Using sensory evaluation of foods for culturally focused individualized nutrition intervention
Date: Tuesday, May 19, 2026
Time: 12:00 - 13:00 ET (12:00pm - 1:00pm ET)
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Speakers:
Amir Golmohamadi, PhD (West Chester University) and Patricia G. Davidson, PhD (West Chester University)
Webinar description:
The session focuses on the sensory and cultural determinants of chronic disease risk and provides a framework for individualized nutrition interventions. Noncommunicable diseases, NCDs (e.g. obesity, diabetes), influence sensory perception of foods and eating habits. The science of eating, including physiological changes that influence taste, smell, and food preferences, will be explained. The session will then demonstrate how clinicians can utilize sensory assessments to tailor food preparation and nutrition therapy recommendations. Using a case-based approach, participants will apply the concepts to create personalized, culturally-focused interventions for disease management.
Learning Objectives:
By the end of the webinar participants will be able to:
- Describe the mechanisms of taste and smell and their influence on food preferences and perceptions
- Identify cultural and disease-related factors that shape taste preferences.
- Explain how sensory assessments could be used to customize food preparation and nutrition therapy
Moderator: To be confirmed
About the Speakers:
Dr. Amir Golmohamadi, PhD - is an Associate Professor of Nutrition at West Chester University with over 18 years of experience in food science and nutritional research. His work combines the principles of food engineering with sensory evaluation in dietetics. In collaboration with clinical dietitians, he explores how analyzing foods' sensory and textural properties can enhance diets and health outcomes for children and adults with non-communicable diseases.
Dr. Patricia Davidson, DCN, RDN, LDN, CDCES, CHSE, FADCES, FAND - a Professor in the Department of Nutrition at West Chester University of Pennsylvania. She is a registered dietitian and certified diabetes care and education specialist, both inpatient and outpatient. Dr. Davidson is actively involved in the Academy of Nutrition and Dietetics, contributing to several task forces including NCPro and RD Standards of Practice. She also serves on the Board of the Association of Diabetes Care and Education Specialists and is a past chair of the Diabetes Dietetic Practice Group. Her research and publications focus on chronic disease management, collaborative care models using of the Nutrition Care Process (NCP), and role of heritage and cultural foodways in tailoring nutrition recommendations.
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