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From Diet Prescription to Nourishing Meals:
Culinary Translation in Breast Cancer Care and Survivorship

Smith Center for Healing and the Arts WDCMarch 4 - March 5, 2017
Smith Center for Healing and the Arts
Washington, DC

This two-day workshop is designed to train Registered Dietitians and Culinary Professionals in the basic art and science of Oncology Culinary Translation with a special emphasis on breast cancer patients. Participants will learn food preparation techniques for creating therapeutic meals that appeal to an individual’s taste preferences. Through creative classroom, hands-on, and eating experiences, the group will learn to:

  • Define culinary translation and its role in integrative nourishment for cancer care.
  • Describe metabolic conditions that influence cancer risk, such as inflammation and insulin resistance.
  • Describe the current evidence for commonly recommended anti-cancer diets.
  • Identify key concepts for including food as an element in the treatment plan for a person with cancer.
  • Describe eight principles of health supportive food selection.
  • Define flavor-building and describe the potential for this technique to provide culinary and physiological benefits.
  • Develop eating plans to improve quality of nutritional intake by patients facing eating and dietary challenges.

“The workshop was the perfect blend of evidence-based research and culinary expertise. Being able to teach patients how to use their “kitchen as a pharmacy" to manage side effects of chemo makes the patient feel empowered.
- Andrea Santella, RD, CSO, LDN

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“I attended this workshop in order to help patients where they are in treatment; to make more nutrient “wise” choices. Getting our hands messy and sharing a nutrient-dense meal together was a highlight of the training… Thank you for the unique way of sharing knowledge and skill.”

–Patricia Guay-Berry, RD, CSO LDN

Agenda

When

Saturday, March 4, 8:30 am – 5:15 pm
Sunday, March 5, 9:00am – 5:00 pm

Where

Smith Center for Healing and the Arts
1632 U Street NW, Washington, DC 20009

Who

Oncology Registered Dietitians and Health Supportive Chefs who work with Cancer Patients

Faculty

  • Karen Collins, MS, RDN, CDN, FAND, Nutrition Advisor to the American Institute for Cancer Research (AICR)
  • Ruth Fehr, MBA, CHHC, Health Supportive Chef, Founder and President of Culinary Solutions
  • Laura Pole, RN, MSN, OCNS, Chef, Director of Nourishment Programs for Smith Center for Healing and the Arts

Registration

Opening Fall 2016. To receive an email when registration is open, visit the Smith Center website to RSVP.

Continuing Education

Application for continuing education credits will be made to the Commission on Dietetic Registration (CDR).

Published on 07/21/2016

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