According to the recent policy paper published by The World Cancer Research Fund and the American Institute for Cancer Research (Policy and Action for Cancer. Food, Nutrition and Physical Activity: a Global Perspective, 2009), there were 11 million cases of cancer in the world in 2007. Almost 8 million lives were lost due to cancer. However, the panel of international scientists agree that “this could be reduced by about a quarter to a third by dietary change including reduction in overweight and obesity together with physical activity.”
This begs the question: where does diet and nutrition fall into the prevention and treatment of cancer? The aforementioned paper advocates for policies that allow for the increased consumption of whole, minimally processed foods—whole grains, fresh fruits and vegetables and lean sources of protein and dairy. Unfortunately, there still exists a large gap between the medical community and the nutrition/food community. In order to reduce the number of cases of cancer and number of cancer deaths, it is important to bridge this gap.
Sustainable Food Center has taken action to do just that. By collaborating with several cancer service providers such as Breast Cancer Resource Center, Seton, Care Communities, Cancer Connection, American Cancer Society and Breast Cancer Services, SFC was able to offer two pilot The Happy Kitchen/La Cocina Alegre™ cooking class series to breast cancer survivors this past fall. The two class series (one taught in English, one taught in Spanish) served a total of 60 individuals representing 18 Central Texas zip codes! A total of 37 adults participated, benefiting an additional 39 family members, including 15 children. The fact that a total of 18 zip codes were represented is unprecedented because the THK program targets distinct neighborhoods for cooking classes for reasons of convenience and need. However, this large number of zip codes means that there is a HUGE, unmet need for these classes.
Breast cancer survivors 4 to 6 months out of treatment (and co-survivors) were invited to attend the six week series. (A patient’s diet and food preference during treatment differs because of the increased stress of the medications on the body). Studies have shown that cancer recurrence can be prevented by following a healthy diet. However, many of the women received very little, if any, adequate and practical information regarding post-treatment diet. And if there were services available, many did not have insurance that would cover the cost of a consultation lead by a dietician.
Furthermore, scientists and the public are ever-questioning the correlation with agricultural chemicals used to grow our food and cancer. This is another reason to support, local, organic, sustainable agriculture.
Upon completing the class series, the participants were asked to respond to several questions. Here is what they had to say:
Do you feel more empowered to integrate food to improve your survivorship as a result of this class series?
“[THIS] is the most empowered I have felt in making better eating choices because I was able to listen, watch, participate, and taste the foods that were made. I have real hope that I have never had before. FYI, I spent a couple of years working with a private nutritionist before I was diagnosed with cancer so had been moving towards changing eating and food choices before my cancer diagnosis but this class actually got me very EXCITED and motivated to cook. I had been very cooking challenged and I don’t like many veggies. This class presented me with recipes and information about cooking veggies I normally wouldn’t consider trying. Not only did I try them but I liked them. This class was so cool that I made every featured recipe we had for the week. The big plus for me was to have the groceries given to me so they were at hand and all the ingredients were things I almost always had at home and I don’t keep much on hand in the way of spices, etc.”
“I needed to be reminded of the importance of food to our health in general. I think attending this class shortly out of treatment, at least 6 mos as suggested, would be of great value.”
“Yes, because this is good for my condition; I now know many more things that can help me in this aspect.”
Because of this class series, do you feel more able to care for your family’s nutritional health?
“Yes, much more. I’m watching more what I eat, what I buy, cook, etc. I’m the cook around here. I told my daughter, ‘They opened my eyes!’ My sister would always tell me–what happened to mom and dad is going to happen to you–her husband died from complications from diabetes–kidneys, dialysis. But the class was very impactful. My boyfriend doesn’t think about any of this, but I know that it is important.”
“I feel more knowledgeable and able to make plans for healthy eating. I have practical strategies for planning meals. I bought the cook book and am finding it a great organizing tool.”
Coming up on October 10, 2009 Austin will be hosting the first ever “Mamma Jamma” Bike Ride benefiting 10 Austin breast cancer service agencies, including Sustainable Food Center. I encourage everyone to grab their bike and join us to help close the gap and leave breast cancer in the dust! www.mammajammaride.org
To learn how you can be a part of it, join us for the Kick Off Party on May 14th from 6 – 8 pm at GSD&M Idea City at 828 W. 6th Street. RSVP here: www.mammajammaride.org
(The next six week cooking class for breast cancer survivors will be taught in English at the Carver Library Branch: 6/22 through 7/27 from 6.30 – 8.00 pm. The class series cost $30. Scholarships are available.)
