Usability of a Novel Culturally Tailored Platform to Support Personalized and Inclusive Cuisines in Environments for Healthcare
Objectives: The need for formal nutrition services is growing in the U.S. with rising prevalence of diet-related chronic conditions. However, Registered Dietitian Nutritionists (RDNs) do not currently have access to a point of care resource to support provision of culturally tailored nutrition services. The objective of this study was to test the usability and acceptability of our point-of-care web-based platform developed to Support Personalized and Inclusive Cuisines in Environments for Healthcare (SPICE-Healthcare) through a culturally-tailored comprehensive nutrition assessment.
Authors
- Harold Peters
- Rituparna Jana
- Minakshi Raj (ORCID: https://orcid.org/0000-0002-1457-7850)
- Fangyu Zhou
- Ian Brooks (ORCID: https://orcid.org/0000-0002-3793-3635)
- Margarita Terán‐García (ORCID: https://orcid.org/0000-0002-8196-7605)
- Lisa Gatzke (ORCID: https://orcid.org/0000-0003-3533-0010)
- Jemimah Bakare (ORCID: https://orcid.org/0009-0006-7379-8684)
- Naiman Khan
- Matthew Berry
- Varsha Chikkamagaluru Lakshmikanth
Institutions
- University of Illinois Urbana-Champaign (US)
Publication Details
- Journal
- Current Developments in Nutrition
- Published
- 2025-05-01
- DOI
- https://doi.org/10.1016/j.cdnut.2025.107003
- Primary Topic
- Service and Product Innovation
- Type
- article
- Field-Weighted Citation Impact
- 0.00