Cooking. Comfort. Care. Nourishment for the Pancreatic Cancer Fight

At Savor Health, we believe that proper nutrition is an essential element in a comprehensive cancer care management program.  This is why we are very excited to announce a new nutritional program, Cooking. Comfort. Care. Nourishment for the Pancreatic Cancer Fight, launched by Celgene Corporation in collaboration with a panel of experts, including Savor Health’s oncology dietitian and Chief Operating Officer Jessica Iannotta, Chef Michael Ferraro, and the Pancreatic Cancer Action Network.

 

Introduction Video

This educational and awareness program will feature the nutrition issues that pancreatic cancer patients and their caregivers may face.  You can also expect to find recipes and tips that are specifically designed for people with pancreatic cancer.

To start out, here are some tips to help address nutritional issues that are unique to pancreatic cancer patients.  And since the holiday season is coming up, here are tips for managing nutritional needs during the holidays.

We also have few recipes that are appropriate for symptoms related to pancreatic cancer, such as Turkey Sweet Potato Hash Turkey Tortellini Soup and Peaches and Cream Smoothie.

Check the program’s homepage for updates on more recipes and information.

You can also follow us on Facebook, Twitter, Pinterest and keep up with the new resources that will be available.

Jessica Iannotta, MS, RD, CSO, CDN

Jessica is a registered dietitian and certified specialist in oncology nutrition (CSO). She studied nutrition at Cornell University and completed her dietetic internship at New York Presbyterian Weill Cornell Medical Center. She obtained her Master's degree through the University of Medicine and Dentistry of New Jersey. Jessica has worked in inpatient and outpatient oncology settings since 2001 in the North Shore-LIJ Health System. Jessica is in charge of all operations including clinical and culinary operations ranging from menu development to evidence-based website content, relationships with registered dietitians and social workers and developing processes and protocols for intake, management and outcomes analysis of patients.

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