Need your feedback...

I am doing a presentation at the OH National Conference on Recipe Adaptation. I wanted to make sure that my presentation is on point and that I touch on topics relevant to your needs. My presentation will discuss how to adapt recipes to your bariatic diet and lifestyle. What kinds of questions would you have regarding adapting recipes ? ie: How to make mac and cheese more healthy? What kinds of spices should I use to zip up the regular old chicken? What other products are there out there that I can use to "mimic" ingredients in recipes and cut the fat and carbs down? How can you add flavor to veggies without using pork? VAL