The Role of Cooking for Hospital Food Service in Cancer Care-Units: Nutrition Is a Supportive Care While Cooking Appears to Be a Prescription - Journal of Cancer Therapy

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JCT> Vol.7 No.5, May 2016

Volume 7, Issue 5 (May 2016)

ISSN Print: 2151-1934 ISSN Online: 2151-1942

Google-based Impact Factor: 0.52 Citations h5-index & Ranking

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The Role of Cooking for Hospital Food Service in Cancer Care-Units: Nutrition Is a Supportive Care While Cooking Appears to Be a Prescription

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DOI: 10.4236/jct.2016.75038 2,154 Downloads 2,841 Views Citations

Author(s)

Philippe R. Pouillart¹, Elodie Gidoin-Dewulf¹, Cécile Foissy¹, Eva Joubert², Magali Thieulent², Odile Compère³, Sif Bendjaballah³

Affiliation(s)

¹Department of Nutrition and Health Sciences, Institut Polytechnique LaSalle Beauvais, Hauts de France, France.
²DAVIGEL, Normandie, France.
³Centre Hospitalier de Beauvais, Hauts de France, France.

ABSTRACT

Cancer cachexia and treatment-induced side effects can contribute to deterioration in nutritional status in patients declining the quality of life and survival rates. Culinary practices may provide new strategies to minimize the symptoms. NEODIA (learning to live with a cancer on a day-to-day basis) is an observational program whose objective is to better understand the occurrence of treatment-related side effects as well as culinary and dietary habits in cancer patients followed in the Cancer Unit of the Beauvais City Hospital, France. First study step in 2010 has investigated culinary solutions to improve the quality of life of the patient at home. The present part tries in particular to answer the question if the culinary advising is transposable to the offer of restoration proposed by institutions of care in oncology. We first conducted an investigation on the determinants of quality of life in patients currently treated in a hospital service involving 41 people. In a second step, we are collecting information on the food supply itself, using advising of some patient’s specially prepared to test meals as a translational research expertise. The results of our survey show that patient’s remarks constitute real guidelines to adapt the practices in culinary production and healthy catering management. Based on these results, the consistency of frozen prepared meals has been analyzed regarding their potential to regulate the under nutrition-inducing treatment-related side effects. Conducted by the patient’s panel of the translational research group the study highlights the benefits of agro-food products and margins of progress.

KEYWORDS

Oncology, Side Effects, Translational Research, Therapeutic Cuisine, Food Services, Culinary Sciences

Cite this paper

Pouillart, P. , Gidoin-Dewulf, E. , Foissy, C. , Joubert, E. , Thieulent, M. , Compère, O. and Bendjaballah, S. (2016) The Role of Cooking for Hospital Food Service in Cancer Care-Units: Nutrition Is a Supportive Care While Cooking Appears to Be a Prescription. Journal of Cancer Therapy, 7, 352-361. doi: 10.4236/jct.2016.75038.

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