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Topic

Nutrition Showcase | Eating for cancer prevention and management - food should not be feared!

Description

It is apparent that there is a void in the cancer care realm for a concise, evidence-based cancer nutrition guide equipped with recipes to provide to those touched by cancer, their caretakers, oncologists, doctors and/or nurses to alleviate the stress and frustration of seeking out information related to cancer nutrition.

Please join nutrition professor, researcher and chef, Amy Symington, MSc for a nutrition focused workshop and food demonstration showcasing the SSHRC funded research, community guide to cancer nutrition and the evidence-based cookbook she has compiled in collaboration with George Brown College and Gilda’s Club Greater Toronto. Chef Amy will discuss what to consume for cancer prevention and management and to help prevent recurrence as well as how to manage the side effects of treatment through whole foods.

Following the discussion Chef Amy will showcase the practical application of this important nutrition information via quick, easy and affordable recipes

Time

Jan 20, 2021 01:00 PM in Eastern Time (US and Canada)

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Message preview	Hi there, You are invited to a Zoom webinar. When: Jan 20, 2021 01:00 PM Eastern Time (US and Canada) Topic: Nutrition Showcase \| Eating for cancer prevention and management - food should not be feared! Register in advance for this webinar: https://zoom.us/webinar/register/WN__kdH659DR_y3NwAJp2rWEw After registering, you will receive a confirmation email containing information about joining the webinar. ---------- Webinar Speakers Amy Symington M.Sc. (Nutrition Coordinator @Gilda's Club Greater Toronto) Amy Symington, M.Sc. is a nutrition professor, researcher and nutrition focused chef at George Brown College (GBC) in Toronto, Canada. She runs the culinary nutrition programming at Gilda's Club Greater Toronto (GCGT) including the nutrition showcases, webinars and supper club programming. Amy also works with the UHN (University Health Network) and the Canadian Liver Foundation providing culinary nutrition demonstrations for patients, she volunteers with the Toronto Veg Food Bank (TVFB) as a chef and nutrition consultant and does recipe development and food writing for various publications in Toronto. Amy believes in the evidence-based health and environmental benefits of whole, plant-based diets and is the recent author of The Long Table Cookbook: Plant-based recipes for optimal health - a collaboration between GBC, GCGT, and the Social Sciences and Humanities Research Council (SSHRC).

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