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functional foods
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Abstract
Taste of Culture is a culinary-based Extension program that integrates cultural exploration, culinary skills, and evidence-based health benefits of cooking with herbs and spices. This publication provides an overview of several key topics relevant to the curriculum review and update. It describes the systematic review and feedback process, highlighting topics associated with high-quality health education (e.g., culturally relevant language, message framing, health literacy, engagement, visual design, program goals, learning objectives). This is the second publication in a two-part series related to the Taste of Culture curriculum. Written by Isabella Alobele, Lori Johnson, Hillary MacMichael, Amy Mullins, Ava Theng, Madison Gindea, Ryan Perez, Tatiana Tchuisse, Yvette Vork, and Melissa Vilaro, and published by the UF/IFAS Department of Family, Youth and Community Sciences, January 2026.
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In accordance with Title II regulations this content meets all points of exemption as Archived web content and/or Preexisting conventional electronic documents.
References
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Griffith, D. M., Efird, C. R., Baskin, M. L., Webb Hooper, M., Davis, R. E., & Resnicow, K. (2024). Cultural sensitivity and cultural tailoring: Lessons learned and refinements after two decades of incorporating culture in health communication research. Annual Review of Public Health, 45(1), 195–212. https://doi.org/10.1146/annurev-publhealth-060722-031158
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