We’re excited to welcome Krista Linares from our Oldways Latin American Heritage Advisory Board. As the founder of Nutrition con Sabor, Krista is dedicated to integrating Latin American heritage foods into nutrition practices. Her mission is to respect and highlight the nutritional benefits of these cultural foods.
With a Master of Public Health in Nutrition and extensive dietetic training, Krista combines her expertise with a deep understanding of cultural sensitivity. Her personal experiences with PCOS and food allergies drive her to help Latinos maintain their cultural food traditions while achieving their health goals.
Krista has contributed to leading platforms like Healthline.com and Prevention.com and has spoken at major conferences. Her work promotes inclusive, culturally respectful nutrition, making her a valuable asset to our advisory board. This interview has been edited and condensed for clarity.
Can you share more about the mission of Nutrition con Sabor and how it aligns with your passion for Latin American heritage foods?
I created my business to help people center Latin American foods in their daily lives without shame or guilt and to really celebrate these foods. At the same time, I acknowledge that people have health concerns and want to know how these foods can fit into a healthy diet. I wanted to make sure that Latin American foods are part of that conversation.
How do you address the common perception of cultural foods as challenges rather than assets in nutrition?
With other health professionals, I work to create a more nuanced understanding of what Latin American cuisine really is, beyond just two or three generalized dishes. From the client’s perspective, this involves more nutrition education, breaking down the concept of “healthy” versus “unhealthy” foods. I talk a lot about nutrients and the food sources that provide them, and I help highlight which Latin American foods meet those needs. In essence, it’s about myth-busting from both sides.
Can you discuss your approach to blending cultural sensitivity with evidence-based nutrition in your practice?
A significant part of my work is supported by some amazing nutrition researchers who are at the forefront of this conversation. While my clients and I intuitively understand the benefits of our cultural foods, nutrition science requires evidence to support these claims. For a long time, there was a significant gap in nutrition research on Latin American foods. We are currently in a period where much new research is emerging about individual Latin American ingredients and overall foodways, demonstrating their nutritional benefits. My role is to translate that research, so I owe a lot to the researchers doing this important work.
On the other hand, I also take standard evidence-based nutrition and interpret how Latin American foods fit within that framework. For example, the Dietary Guidelines for Americans emphasize whole grains, and I advocate for including corn and corn-based products like tortillas as whole grains, which isn’t always consistently recognized. This is another aspect of my work: interpreting standard nutritional guidelines for cultural foods.
What are some of the unique nutritional benefits of Latin American heritage foods that you highlight in your work?
Corn and corn-based tortillas are one of the foods I emphasize. In general, I like to stress that corn products should be considered whole grains. Specifically, in Mexican and Central American cuisines, there is a unique way of processing corn called nixtamalization, which adds a lot of nutrients back into the corn, increasing vitamin B, calcium, and resistant starch. This method is unique to the Americas and showcases how our food culture can be both nutritious and distinct.
Another point I would like to highlight is that Latin American food makes excellent use of legumes, which are a principal component of a plant-based diet. Latin American cuisine is one of the easiest ways to incorporate legumes into your diet regularly. For example, Latin American people in the U.S. have the highest legume consumption, which is something I like to highlight when teaching nutrition to Latino people. It’s about understanding what our food culture teaches us about nutrition and how we can learn from different food cultures.
Can you describe a success story where you helped a client embrace their cultural foods while managing their health?
One significant success is helping clients who want to increase their vegetable intake. It’s common for people to tell me in the first session that they don’t like vegetables or aren’t used to eating them. However, I find that this isn’t usually the case. They do like vegetables but don’t realize it because they think of them only as broccoli or salad. I introduce them to familiar options like salsa or jicama, which increases their vegetable intake. I’ve recommended tips like keeping salsa in the house or using Mexican garnishes like cabbage and radishes.
Another common situation is emphasizing the importance of eating as a family. Many Latinos don’t want to ask a family member to prepare a special meal for them or avoid social gatherings because they’re worried about getting off track with their nutrition goals. I remind them that foods from these gatherings can still fit into their nutrition plan.
What are some common misconceptions about Latin American foods that you encounter, and how do you address them?
A common misconception is that Latin American cuisine is low in vegetables and high in carbs. When people have that perception, I remind them that all heritage diets have their own staple carbs as the backbone of their cuisine, and Latin American cuisine is no exception. Many carbohydrate staples in Latin American food are healthy, like starchy vegetables, which provide vitamins, minerals, and fiber.
What advice would you give to other dietitians looking to incorporate cultural foods into their practice?
First, try to learn as much as you can about other cultural cuisines. While this is a great goal, it’s unrealistic to think you can learn everything there is to know. Even as a Mexican American, I learn new things about my own heritage cuisine every day. However, learning helps avoid miscommunication and allows for more equitable care.
Respect your clients as experts in their own food and be open-minded, allowing them to teach you about nutrition when they can.
As we celebrate Hispanic Heritage Month, what message would you like to share about the importance of respecting and including cultural foods in nutrition?
I want to encourage everyone to consider what Latin American heritage foods can offer in terms of nutritional knowledge. Instead of asking how we can make these foods better, we should ask what this cuisine can teach us about nutrition.
Leave a comment