Patient Care

Doctors, Chefs Partner in Recipe for Fighting Cancer

Apr. 1, 2016
UR Nutrition in Medicine program and New York Wine and Culinary Center offer one-day, interactive event

With mounting evidence that diet and lifestyle can prevent or even reverse some cancers, experts from the UR Program for Nutrition in Medicine and the New York Wine and Culinary Center have teamed up to offer “Cooking with Docs: Diet and Cancer” from 8:30 a.m. to 4 p.m. Saturday, April 16, at the New York Wine and Culinary Center in Canandaigua, N.Y.

Doctors and chefs designed the program to address using nutrition as an element in improving a person’s odds against cancer, based on findings from the American Institute for Cancer Research indicating that one third of all cancers could be prevented with good diet and lifestyle choices. Published evidence has already shown that diet and lifestyle alone may stop or reverse early-stage prostate cancer. Focusing on the same whole-food, plant-based diet used in prostate cancer research, the event will feature a morning of lecture and discussion followed by an afternoon of chef demonstrations and cooking in the teaching kitchen.

“While people often have a great interest in nutrition, traditional medicine doesn’t do a good job of helping them actually put good nutrition into practice, particularly when we’re advocating food choices that are very different from the standard American diet,” said Thomas Campbell, M.D., clinical director of the Nutrition in Medicine program. “We hope to change that and make it as fun, easy, and practical as possible.”

Thomas Campbell, M.D.

The event includes breakfast, lunch, and take-home foods that participants will prepare for themselves in the teaching kitchen from provided recipes.

“Demand is rapidly growing for cooking programs about plant-based diets, and partnering with the medical community is a natural outgrowth given the health implications of our food choices,” said Chef Jeffory McLean, lead chef instructor at the New York Wine and Culinary Center.

Featured speakers will include guest experts T. Colin Campbell, Ph.D., a highly accomplished diet and cancer researcher and co-author of the international bestseller The China Study, and Gary Giovino, Ph.D., an internationally known researcher in the field of tobacco. Chef McLean, Thomas Campbell, M.D., the other co-author of The China Study, and Erin Campbell, M.D., M.P.H., program director of the Nutrition in Medicine program, round out the presenters.

Registration is required and the event fee is $285 per person or $260 per person for those who sign up with a friend. For more information or to register, visit

The University of Rochester Program for Nutrition in Medicine is a groundbreaking program focused on helping patients prevent and treat illness using diet and lifestyle. Offerings include individual consultations, small group programs, and community lecture and food events. More information is available at