Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building cooking skills and knowledge increases the likelihood that people choose to prepare home-cooked meals. To encourage more home-prepared meals, the Boyd County Extension Office in partnership with UK King's Daughter's Department of Oncology presented the Savor the Flavor series to people currently in cancer treatment, in remission, or with family members. The Savor the Flavor program focused on various cooking methods and flavoring techniques. Extension developed this program as a way to teach people how to make home-prepared meals that are flavorful and exciting. These methods are basic and easy to incorporate into home cooking. Yet people commonly say they are unsure or intimidated by cooking and don’t always know how to expand their skills in the kitchen to create flavorful meals. The goal of this program is to increase knowledge about cooking methods and ways to add flavor to food. 6 people participated in the workshop.

UK KDMC Nutritional Oncologist Casey Riley contacted the FCS Agent, Jacqueline Doucet, to discuss a collaboration with current, recovering, or families of individuals with cancer. She wanted a program that helped individuals learn how to cook and eat healthy, with an emphasis on using herbs, spices, and oils in cooking healthy. A majority of cancer patients report that cancer treatments often affect the taste of food. As a result, it can be a struggle to get those patients to eat, and to keep eating after treatment is over. With the Savor the Flavor program, the goal is to show how herbs, spices, oils, and different cooking methods can help with this issue while encouraging healthy nutrition. 

The program was taught throughout 4 sessions, at the King's Daughters Pavillion. Samples were provided using recipes that highlighted the use of herbs, spices, or oils. Program evaluations were given to each participant after each program. 5 out of the 6 participants reported increased knowledge of the topic of using herbs, spices, and oils and a desire to replicate this knowledge at home with cooking more nutritious foods.