Thursday, November 20, 2008
News DigestAwareness CornerPresidents MessageHealth NewsGo to Focus on FoodGo to the Current Methodist Health Connections Issue

 

Ask the Dietitian
Nutritional Needs of Cancer Survivors
Chandy Lockman Hoke, MS, RD, LMNT

Methodist Estabrook Cancer Center provides a full-time dietitian dedicated to the nutritional needs of cancer survivors. This service is part of Harper’s Hope — a comprehensive cancer survivor’s program funded by an endowment through Methodist Hospital Foundation.

Chandy Lockman Hoke, MS, RD, LMNT, is experienced in using research-based evidence in the practice of clinical nutrition. She helps cancer survivors make sense of nutritional research and media hype, translating the information into real-life practices.

Lockman Hoke says beneficial nutritional changes can positively affect patients before, during and after cancer treatment.

Is it true that some cancers are due to poor nutrition?
Yes. It is estimated that 40 percent or more of cancers occurring in the U.S. can be attributed to poor nutrition.

 

What should we eat to help prevent cancer?
The American Cancer Society (ACS) offers a complete nutritional guide for cancer prevention. The ACS recommendations include:

  • Emphasize foods from plant sources.
  • Eat five or more servings of vegetables and fruits each day.
  • Choose whole grains.
  • Limit red meats.
  • Avoid calorie-dense foods, including sweets.

Why is nutrition so important during cancer treatment?
Certain types of cancers and cancer treatments can affect appetite, taste and the digestive process. With the right diet, we can prevent malnutrition and give patients the nutritional boost that will help them fight their diseases and stay healthy.

How do patients achieve this boost?
I assess our patients’ nutritional needs and design individualized diets. My goal is to find the right nutritional combinations to prevent malnutrition, improve tolerance to treatment, minimize treatment side effects, maintain optimal body weight and enhance quality of life during treatment.
“A Fare of the Heart”

Acorn Squash Stuffed With Wild Rice

Nutritional information
per serving:

160 calories
4 grams protein
37 grams carbohydrate
6 grams fiber
less than 1 gram fat

Squash is an often-overlooked vegetable that is an excellent source of vitamin A, in the form of beta-carotene (a powerful antioxidant with anti-inflammatory properties) and readily available this time of year.

  • 2 small squash, each about 4" long
  • 2 tablespoons dried cranberries
  • ¼ cup apple juice (optional)
  • 1 large Portobello mushroom, chopped (1 cup)
  • 1 medium shallot, minced (1 T)
  • ½ Golden Delicious apple, cored & chopped
  • 1 cup cooked wild rice
  • Salt & pepper to taste.

Preheat oven to 375°. Spray baking sheet with cooking spray. Halve squash lengthwise, scoop out and discard seeds and string. Bake, cut side down until soft, about 35 minutes. While squash is baking, plump cranberries in bowl with apple juice or warm water. Allow 20 minutes to plump.

Filling: In medium saucepan over medium-high heat, sauté mushrooms and shallots until mushrooms make liquid. Add apple, continue cooking until mushrooms are brown and apple chunks are slightly soft. Drain cranberries, chop coarsely, add to mixture with wild rice. Season to taste with salt and pepper.

To serve: Spoon about ½ cup of filling into each squash half.

Yield: 4 servings

Printer Friendly Version

Reprinted with permission from the American Institute for Cancer Research.