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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

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 4, 8:15 am – 5:15 pm
Sunday, March 5, 8:30am – 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.

The deadline for registration is Wednesday, February 15, 2017. All fees should be paid by this deadline. Cancelled registrations received prior to February 15, 2017, will receive a full refund for the training minus a $75 processing fee. No refunds will be issued after February 15, 2017.

 Enrollment is limited to 20 people and this workshop usually fills quickly, so register early to guarantee your "place at the table"! 

To register go to the Smith Center website. For more information call 202.483.8600 or contact Kiersten Gallagher at kiersten@smithcenter.org.

Continuing Education

The Commission on Dietetic Registration (CDR) has approved AICR to provide 14.0 (Level 2) CPE credit hours for this activity for Registered Dietitians DTRs.

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