By
Nancy Chan
Beans, tofu, soy milk and brown rice have appeal for the masses, as Leslie Hendricks came to realize after the overwhelming response she received to the flyers she distributed about a cooking class.
It was probably because this wasn't just any cooking class. The class being offered would be geared to healthful and nutritious eating for cancer prevention and survival. It was also the first time that the UCSF Comprehensive Cancer Center would be offering this free, eight-week demonstration class to the general public.
Of the 30 slots available, all were filled within the first days of the class posting, with 25 more on the mailing list. Individuals were clamoring for spots, to the point where Hendricks, a patient record abstractor at the Mount Zion Cancer Registry and coordinator of the event, is committed now to adding future classes.
"Amazingly, there are very few, if any vegetarian cooking classes in the Bay Area," said Hendricks. "And none that are free. While our participants include cancer patients, there are also UCSF staff and members of the community who are survivors or know people with cancer."
The UCSF Cancer Resource Center offers cancer patients nutrition workshops and seminars, free pamphlets and one-on-one meetings with staff dietitians Natalie Ledesma, MS, RD, and Sarah O'Brien, MS, RD.
"Having a healthy, well-balanced and nutritious diet is extremely important. It can definitely help your immune system, affect your energy level and enhance your quality of life," said Ledesma. "The right diet can also possibly improve your risk for preventing cancer and mitigate the side effects of chemotherapy."
The primary difference between this class and what has conventionally been available to patients is the provision of recommendations and advice versus seeing the actual food made for taste.
"The information from the class being offered is similar to our nutritional recommendations in promoting a plant-based diet," Ledesma said. "Essentially, this is a vegan cooking class. The philosophy is the same. We are not saying that you have to be a vegetarian to eat healthily, but by increasing plant-based food and lessening animal products such as dairy, eggs, meat, cheese and butter, you will benefit in the long run."
The cancer center enlisted the services of the local chapter of the Cancer Project, a collaborative effort of physicians, researchers and nutritionists who joined together to educate the public about reducing cancer risk. In addition to distribution of information through a variety of channels, the Cancer Project developed their Food for Life nutrition and cooking class series for cancer prevention and survival to be taught throughout the country as a way to help individuals understand why and how to cook nutritiously.
"This class is designed to motivate people to make healthy food on their own," said Ledesma. "It's about learning how to prepare plant foods, how to use meat and dairy alternatives, and how to make them taste great. While we as nutritionists can provide the science behind our recommendations, the cooking class offers a chance to put your knowledge into practice."
The first two-hour class took place on the August 1, and the remaining classes are scheduled to continue every Tuesday evening until September 19. Taught by Tianna Sheehan of the Cancer Project, each class features demonstrations on how different dishes are prepared. An informational video on cancer-related nutrition topics introduces every class.
"The foods we will be preparing are loaded with antioxidants and phytochemicals, high-fiber and low-fat foods, and healthy dairy alternatives," said Sheehan, a pastry chef at Lettus Café Organic, a vegan restaurant in San Francisco. "We're also giving each person a handbook to take away, which includes recipes of all the food they taste."
In the first class, Sheehan presented a video on understanding how diet affects the production of hormones such as estrogen and testosterone. The video described how dietary fat drives hormone production, which can mean higher rates of hormone-related cancers such as breast and prostate cancer. Later classes will show videos on the importance of fiber in the diet, how to find dairy alternatives and replacing meat with other high-protein foods.
All of the classes are prefaced with a recommendation that people continue to follow their medical care regimens.
"The information we give is designed to use with your doctor's treatment," said Sheehan. "Some foods can affect how a medication works, so it is best to continue on the medical course while eating healthy."
Eating Healthy
Of the 27 individuals who showed up at the first demonstration in Ida's Café at the Women's Health Resource Center, many were cancer patients interested in learning how to eat more nutritiously and how to cook in this way.
"I was diagnosed with breast cancer recently. I know that eating healthier will make me feel better," said one. "I'm here to gain knowledge and be inspired to cook."
Other participants included individuals who have family members with cancer, couples who want to change their eating habits, and cancer survivors who want to prevent a recurrence of their cancer. Several UCSF staff members from different departments thought that the information would be beneficial to know.
"I was interested in learning how to cook to reduce my son's and my exposure to carcinogenic substances that can be found in food," said Josette van Fleet, an administrative assistant in the National Center of Excellence in Women's Health. "This is such a healthy alternative to the learning how to cook with heavy oils and creams usually offered in cooking classes."
The menu for the first class was diverse. Sheehan started by making blueberry smoothies sweetened with maple syrup. Each of the class participants received a small cup to taste.
"This is a classic breakfast shake," said Sheehan. "It's so easy to make."
A bean salad, homemade hummus and a vegetable stir fry followed. The final dish was a sticky brown rice dessert with mango. The recipes and course handbook can be found online.
"I think the class went over really well," said Hendricks. "As a first-time endeavor for us, we're really pleased with the response."
The current eight-week session is full. A tentative date for the next series of classes is scheduled for October 3, with an end date two days before Thanksgiving.
"Of course, you can still eat healthily on Thanksgiving," said Ledesma. "Consider modifying some of the traditional recipes. And remember, enjoy foods in moderation."
To find out more about the Cancer Project and their nutrition-based classes and to download the course handbook, visit
www.cancerproject.com. If you're a patient and would like to schedule an appointment with the nutritionists at the Cancer Resource Center, visit
http://cancer.ucsf.edu/crc/nutrition.php. To find out more about the next cooking class, contact
[email protected].
