Based on "Tailoring Your Tastes*", this four session workshop facilitator package will appeal to a wide range of health concerns. Whether it is high cholesterol, diabetes, high blood pressure, weight concerns or simply a desire to appreciate the tastes and textures of healthier foods, this workshop will present taste training concepts applicable to many individuals.

The workshop can be delivered either in two or three hour sessions that includes a cooking component, or in one hour corporate settings that focus on the taste training and recipe analysis component. It can serve as a post HUGS program refresher and also as an introduction to nondiet concepts. Many of the participants may go on to take the HUGS program. In addition, it works as a nice accompaniment to any weight management program.

This workshop is unique in demonstrating how participants can take their existing recipes, and by making minor changes, how they can gradually train their taste to appreciate a healthier ratio of ingredients. By using a blind test in different variations of a recipe, participants become more conscientious and aware of taste and texture in the recipe, and where their level of acceptable taste and preference is right now. Through recipe analysis, the participants learn the nutrition profile of recipes, and how to make those important minor changes in "the home" situation.

As a complimentary outcome of the workshop, participants will begin to appreciate, accept and prefer healthier variations of prepared foods purchases and eating outside the home.

Workshop Summary

In each session, the participants will be developing the following skills:
1. Recipe analysis.
2. Taste training.
3. Basic techniques for healthier cooking.
4. How to use techniques for their own recipes.

*"Most people who start using a cookbook with lower-fat recipes find the changes too drastic to permanently affect their food choices. This beautifully arranged cookbook was designed specifically to guide families and individuals towards more healthful eating. Recipes are altered with a gradual three-stage process that enables the cook to experiment for taste while learning to like foods that promote good health." SCAN's Pulse, Winter 1996