Lona Sandon, a registered dietitian at the University of Texas Southwestern Medical Center in Dallas, said proteins should be regarded as a side item, while vegetables should make up the largest portion of meals.
Sandon suggests adding bursts of color as a tool to make sure meals contain a healthy balance of vegetables, grains and proteins.
"The more colorful vegetables on your plate, the better off you are," Sandon said in a statement. "You don't always have to change everything you eat; the trick is to find good things in what you eat every day."
A few of Ms. Sandon's nutrition tips tailored to cuisines from around the world:
-- Chinese: incorporate plenty of broccoli, kale, carrots and water chestnuts into stir-fry dishes. Opt for long-grain or brown rice instead of white rice.
-- African-American: make healthy vegetables like collard and mustard greens, sweet potatoes and corn the largest portion of your meal. Also, a 2-inch square of cornbread is a great grain addition.
-- Italian: strive to add artichokes, beans, spinach, bell peppers and zucchini to your favorite dishes. Instead of pasta, try using quinoa with a dash of olive oil as your main grain.
-- Mexican: color your dishes with plenty of jalapeno and bell peppers, onions, tomatoes and avocado. Corn tortillas contain fewer calories and less lard, making them a better choice than flour tortillas.