Please use this identifier to cite or link to this item: http://hdl.handle.net/10299/356
Title: The BRUNCH Project
Authors: Butler, Jillian
Keywords: BRUNCH
cancer
nutrition
Geremy Capone
University Health Network
ELLICSR
Culinary Management Nutrition
Winnie Chiu
Issue Date: 2009
Abstract: Culinary Management-Nutrition graduate Geremy Capone believes that eating well contributes to healing: “For medical treatment to be at its best you have to be at your optimal health.” That’s the idea behind BRUNCH, Building Recipes and Understanding Nutrition for Cancer-survivor Health, an initiative of the University Health Network’s Electronic Living Lab for Interdisciplinary Cancer Survivorship Research (ELLICSR). From 2008 to 2009, Capone and twenty-nine other Culinary Management-Nutrition students contributed their passion for food to BRUNCH, designing and testing recipes for survivors of colon cancer in a project led by Winnie Chiu and Chef James Smith at George Brown’s Centre for Hospitality & Culinary Arts and funded by the Natural Sciences and Engineering Research Council (NSERC).
Description: Success story in pdf
URI: http://hdl.handle.net/10299/356
Appears in Collections:Culinary Arts

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