This is a past class that no longer accepts registration.
After cancer treatment, food can be fundamental in helping to rebuild strength and wellbeing.
The first hour of the class will be a presentation by JoAnna Hazard, a registered dietitian (RD) who holds a master of science degree in nutrition and dietetics. She has practiced nutrition for over ten years in a variety of settings and spent many years focusing on oncology at a major integrative cancer center in Philadelphia. While there she obtained board certification in oncology nutrition (CSO). More recently, Hazard works as a nutritionist within the USDA. She is an active member of the academy of nutrition and dietetics and is a member of the oncology and nutrition support practice groups. She has presented both nationally and internationally and has made multiple media appearances.
In the second hour of the class, Executive Chef Jessica VanRoo will share practical tips to help nourish and support the body’s natural immune systems. Take a deep dive into the power of cruciferous vegetables like broccoli as tasty allies along the healing journey.
*Please note that the menu is customizable based on individual dietary restrictions.
Course Dishes:
- Asian Grain Bowl with Curry Tofu and Broccoli
- Whole Grain Fruit Crumble
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More Nutritional Education Classes
Instructor: Jessica VanRoo, Executive Chef
In the skilled hands of Jessica VanRoo (“Chef Jess”), food becomes medicine that melts in your mouth.
A professional chef with two decades of experience and a culinary management degree from Art Institute of Orange County, VanRoo has a keen understanding of the power of food. This awareness feeds her passion for teaching people tips and techniques for preparing food that tastes great and can improve health.
VanRoo is executive chef of the UCI Susan Samueli Integrative Health Institute’s Mussallem Nutritional Education Center, a teaching kitchen where whole health flourishes through food as medicine. She is the creative chef who develops institute programs that please the palate and promote culinary medicine. Her menus are rich in produce, reflecting the influence of her upbringing in Taiwan.
Under VanRoo’s leadership, nutritional education center instructors – professional chefs and registered dietitians, often accompanied by physicians – connect the dots between food and health in programs for health professionals, patients and community organizations. She has also equipped the eight-station teaching kitchen and dining space to support group medical visits and culinary medicine research that involves meal preparation and service.
