OBJECTIVES: To test the effectiveness of interventions to mitigate taste dysfunction (IMTD) on improving nutrition and health related quality of life (HRQoL) in a group of head and neck cancer treatment survivors (HNCTS). METHODS: In order to test the theory that IMTD will improve nutrition and HRQoL in HNCTS, a prospective randomized trial was conducted.  The sample for this pilot study was drawn from a pool of HNCTS seen in a surgery follow up clinic at a Midwestern academic medical centerThe sample of adult head and neck cancer treatment survivors (n = 23) who had completed all treatment at least 3 months prior to participation where recruited over a six month period and followed for up to three post treatment data collection time points. RESULTS: Significant improvements in taste scores were observed in the treatment group (p=0.01). No significant differences in the dependent variables were observed between the treatment and control group. Dry mouth and oral/throat pain were negatively associated with taste scores. CONCLUSIONS: Tailored intervention may help improve in taste perception in head and neck cancer survivors.  Greater attention to treatment for complaints of dry mouth and oral pain may enhance taste function. It is feasible to measure taste and design tailored intervention to promote coping with taste deficits. Taste is an individual experience.  In order to improve appetite, taste must be assessed to design specific interventions that are more likely to be effective. Ongoing assessment is critical to select optimal strategies to enhance the taste experience and improve nutrition, promote weigh maintenance, and improve quality of life.