UAMS Researchers Study Effect of Nutritional Support in Cancer Care
| A group from the University of Arkansas for Medical Sciences (UAMS) is leading a study that addresses food security among cancer patients.
The UAMS Fay W. Boozman College of Public Health’s Center for the Study of Obesity, along with the UAMS Culinary Medicine program and clinical oncology social workers, are collaborating to conduct the study, “Hope for Cancer: Healthy Outcomes Through Produce Prescriptions and Education.”
A produce prescription helps a patient who is experiencing food insecurity receive regular access to healthy, fresh foods.
“The partnership combines a service to UAMS patients in addition to gaining an understanding of how a produce prescription can improve health outcomes, combined with state-of-the-art nutrition education provided through UAMS’ Culinary Medicine program,” said Michael Thomsen, Ph.D., director of the obesity center. “The ultimate goal is to address food insecurity needs of cancer patients and survivors.”
Joining Thomsen on the project are Gina Drobena, M.D., program director for Culinary Medicine, and Peter DelNero, Ph.D., MPH, assistant professor in the UAMS College of Medicine’s Division of Community Health and Research in the Department of Internal Medicine.
“This research will help determine the effectiveness of food-as-medicine interventions in reducing financial and dietary barriers during and after treatment,” Drobena said. “Additionally, the study aims to identify best practices for integrating nutrition support into oncology care and explore how similar programs can potentially benefit other chronic disease populations.”
The study, funded by the National Institute of Food and Agriculture for $480,000, launched in January and will continue through January 2027. The project provides produce prescriptions to participating UAMS cancer patients — 18 and older — to support their nutritional needs during treatment into survivorship.
Participants in the UAMS project receive produce to provide a proper supplementation of healthy foods. Nutrition and healthy eating are important for healing, DelNero said.
The project is part of a national initiative through the United States Department of Agriculture’s Gus Shoemaker Nutrition Incentive Program (GusNIP). Participating researchers place their findings into a nationwide GusNIP produce prescription program database. With the info, the program aims determine the overall impact of produce prescriptions.
“People understand that nutritious food is a critical part of health, but they don’t always know how the cancer center can support healthy eating,” DelNero said. “The Hope for Cancer program directly responds to the issue by providing fruits and vegetables that patients can take home with them, making it one step closer to enjoying healthy meals.”
Michael Thomsen, Ph.D., director of the University of Arkansas for Medical Sciences (UAMS) Fay W. Boozman College of Public Health Center for the Study of Obesity, helps prepare produce prescription bags.
Drobena noted that many UAMS cancer patients face nutritional insecurity. Data shows how living in a food insecure situation undermines treatment outcomes and recovery.
“Proper nutrition is essential for managing treatment side effects, supporting immune function and improving overall well-being,” she said. “Additionally, financial and logistical barriers often limit access to healthy foods. Through providing fresh produce prescriptions and culinary medicine education, this study explores a sustainable, food-as-medicine approach to addressing these challenges.
“Participants also receive culinary medicine education to support long-term healthy eating,” Drobena added. “By reducing financial barriers to nutrition and empowering patients with practical skills, the program hopes to enhance treatment outcomes and overall well-being.”
Patients in the project must meet the qualifications for food assistance or have a health care need that has a nutritional requirement. Patients are screened by UAMS’ clinical oncology social workers or dietitians to determine if a patient is eligible for the program.
Meanwhile, the culinary team provides guidance on how to prepare produce in ways that will meet the patients’ needs. UAMS’ Culinary Medicine program values the opportunity to collaborate and advance food-as-medicine initiatives, said DelNero.
“This is a team sport,” he said. “This grant leverages the amazing strengths from UAMS’ clinical oncology social workers, the College of Public Health and Culinary Medicine. It’s exciting to work together to support our patients and our community.”
This unified effort is vital to expanding good health outcomes for cancer patients.
“This joint effort allows us to provide valuable, practical nutrition support to patients at UAMS while also contributing to research that can shape future oncology care,” Drobena said. “We are excited to be part of a study that has the potential to improve long-term health outcomes and expand access to nutrition-focused interventions for vulnerable populations.”
Thomsen has similar excitement for working alongside various UAMS entities. He’s also enthused with how this study will give patients access to quality, fresh produce as they strive to overcome cancer.
“Cancer is an expensive disease to have,” he said. “Food insecurity among cancer patients tends to be very high. There’s a need to amplify the support for this patient population. We don’t want people having to choose between medicine and the nutrition needed to support their health.”