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Basic Nutrition
Nutrition is the process of taking in and using food to grow, repair and maintain the body’s functions by
ingesting, digesting, and absorbing nutrients. The body requires adequate protein, carbohydrates, fats, and
hydration for these processes to take place. When a person makes healthy food choices and eats well he/she is
better equipped to optimize strength, and to repair any damage caused by chemotherapy. If a person is not
getting adequate nutrition he/she is more susceptible to infection and depletion of the body’s stores of nutrients.
General Tips for a Healthier Diet
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Do a “condiment overhaul”. Get rid of ingredients containing partially hydrogenated oils (margarine, some
salad dressings and spreads) and replace with products made with extra-virgin olive oil or canola oil.
Use low-fat plain yogurt and seasonings to make creamy dips and salad dressings.
Try fresh salsa or Pico de Gallo as a spread or dip, rather than ketchup.
Incorporate fresh garlic and onions for flavor instead of extra salt or butter..
Incorporate dark, colorful fresh foods such as leafy greens, dark grapes and berries for their multitude of
nutritional benefits.
Choose low fat, high fiber foods such as air-popped popcorn, raw vegetables and fruit slices for snacks
rather than potato chips and crackers.
For dessert, options such as dark chocolate instead of milk chocolate or yogurt with fruit instead of ice
cream.
Protein
Proteins are needed to supply amino acids used in tissue repair and healing. Proteins also help neutralize toxins,
and manufacture brain neurotransmitters and enzymes. Low protein diets may impair immune function, slow
tissue healing and lower production of repair enzymes and other proteins. Quality protein in the diet must be
included for optimal health, especially if there has been any digestive compromise.
The CDC (Center for Disease Control) recommends that adults get approximately ½ to 1 gram of protein for
every kilogram of body weight. For example, a 150lb adult’s weight can be converted to kilograms by dividing
by 2.2, which equals 68 kilograms. This individual‘s protein requirement ranges from 34-68 grams per day.
Enzymes are proteins which aid in chemical processes throughout the body. Enzymes which aid in digestion
can be impaired by chemotherapy and/or radiation therapy. When this happens, enzyme production and the
ability of the body to absorb and breakdown nutrients may be decreased, leading to gastrointestinal side effects
such as abdominal pain, diarrhea, gas, and bloating.
Basic Nutrition
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Protein Sources
Protein Source
Serving size
Turkey
Chicken breast
Vegetable burger
Tuna, canned
Beef steak
Chick peas
Soy beans, uncooked
Soy beans, cooked
Fish
Baked ham
Lentils, peas
Cottage cheese
Kidney beans
Ensure Plus
Soy milk
Ensure
Wheat germ
Tofu
Peanut butter
Milk
Yogurt
Egg
Cheese
Cheese pizza
Oatmeal, cooked
Baked potato
Ice cream
Bread
English muffin
Vegetables, cooked
Vegetables, raw
3 ounces
3.5 ounces
1 burger
½ cup
3 ounces
1 cup
1 cup
½ cup
3 ounces
3 ounces
1 cup
½ cup
1 cup
1 cup
1 cup
1 cup
¼ cup
½ cup
2 tablespoons
1 cup
1 cup
1
1 inch cube
1/6th of 10-inch pie
1 cup
1 large
½ cup
1 slice
1
½ cup
1 cup
Protein (grams per serving)
26
26
24
23
20
19
19
19
19
18
16
15
14
12
9
8
8
8
8
8
8
7
7
7
5
4
3
2
2
2
2
Source: National Institutes of Health Clinical Center Nutrition Department
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Carbohydrates
Carbohydrates include sugars, starches, and fiber. Their primary function is to provide energy to the body.
Carbohydrates are classified as simple or complex based on their chemical structure.
A complex carbohydrate is broken down in the body slowly to provide a steady source of energy and
nutrients. Examples include whole grains, fruits, and vegetables. A simple carbohydrate is broken down
quickly and often provides calories, but is of limited nutritional value. Examples include refined sugars and
refined white flour. Fifty percent of our daily calories should come from carbohydrates, primarily complex
carbohydrates.
Best sources of complex carbohydrates:
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Whole grains: brown rice, quinoa, oats and barley
Pasta and bread made from whole grains
Fruits
Vegetables including beans
For optimal health eat 5 to 9 servings of fruits/vegetables per day, including a variety of colors, which provides
a wide range of nutrients necessary for good health.
Limit these simple carbohydrates:
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Corn syrup, sucrose (table sugar)
Soda pop/Soft drinks
Candy, desserts, sugary snacks
Bleached & refined flours
White potatoes
Artificial sweeteners can be used to replace sugar, but may be difficult to metabolize in sensitive individuals,
causing symptoms such as bloating and diarrhea. Use them sparingly.
Fiber
Fiber is a carbohydrate that passes through the body largely undigested. Its function is to keep the bowel
healthy by providing “bulk” for the passage of stool, necessary for regulation of both diarrhea and constipation.
It also helps remove toxins, cholesterol and excess hormones from the body.
Soluble fiber dissolves in water and forms a gel-like material in the bowels. It can slow the absorption of sugar
and help to improve blood sugar levels in the body. Foods with high soluble fiber content include: oats, peas,
beans, and apples.
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Non-soluble fiber does not dissolve in water. It promotes the movement of material through the digestive
system, so it can be very helpful for those who struggle with constipation. Foods with high non-soluble fiber
content include: wheat bran, green beans, cauliflower, and potatoes.
Fiber supplements can help to keep the bowels healthy when dietary fiber isn’t enough. Benefiber and
Metamucil are examples of supplements available over-the-counter.
Fats
Fats are another source of energy used by the body. Fats are also a source of warmth, provide protective
cushioning for organs and are important to processes of normal growth.
Fat calories should make up 20-30% of our intake, roughly 60-90 grams per day. Fat intake should be primarily
monounsaturated and omego-3 fats. Rather than advocating a low-fat diet, scientific evidence strongly suggests
a healthy diet incorporates “good fats.”
Best sources of healthy fat:
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Omega-3 polyunsaturated fats (fish oil)
o Wild salmon, herring, sardines packed in water, steelhead, mackerel, most cold water fish
Monounsaturated fats
o Extra Virgin olive oil, canola oil, avocado, almonds
Limit these fats:
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Saturated animal fat
o Processed pork and red meat such as: marbled steaks, hamburger, bacon, sausage
o Dairy products such as: butter, cheese, and milk.
Partially Hydrogenated Vegetable Oil (trans-fats)
o Commercial baked goods, chips, crackers, Crisco, commercial peanut butter, margarine, some
salad dressings, mayonnaise, deep fried foods.
Omega-6 polyunsaturated fats
o Corn oil, peanut oil, safflower, sunflower & vegetable oil, margarine, commercial baked goods,
chips, crackers (see trans-fats)
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Healthy Ways to Add Calories During Treatment
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Increase calories with healthy high monounsaturated fats.
o For example: Adding 2 tbsp of extra-virgin olive oil to a meal will add roughly 200 calories.
o Use butter substitutes made from canola or olive oil as a topping for vegetables, breads or
cooked whole grains.
Consider drinking 1-2 protein shakes per day.
o A shake can add 300-500 calories and 20-40 grams of high quality protein to a diet in an easily
digested form.
Incorporate almond butter, natural peanut butter or honey into a snack of fruit, vegetables or whole grain
crackers or bread.
o Two tablespoons of almond butter has about 200 calories of healthy fats and protein.
o One tablespoon of honey has 65 calories.
Consider avocados and nuts for extra calories.
o A half avocado = 150 calories.
o Two tablespoons Guacamole = 50-60 calories.
o ¼ cup almonds or walnuts = 220 calories.
Hydration
Every cell, tissue and organ in the body needs water to function properly. Your body uses water to maintain its
temperature, to aid in the removal of liquid and solid waste from the body, and to keep joints lubricated.
Dehydration occurs when the intake of water is not adequate or when water is lost through vomiting, diarrhea,
or sweat.
Symptoms of dehydration can include: dizziness, confusion, fatigue, headaches, constipation, thirst, and dark
colored urine. During chemotherapy, it is important to prevent dehydration so that the body can function
properly.
Recommended daily fluid intake: 8 to 10(8-oz glasses) and recommended sources of fluids
Some patients struggle to drink enough water due to an altered sense of taste. Adding a packet of flavoring
such as Crystal Light can help “mask” the funny taste of water and make hydration easier.
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4-5 glasses should be water
The other 4 to 5 glasses can be:
o Milk, Rice Milk, Soy Milk, Hazelnut and Almond milk, soup, broth, decaffeinated tea or coffee,
Pedialyte
Limit drinks with Caffeine to 1 or 2 per day!
o Caffeine is a diuretic and will cause fluid loss.
o Some suggest that caffeinated beverages not be included in the above total fluid intake and to
drink 2 non-caffeinated beverage servings for every one caffeinated serving to replace fluid lost
by the caffeine drink.
o Please note: If you normally drink more than 2 cups of caffeine per day, decrease gradually to
avoid headache or nausea.
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Basic Smoothie Recipe:
1) 1 cup of any of the following:
Milk
Rice milk
Soy milk
Hazelnut milk
Almond Milk
Yogurt
2) ½ Scoop whey, rice or soy protein powder
3) Add Fruit. Try any of these combinations or create your own:
1 apple
6 apricots
2 peaches
1 cup blueberries
1 cup dried cherries soaked for 3 hours
2 kiwi
1 mango
1 banana
1 apple
1 banana
1 cup pineapple
2 plums
Tips:
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1 kiwi
½ cup banana
1 cup strawberries
1 cup strawberries
1 banana
1 banana
1 peach
2 persimmons
1 cup strawberries
1 mango
1 cup strawberries
1 pear
0.5 cup pineapple
¼ cup pineapple
½ cup banana
1 banana
1 apple
1 orange
1 apple
½ cup pineapple
1 cup grapes
1 cup pineapple
4 soaked dry dates
1 peach
1 papaya
5 apricot
To Thicken: Add ice, frozen fruit, avocado or tofu.
To Add Extra Flavor: Add cocoa, carob powder, or cinnamon.
To boost calories and omega-3 fats: Add flax meal or flax seed oil.
To Sweeten: Add soaked dried figs or dates.
*Breast cancer patients: Please check with your provider before using soy products (soy protein, soy milk and
tofu).
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Nutrition Resources
Caring 4 Cancer
www.caring4cancer.com/go/cancer/nutrition
This is an excellent website on nutrition for people across the cancer continuum. It contains tips for food
planning before treatment, healthy recipes, symptom support including loss of appetite, early fullness,
sore mouth, nausea, diarrhea, constipation), avoiding weight loss, avoiding weight gain, nutrition and
medications, and more.
American Institute for Cancer Research
http://www.aicr.org
AICR is an excellent resource for cancer patients and survivors including nutrition, healthy recipes and
physical activity. There is a special section with tips for handling nutrition related side effects of
treatment including loss of appetite, nausea, diarrhea, constipation, etc.
http://www.aicr.org/site/PageServer?pagename=patients_survivors_cancer_treatment_nutrition
The American Dietetic Association
www.eatright.org
The American Dietetic Association provides nutritional recommendations for cancer patients and
survivors. http://www.eatright.org/Public/content.aspx?id=5541
The Cancer Project / A Nutrition and Cancer Nonprofit Organization
www.cancerproject.org
The Cancer Project is a nonprofit organization dedicated to cancer prevention and survival through
nutrition education and research. The Cancer Project promotes a Vegetarian/Vegan diet. Good
information on their site regarding the importance of eating a wide variety of fruits and vegetables.
The World Cancer Research Fund and American Institute for Cancer Research
www.dietandcancerreport.org
The World Cancer Research Fund and American Institute for Cancer Research provide an opportunity to
obtain a free report on scientifically proven recommendations for food, nutrition, physical activity, and
cancer prevention.
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Nutrition Resources
University of Pennsylvania Abramson Cancer Center
www.oncolink.org
University of Pennsylvania Abramson Cancer Center provides a link specifically for nutrition resources
and supportive care for cancer patients, survivors, and professionals here.
http://oncolink.org/coping/coping.cfm?c=3
Diana Dyer – Dietician and cancer survivor
www.cancerrd.com
This is a website geared to cancer patients and survivors with healthy recipes and links to nutritional
information.
Memorial Sloan Kettering Cancer Center
www.mskcc.org/mskcc/html/11570.cfm
Website focused on evidence-based information on herbs and botanical nutritional supplements. Learn
which supplements may harm you, which may dangerously interact with your anti-coagulant
medications, which may interfere with the metabolism of certain medications, and more.
National Cancer Institute
www.Cancer.gov/cam
The National Cancer Institute provides links for patients related to complementary and alternative
medicine.
Nutrition
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