Introduction

“Hunger is a solvable issue, a non-partisan issue, and one of the most important investments we can make in our next generation.”                                               

                                                         – Baton Rouge Mayor-President Sharon Weston Broome

There are a multitude of diets across the globe, in all regions and cultures. Each is influenced by the traditions of the past, along with the produce and livestock available. For example, the cuisine of the southern region of the United States is characterized by “soul foods” that are rich in flavor, spices and seasonings. Furthermore, Louisiana cuisine (“Creole” and “Cajun”) is influenced most notably by the African, French, German, Italian, Native American and Spanish cultures. Unfortunately, these foods are also rich in energy (i.e., calories), saturated fat, added sugars and sodium. This dietary pattern although “good for the soul” is not good for the body as consumption of the typical soul foods may increase risk for chronic, diet-related disease.

Good nutrition equates to receiving enough (but not too much) of the macronutrients (proteins, carbohydrates, fats, and water) and micronutrients (vitamins and minerals) so that the body can stay healthy, grow properly, and work effectively. The phrase “you are what you eat” means that  your body will respond to the food it receives, either good or bad. There is no denying the gastronomic experience of buttery pralines, the cinnamon-sugar sprinkle of the king cake, the sugary confection of beignets, and the burst of flavors contained in boudin, po-boys, muffulettas, étouffée, jambayla, and gumbo. Although nutrient-dense ingredients such as nuts, fresh vegetables and herbs may be used in the preparation of these delightful foods, the addition of other ingredients may diminish the benefits of these ingredients. With the presence of simple sugars, refined grains and highly processed ingredients comes the possibility that the body may not perform at its maximum ability. However, engaging in more health-promoting preparation techniques (e.g., use of natural sugars, use of polyunsaturated vegetable oils, use of salt substitutes, etc.) when preparing foods may preserve the nutrient density and assist the body in receiving the nutrients needed to produce energy, promote metabolic activity, prevent micronutrient deficiencies, ward off chronic disease, and promote a sense of overall health and well-being.