Nutrition Showcase: Eating for cancer prevention and management
This program is offered virtually and open to non GCGT members.
Join Chef Amy Symington for a culinary adventure focused on healthy, plant-based, and mindful nutrition for cancer. Chef Amy designs her meals with chronic disease prevention and management in mind and aims to help you navigate your kitchen with ease!
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!”
Check out past Nutrition Showcases and Recipes Here:
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).