What to Eat Dur­ing Can­cer Treat­ment

Jeanne Besser Bar­bara Grant

Foreword Reviews - - Reviews Adult Nonfiction -

Amer­i­can Can­cer So­ci­ety (OC­TO­BER) Hard­cover $29.95 (280pp), 978-1-60443-256-5

What to Eat Dur­ing Can­cer Treat­ment’s new edi­tion puts a fresh spin on a sta­ble of delectably solid recipes, in­tro­duc­ing gluten-free menus and new ref­er­ence sec­tions on food safety and vi­ta­min sup­ple­men­ta­tion.

Can­cer treat­ment is a stress­ful time; ap­petites change dur­ing the course of a pa­tient’s treat­ment. Thought­ful and or­ga­nized, this cook­book con­fronts such chal­lenges with recipes that ad­dress the shift­ing nu­tri­tional de­mands of those un­der­go­ing treat­ment.

Recipes ad­dress seven side ef­fects with color-coded sym­bols to de­note the cat­e­gory cov­ered. Ba­nana pan­cakes are there for those grap­pling with nau­sea, while an acai-ba­nana-raspberry smoothie bowl is there to ad­dress un­ex­pected weight loss. Over­lap­ping sym­bols in­di­cate when recipes can be used to sat­isfy the nu­tri­tional de­mands re­sult­ing from other ef­fects.

An en­tire sec­tion is ded­i­cated to sim­ple snacks and drinks that can­cer pa­tients can keep bed­side in or­der to main­tain hy­dra­tion and have a source of calo­ries. Recipes range from easy, one- or two-item for­ti­fied drinks to mod­er­ately com­plex dishes in­volv­ing ten in­gre­di­ents or less. Am­bi­tious dishes, like chicken and aro­matic yel­low rice, tan­doori turkey breast, and chicken tagine, are also in­cluded. Gluten-free recipes in­clude op­tions like nu­tri­ent-rich quinoa sweet potato pat­ties. Easy-to-fol­low steps are man­age­able for those at all ex­pe­ri­ence lev­els.

While des­ig­nated as a cook­book specif­i­cally for pa­tients un­der­go­ing can­cer treat­ments, the recipes of What to Eat Dur­ing Can­cer Treat­ment are flex­i­ble and can be adopted by those who sim­ply de­sire a more nu­tri­tion­ally bal­anced diet. Its more than 130 recipes will en­sure that all ap­petites can find sources of culi­nary sat­is­fac­tion. NANCY POW­ELL

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