ArticleNutrients2026
Culinary Nutrition Programming for Members of a Community-Based Cancer Program.
Article in Nutrients, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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5 authors.
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Abstract
(1) Background: Nutrition research in cancer care has largely focused on disease prevention and management, overlooking the importance of food literacy. Culinary cancer care programs may address this gap by facilitating the practical application of nutrition through culinary skills, fostering social connections over nutrient-dense meals, and supporting individuals during periods of physical and social vulnerability. The Not-Just-Supper Club (NJSC) at Gilda's Club Toronto (GT) is a community-based culinary cancer care program delivering evidence-based, plant-forward meals. The objectives of this study were to examine how NJSC supports its members and to provide recommendations to inform future models of culinary cancer care programs. (2) Methods: An explanatory sequential mixed methods design was used. Participants completed a modified food frequency questionnaire (FFQ) assessing major protein food groups since joining NJSC. Semi-structured interviews explored perceived dietary changes, food literacy, and social engagement. Associations between duration of participation and protein food intake were examined using multivariable-adjusted linear regression models. Interview field notes and transcripts were coded in NVivo 12 and thematically analyzed. (3) Results: Among 41 participants, 36 (88%) were female and 17 (41%) were of White ethnicity. A total of 38 (93%) participants reported that NJSC had a positive impact on their lives, and 27 (66%) reported positive changes in eating habits. In multivariable-adjusted analyses, longer participation in NJSC was associated with higher nut consumption (β = 0.49 servings/day per year; 95% CI, 0.02-0.96). Interviews were completed by 40 participants. Seven themes described program support across psychosocial domains (social network; social support; emotional support and mental health; impact on health) and practical nutritional domains (improved food literacy and skills; food decisions; inclusion of plant-based foods). Participants described applying program knowledge at home and perceived improvements in well-being and cancer-related symptoms. (4) Conclusions: NJSC was perceived by members as beneficial across psychosocial and nutritional domains and supported food literacy and plant-forward dietary choices. These findings contribute to our understanding of how culinary cancer care programs can complement existing cancer support services and provide insights for designing future programs for cancer survivors and their support networks.
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