NUTRITION FOR CANCER CARE
Join us as we explore the vital role of nutrition in cancer care and survivorship and discover how culinary expertise can inform the way we nourish our bodies and support long-term health.
The Nutrition for Cancer Care Series is a comprehensive two-part virtual professional development program specifically designed for healthcare professionals seeking to enhance their understanding of the unique nutritional needs of individuals undergoing cancer treatment and those transitioning into the survivorship phase. This series will focus on the role of high-quality protein in addressing muscle loss during cancer treatment along with other key nutrients provided by a plant-forward diet. As patients transition to post-treatment, nutrition recommendations address recovery and prevention of the long-term consequences of treatment as well as continuing adjuvant therapies. This series combines evidence-based informative lectures and interactive cooking demonstrations to equip participants with the knowledge and practical skills necessary to support patient/client optimal well-being during and after cancer.
Session Information
In the first part of the series, participants will delve into the intricate relationship between nutrition and cancer treatment focusing on the challenge of getting enough high-quality protein with reduced intake due to nutrition impact symptoms. Whole food plant-based diets are often promoted for cancer prevention but may not provide what is needed during treatment. Judicious use of a plant-based but not vegan dietary pattern can set up for a successful transition to survivorship. Evidence concerning experimental interventions such as ketogenic diets and fasting-mimicking diets will be addressed. Additionally, the session will feature a culinary component to showcase the preparation of delicious and nutritious dishes that are specifically tailored to the needs of individuals undergoing cancer treatment. Participants will have the opportunity to interact with the speaker during Q&A sessions, allowing for discussions and clarification of key concepts.
Session 1 Objectives
At the conclusion of this session the participants will be able to:
1. Describe methods to assess muscle loss and the impact on physical function.
2. List the challenges of meeting protein needs during treatment due to nutrition impact symptoms.
3. Describe several experimental dietary interventions being tested and the status of the research to support their use.
4. Engage in culinary training related to specific recipes to support cancer patients’ needs during treatment.
The second part of the series shifts the focus to nutritional health during cancer survivorship and addresses common challenges faced by cancer survivors, such as managing weight, addressing long-term side effects and ongoing adjuvant treatment. Participants will delve into the emerging research and evidence supporting the role of different plant-based diets in promoting long-term well-being, reducing the risk of cancer recurrence, and promoting overall health during the survivorship phase. Evidence on how exercise can also play a critical role in maximizing the impact of nutrition on the health of key systems such as the heart, brain, and skeletal system will also be addressed. Discussion and a live culinary component will center on preparing delicious, nutrient-dense dishes that support long-term health, immune function, and overall quality of life. Participants will once again have an opportunity to interact with the speaker during Q&A sessions, allowing for discussions and clarification of key concepts.
Session 2 Objectives
At the conclusion of this session the participants will be able to:
1. Describe the current research on the nutrition and exercise status of cancer survivors.
2. List the nutrition and exercise recommendations for cancer survivors from major health organizations.
3. Prioritize the several dietary patterns as to their usefulness in addressing cancer survivorship goals.
4. List the benefits of exercise in reducing recurrence and consequences of treatment on heart health, bone health, and cognitive function.
5. Engage in culinary techniques and foods that reduce risk of recurrence as well as manage co-morbid conditions.
Rosemary E. Riley, PhD, LD
President, Straight Talk : Nutrition, LLC
Dr. Riley is an experienced and accomplished nutrition educator. She received her MS and PhD in Human Nutrition and her MA in Exercise Physiology from The Ohio State University. She retired from Abbott Nutrition after 25 years of nutrition research and education for healthcare professionals and consumers. Since her retirement she has been focusing on community nutrition education, specifically culinary medicine for individuals with diabetes, cancer, and other nutrition-related conditions as well as Medical Residents. She is devoted to promoting these types of programs, the role of the dietitian in them and the collection of outcomes to verify their impact.
Dr. Riley partnered with a chef to deliver the culinary medicine programs for the Central Ohio Cancer Support Community. She teaches Lifespan Nutrition at Ohio Wesleyan University and the cooking laboratory for nutrition majors. She assists with training the students to deliver the “Cooking Matters” program in the community. She recently completed nine years of service on the Walk with A Doc Board of Directors and a six year term as Secretary for the Local Matters Board of Directors. Both are community health organizations in Central Ohio. She has presented on Culinary Medicine at three state academy meetings, the MIG practice group and a symposium at FNCE in 2016 and a presentation on Culinary Medicine at COPE conference in Villanova University in March 2020. As CPI chair for the Ohio Academy of Nutrition and Dietetics she convened the 102nd Annual Conference in Columbus, Ohio.
Professional Development
1.5 CPEUs and CHs awarded per session
To receive CE credit, you must attend the entire live program. All attendees are encouraged to complete an evaluation following the program; all nurses must complete the evaluation to receive Contact Hours.
Villanova University M. Louise Fitzpatrick College of Nursing is accredited as a provider of nursing continuing professional development by the American Nurses Credentialing Center’s Commission on Accreditation.
Villanova University Fitzpatrick College of Nursing MacDonald Center for Nutrition Education and Research provides Continuing Professional Education in accordance with the Prior Approval Program of the Commission on Dietetic Registration.
There are no relevant financial relationships with ineligible companies for those involved with the ability to control the content of this activity. The planners will review participant feedback to evaluate for real or perceived commercial bias in any activity.