Since 2010, UniLaSalle has initiated a translational research program with cancer patients to improve their dietary management. Indeed, many of the side effects of treatment impact the patients’ diet, and a preventive approach to undernutrition had to be put in place. In 2016, a website developed with and for patients was created: It includes recipe suggestions, adapted cooking techniques and plants/spices of interest to mitigate side effects. Aimed at patients and their caregivers, this platform provides real support on a daily basis so that eating is always a pleasure, even during the illness.

Press release in connection with the Sirha Grand Prix :

The 2017 edition of Sirha* has just ended, and this year, for the 1st time, health was invited to the chefs’ table! The jury voted for the innovative initiative “Vite fait bienfaits”: a website and mobile application, allowing cancer patients to continue eating as “normally” as possible despite the side effects induced by treatments. This service was developed by a team of researchers from UniLaSalle (Beauvais – 60), awarded the special innovation grand prize at Sirha 2017.

If on the living room, the words “eating”, “cooking” and “pleasure” resonate in unison, they have, on the other hand, no meaning for the patients. contributes to give them back their taste for life, through recipe suggestions, adapted cooking techniques, and the use of plants and spices to fight against side effects.

The site developed for patients and their caregivers, who recognize the validity of this advice by using it on a daily basis, is now also being used by professionals in the health catering and agri-food industries, who call on UniLaSalle’s expertise for the implementation of suitable solutions in care establishments.

What are the targets?

Cancer patients, under treatment, as well as their caregivers, direct (family/friends) or indirect (health professionals, catering)

How will your project help promote the gastronomy of the Hauts-de-France region?

This project, centered on the patient, has contributed, through the culinary approach, to the improvement of the quality of life of patients. Because the pleasure of eating must be universal, a personalized approach, whatever the needs of each person, must be encouraged and developed.

The creation of unusual dinners with restaurant owners is being tested in the Pas-de-Calais. It is an innovative way to communicate and an unforgettable experience for customers.  The first event was held in Montreuil-sur-Mer in July 2020, and 4 others are planned for 2021. will be translated into English to ensure PAT’s international influence

To encourage a passion for cooking and eating well, the website will promote culinary events and offer chef’s recipes to make at home.

By UniLaSalle

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