Building Recipes and Understanding Nutrition for Cancer-survivor Health

(BRUNCH)

Study Aims:

• To investigate and determine food and nutrition needs of colorectal cancer survivors;

• To suggest healthier alternatives that are either cheaper or of similar cost to their less healthy counterparts; and

• To provide nutrition education that is clinically appropriate for colorectal patients

Patients consented into Study

Patients consented into Study

Participate in Focus Group/Phone Interview to

determine food likes/dislikes, understanding of nutrition

etc.

Participate in Focus Group/Phone Interview to

determine food likes/dislikes, understanding of nutrition

etc.

Participate in cooking

demonstrations

Participate in cooking

demonstrations

Make and test food at homeMake and test food at home

Outcome:Recipes developed for

colorectal cancer patients who want to adopt healthier eating

habits

Outcome:Recipes developed for

colorectal cancer patients who want to adopt healthier eating

habits

Participants invited to a cooking demonstration • 3 healthy recipes prepared by GBC chefs at ELLICSR kitchen facility• Cooking tips, food safety, and health tips will be reviewed with participants

Participants invited to a cooking demonstration • 3 healthy recipes prepared by GBC chefs at ELLICSR kitchen facility• Cooking tips, food safety, and health tips will be reviewed with participants

Participants will be given ingredient baskets, educational videos, and Home Use Testing (HUT) surveys

Participants will be given ingredient baskets, educational videos, and Home Use Testing (HUT) surveys

Study Methodology

Rationale:

• Quality of life for colorectal cancer survivors may be improved by:

• diet modification

• recipe adaptation

• improving eating habits

•This project will:

• educate survivors on nutrition

• provide explicit culinary information and necessary skills

• build confidence and experience to seek out healthier dietary options

Research Collaborators:• The George Brown College Culinary Compliments Centre merges both culinary arts and food science, by creating a dynamic environment where in-house professional chefs work together with experienced food scientists to deliver expert services

• This centre provides the perfect environment for recipe creation and testing and food product concept and development for this study

• Researchers at Princess Margaret Hospital working with Food Scientist, Winnie Chiu, and Chef James Smith from George Brown College, along with their students, designed recipes for colorectal cancer patients that appeal to taste, ease of preparation, and cost

Expected Outcomes:• Involving patients in the development of recipes will result in recipes that:

Respond to patient need May help patients adopt mindful eating habits

This study will result in:• Nutritional recipes developed specifically for individuals who have finished treatment for colorectal cancer • Recipes that meet the culinary and lifestyle needs of patients • Recipes that are nutritionally acceptable for a post cancer diet

Colorectal Cancer:

• Colorectal cancer is the second leading cause of cancer-related death in Canada

• It is the 3rd most common form of cancer in both men and women, accounting for 13% of all cancer diagnosis

• Colorectal cancer incidence seems to be increased by diets high in saturated fats and low in fruits and vegetables and dietary fiber as well as by sedentary lifestyles and obesity

Example Recipes:• Steamed Fish with Chili and Lime

• Baked Buttermilk Tofu Fries with Homemade Ketchup

• Sweet Pepper Frittata

• Maple Apple and Apricot Tart

• Chicken Kofta Meatballs with Yogurt Mint Sauce

• Black Bean Soup