Cancer treatment can introduce a laundry list of side effects and can add further create unnecessary worry during an already stressful time. Please join Chef Amy Symington, M.Sc. as she discusses tips, tricks and foods that can be consumed to cope with a few common side effects seen during cancer treatment including changes in taste and smell, headaches, and dry mouth. Following her discussion, she will showcase a few quick, tasty, and nutrient dense recipe ideas to practically apply the cancer nutrition information discussed. For more information see A Community Guide to Cancer Nutrition.

Facilitator: 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).