A proper diet is important for cancer patients. Special dietary needs, a compromised immune system and side effects of cancer treatment make special food preparation techniques necessary. A diet specifically prepared for the cancer patient ensures food safety and encourages patient appetite.
Patient Food Preferences
Chemotherapy and radiation therapy often change the patient's sense of taste. Foods the person once enjoyed may taste bad or bland. The patient may have a loss of appetite or experience frequent nausea. Between the food taste changes and health complications, it is often difficult for the person to consume enough calories a day. Therefore, it is important to offer foods that the patient wants to eat. Ask the patient if she is craving a particular food item. It will be a lot easier for her to eat foods that she feels like eating. Do not worry too much if the food craved is unhealthy. Not every meal has to be nutritious. It is better for the patient to consume calories from unhealthy food than it is for the patient to not eat at all. Young Cancer Spouses, a support group for spouses of cancer patients, put it best when they said, "If they can keep it down, let them eat it," when referring to allowing cancer patients to eat unhealthy.
Hygiene
Wash your hands with soap and warm water before preparing food for the patient, to avoid transferring germs from your hands to the food. Chemotherapy and radiation treatments compromise the patient's immune system, which makes him much more prone to becoming ill. Practice good kitchen hygiene to prevent contaminating foods. Disinfect all food preparation surfaces before using them, using soap and warm water, followed by diluted bleach. The American Cancer Society (ACS) suggests using a diluted bleach solution made of 1 tbsp. bleach and 4 cups water. Rinse the bleach from the food preparation surfaces in hot water. Rinse fruits and vegetables thoroughly in water to remove bacteria and germs. Prepare raw meat and vegetables on separate surfaces. Disinfect food preparation surfaces after preparing meat on them. Cook meat thoroughly to kill parasites, germs and bacteria.
Special Dietary Needs
The doctor is your best resource for advice regarding the patient's diet. Speak with the patient's doctor to find out if she has prescribed any dietary restrictions for the patient. For example, patients with esophageal cancer may need to eat soft foods. The doctor may advice against dairy foods because they may cause digestive problems in patients who have undergone chemotherapy. If the patient's immune system is seriously compromised, the doctor may disallow raw fruits and vegetables.
Nutrition
Because cancer patients often skip meals due to nausea and other cancer treatment side effects, try to use nutritious, high calorie ingredients in foods. Add extra calories to pasta by coating it with olive oil before adding the pasta sauce. Use nuts and nut butters, which are high in calories and protein. Add nuts and seeds to salads, pasta, yogurt, breads and muffins. Make peanut butter sandwiches or spread peanut butter on crackers or rice cakes. Top oatmeal with raisins or banana slices to increase fruit content in the patient's diet. Use vegetable broth in place of water in recipes, to increase vegetable content in the patient's diet.
Liquid Food
Make nutritious smoothies when the patient does not feel like eating. Boost protein and calorie content in fruit smoothies by adding a scoop of powdered milk or protein powder (sold in health food stores for body builders) to the smoothie. You can also offer high calorie meal replacement in place of food, when the patient is having trouble eating.
Drinks
The American Cancer Society suggests using bottled water instead of tap water as a drink. Dirty faucets can contaminate tap water, making it unsafe to drink for a person who has a compromised immune system. Offer ginger soda or cola to the patient when nausea is a present. Some people find that ginger soda or cola settles their stomachs and reduces nausea.
Food Storage
Refrigerate leftovers no later than 2 hours after preparation, and use refrigerated leftovers within 24 hours of preparation. After 24 hours, foods may contain too much bacteria for people with compromised immune systems.
