What to Eat During Cancer Treatment
288
What to Eat During Cancer Treatment
288eBook
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Overview
Product Details
| ISBN-13: | 9781604432589 |
|---|---|
| Publisher: | American Cancer Society, Incorporated |
| Publication date: | 09/25/2018 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 288 |
| File size: | 26 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
WHAT YOU NEED TO KNOW
ADVICE FOR THE CAREGIVER
If you are the caregiver, it can be frustrating and difficult at times to meet the nutritional needs of a person who may not feel like eating or whose likes and dislikes can change daily. Foods may not taste normal to someone going through cancer treatment, so don't be offended if old favorites aren't appealing. If the person's tastes seem to have changed, encourage new foods.
Don't worry if there are days when the person's diet is not as balanced as you would like. Sometimes the foods your loved one asks for or tolerates best may not be things you would normally consider to be part of a "healthy" diet. Of course, it is important to eat as well as possible during treatment, but there may be times when the goal is to take in as many calories as possible, or times when simply eating is a victory. Remember that it is okay for nutritional goals to be different right now, and days when the person is feeling better will make up for more challenging days.
Try to be patient and encouraging when your loved one does not feel like eating, and look for opportunities to make eating easier. Keep the fridge, freezer, and pantry stocked with easy-to-prepare foods and things that can be eaten as is. Many people going through cancer treatment experience lack of appetite or other problems that can make eating daunting or difficult. A large plate of food can be overwhelming. It sometimes works better for patients dealing with side effects to snack or eat small meals throughout the day, instead of three large meals. See page 18 for ideas for easy snacks to keep on hand or include in a basket or cooler near the couch or a favorite chair. Keeping snacks nearby can make it easier for your loved one to nibble when they do feel like eating. Also, keep items that he or she normally eats and tolerates well when sick.
Here are some other tips that you may find helpful:
Try to make mealtimes pleasant, as much as possible. Play music, watch a movie, or have friends over if he or she is up to it.
Offer the biggest meal of the day when he or she feels the hungriest — for many people, this is in the morning.
Offer favorite foods any time of the day. It's okay to have a sandwich or bowl of soup for breakfast or have breakfast food for dinner.
Package leftovers in single-serving containers for future meals; large servings can seem overwhelming when someone's appetite is poor.
If your loved one is sensitive to smells, prepare meals in a different room from where they'll be eaten. Suggest that he or she go to another room while food is being prepared. If possible, consider grilling outdoors or using a slow cooker on the back porch or in the garage to keep the smell of food from filling the house. Serving foods cool or at room temperature also decreases aromas.
Drinking is often easier than eating. If your loved one does not feel like eating but is willing to drink, offer sips of smoothies, soups, nutritional supplements, hot cocoa, milk, and milk shakes. Soups can be sipped out of mugs and reheated as needed. Cups with lids will also help block smells.
It is always important to follow food safety procedures, but it is especially important if you are preparing meals for someone undergoing cancer treatment, as it may reduce the person's ability to fight off infections. The next section provides an overview of keeping food safe for everyone; familiarize yourself with these basics and be sure to put them into practice.
Most importantly, remember that you cannot do it all yourself. Caregiving can be demanding, and it is not realistic or healthy to try to tackle everything on your own. When friends or family offer to help, accept, even if it is difficult. Look for situations where you need assistance, and jot ideas down in a notepad or on your phone. There are many ways people can help: meals, grocery shopping, helping with yardwork or housecleaning, babysitting, or even just staying with your loved one so that you can take a break. Ask others what they can do to give you a hand, and be clear about what you need. People want to help but often struggle with knowing how best to provide the assistance you need. Remember how important it is that you also take care of yourself during this time! Eating well, being as active as possible, getting enough sleep, and practicing stress- reduction techniques can help you stay at your best so that you can offer the best care.
FOOD SAFETY DURING CANCER TREATMENT
There may be times during cancer treatment when the body is not able to protect itself very well. Cancer and its treatment can weaken the body's immune system by affecting the blood cells that protect against germs. When your immune system is weakened, the first step in staying free from infection is being aware of and avoiding the bacteria and other organisms that can make you ill. Following safe food practices can reduce the risk of foodborne illness. Follow the practices outlined in this section to maintain good food safety.
Some foods should be avoided by anyone going through cancer treatment. These foods can contain high levels of bacteria:
Undercooked meat or poultry, especially ground meats
Raw or runny eggs, including nonpasteurized or homemade eggnog, smoothies or drinks made with raw eggs, unbaked meringues, or Caesar salad dressing made with raw egg
Nonpasteurized vegetable and fruit juice, unless prepared at home with washed produce
Uncooked vegetable sprouts (all kinds, including alfalfa, radish, broccoli, mung bean, etc.), because of a high risk of contamination with salmonella and E. coli
CLEANING PROPERLY
Wash your hands with warm, soapy water for twenty seconds before and after preparing food and after using the bathroom or touching pets. Always wash hands before eating.
Clean counters and cutting boards with hot, soapy water or a fresh solution made of one part bleach to ten parts water. Moist disinfecting wipes may be used if they're made for use around food.
Use paper towels to clean kitchen surfaces. Cloth kitchen towels should be replaced daily and laundered in hot water.
Wash fruits and vegetables well under running water before peeling or cutting. Do not use soaps, detergents, or chlorine bleach solutions. With a clean vegetable scrubber, scrub produce that has a thick and rough skin or rind (such as melons, potatoes, bananas, etc.) or any produce that has dirt on it.
Packaged salads, slaw mixes, and other prepared produce, even when marked prewashed, should be rinsed again under running water. Using a colander or salad spinner can make this easier.
Wash the tops of canned goods with soap and water before opening.
HEATING AND STORING FOOD
Keep hot foods hot (warmer than 140°F) and cold foods cold (cooler than 40°F).
Keep your refrigerator set at or below 40°F. Use an appliance thermometer to be sure.
Do not refreeze foods once you've thawed them.
Refrigerate meat, poultry, seafood, eggs, and other perishable foods within two hours of buying or preparing them. Egg dishes and cream- and mayonnaise-based foods should not be left unrefrigerated.
If preparing hot food that won't be served right away (or that you'll be freezing or transporting later), divide into shallow dishes or containers so that it cools more quickly in the refrigerator.
Throw away fruits and vegetables that are slimy or moldy.
Throw away eggs with cracked shells.
Throw out foods that look or smell strange. Never taste them!
Discard food that has not been eaten in an appropriate timeframe. See the guidance on the next page for how long to keep specific foods on hand.
AVOIDING CROSS-CONTAMINATION
Keep raw meat, poultry, or seafood separated from other foods, both when grocery shopping and in the refrigerator.
If thawing raw meat or poultry in the refrigerator, place in a container to catch liquid. If possible, place the thawing food on a lower shelf in the refrigerator.
Keep foods separated on the countertops. Use separate cutting boards and clean knives for raw meats and other foods.
When grilling, always use a clean plate for the cooked meat.
Marinades used on raw food should not be used as a sauce. Reserve a portion before putting raw meat or poultry in it.
COOKING FOOD WELL
Ensure all meats, poultry, and fish are cooked thoroughly. Use a food thermometer placed into the thickest part of the food to be sure that meat and poultry reach the proper temperature. (See the chart of safe food temperatures on page 16.) Test a thermometer's accuracy by putting it into boiling water — it should read 212°F.
When cooking in the microwave, rotate the dish a quarter turn once or twice during cooking if there's no turntable in the oven. This helps prevent cold spots in food where bacteria can survive.
Cover leftovers when reheating. All leftovers should be brought to a minimum temperature of 165 degrees.
Cook eggs until both whites and yolks are firm, not runny.
When reheating soups, sauces, or gravies, be sure to bring to a boil.
COLD FOOD STORAGE
When storing food in your refrigerator, follow these food storage safety guidelines.
CHOOSING FOOD CAREFULLY
Check "sell-by" and "use-by" dates. Pick only the freshest products.
Check the packaging date on fresh meats, poultry, and seafood. Do not buy products that are out of date.
Do not use damaged, swollen, rusted, or deeply dented cans. Be sure that packaged and boxed foods are properly sealed.
Choose unblemished fruits and vegetables.
Do not buy produce that has been cut at the grocery store (such as melon or sliced onions).
Do not eat deli foods prepared at the grocery store. In the bakery, avoid unrefrigerated cream- and custard-filled desserts and pastries.
Do not eat foods from self-serve or bulk containers unless they will be cooked.
Do not eat yogurt and ice cream products from soft-serve machines.
Do not eat food samples.
Only purchase refrigerated eggs, and check to be sure there are no cracked eggs.
Choose salsas or salad dressings that are shelf-stable, not items in the refrigerated section of the store.
Put meats, poultry, and seafood in plastic bags and put them in a separate area of the cart. At the check-out, ask that they be bagged separately from other food items.
Get your frozen and refrigerated foods just before you check out, especially during summer months.
Never leave food in a hot car. Refrigerate groceries right away. If you live far from the grocery store or it is very hot, take a cooler or thermal bags for frozen and refrigerated items.
EATING OUT SAFELY
Try to dine early to avoid crowds.
In fast-food restaurants, ask that food be prepared fresh. Ask for a modification from how it's normally prepared (without onions, for example) to ensure your food is made to order.
Ask for single-serving condiment packages, and avoid self-serve bulk condiment containers.
Avoid salad bars, delicatessens, buffets and smorgasbords, potlucks, sidewalk vendors, and food trucks.
Avoid "fresh-squeezed" juices or sliced lemons or limes in restaurants or other food service establishments.
Be sure that utensils are put on a napkin or clean tablecloth or placemat, rather than right on the table.
If you want to keep your leftovers, ask for a container and put the food in it yourself rather than having the server take your food to the kitchen to do this.
Refrigerate leftovers as soon as possible, definitely within two hours. If the temperature outside is above 90 degrees, refrigerate them within an hour.
MINIMUM INTERNAL COOKING TEMPERATURES
You can't tell if certain foods are safe to eat just by looking. Use a food thermometer to be sure. Use the following guidelines for safe internal cooking temperatures.
SNACKING, STAYING HYDRATED, AND THE "SURVIVAL KIT"
Good nutrition, adequate calorie intake, and staying hydrated can help maintain energy, stamina, and strength during your treatment. However, many types of treatment can affect your appetite and desire to eat and drink. When you do feel hungry, for example, the feeling may not last long, so it is important to take advantage of it when it does appear.
Consider making a "survival kit" to keep handy next to your favorite chair or spot on the couch so that foods and beverages are easily accessible. An insulated lunch box or small cooler with some quick and easy snacks and drinks is an easy way to capitalize on moments when you want to eat, helping you maintain your weight and hydration when your appetite is poor. Single-serving snacks and resealable packaging are helpful.
Here are some suggestions for your cooler:
* Make sure to have beverages on hand, such as bottled water, juice boxes, and sports drinks. Packaged nutritional supplements can help during times you feel like drinking but not eating.
* Use an ice pack to keep cold foods such as yogurt, individually wrapped cheeses, cottage cheese, hard-boiled eggs, gelatin, and puddings chilled throughout the day.
* Crackers, pretzels, applesauce, and single-serving canned fruits may be easier to stomach if you are feeling nauseated.
* Dips with beans or cheese can add variety and protein to your snacks.
* Keep a mixture of sweet and salty snacks on hand to satisfy any cravings.
* For high-calorie snacks that don't require any preparation, try canned fruit in syrup, peanut butter and crackers, dried fruit, nuts, cheese and crackers, trail mix, granola, and energy bars.
Staying Hydrated
Good hydration is important to good health in general and is even more essential during cancer treatment. If you are having side effects such as vomiting or diarrhea, you will need to take in even more fluid. Staying hydrated can be a struggle, however, and you may grow weary of drinking water. Fortunately, there are many ways to get much-needed fluids into the body.
* Water (plain, with fruit, flavored, sparkling)
* Bouillon, broth, or consommé
* Pasteurized fruit and vegetable juices and nectars
* Fruit punch and other fruit-flavored drinks
* Sports drinks
* Caffeine-free hot or iced tea
* Gelatin (regular or sugar-free)
* Popsicles and flavored ice pops, fruit ices
* Coconut water
* Smoothies, milk shakes
* Milk, almond milk, soy milk
By the time you feel thirsty, your body most likely has already lost precious fluid, and you'll need to drink even more fluid to replace what's been lost. Try to keep a glass or bottle of water or another healthy fluid with you at all times so that you can sip throughout the day. Some people find it helpful to set a daily goal for a certain number of bottles or glasses of water or to keep a log of each glass or bottle consumed.
ANSWERS TO COMMON QUESTIONS
CAN I TAKE DIETARY SUPPLEMENTS DURING TREATMENT?
Dietary supplements include things like vitamins, minerals, herbs, and digestive enzymes. No matter what kind of cancer treatment you are getting, it's always best to talk with your doctor before starting any type of dietary supplement. If you have been taking supplements and want to keep taking them, it's important that your doctor knows this, too.
Many people assume that dietary supplements are always safe to take along with prescription medicine. This may not be true. Some vitamins and other dietary supplements can interfere with cancer treatments and medication or can even make treatment-related side effects worse.
Dietary supplements are also not regulated by the Food and Drug Administration or any other agency. Some dietary supplements are formulated under careful conditions in clean, controlled laboratories and labeled accurately. Others may contain some or none of the substances listed on their labels. And many supplements contain other substances that are not listed on their labels — fillers, different herbs, or actual drugs that are known to be able to cause harm. Others may be marketed as containing proprietary ingredients, and the amount of each item listed on the label is unknown.
Remember, too, that safety and dose are related. For many plants, such as culinary herbs used in cooking, the leaves or roots can be safely taken in small amounts. But concentrated extracts sold as liquids or pills may contain the plant's chemicals in far greater amounts and may not be safe.
Just because something is "all natural" does not necessarily mean it is safe. Keep in mind that some of the most toxic substances in the world occur naturally. Poisonous mushrooms, for example, are completely natural but not safe or helpful to humans.
Again, regardless of what type of treatment you're on, talk with your health care team about any supplements you are taking or wish to take.
DOES SUGAR FEED CANCER? SHOULD I ELIMINATE SUGAR FROM MY DIET?
Many people with cancer are concerned about sugar in their diets, often reacting to stories that sugar "feeds" cancer. This is a very common belief. All cells, including cancer cells, need glucose (blood sugar) for energy. But giving more sugar to cancer cells does not make them grow faster, and starving them of sugar does not make them grow more slowly.
The bigger problem is that too much sugar can contribute to weight gain, excess body fat, and obesity, which does increase cancer risk. Added sugars are typically found in foods that don't have any nutritional value, like sweetened drinks, cookies and cakes, and other highly processed foods. Sugar is low in nutrients and contributes little to the diet except calories, which can lead to unhealthy weight gain. Foods high in refined sugars and carbohydrates may also increase insulin resistance, which has been linked to diabetes, heart disease, and obesity. There is a clear link between obesity and increased cancer risk.
(Continues…)
Excerpted from "What to Eat During Cancer Treatment"
by .
Copyright © 2019 American Cancer Society.
Excerpted by permission of American Cancer Society.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Introduction,
WHAT YOU NEED TO KNOW,
RECIPES,
AFTER TREATMENT: EATING WELL, STAYING WELL,
Bibliography,
Recipes by Side Effect,
Metric Equivalents,
Index,
About the Authors,
NAUSEA,
DIARRHEA,
CONSTIPATION,
TROUBLE SWALLOWING,
SORE MOUTH OR THROAT,
UNINTENTIONAL WEIGHT LOSS,
TASTE CHANGES,