The guide "What to eat during cancer", published by PRIVAT under the pen of Dr Philippe Pouillart (PhD), teacher-researcher in Culinary Practice and Health at UniLaSalle, received on Monday 29 November the Best Health & Nutrition Book 2020 award among the 2021 winners. This prize was awarded in Paris during the Cuisines du Monde week, which could not be held last year due to the pandemic.
The book recounts the genesis and development of the NEODIA onconutrient research program initiated in 2010 at the UniLaSalle Health College, led by a team of research engineers specializing in health catering, cooking, dietetics and pathologies with a strong metabolic component. The research group includes among its members "resource patients", trained in the research approach, who verbalize and analyze with the researchers the evolution of food consumption and culinary practices, making it possible to adapt to the food and culinary needs, according to the symptoms of the patient or the side effects linked to the treatments.
On December 6, in the same majestic site of the Réfectoire des Cordelier in Paris, Philippe Pouillart will present his book to an assembly of internationally renowned chefs and Meilleurs Ouvriers de France.
