What to Eat During Cancer Treatment

September 29, 2009
Author and Atlanta-based food columnist Besser (The First Book of Baking, The Great American Eat-Right Cookbook) teams up with three registered dieticians to create this handy reference guide for cancer patients and caregivers. More than 100 recipes are included, classified by the side effects they help abate-nausea, weight loss, taste alterations, digestive issues, difficulty swallowing and others (most dishes apply to multiple symptoms). Besser emphasizes the familiar and comforting (chicken noodle soup, shepherd's pie, tuna melts, mac and cheese), but dozens of suggestions for each symptom ensure patients will find something satisfying. A simple Honey-Teriyaki Salmon may jolt taste buds out of a funk; Rosemary Beef with Shallot Cream provides valuable protein and nutrients for the underweight, while a lush, creamy roasted cauliflower soup soothes a sore mouth. Each recipe is written clearly, with nutritional information as well as suggestions for substitutions and leftovers (extra mashed potatoes from Mashed Potato-Chicken Patties? Use them in a Shepherd's Pie). Besser closes with thoughtful ideas for a portable survival kit, including drinks, crave-busting snacks and tips for dining out. Approved by the American Cancer Society, this collection serves as a welcome reference and comfort for those living with illness.

August 15, 2009
Cancer treatments are infamous for destroying appetites, which inhibits patients from fighting their diseases and maintaining control and quality in their lives. Katz (senior chef, Commonweal Cancer Help Program) draws on her experience with and feedback from patients and cancer professionals to explain how foods can be used to battle cancer. She recommends whole organic foods rather than heavily processed products, detailing herbs, spices, and foods that can lessen specific side effects. The explanations of how to modify recipes to accommodate altered tastes are excellent. A questionnaire of food preferences helps caregivers and patients find best personal choices, and strategies for coping and thriving during treatment are described. With more than 150 easy recipes, including substitutions and ways to tailor flavors, plus resources for specialty ingredients, nutrition information, and recommended reading.

Besser's offering is less comprehensive, as it is intended as a companion to the forthcoming "American Cancer Society Complete Guide to Nutrition for Cancer Patients" (October 2009). Six chapters provide recipes for specific symptoms (e.g., nausea, sore mouth). Recipes use common ingredients and are designed for quick and simple preparation. A "Survival Toolkit" provides suggestions for foods that should be kept readily available to meet frequently changing needs and desires quickly. Advice for caregivers includes tips for symptom management and food safety. VERDICT Both books provide valuable information in readable formats. The recipes in Katz's "Cancer-Fighting Kitchen" require more time and more exotic ingredients, but cancer patients and caregivers will appreciate its greater depth.Janet M. Schneider, James A. Haley Veterans' Hosp. Lib., Tampa, FL

Copyright 2009 Library Journal, LLC Used with permission.