Effectiveness of Spices and Herbs in Improving Diet Quality Among Underserved Populations

Background: Diet quality in the United States is lacking and in need of improvement. Many populations with financial constraints, limitations to accessing healthy foods, and other social determinants of health face additional barriers to eating a healthy diet. The sensory-enhancing properties of affordable and widely accessible spices and herbs were hypothesized to be a promising vehicle in helping surmount some of the barriers to healthy eating among underserved populations and inspired this research. Methods: The effectiveness of spices and herbs in improving diet quality among underserved populations was evaluated in a series of studies conducted among samples of low-income and predominantly Black high school students in Baltimore, Maryland. A controlled study compared the effectiveness of school-based nutrition education focusing on spices and herbs (“Spice MyPlate” intervention) with conventional nutrition education. Diet quality was assessed via 3-day written food records. Another school-based study in Baltimore compared National School Lunch Program (NSLP) vegetable intake with and without the addition of spices and herbs. Monadic sensory testing was conducted to evaluate sensory preferences, and vegetable intake was assessed via plate waste. Inspired by the success of these studies, the research was extended to junior military service members, a population also known to have low diet quality, at Naval Support Activity Bethesda (NSAB). Monadic sensory testing was conducted to evaluate sensory preferences and vegetable intake in “heat and serve” meal kits was assessed via remote food photography methods. Results: The Spice MyPlate school-based nutrition education program was feasible, and there were improvements in the Spice MyPlate group compared with standard nutrition education in intake of whole grains and protein foods. The addition of spices and herbs to NSLP vegetable offerings resulted in an increase in total vegetable intake compared with otherwise identical vegetable preparations without spices and herbs. Vegetables with spices and herbs were preferred over otherwise identical preparations among military service members at NSAB. Discussion: Spices and herbs are promising for improving diet quality among a variety of underserved populations. The improvements may be mediated by the sensory enhancing properties of affordable and widely available spices and herbs.