Females (n=50) will be randomly assigned to: 1) experimental group (conscious food tasting intervention) (n=24), or 2) control group (n=26). The conscious food tasting intervention will be conducted by a registered dietitian into groups of ten to twelve women during six weekly 2-hour workshops. Women in the control group will not receive any intervention. Measurements will be taken at baseline, at the end of the intervention period, and at 12-week post-intervention. Restraint Scale, Three-Factor Eating Questionnaire, Mindful Eating Questionnaire, Intuitive Eating Scale, Body-Esteem Scale and Rosenberg Self-Esteem Scale will measure attitudes and behaviors associated with food and eating as well as some aspects related to psychological functioning. The Intuitive Eating Scale and a snack-meal taste rating task (visual analogue scales) will assess internal hunger/satiety cues. Vocabulary used to describe the foods will be recorded from the snack-meal taste rating task and use to assess taste and olfactory memory. Sensory capabilities will be assessed by odour detection and identification test, and a taste detection test.