Nutrition Showcase: Mood Boosting Foods: Eating for Good Mental Health
This program is offered virtually and open to non GCGT members.
Many suffer from a variety of mood changes after and during cancer treatment including anxiety, depression and mood swings. This can often lead to increased stress and unnecessary inflammation in the body. Join Chef Amy Symington, MSc in the kitchen for a nutrition discussion and culinary demonstration regarding foods to consume to boost your mood and minimize treatment side effects related to your mood!
Join Chef Amy Symington for a culinary adventure focused on healthy, plant-based, and mindful nutrition for cancer. Chef Amy designs her meals with chronic disease prevention and management in mind and aims to help you navigate your kitchen with ease!
Amy Symington, M.Sc. is a nutrition professor, researcher and nutrition-focused chef at George Brown College (GBC) in Toronto, Canada. She runs the culinary nutrition programming at Gilda’s Club Greater Toronto (GCGT) including the nutrition showcases, webinars and supper club programming. Amy also works with the UHN (University Health Network) and the Canadian Liver Foundation providing culinary nutrition demonstrations for patients, she volunteers with the Toronto Veg Food Bank (TVFB) as a chef and nutrition consultant and does recipe development and food writing for various publications in Toronto. Amy believes in the evidence-based health and environmental benefits of whole, plant-based diets and is the recent author of The Long Table Cookbook: Plant-based recipes for optimal health – a collaboration between GBC, GCGT, and the Social Sciences and Humanities Research Council (SSHRC).