Nutrition Advice for Cancer Patients from Experts at JTCC
This program includes advice and different perspectives from Robin McConnell, Heather Younker, Jeanne Ann Braddick and Rebecca Hirsch, all oncology dietitians from John Theurer Cancer Center at Hackensack University Medical Center. During the program, they discuss different dietary risk factors for cancer patients, what foods to eat and which to avoid, and tips on how to handle the common side effects of cancer treatment that can affect proper nutrition.
▼ Episode 1 Obesity and Nutrition as Cancer Risk Factors
Our expert panel talks about the importance of managing your health and explains why being overweight or obese can increase your risk for developing specific cancers.
► Episode 2 Navigating Supplements and Organic Foods
The experts highlight the pros and cons of using supplements during chemotherapy or radiation treatment and consider whether or not organic foods are really necessary when practicing a healthier lifestyle.
The panelists talk about the cooking studio at John Theurer Cancer Center and explain how the goal of the cooking studio is to inspire a healthier, more creative lifestyle in the kitchen. The experts also highlight the best places on the Internet to look for nutritional information.
► Episode 4 Appetite Stimulants and Nutritional Markers
The panel of experts talk about other nutritional markers in cancer and answer common questions about the use of appetite stimulants for patients who struggle to maintain their weight during treatment.
► Episode 6 Specific Nutritional Tips for Individual Cancers
The experts focus their discussion on specific cancers including breast, colorectal, and head and neck cancer, and provide recommendations on what each diet should consist of and how to overcome treatment-specific adversities when trying to remain healthy.
► Episode 7 Antioxidant-rich Recipes for Cancer Patients
During this CURE Connections program, oncology dieticians Rachel DiPalo, RD, and Pam Stofberg, RD, of John Theurer Cancer Center, highlight nutritional recipes that are easy to prepare and recommended to help cancer patients manage their health before, during, and after treatment. During this video segment, which takes place inside the John Theurer Cancer Center cooking studio, Rachel and Pam demonstrate how to prepare a strawberry rhubarb compote, chia pudding, and a Thai-inspired rainbow veggie noodle crunch. They also discuss why the ingredients used in each dish are so important for patients to incorporate into their diets. Click here for the recipes