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Pouillart, P., Bendjaballah, S., Laroche, C., Tiravy, A., Gidoin, E., Chesnay, P., Foissy, C., Toussaint, E., Pouillart, Compère, O. and Dutel, J.L. (2015) Cooking during a Cancer: What Teaches Us Patients of the Translational Group of Research NEODIA. Nutrition & Endocrinology, 13, 127-135.

has been cited by the following article:

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

  AUTHORS: Philippe R. Pouillart, Elodie Gidoin-Dewulf, Cécile Foissy, Eva Joubert, Magali Thieulent, Odile Compère, Sif Bendjaballah

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

  JOURNAL NAME: Journal of Cancer Therapy, Vol.7 No.5, May 18, 2016

  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.