The Potential for Spices and Herbs to Improve Dietary Cultural Inclusivity in Healthcare Settings

Spices and herbs have demonstrated potential for improving health outcomes and the acceptability of healthy dietary options in the general public and in school-aged children. However, the use of spices and herbs in healthcare settings has not been explored or tested. This report outlines preliminary research indicating the need for dietary cultural inclusivity in healthcare settings, and it describes 2 efforts led by researchers at the University of Illinois Urbana-Champaign to improve dietary cultural inclusivity in nutrition services and menu offerings in healthcare settings through increased use of spices and herbs. These efforts have involved expanding awareness and knowledge of spices and herbs, and self-efficacy in using them, among clinicians, patients, and their caregivers through an educational workshop and a novel web-based platform providing nutritional knowledge support.