Co-Designing Recipe Resources to Support Healthy Eating in African-Caribbeans in the United Kingdom: An Academic and Community Partnership Approach.

ABSTRACT:

Introduction

The wealth of free food-based resources available to UK consumers on healthy eating and nutrition provides very limited illustrations of ethnic foods including African-Caribbean cuisines. This inequality in available resources limits the ability of African-Caribbean communities to effectively manage their health and reduces the cultural competence of health professionals.

Objective

The aim was to co-design healthier versions of several traditional African-Caribbean recipe resources by working in partnership with academics, a community-based Third Sector organisation, and their service-users.

Methods

Nutritional analysis software was used to theoretically modify the nutritional composition of popular traditional African-Caribbean recipes using recently pro

SUBMITTER: Apekey TA 

PROVIDER: S-EPMC11659633 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature