The Cancer Nutrition Consortium recognizes the importance of food and nutrition to the medical outcomes of cancer treatment. Our recipes and recommendations incorporate a lot of ideas, key among them is that they can adopted at home. It is important to us that the recipes can be followed without culinary expertise, exotic ingredients, or hours of free time. We hope these recipes are as easy to prepare as they are to eat.
One of the things the Cancer Nutrition Consortium found through our research are taste profiles for different groups. The CNC realizes variety of food choices is important when deciding what to eat and wants to introduce each group to new recipes that they find palatable.
Eating enough food is one of the keys to proper nutrition during cancer treatment. The CNC recipes strive to be nutritionally complex with diverse and healthy ingredients.
We are improving quality of life for patients undergoing cancer treatment.
To do so, we're bringing together resources in health, culinary and industry to focus on issues of food, taste and nutrition for patients undergoing cancer treatment.
About the Consortium
The launch of the consortium was underwritten through a generous grant made by Jeremy Jacobs, the Chairman of Delaware North Companies and owner of the Boston Bruins, with founding support from the Bruce and Marsha Moskowitz Foundation. In addition, Delaware North Companies has also allowed its senior management and culinary teams to devote significant time and resources to this effort - without which the Consortium would not have been possible.
In the News:
In the last 15 years, only one major study has addressed the dietary desires of cancer patients — and it was a position paper calling for more research that never happened, said Bruce Moskowitz, a primary care doctor in West Palm Beach, Fla. To tackle the problem, Moskowitz connected officials at seven leading cancer centers, including the Dana-Farber/Brigham and Women’s Cancer Center, with food service companies and master chefs to form the Cancer Nutrition Consortium, which officially launched in Boston last month. Read the article
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. Read the article
A group of the nation's leading cancer institutions is set to release the findings of a two-year study focused on nutrition and food preferences among patients receiving cancer treatment on Nov. 19 at Boston's TD Garden. In addition, the newly-created Cancer Nutrition Consortium will make its debut as a part of the two-day event. The group was formed to look at the issue of proper nutrition during cancer treatment, with a focus on improving the quality of life of cancer patients through nutrition. Read the article