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

Smith Center for Healing and the Arts WDCMarch 12 - March 13, 2016
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. 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

CTW Action shot
“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



Saturday, March 12, 9:00am – 5:30 pm
Sunday, March 13, 9:00am – 5:00 pm


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


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


  • 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


The registration fee is $485 and includes all materials, CE credits,  breakfast, mid-morning snacks, and a late lunch on Saturday and Sunday, and is due no later than the registration deadline.

To Register: Smith Center for Healing and the Arts Program

Registered students will receive a full refund for the training, minus a $75 processing fee, if they cancel by notifying Smith Center two weeks prior to the training. No refunds will be made after that time (February 27, 2016). 

Continuing Education

The Commission on Dietetic Registration (CDR) has approved AICR to provide 15 (Level 2) CPE credit hours for this activity.

Published on 12/16/2015

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