Maintaining a balanced diet while juggling work and cancer is often key for keeping up energy levels, managing symptoms at work and feeling better overall. However, between treatment-related challenges (such as restricted diets, medication schedules, etc.) and workplace challenges (such as limited time, stress and unreliable storage options) often make that easier said than done. This session explores some of the unique nutritional needs of working cancer survivors and practical solutions for health eating during the work day. Topics discussed include:
- How proper nutrition and eating habits can help you manage treatment side-effects on the job
- Best practices for planning and preparing meals for your workdays
- Tips for getting around obstacles to eating healthy at the office
- And more!
Presented by Suzanne Gerdes Fultz, MS, RD, CDN, Clinical Outpatient Dietitian-Nutritionist, Memorial Sloan Kettering Cancer Center, and Holly Mills, MS, RD, CSO, Oncology Dietitian, John Theurer Cancer Center at Hackensack University Medical Center.
Please note: The information in this video is current as of the date of the presentation, December 11, 2019. Also, in order to receive CEUs, you must attend a live webinar presentation. Video recordings are not accredited.
For more on CEUs and accreditation, click here.
To learn more about our Balancing Work & Cancer Webinar Series or to register for upcoming live webinars, click here.