Symposium Session: Tasting Tools to Improve Diet Diversity and Food Appreciation
This is not a webinar or course for purchase- this is a module for credit claiming for our 2019 Spring Symposium attendees and cannot be purchased or taken by non-attendees. These sessions are exclusive to our symposium, however, the topics may be revisited in the future in the form of a webinar or self-study course.
Suggested CDR Learning Codes: 2020, 4040, 8090, 8130
Performance Indicators: 8.1.2, 8.4.1, 8.4.2, 9.4.5
The power of taste in food selection is well known, but flavor, texture, and taste sensory mechanisms that influence eating behaviors are more mysterious. Tasting skills to identify taste vs flavor qualities and recognize the role of texture in flavor perception (chemesthesis) are rarely taught in nutrition or culinary programs. In this interactive session, we’ll explore the synergy between these sensory experiences and how to help people enjoy more nutrient-rich foods and more mindful eating.
During the session, we will use taste literacy tools and experience different sensory taste mechanisms to consider how tasting habits vs taste physiology can impact health and food enjoyment. Various taste literacy tools such as taste perception assessments, flavor lexicons, and mindful tasting practices raise awareness of food choice motivations, establish new connections to diverse, nutritious foods, and improve food appreciation. These tools also have implications for recipe development and modifying meals for different sensory needs.
After attending this session, nutrition professionals should be able to:
- Identify key differences between experiencing and describing tastants and flavor qualities of food.
- Recognize opportunities to use taste perception assessments and apply them to improve diet diversity and intake of nutrient-rich foods.
- Identify common barriers and variations in taste mechanisms and tasting habits that affect food selection and health.
- Apply descriptors from flavor lexicons to increase mindful eating occasions and food appreciation.
Michele Redmond, MS, RDN, FAND, Chef, is a dietitian, Food Enjoyment Activist, and French-trained chef working with individuals and organizations to take doubt, fear, and judgment off the menu and enjoy the pleasure of eating well. She teaches, speaks, and writes about taste literacy, culinary nutrition, and food appreciation through The Taste Workshop, which provides nutrition communication services, corporate worksite wellness events, cooking classes, and taste workshops locally and internationally.
Michele has been a caterer, research chef, and food consultant, and culinary nutrition instructor for culinary schools, colleges, diabetes and corporate wellness programs, and as a guest chef at Le Cordon Bleu in Paris. She’s a graduate of ASU, U of A, FSU, the HEG Gastronomy Program (Advanced Studies of Taste) in France, and Le Cordon Bleu, Paris.
Michele Redmond, MS, RDN, FAND, Chef, has no relevant disclosures to report. She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 1.50 CDR