Now, not only do we have an abundance of foods to choose from, but we must also learn how to make the right choices, selecting foods that will be both attractive to our taste buds (which often lead us into temptation) and conducive to physical health. This is not an easy task, and it is made all the more difficult by advertising, information, diets, advice, vested business interests, and the ethnic, cultural, and family conditioning we have experienced while growing up. If we want to target healthy foods, how far do we go when confronted by choices of organic, aerodynamic, minimum pesticide, no preservatives, no additives, no artificial coloring, low cholesterol, fat-free, sugar-free, low salt, no salt, no cholesterol, low cholesterol, “natural,” macrobiotic, vegan . . . and the list goes on?Food awareness can be very confusing. We are confronted with complex choices and bombarded with sometimes conflicting information, while being enticed by temptation and put off by alarming health studies. We have had little education in nutrition, and what information we have received about what we “should” be eating may be biased by underlying vested business interests. While our average weight is going up, the range of diets being recommended is expanding faster than people’s waistlines, and the food choices continue to multiply. Will the HELP approach add yet another twist to this never-ending road of junctions, hairpin turns, dietary traffic signs, neon lights, and dead ends?