with one expert specializing in culturally responsive nutrition education at the city and county level. (Interview guide can be found in Appendix A.)
- Survey: A 10-minute online survey was completed by 125 nutrition educators working in programs such as the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), the Child and Adult Care Food Program (CACFP), Cooperative Extension, the Expanded Food and Nutrition Education Program (EFNEP), and SNAP-Ed. Respondents were drawn from a database of approximately 2,700 contacts compiled from publicly available resources and program lists, and nutrition educators representing all U.S. regions participated in the survey. (Survey instrument – not including standard demographic questions – can be found in Appendix B.)
Key Findings: Interviews
When considering culturally relevant dietary guidance, experts emphasized the importance of:
- Understanding audience diversity, recognizing that traditions and preferences vary widely within and across communities; experts also noted the need to recognize subcultural diversity in nutrition messaging and education programs.
- Starting with taste and affordability, to underscore how practical guidance begins with flavors people love and nutrient-dense foods they can access, such as potatoes.
- Appreciating food as connection and access, understanding that meals are shaped by family ties, community networks, and local availability.
- Celebrating food as heritage and enjoyment because traditional dishes convey history and pride that should be emphasized. They also stressed how sharing the history and meaning of foods builds trust and explains the “why” behind food choices.
- Demonstrating how traditional foods can support health since familiar dishes can be prepared in ways that align with dietary recommendations. Many are interested in understanding how to improve the nutritional quality of familiar dishes while preserving their authenticity.
- Framing guidance positively, showcasing how adding nutrient-dense foods is more effective than focusing on restriction. Strategies suggested include involving trusted messengers (community educators, faith leaders, peer networks); using bilingual materials; and focusing on key diet-related health conditions (e.g., diabetes, hypertension, and obesity prevention).
- Featuring favorite vegetables, such as potatoes, to improve adherence, identifying how global staples can be featured in diverse cuisines and meal occasions. Experts noted how potatoes are featured in nearly every traditional foodway, and, importantly, they are a vegetable that addresses key considerations behind food choice (a source of energy, access, preferences, versatility, affordability, shelf life).
Key Findings: Survey
Results show a clear need to acknowledge heritage and traditions in nutrition education.
- Close to nine in 10 nutrition educator respondents (88%) reported that they discuss food traditions related to eating habits with their audience.
- Seventy-eight percent said their audience asks for guidance on preparing traditional foods in more nutritious ways.
Nutrition educators identify the most important factors in food choices as affordability, availability, and enjoyability, which are the same benefits they attribute to white potatoes (including yellow, red, and purple, but not sweet).
- However, white potatoes are not currently among the top vegetables recommended by nutrition educators – ranking 8th out of 21 vegetables.
- When asked in which cultural foodways nutrition educators considered white potatoes to be a commonly consumed food, all the foodways provided* were chosen.
- Nutrition educators cite affordability (95%), availability (94%), and enjoyability (76%) as the top reasons potatoes are common across foodways.
- Onions (96%), tomatoes (94%), and potatoes (94%) were noted as the most versatile vegetables.
More resources are needed to support nutrition educators in helping Americans follow dietary patterns that support their personal and traditional preferences.
- Only 20% of educators say they always include foodways discussions as part of their care.
- The vast majority (69%) rate their understanding of the cultural food traditions and practices of key US population groups as “medium.”
- Recipes are the most requested resource (77%) to support nutrition education efforts, specifically recipes with nutrition information (71%).
Conclusion
These insights highlight opportunities to equip nutrition educators with practical tools that help individuals and families enjoy vegetables, such as potatoes, within their preferred eating patterns. These findings support nutrition educators in counseling Americans with practical and relevant guidance that can help increase adherence to the DGAs, and, ultimately, improve public health.
*Foodways provided include global regions (African, Baltic, Caribbean, Central American, East Asian, European [British Isles, Mediterranean, Eastern, Northern, Western), Indian, Middle Eastern, Native American, Pacific Islander, South American) and U.S. regional cuisines (Gulf Coast, Midwest, New England, Southern, Tex-Mex/Southwest, West Coast).
Appendix A: Interview Questions
Background & Foodways Context
- Tell us about the population(s) you work with and how traditional foodways come up in your work.
- Which traditional foodway(s) do you specialize in or know the most about?
- Based on each foodway, what foods in each food group come to mind as commonly consumed?
- How has the conversation around cuisines and foodways evolved over the past 10 years?
Commonalities Across Foodways
- Are there any foods that stand out as particularly prominent in multiple traditional foodways?
- Probe for vegetables that are commonly used across different foodways?
White Potatoes in Traditional Foodways
- How would you describe potatoes (except sweet potatoes) as a component of traditional foodways?
- What attributes make them a component of certain traditional foodways?
- Possible probes/examples if they ask for clarification: Affordability, versatility, growing conditions, cultural preference, others?
- What are the most common preparation methods of potatoes (excluding sweet) in the foodway(s) you specialize in? (Baked, boiled, mashed, fried, roasted, others?)
- Probe: Can you share some examples of recipes or dishes that use this preparation method?
Gaps & Needs
- How can nutrition and health professionals best support Americans to increase their vegetable intake while honoring their preferred foodways?
- Are there any resources you wish existed to help guide consumers toward building healthier dietary patterns based on their preferred foodway(s)?
- What do you hope is the future for diet quality and traditional foodways?
- Probes: Your vision for how individuals view diet quality and traditional foodways? How experts address foodways?
Appendix B: Survey Instrument
- What is your gender?
- Male
- Female
- Identify some other way
- Prefer not to answer
- What state do you work in?
- Are you of Hispanic, Latino, or Spanish origin?
- No, not of Hispanic, Latin, or Spanish origin
- Yes, Mexican, Mexican American, or Chicano
- Yes, Puerto Rican
- Yes, Cuban
- Prefer not to answer
- Prefer to self-describe (please specify)
- What is your race?
- White
- Black or African American
- Asian
- American Indian or Alaska Native
- Hawaiian or Other Pacific Islander
- Prefer not to answer
- Other race (please specify)
- How often do you discuss food traditions and cultural influences on eating habits with your audience?
- Always
- Usually
- Sometimes
- Rarely
- Never
- How often does your audience ask for guidance on preparing traditional foods in a more nutritious way?
- Always
- Usually
- Sometimes
- Rarely
- Never
- How would you rate your understanding of the cultural food traditions and practices of key U.S. population groups?
- What are the foodways you most commonly discuss with your audience (select all that apply)?
- African
- Central American
- South American
- East Asian
- Caribbean
- Central Asian
- Middle Eastern
- European-Northern
- European-Southern/Mediterranean
- European-Eastern
- European-Western
- European-British Isles
- Indian
- Native American
- Pacific Islander
- US – Gulf Coast
- US – Mid-Atlantic
- US – Midwest
- US – New England
- US – Southern
- US – Tex Mex/Southwest
- US – West Coast
- Baltic
- Other (please specify)
- In which cultural foodways do you consider white potatoes (including yellow, red, and purple, but not sweet) to be a commonly consumed food (select all that apply)?
- African
- Central American
- South American
- East Asian
- Caribbean
- Central Asian
- Middle Eastern
- European-Northern
- European-Southern/Mediterranean
- European-Eastern
- European-Western
- European-British Isles
- Indian
- Native American
- Pacific Islander
- US – Gulf Coast
- US – Mid-Atlantic
- US – Midwest
- US – New England
- US – Southern
- US – Tex Mex/Southwest
- US – West Coast
- Baltic
- Other (please specify)
- How versatile do you consider the following vegetables in cultural cooking? (choices: versatile; neither versatile nor not versatile; not versatile)
- Potatoes
- Green peas
- Taro
- Black beans
- Kidney beans
- Chickpeas
- Lentils
- Soybeans
- Mung beans
- Fava beans
- White beans
- Black-eyed peas
- Plantains
- Tomatoes
- Onions
- Corn
- Broccoli
- Spinach
- Lettuce
- Cucumbers
- How likely are you to recommend the following vegetables to your audience/the participants you serve? (choices: likely, neither likely nor unlikely, unlikely)
- Potatoes
- Green peas
- Taro
- Black beans
- Kidney beans
- Chickpeas
- Lentils
- Soybeans
- Mung beans
- Fava beans
- White beans
- Black-eyed peas
- Plantains
- Tomatoes
- Onions
- Corn
- Broccoli
- Spinach
- Lettuce
- Cucumbers
- What form(s) of potatoes is (are) the most common in the top foodways you discuss with your audience (select all that apply)?
- Baked
- Mashed
- Boiled
- Roasted
- Stewed
- Fried
- Other (please specify)
- What do you think contributes to the use of potatoes in various foodways (select all that apply)?
- Availability
- Affordability
- Enjoyability
- Culinary versatility
- Nutrient density
- Filling
- Other (please specify)
- Please select the three most important attributes from the list below.
- Availability
- Affordability
- Enjoyability
- Culinary versatility
- Nutrient density
- Filling
- Which of the following would be the most helpful to be included in our toolkit to support your nutrition education work with your audience (select all that apply)?
- Tipsheet(s)
- Recipes
- Printable recipe cards
- Nutrition information for recipes
- Cost information for recipes
- Food group amounts for recipes
- MyPlate-branded resources
- Facilitator’s guide
- Meal plans
- Other (please specify)
- What research and/or education would help people build healthy dietary patterns within their preferred foodway? (open end)
- What is your affiliation for nutrition?
- SNAP-Ed
- WIC
- Cooperative Extension
- EFNEP
- CACFP
- Other (please specify)
Footnotes
