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Currently, limited evidence-based guidelines exist for the effective management of chemotherapy induced dysgeusia in cancer outpatients. In this pilot study, we used innovative insights from gastrological sciences such as selective taste management to improve the taste of bread for cancer outpatients. We investigated whether it is feasible for cancer outpatients and family caregivers to bake personalized bread themselves at home and whether such bread is considered tasty despite their burdensome taste disorder. Included patients (N=112) are randomly divided in a bread-baking group (N=54) and a control group (N=58). The individual taste thresholds profile of all bread baking patients is assessed using the innovative O-Box. Using an algorithm, these profiles are processed into a recipe for personalized bread. Structured questionnaires and anthropometrics are used to compare the effects of personalized bread after one month follow-up. Only 17% of the bread baking group required some telephone or online assistance in order to correctly apply their personalized recipe. In 60% of the cases, the bread was prepared by the family caregiver. Compliance was high and no side effects were observed. Over 80% of the bread baking patients perceived personalized bread as equally or more tasteful despite their stressful chemotherapy-induced dysgeusia. Compared to the control group loss of bodyweight and Body Mass Index in the bread baking group was not significant (p .968 and p .956 respectively). Baking personalized bread at home appeared to be feasible. Cancer patients with chemotherapyinduced dysgeusia enjoyed the taste of bread again by applying selective taste management. This innovative gastrological self-care intervention is very promising and should be studied more in depth using whole meals in a larger cancer outpatients population.

People in need of care, chronic or acute, often present problematic food intake and special nutritional needs. Integrated, person-centred and pro-active food and nutritional care delivery has been proven effective for people in health care. However, skills mismatches have been reported in different professions involved, which also applies to the role of chefs in healthcare. The EU funded project NECTAR aims at closing this gap by creating a new job profile, called Chef Gastro-Engineering (CGE). The current publication summarizes the status quo in hospitals and gives a perspective on the future role of chefs in integrated healthcare delivery.