As a fellow nutrition professional, I understand the great effort if takes to teach clients about the health benefits of nutritious whole foods. But let’s face it: There’s a disconnect betweenwhat we TELL a client and what they actually DO. Many times when prescribing a diet, we tend to focus on the nutritional SUSTENANCE rather than the TASTE. So, you may ask, what’s the missing linkbetween practice and practicality? I believe that it’s the little-known field of SENSORY SCIENCE. I’ve spent 15 years working in corporate R&D as a sensory scientist and I’m ready to sharevaluable industry secrets with the world of health professionals.
Want to cash in on these secrets? Then today is your lucky day! For the month of April, I am offering a chance to win a set of my favorite sensory science reference books, valued at over $100!All you need to do to enter is to sign up for my free report “The 5 senses of Healthy Food, Sensory Appreciation Made Easy”.
CLICK HERE TO SIGN UP
Here’s what you’ll get by signing up:
- My free report: “The 5 senses of Healthy Food, Sensory Appreciation Made Easy” which contains a 2 page client handout on eating more consciously andintuitively.
- A subscription to my bi-monthly news blasts highlighting sensory evaluation news and updates relevant to RDs
- Information on the latest continuing education offerings in sensory evaluation, including my “Certificate Program in Sensory Mastery”: the first trainingprogram in sensory evaluation targeted just for nutrition professionals
- A chance to win a set following sensory science reference books (valued over $100!):
o Sensory Evaluation Techniques, 4th edition by M. Meilgaard, G.V. Civille and B.T. Carr. This 400+ page text book is THE “go to” reference book for sensory science professionals around the globe
o Taste by Barb Stuckey – Surprising Stories and Science about Why Food Tastes Good. Described by the San Francisco Chronicle as a “must for any food lover”
o A Natural History of the Senses by Diane Ackerman. "Delightful . . . gives the reader the richest possible feeling of the worlds the senses take in"--The New York Times.
Now, why am I offering you a chance to win this valuable prize? It goes back to my 15 years working in the food industry. I LOVED the science of sensory evaluation but towards the end of mycareer I became disenchanted with much of my subject matter: cost reduced chicken nuggets, overly salty snack chips and sweet self-stable pastries made with a laundry list of ingredients. What Idid learn was that understanding the sensory drivers of food preference is REALLY impactful…sensory Science WORKS to sell food and increase industry profits. NOW, I’d like to see sensory scienceput to better use by RDs to convince the world the nutritious foods taste great!
Please ACT SOON as this contest will only be open for the month of APRIL! AND for those of you that already signed up for my free report, don’t worry – your name will also be included for achance to win the prize. Think of some of the specific things you as an RD can ACCOMPLISH by using Sensory Science principles:
- Improve client compliance by enhancing your understating of the interplay of sensory properties vs. nutrition in food choices.
- Increase sales of healthy food service options by learning how to conduct targeted sensory research on customer preferences and menu descriptions
- Wow your clients with sensory enhanced tasting and culinary demos - - put on a ‘wine tasting’ style class for apples! (Professional ‘tasting’ templates comingsoon!)
- Enhance the health and lifestyle of older adults by understanding the etiology of age related sensory changes
- Enrich the outcomes of your clinical research projects by incorporating targeted sensory measures
CLICK HERE TO SIGN UP
Thank you for taking the time to consider this offer. Remember to sign up by the end of April. If you have any questions or comments, feel free to contact me.
Kindest Regards,
Annette