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The kitchen as therapy: qualitative assessment of an integrative cuisine workshop for patients undergoing chemotherapy

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Abstract

Objective

Patients undergoing chemotherapy frequently suffer from gastrointestinal (GI) symptoms and functional difficulties in preparing and eating meals. We conducted a qualitative assessment of an integrative cuisine workshop program designed for patients receiving chemotherapy, examining the effects of the program on patient-reported GI symptoms and nutritional challenges.

Patients and methods

Patients were referred to a complementary/integrative medicine (CIM)-trained physician for consultation, followed by a patient-tailored treatment program. Patients with GI-related symptoms and nutritional concerns were offered a two-session integrative cuisine workshop program. The effects of the workshops were examined using inductive and deductive qualitative research methodologies. Patient narratives, as recorded in the Measure Yourself Concerns and Wellbeing (MYCAW) study tool, and electronic medical files were analyzed.

Results

Of 125 patients referred to the integrative cuisine program, 86 participated in at least one workshop. Participants and non-participants had similar demographic and disease-related characteristics, as well as quality-of-life (QOL)-related concerns. Inductive analysis suggested that participation in the workshops was helpful in developing social relationships, providing emotional support, and enhancing spirituality and nutritional awareness. Implementing the recommended changes at home led to improved QOL-related outcomes. The predominant themes derived from deductive analysis were the implementation of dietary changes and improved gastrointestinal and emotional issues.

Conclusions

Chemotherapy-treated patients participating in an integrative cuisine workshop program showed improved QOL outcomes, specifically GI and emotional-related symptoms, and a reduction in nutritional and functional concerns. Increased knowledge and awareness of nutrition and supplement use ultimately resulted in implementation of the CIM recommendations by patients at home.

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Acknowledgments

We thank the Israel Cancer Society for their generous financial support for the Integrative Cuisine Workshop project at the Lin Medical Center, Haifa, Israel. Eran Ben-Arye, Inbar Miller Shahbar, Michal Livne Aharonson, Liora Preis, and Olga Agour designed and conducted the research and analyzed the data. Yael Keshet, Elad Schiff, and Noah Samuels analyzed the data and wrote the paper with Eran Ben-Arye. Eran Ben-Arye and Noah Samuels had primary responsibility for the final content. Marianne Steinmetz edited the English manuscript.

Authors’ contributions

Dr. Ben-Arye was responsible for the conception and design of the study, acquisition of the data, analysis and interpretation of the data, drafting the article and revising it critically for important content, and final approval of the version to be submitted. Dr. Keshet, Dr. Samuels, and Dr. Schiff were responsible for the conception and design of the study, analysis and interpretation of the data, drafting the article and revising it critically for important content, and final approval of the version to be submitted. Ms. Miller Shahbar, Ms. Livne Aharonson, Ms. Agour, and Ms. Preis were responsible for the conception and design of the study, acquisition of the data, analysis and interpretation of the data, and final approval of the version to be submitted.

Funding

While the integrative cuisine workshop for cancer patients received funding from the Israel Cancer Society, no research grant has been awarded for this project.

Compliance with ethical standards

ᅟ

Conflict of interest

The authors declare that they have no competing interests.

Ethics statement

The study protocol and proceedings underwent review and approval by the Ethics Review Board at the Carmel Medical Center, Haifa. The study protocol was registered at ClinicalTrials.gov (NCT01860365).

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Authors and Affiliations

  1. Integrative Oncology Program, The Oncology Service and Lin Medical Center, Clalit Health Services, Haifa and Western Galilee District, Israel

    Eran Ben-Arye, Inbar Miller Shahbar, Michal Livne Aharonson, Liora Preis, Olga Agour & Noah Samuels

  2. Complementary and Traditional Medicine Unit, Department of Family Medicine, Faculty of Medicine, Technion-Israel Institute of Technology, Haifa, Israel

    Eran Ben-Arye

  3. Department of Sociology and Anthropology, Western Galilee Academic College, Galilee, Israel

    Yael Keshet

  4. Occupational Therapy Service, Lin Medical Center, Clalit Health Services, Haifa, Israel

    Inbar Miller Shahbar

  5. Clalit Health Services, Haifa and Western Galilee District, Israel

    Eran Ben-Arye & Michal Livne Aharonson

  6. The Oncology Service and Lin Medical Center, Clalit Health Services, Haifa and Western Galilee District, Israel

    Olga Agour

  7. Departments of Internal Medicine and Integrative Surgery Service, B’nai Zion Hospital, Haifa, Israel

    Elad Schiff

  8. Tal Center for Integrative Oncology, Institute of Oncology, Sheba Medical Center, Tel Hashomer, Israel

    Noah Samuels

  9. The Oncology Service, Lin Medical Center, 35 Rothschild St., Haifa, Israel

    Eran Ben-Arye

Authors
  1. Eran Ben-Arye
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  2. Yael Keshet
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  3. Inbar Miller Shahbar
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  4. Michal Livne Aharonson
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  5. Liora Preis
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  6. Olga Agour
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  7. Elad Schiff
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  8. Noah Samuels
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Corresponding author

Correspondence to Eran Ben-Arye.

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Ben-Arye, E., Keshet, Y., Shahbar, I.M. et al. The kitchen as therapy: qualitative assessment of an integrative cuisine workshop for patients undergoing chemotherapy. Support Care Cancer 24, 1487–1495 (2016). https://doi.org/10.1007/s00520-015-2934-z

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  • DOI: https://doi.org/10.1007/s00520-015-2934-z

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