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Survivorship Table: March 2021

Happy March, which also means happy spring! As the warm weather approaches, we recognize Colorectal Cancer Awareness Month and National Nutrition Month. What better way to celebrate the beginning of spring than with two important awareness events!

Colorectal Cancer Awareness Month

Colorectal Cancer Awareness Month aims to help educate those suffering from colorectal cancer and others about the treatment, prevention and screening recommendations for this disease [i]. Learn how you can educate yourself and others about colorectal cancer prevention and survivorship.

  1. Get Screened! According to the Colorectal Cancer Alliance, the pandemic resulted in a sharp decline in colorectal cancer screenings [ii]. Take this pledge or share it with others to help prevent colorectal cancer [ii]. Finding colorectal cancer early may help increase the chance of successful treatment [iii].
  2. Try to avoid high risk activities. Lifestyle choices such as smoking tobacco and consuming alcohol may increase the risk of developing colorectal cancer [iii].
    • According to the American Cancer Society it is best to abstain from alcohol use, but if you choose to it is recommended that women have no more than one drink per day and men have no more than two drinks per day [iii]

National Nutrition Month

Happy National Nutrition Month! This initiative allows us to learn more about health eating habits and physical activity [iv]. This year’s theme is “Personalize Your Plate,” which encourages participants to include a variety of nutrients each day while consuming healthful foods from many food groups [iv]. Learn how you can take part in National Nutrition Month to help you along your cancer survivorship or prevention journey!

  1. Aim to include a variety of foods in your diet each day [iv]!
    • Try to make at least half of your plate vegetables and fruits. Challenge yourself to add as many different colors as you can [v].
    • Aim to make ¼ of your plate carbohydrates with the majority being whole grains like brown rice, whole wheat bread or quinoa [v].
    • Include protein on the last ¼ of your plate. This can include plant-based protein like tofu and tempeh [v].
  2. Plan ahead for the week to make healthy eating fun and easy [iv]!
    • Make a grocery list based on the meals you plan for the week to make sure that you have all the ingredients on hand [iv].
    • Prep healthy snacks ahead of time so they are ready when you’re on the go. This can include pre-cutting fruits and vegetables or making individual portions of hummus and nut butters for easy and versatile snacks.
  3. Learn new skills and get creative to make tasty meals [iv].
  4. Visit or virtually visit a Registered Dietitian [iv].
    • Did you know Savor Health’s virtual assistant Ina® can provide symptom and side effect management that is supported by registered dietitians to cancer patients 24/7 “on demand”? Click here to learn more [vii].


[i] Colorectal Cancer Awareness Month. Retrieved from: https://fascrs.org/healthcare-providers/colorectal-cancer-awareness-month

[ii] March is National Colorectal Cancer Awareness Month. Retrieved from: https://www.ccalliance.org/about/awareness-month

[iii] Six Ways to Lower Your Risk for Colorectal Cancer. Retrieved from: https://www.cancer.org/latest-news/six-ways-to-lower-your-risk-for-colon-cancer.html

[iv] National Nutrition Month. Retrieved from: https://www.eatright.org/food/resources/national-nutrition-month

[v] Eat Right with MyPlate. Retrieved from: https://www.eatright.org/food/resources/national-nutrition-month/toolkit

[vi] Fall for New Flavors. Retrieved from: https://savorhealth.com/fall-for-new-flavors-rosemary/

[vii] Ina® provides virtual support 24/7 “on demand” via SMS text and chat. Retrieved from: https://savorhealth.com/

Isabelle Colbert Corgel, RD, CDN

Isabelle is a registered dietitian with a Bachelor’s of Science in Global Public Health and Nutrition from New York University. Isabelle has been a part of the Savor Health team for 4 years beginning as an intern during her sophomore year at NYU and now works as a contributing writer. After her undergraduate degree, she completed her dietetic internship at NewYork-Presbyterian Hospital with a focus in medical nutrition therapy where she gained clinical experience in oncology. Following her dietetic internship, Isabelle completed a 6-month nutrition fellowship in Employee Health and Wellbeing at NewYork-Presbyterian Hospital. Isabelle now helps to manage nutrition and health programs at a food bank in upstate New York. Isabelle is passionate about community nutrition and health as well as holistic wellness.

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