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BWH's Kathy McManus presents at the Cancer Nutrition Consortium chef's summit at TD Bank Garden.
For patients undergoing cancer treatment, diet may play a larger and more complex role than many realize. There are foods or drinks that may be particularly attractive or comforting to patients, and yet others may bother them in sight, scent, taste or texture. It varies from person to person.
For example, Jeff Sirlin, a patient being treated for colon cancer at Dana-Farber/Brigham and Women's Cancer Center (DF/BWCC), finds that foods often taste like metal.
That's where the Cancer Nutritional Consortium (CNC) comes in. A nonprofit created to bring together resources in the health care and culinary industries, CNC focuses on the taste and nutrition of food to improve the quality of life of cancer patients undergoing treatment.
Launched late last year, the CNC, comprised of seven leading U.S. cancer centers, including DF/BWCC, surveyed 1,200 male and female patients who were undergoing treatment. It gained insight vital to understanding patients' diet preferences, including food texture, taste, temperature and smell. This was the first time a survey of this scale has been done.
"One of the things that I was curious about was the wide individual differences of what people can and can't tolerate based on their treatment," said Kathy McManus, MS, RD, LN, BWH Nutrition director. "People know which foods are healthful, but the reality may be that they can't eat those foods because of their symptoms. They may only be able to tolerate more traditional comfort foods, like mac ‘n' cheese, for some time."
McManus and her Nutrition colleagues have been working with BWH chefs, as well as chefs from the Culinary Institute of America and Delaware North, to develop simple recipes that incorporate real, healthful foods based on patients' preferences. The recipes are being created with patients' sensitivities, energy levels and needs in mind. McManus is also working with a food manufacturer to create new products, including high-fiber cookies and a fruit-based drink, to help hydrate patients experiencing nausea.
"The goal is to produce meals that are accessible and can be enjoyed by the entire family," said McManus.
Following the launch, a chefs' summit was held at TD Bank Garden, where patients sampled the new recipes and products. Sirlin took part in the tastings and recalls a cold avocado soup being one of his favorite dishes.
"It had a great taste and a cool soothing texture to it," he said. "Diet is a crucial element to recovery and staying on a good path after treatment. This consortium was put in place to make our lives easier, and I think it has already accomplished that. I am excited to see where this will go."
McManus says the CNC hopes to establish a culinary course for health care professionals and hospital chefs, teaching them about food preparation and nutrition for cancer patients. The group is also working on a paper detailing their findings and hopes to expand to other cancer centers.
Learn more about the CNC.