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CANCER
Include Nutritious Snacks
During cancer treatment your body often needs extra calories and protein to help you maintain your weight and recover and heal as quickly as possible. Nutritious snacks can help you meet those needs, maintain your strength and energy level, and enhance your feeling of well-being. To make it easier to add snacks to your daily routine, consider the following:
* Try to eat small, nutritious snacks throughout the day.
* Try to keep a variety of protein-rich snacks on hand that are easy to prepare and eat. These include yogurt, cereal and milk, half a sandwich, a bowl of hearty soup, and cheese and crackers.
*Avoid snacks that may make any treatment-related side effects worse. If you suffer from diarrhea, for example, avoid popcorn and raw fruits and vegetables. If you have a sore throat, avoid dry, coarse snacks and acidic foods.
If you are able to eat normally and maintain your weight without snacks, then do not include them.
Examples of Nutritious Snacks
Angel food cake
GelatinPopcorn
Pretzels
Bread
Granola
Puddings
Custards
Cereal -- hot or cold
Homemade milkshakes and drinks
Sandwiches
Cheese
Ice cream
Sherbet
Cookies
Juices
Soups -- broth-based or hearty
Crackers
Milk
Sports drinks
Dips made with cheese
Beans
Yogurt -- carton
Muffins
Vegetables -- raw, cooked
Eggnog (pasteurized)
Frozen Fruit -- fresh, canned, dried
Peanut butter
Don't Forget About Physical Activity!
Physical activity provides many benefits such as helping to maintain muscle mass, strength and stamina, and bone strength. It can aid in reducing depression, stress, and constipation. So, if you don't already exercise, talk to your doctor about including at least 30 minutes or more of moderate activity, like walking, on 5 or more days of the week as tolerated. Start where you are (perhaps 5 to 10 minutes each day) and work up to the goal of 30 minutes -- as tolerated and permitted by your doctor.
Suggestions for Increasing Calories and Protein
* Eat several small, frequent meals and snacks a day rather than 3 large ones.
* Eat favorite foods at any time of the day. For example, eat breakfast foods for dinner if they appeal to you.
* Eat every few hours. Don't wait until you feel hungry.
* Eat your biggest meal when you feel hungriest. For example, if you are hungriest in the morning, make breakfast your biggest meal.
* Try to eat high-calorie, high-protein foods at each meal and snack.
* Exercise lightly or take a walk before meals to increase your appetite.
* Drink high-calorie, high-protein beverages such as milkshakes and commercial liquid supplements. Cold drinks are usually tolerated well.
* Drink most of your fluids between meals instead of with meals. Drinking fluid with meals can make you feel too full.
* Try homemade or commercially prepared nutrition bars and puddings.
High-Protein Foods
Milk products: Eat cheese on toast or with crackers. Add grated cheddar cheese to baked potatoes, vegetables, soups, noodles, meat, and fruit. Use milk for cooking in place of water for cereal and cream soups. Include cream sauces on vegetables and pasta. Add powdered milk to cream soups, mashed potatoes, and pudding.
Eggs: Keep hard-cooked eggs in the refrigerator. Chop and add to salads, casseroles, soups, and vegetables. Make a quick egg salad. All eggs should be well cooked to avoid the risk of harmful bacteria.
Meats, poultry, and fish: Add leftover cooked meats to soups, casseroles, salads, and omelets. Mix diced and flaked meat with sour cream and spices to make dip.
Beans, legumes, nuts, and seeds: Sprinkle seeds on desserts such as fruit, ice cream, pudding, and custard. Also serve on vegetables, salads, and pasta. Spread peanut butter on toast and fruit or blend in a milkshake. Add beans and peas to salads, soups, casseroles, and vegetable dishes.
Adapted from Eldridge B, and Hamilton KK, Editors, Management of Nutrition Impact Symptoms in Cancer and Educational Handouts. Chicago, Il: American Dietetic Association; 2004.
High-Calorie Foods
Butter and margarine: Melt over potatoes, rice, pasta, and cooked vegetables. Stir melted butter or margarine into soups and casseroles and spread on bread before adding other ingredients to your sandwich.
Milk products: Add whipping cream to desserts, pancakes, waffles, fruit, and hot chocolate, and fold into soups and casseroles. Add sour cream to baked potatoes and vegetables.
Salad dressings: Use regular, not low-fat/diet, mayonnaise and salad dressing on sandwiches and dips with vegetables and fruit.
Sweets: Add jelly and honey to bread and crackers. Add jam to fruit and ice cream or as a topping over cake.
Adapted from Eldridge B, and Hamilton KK, Editors, Management of Nutrition Impact Symptoms in Cancer and Educational Handouts. Chicago, Il: American Dietetic Association; 2004.
High-Calorie, High-Protein Shake and Drink Recipes
If you need more calories or have trouble swallowing, you might try the following recipes. They might not be right for everyone. If you want to increase calories but not fat, try using reduced-fat dairy products.
For the recipes below, follow these basic instructions:
* Place all ingredients in a blender container or prepare in a large container with a hand-held blender.
* Cover and blend on high speed until well blended.
* Chill drinks before serving.
* Store unused drinks in the refrigerator or freezer.
*Add 1 to 2 tablespoons of powdered milk to each recipe to increase protein content.
Note: If you cannot tolerate milk or milk products or if you have diabetes, ask your nurse or dietitian for other recipe ideas.
Fortified Milk
Drink or use in cooking to add protein.
1 quart whole milk
1 cup nonfat dry milk
Blend and chill at least 6 hours. Can also be made with buttermilk and dry buttermilk.
(211 calories and 14 grams of protein per cup).
Sherbet Shake
A refreshing shake
1 cup sherbet
1/2 cup whole milk
1/2 teaspoon vanilla extract
(422 calories and 6 grams of protein per serving)
Cottage Cheese Smoothie
A thick, protein-packed drink
1/3 cup cottage cheese
1/2 cup vanilla ice cream
1/4 cup prepared fruit flavored gelatin
(310 calories and 11 grams of protein per serving)
Classic Instant Breakfast Milkshake
A protein-packed favorite
1/2 cup whole milk
1 envelope instant breakfast mix
1 cup vanilla ice cream (add flavorings and different flavor ice creams for variety)
(474 calories and 20 grams of protein per serving)
Peach Yogurt Frost
A frosty, tangy drink
1 envelope vanilla instant breakfast mix
1 cup whole milk
1/2 cup peach yogurt
6 to10 crushed ice cubes
(400 calories and 19 grams of protein per serving)
Chocolate Cocoa Drink
A cool, creamy chocolate drink
1 1/4 cup vanilla ice cream
1/2 cup whole milk
1 package of hot chocolate mix
2 teaspoon Sugar
(600 calories and 24 grams of protein per serving)
Homemade Soup Recipes
Winter Soup
2 tablespoons vegetable oil
1 medium onion, chopped
2 14 1/2-ounce cans fat-free chicken broth, either homemade or canned
3/4 cup tomato sauce
1/2 cup macaroni, uncooked
1 15-ounce can white beans (cannelloni or Great Northern beans), drained
Pepper to taste
Heat oil in a large soup pot over medium low heat. Add onions and cook for 3 minutes. Add broth and tomato sauce, bring to a boil, then stir in macaroni. Reduce heat, cover and simmer for 10 minutes. Add pepper to taste, then stir in white beans. Heat mixture thoroughly. Serve in soup bowls with croutons, cornbread, crackers, or a sprinkle of Parmesan cheese. Makes 4 to 6 servings.
Approximate nutrients per serving: 295 calories, 8 grams of fat
(c)2001 American Cancer Society, The American Cancer Society's Healthy Eating Cookbook, Second Edition
Turkey Vegetable Soup
1 teaspoon vegetable oil
1 pound 93%-lean ground turkey
1 cup onion, diced
1 large clove garlic, minced
2 cups water
1 1/2 cups potato, peeled and diced
1/2 cup carrots, peeled and chopped
2 15-ounce cans tomatoes (no salt added)
1 10-ounce package frozen mixed vegetables
1 teaspoon chili powder
1/2 teaspoon each oregano and marjoram In a large pot over low heat, sautee the turkey, onion, and garlic in oil. Drain fat. Add water and potatoes and bring to a boil. Cook 10 minutes. Add carrots and tomatoes and cook 10 minutes more. Add mixed vegetables and spices, cover, and simmer for 15 minutes. Makes 8 1 1/2 cup servings.
Approximate nutrients per serving: 190 calories, 21 grams of protein
Gazpacho
2 cans tomato soup
2 cans water
1 tablespoon olive oil
1 teaspoon salt
Dash hot sauce
Dash garlic powder
1 small onion, chopped
1 cucumber, peeled, seeded, and chopped
1 green pepper, seeded, and chopped
1 large can or 2 fresh tomatoes, peeled, seeded, and chopped
Mix together first 6 ingredients, then add remaining 4. Chill and serve with chips or crackers. Can blend in blender to make a pureed soup. Makes 8 1-cup servings.
Approximate nutrients per serving: 90 calories, 2 grams protein, 3 grams fiber.
Cream of Broccoli Soup
3 cups broccoli florets and peeled stems, finely chopped
1 1/2 cups water
1 tablespoon corn oil or margarine
1/2 cup onion, chopped
1 tablespoon all-purpose flour
3 cups 1%-fat milk
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon cayenne pepper
Combine broccoli and water in a 3-quart saucepan and bring to a boil. Lower heat, cover, and simmer for 10 minutes. Drain, saving liquid. Melt corn oil or margarine in a larger saucepan over low heat and add onion and saut‚ until soft. Add flour and continue to cook for several seconds, stirring constantly. Stir in reserved liquid and cook until thickened. Add milk, broccoli, salt, black pepper, paprika, celery seed and cayenne pepper, mixing well. Heat to serving temperature over low heat. Makes 6 servings.
Approximate nutrients per serving: 101 calories, 3 grams of fat
(c)2001 American Cancer Society, The American Cancer Society's Healthy Eating Cookbook, Second Edition
Potato Soup
3 medium potatoes, peeled and cubed
2 cups reduced-sodium chicken broth
2 stalks chopped celery
1/2 small onion, peeled
1 tablespoon margarine
1 tablespoon flour
2 cups milk
2 eggs, hard cooked, peeled, and chopped
Salt and pepper to taste
Cook the potatoes in chicken broth with celery and onion until the potatoes are tender. Blend the mixture in a blender or processor. In a heavy saucepan over low heat, melt the margarine and stir in flour to make a paste. Slowly add the milk, stirring or whisking continuously until the mixture is thoroughly blended and heated through. Add the pureed potato mixture. Add chopped eggs that have been pushed through a sieve. Mix well and season with salt and pepper as desired. Serve hot or cold. (This soup thickens when chilled and may need to be thinned with additional chicken broth or milk.) Makes 4 serving.
Approximate nutrients per serving: 240 calories, 12 grams protein when prepared with reduced-fat milk.
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