Resources for Living (R4L) Pilot
Research type
Research Study
Full title
Resources for Living (R4L) Pilot: Exploring the Potential of Progressive Cuisine for Quality of Life Improvement for Head and Cancer Survivors
IRAS ID
112761
Contact name
Duika L Burges Watson
Contact email
Sponsor organisation
Durham University
Research summary
This study will include food workshops with a research chef and research team to explore the potential of ‘progressive cuisine' to improve head and neck cancer survivors' eating and experience of food. Progressive cuisine (sometimes called molecular gastronomy) describes a culinary movement concerned with the ‘science of deliciousness’, commonly involving modification of textures, smells and tastes. Survivors and their partners will participate in a series of 8 ‘food play’ workshops with a research chef. A subset of survivors will be invited to be ‘experts’ in a more in-depth investigation of a selection of foods identified in the workshops. These will be used as ‘model foods’ in a scientific exploration of the interaction between the model food and survivors’ ability to swallow, and how this effects eating. A model food is not simply a ‘foodstuff’ but is a term used in food science to describe a simplified version of a food and its components and properties (eg, gum + fat + texture +
physical properties like air incorporation). Survivors' experience of swallow difficulty varies. This has made providing guidance difficult. By combining scientific understanding of what works for whom and why, examples of survivors experience of different foods and techniques, and collaboratively developed coping tips we will provide a new form of guidance (‘Resources for Living’) that can be used to benefit post-cancer survivors and their partners.REC name
North East - York Research Ethics Committee
REC reference
13/NE/0356
Date of REC Opinion
12 Dec 2013
REC opinion
Favourable Opinion