The American Institute for Cancer Research (AICR) recently published the latest findings from its Coping with Cancer in the Kitchen (CCK) pilots in a special issue of Nutrients titled, “Clinical Nutrition for Cancer Patients.” CCK is one of AICR’s newest programs that is specifically targeting cancer survivors. For more information about CCK, we spoke with Melissa Habedank, AICR’s Senior Director of External Relations, who managed the 2019 CCK pilots and co-authored the recent article. We were very pleased with these results, but we wanted to know more and were eager to dig deeper to better understand the impact on participating cancer survivors. Significantly greater decrease in perceived barriers to eating fruits, vegetables and whole grains in the CCK intervention group compared to the control group. Significantly lower daily servings of processed meat consumption in the CCK intervention group compared to the control group at 9 weeks and sustained at 15 weeks.
At Wellness Axis we want to encourage habits of wellness, Increase awareness of factors and resources contributing to well-being, Inspire and empower individuals to take responsibility for their own health, and to support a sense of community. Wellness can be thought of as the quality or state of being in good health.