Patient nutrition is a key factor in cancer treatment. Too often overlooked, it is central to the work of UniLaSalle's Health College, and more specifically to that of Philippe Pouillart, PhD in immunopharmacology and lecturer-researcher in culinary practices and health.
In April 2025, the Lasallian teacher-researcher published “Soigner son assiette, quelle alimentation pendant le cancer” (Taking care of your diet: what to eat during cancer), published by Privat. The book has just won the “Best Health & Nutrition Cookbook in the World” award at the latest edition of the 2025 International Gourmand Awards, held last December in Riyadh, Saudi Arabia.
"Congratulations to Dr. Philippe Pouillart for his innovative book, a thoughtful and practical companion for cancer patients and their loved ones. Combining expert nutritional advice with numerous tips and superb recipes from chefs, this book accompanies patients throughout their treatment, helping them to meet the challenges of maintaining an adequate diet, following hygiene and dietary guidelines, and preventing malnutrition. With its perfect balance between health and pleasure, it enables readers to eat well, heal better, and enjoy the pleasures of the table. A magnificent demonstration of the importance of culinary care in the healing process. Thank you, Doctor!" said Édouard Cointreau, president of the Gourmand Awards Selection Committee.
A healthy and enjoyable culinary guide for patients and their loved ones
Designed to be a helpful ally in the kitchen for patients and their loved ones, “Soigner son assiette, quelle alimentation pendant le cancer” (Taking care of your diet: what to eat during cancer treatment) offers practical advice and recipes created by 35 top chefs, including Guillaume Gomez, Christian Tetedoie, and Nadia Sammut.
Fatigue, nausea, digestive problems, swallowing difficulties... These symptoms associated with the disease and its treatments can lead to patient malnutrition. Thirteen of them have been listed and serve as an introduction to the recipe cards, which have been specially designed by the chefs to alleviate them.
A work that has already won an award at the Festi’Com Santé in Deauville
The book “Soigner son assiette, quelle alimentation pendant le cancer” (Taking care of your diet: what to eat during cancer treatment), linked to the website https://vite-fait-bienfaits.fr/, had already been honored at the Festi'Com Santé festival in Deauville last November. The event, which each year highlights the best health communication initiatives, awarded UniLaSalle's Health College the “Communication Award for Patients and Caregivers” for its campaign “Eating is part of cancer care.” This campaign aims to promote the ONCOOK observational clinical study, which seeks to demonstrate the benefits of digital cooking workshops on the quality of life of patients undergoing cancer treatment in isolation.
By offering recipes to cancer patients, the book and website contribute to this supportive care initiative.
