Abstract
The US Affiliated Pacific Region includes 10 jurisdictions with unique foods and food practices. Providing nutrition education to participants in this region is challenging because 2 different dietary guidelines are used: the US Dietary Guidelines with MyPlate and the Secretariat for the Pacific Community Dietary Guidelines. The purpose of this article is to describe the process used to develop a Pacific Food Guide, a conduit for linking the 2 dietary guidelines applied in the region. The Pacific Food Guide was developed, piloted, and evaluated as being useful in an introductory college-level nutrition course that serves the diverse student population of the US Affiliated Pacific Region.