Using the Senses to Raise Awareness of Food Choices

Abstract

Objective: To pilot sensory activities in the concept of a cooking show to educate students about foods and flavors. Thesis: Building a plate of food using components which impact taste can raise awareness about food choices and, in turn, increase the potential for healthy lifestyles. Methodology: Two groups of subjects (Girl Scouts, n = 20) and SWOSU College of Pharmacy students, n = 35) participated in this study. Each group started with plain cooked chicken. Subjects then chose five foods representing sweet, salty, bitter, sour, and umami tastes to complement the chicken. To finish, they added spices, discussed cooking effects, plated the food, and gave verbal descriptions, which employed the senses of smell, temperature, vision, and hearing, respectfully. Subjects learned food facts and healthy tips with each sense. To evaluate knowledge on the senses and their potential effects on healthy food choices, subjects were given a 12-item questionnaire prior to and after these activities. Subjects were also asked which activities they enjoyed and from which they learned the most. Summary: An overall increase in knowledge occurred, from 40 to 54% in Girl Scouts and 64.5% to 80% in Pharmacy students. There were differences in which activities were most enjoyable versus most educational. Preliminary evaluation of results suggests using the five tastes and other sensory activities can raise awareness about foods, to enable healthy dietary choices.