Biography:
Amy Symington, MSc, is a nutrition professor, research associate, and plant-based chef at George Brown College, and is a healthy plant-based food advocate. She is also the culinary nutrition program coordinator at Gilda’s Club Greater Toronto, a not-for-profit that provides social support for those who have been touched by cancer, and Culinary Specialist for the Food Forward program of the Humane Society International/Canada promoting the adoption of plant-based menus by commercial kitchens. Chef Symington is also a doctoral candidate in the Department of Nutritional Sciences at the University of Toronto, Canada.
Title : Application of dietary & eating guidance to support cancer treatment side effects