Food Research for Cancer Survivorship

Yesterday's launch of the Princess Margaret Hospital's Electronic Living Laboratory for Interdisciplinary Cancer Survivorship Research (ELLICSR) featured Chef James Smith and Chef School Graduate Sharon Booy demonstrating recipes created as part of a collaborative project GBC is working on with PMH-ELLICSR researchers. Building Recipes and Understanding Nutrition for Cancer-Survivorship Health (Project BRUNCH) has developed over 30 recipes that are simple to make and tasty, focused on making healthy eating easier for cancer survivors. The Toronto Star's story on the launch of ELLICSR has an accompanying photo of Chef Booy. Yesterday's event was very well attended, with over 200 people - patients, clinicians, staff - taking in a variety of presentations from ELLICSR partners, including the cooking demos showcasing recipes developed by the project. Project BRUNCH is part of GBC's NSERC funded program of research. This is an excellent example of how George Brown College works with community, clinical and industry partners, and mobilizes faculty and student expertise to address practical, real-world problems.