This course does not require any payment but an attendance commitment. The attendance certificate will be given only to those who attend the three days of the course.
The maximum issue of people that can register is 30 due to the capacity of the place where the course is held.
Director of the course
Miguel Ruiz-Canela López
What is this course about?
Cancer is the leading cause of premature death in Spain. Adopting a healthy lifestyle is core topic both to prevent it and to support treatment once diagnosed. This course offers practical tools in nutrition, physical activity and management stress, with special attention to the needs of cancer patients.
We will have experts in oncology, nutrition, epidemiology and gastronomy, who will explore the potential of gastronomy as resource to improve patients' nutrition, emotional well-being, and quality of life, especially in the face of the side effects of treatments such as chemotherapy.
This course is open to all adults. However, it may be especially useful for people with cancer, as well as their family and friends who support them throughout their journey. It is also designed for students and professionals in the fields of health, nutrition, and gastronomy who wish to delve deeper into the role of lifestyle in cancer prevention and management, and how to improve well-being through diet and environment.
MONDAY 23RD
June 23
4:00 PM to 8:00 PM
CANCER PREVENTION
| 16:00 | Dr. Estefanía Toledo (Preventive Medicine. UNAV) Nutrition and cancer prevention: the role of per diem expenses Mediterranean) |
| 16:45 | Dr. Fabricio Zambon-Ferraresi (Geriatrics. HUN) Physical Activity) |
| 17:45 | María Vasilj (Preventive Medicine, UNAV). The concept of human flourishing and cancer |
| 18:30 | Rest |
| 18:40 | Think & Taste© Session: Preventive Gastronomy Chef Teresa Gutiérrez. Azafrán Restaurant Miguel Ruiz-Canela. Preventive Medicine. UNAV. Cooking Techniques That Help Prevent Cancer |
TUESDAY 24TH
June 24
4:00 PM to 8:00 PM
ATTENTION AND CARE OF THE CANCER PATIENT
| 16:00 | Dr. Edurne Muruzábal (Oncology, CUN) Promoting healthy lifestyles in cancer patients |
| 16:45 | Ana Ojer Perea (Oncology, CUN). Patient care from a nursing perspective. |
| 17:45 | Dr. Saioa Echevarría Andueza (Endocrinology, CUN). The risk of malnutrition in cancer patients |
| 18:30 | Rest |
| 18:40 | Think & Taste© Session: Gastronomy in the hospital Reyes Moreno Pérez. Basque Culinary Center. Miguel Ruiz-Canela. Preventive medicine. UNAV. |
WEDNESDAY 25TH
June 25
4:00 PM to 8:00 PM
ALTERATIONS OF THE SENSES
| 16:00 | Camino Pacheco. (Diet Unit, CUN) Nutrition in the hospital |
| 16:45 | Dr. Secundino Fernández (Otorhinolaryngology, CUN). Taste and smell disorders in patients. |
| 17:45 | Luisa López (Basque Culinary Center). Organoleptic alterations and gastronomic enjoyment. |
| 18:30 | Rest |
| 18:40 | Think & Taste© Session: Gastronomy and Senses Beatriz del Río. (Otorhinolaryngology. CUN) Miguel Ruiz-Canela. Preventive medicine. UNAV. |
