Chefs, dietitians create cookbook for cancer patients

Cancer Treatment Centers of America's recipes help patients with nausea, taste changes.

Demand for cafeteria food led to the recent publication of a cookbook aimed at fighting cancer.

Chefs and dietitians at Cancer Treatment Centers of America, located in six states, spent months collaborating on recipes for patients. Many of the recipes in the cookbook titled “Wholesome Temptation: Nutrition Tips and Recipes from Cancer treatment Centers of America” came from CTCA cafeterias and staff, like registered dietitian Kristen Trukova of Grayslake, who is on staff at the Zion CTCA at Midwestern Regional Medical Center.

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

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From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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