Bruins Owner Jeremy Jacobs Underwrote A Cancer Study
The results will be announced at the Cancer Nutrition Consortium at the TD Garden.
The findings of a landmark, two-year cancer study on the nutrition and food preferences of cancer patients receiving treatment will be released at the Cancer Nutrition Consortium on November 18th and 19th at the TD Garden. The study, which combines findings from seven of the world’s leading cancer centers including Dana-Farber, aims to improve the quality of life of cancer patients through a focus on nutrition. Professional chefs such as Top Chef winner and chef de cuisine at Menton, Kristen Kish, (pictured above) have created recipes based on the study’s findings.
The study, called the Cancer Nutrition Consortium research study, was underwritten by Jeremy Jacobs, chairman and CEO of Delaware North Companies and owner of the Boston Bruins. His company Delaware North also owns the TD Garden. The results will be published in the American Journal of Clinical Nutrition.
The study focused on patient preferences and issues related to their ability to eat and drink while undergoing cancer treatment, including therapies like chemotherapy and radiation. Seven major medical centers across the country participated: Roswell Park Cancer Institute, New York University Clinical Cancer Center, Dana-Farber/Brigham and Women’s Cancer Center, Sidney Kimmel Comprehensive Cancer Center at John Hopkins, University of Chicago Comprehensive Cancer Center, Mayo Clinic Cancer Center, and the Cedars-Sinai/Samuel Oschin Comprehensive Cancer Institute.
From April to December 2012, a sample of 1,199 cancer patients aged 18 years and older undergoing active treatment at one of seven cancer centers completed a 15-minute self-administered survey that included questions on demographics, cancer type, cancer treatment, dietary changes, health status, and quality of life. The research also explored the impact of taste and smell on food intake and quality of life, and included questions about consumption of food, intake of fluids, food preparation, and barriers to cooking and shopping for food during cancer treatment.
The study found that a majority of cancer patients struggle with nutrition during treatment due to a decreased or increased appetite, altered taste and smell, early satiety, mouth sores, nausea, extreme fatigue, constipation, diarrhea and other symptoms.
Armed with this information, chefs including two master chefs Chef Ron Desantis and Chef Roland Henin, and Kristen Kish, created special recipes with support of the Culinary Institute of America, Delaware North Companies, Rich Products, and the culinary teams from each of the cancer centers.
The Cancer Nutrition Consortium will be launching an all-access website featuring the exclusive recipes from the chefs, the latest nutritional information, and information for family members or caregivers who may be challenged with preparing nutritional meals for their loved ones going through cancer treatment.
The website is live and has lots of recipes: cancernutritionconsortium.org