Cooking and Nutrition During Cancer Treatment

Cooking for someone facing cancer is more than just preparing a meal; it’s about nourishing the body, helping patients regain strength, and making meals appealing for those dealing with a whole host of side-effects from treatment. Our certification program is rooted in our groundbreaking research, ensuring that every dish you create is backed by science and tailored to meet the unique nutritional needs of cancer patients.

This program is ideal for culinary professionals who want to learn to better prepare food specifically for individuals undergoing cancer treatment and recovery. This includes chefs, foodservice providers, caregivers, as well as anyone in the culinary field interested in gaining expertise in nutrition and cooking techniques tailored to the unique needs of cancer patients.

What You’ll Learn

Nutritional Essentials: Understand the critical nutritional requirements for cancer patients, including how to address common treatment side effects like taste changes, nausea, and appetite loss.
Ingredient Selection: Discover how to choose the right ingredients that offer both nourishment and comfort, aligning with the latest research from the CNC.
Cooking Techniques: Master specialized cooking methods that enhance flavor and texture, making food more appealing and easier to consume for those with altered taste and eating challenges.

PART 01 Understanding the Research

A two-year, multi-site clinical study was the result of an unprecedented collaboration between seven of the world’s leading cancer centers. The study focused on nutrition and food preferences among patients receiving cancer treatment. Specifically, patient preferences and issues related to their ability to eat and drink while undergoing cancer treatments, including chemotherapy and radiation. In order to understand the Cancer Nutrition Consortiums approach to ingredient selection, recipe development, and meal preparation, understanding our founding research is critical. Please take a moment to review that research and take a look at the Cancer Nutrition Consortium recipe guidelines.

Part 02 Cooking for Cancer Treatment and Recovery

Certified Master Chefs Ron DeSantis and George McNeill and Director of Culinary Operations and CNC board member Martin Breslin walk you through eight of the recipes featured in our Cancer Nutrition Cookbook. They discuss some cooking techniques and knowledge useful for those preparing food for people undergoing cancer treatment and recovery as well as the development of these recipes.

Part 03 What Makes These Recipes Unique?

For a full look at what makes CNC recipes unique and why they were created the way they were, review this conversation between Board Member Martin Breslin from Harvard University Dining Services and Hannah Dalpiaz, RD, LDN, senior oncology dietitian/nutritionist at Dana-Farber Cancer Institute.

Part 04 Apply for Credit

Have you completed all three parts of the Cancer Nutrition Consortium Chef Certification program? Fill out the following form to apply for your credit hours.

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