Nutrition Showcase | Cancer Nutrition companion Cookbook: Plant-based Cooking for Side Effects of Cancer and its Treatment
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!
Showcasing our new and updated resources. A community guide to cancer nutrition AND the Cancer Nutrition companion cookbook: Plant-based Cooking for side effects of Cancer and its treatment
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).