Harnessing the Power of Food

This participatory seminar and culinary demonstration series provides an introduction to emerging science on nutrition, health, and cancer, and demonstrates how merging the science of nutritional oncology and the science of taste can provide practical, clinically relevant information and skills. Diet, nutrients and phytochemicals in plant foods (vegetables, fruit, spices) have long been known to play a role in cancer risk reduction, and are increasingly studied for their ability to inhibit cancer progression and perhaps improve survival.

Each session includes a clinician and a chef-educator who review the current research on the anti-cancer and anti-inflammatory properties of food as well as the science of taste, particularly for those whose taste may be compromised by treatment.

Translating the Science to the Plate, they create dishes that are not only nutritious, but delicious as well.

The Food and Health Initiative of the Stanford Food Summit is led by Fredi Kronenberg, Ph.D., Stanford University School of Medicine, Department of Anesthesiology, Perioperative and Pain Medicine and Lisa Offringa, Ph.D., Post-doctoral Fellow, Stanford Prevention Research Center, Department of Medicine.