Start: 09 Nov 2021, 15:30
End: 09 Nov 2021, 16:30

Chair: Emeritus Professor Sam Ahmedzai, University of Sheffield, UK
Speaker: Mr Dave Chuter, Patient representative, UK
Speaker: Dr Stella Lignou, University of Reading, UK
Speaker: Ms Melissa Mogor, World Cancer Research Fund, UK
Speaker: Dr Clare Shaw, The Royal Marsden, UK
Speaker: Ms Anjana Tivegna, Patient representative, UK

In this session, jointly organised with World Cancer Research Fund UK and NIHR Cancer and Nutrition Collaboration, our panel of speakers will discuss what makes a good diet for people living with and beyond cancer. A couple of tasty recipes will be demonstrated, with details on why these dishes are suitable to patients who are experiencing nutritional challenges due to the cancer or side effects of cancer treatment. The panel, which consists of patients, healthcare professionals and researchers, will also highlight the nutritional factors that can influence tolerance to cancer treatment and focus on the lived experience, science and management of taste changes. Participants will be shown where to find good, evidence-based and practical nutritional information, and the recipes from the cookery demonstration will be sent to them after the event. There will also be an opportunity to ask questions live, so this session will be of particular interest to healthcare professionals and people affected by cancer who are interested in food and nutrition.

Session labels:

Allied Health Professionals Clinicians Discovery / underpinning research Fringe programme Live Living with and beyond cancer Nurses Panel Patient experts Primary Care Physicians Scientists Students Trainees / Early career researchers Treatment