Blood and Bone Marrow Transplant Nutrition Recommendations (NYULH)

Blood and Bone Marrow Transplant Nutrition Recommendations

Foodborne illness can occur when you eat certain foods that may contain bacteria, viruses, or parasites. After your transplant, you are at a higher risk of getting a foodborne illness. This diet will help lower your risk of getting an infection from food.

Autologous transplant patients: Follow this diet for 6 months after your transplant or until your doctor tells you to stop.

Allogeneic transplant patients: You need to be on this diet for at least one (1) year after your allogeneic stem cell transplant. If you continue with immunosuppressive therapy, and / or if you have chronic graft versus host disease (cGvHD), you will need to continue this diet. Continue this diet for at least 8 weeks after you stop taking your immunosuppressant medications.

Managing Symptoms

Good nutrition is vital to your recovery. After you are discharged from the hospital, you may have a decreased appetite, nausea, changes to your taste, mouth sores, and/or diarrhea. These problems slowly improve over time.

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Good nutrition can help you:

Maintain muscle mass and strength
Reduce risk of infection
Heal and recover more quickly
Feel more energetic
Maintain the body’s stores of nutrients

Food Handling

Follow these guidelines and tips to avoid getting an infection from food (foodborne illness).

Cleaning and preparing:

Wash your hands for 20 seconds with soap and warm, running water before and after handling food^1,3.
Clean all surfaces where food is prepared, such as countertops and tables. Use different cutting boards, utensils, and plates for cooked and raw foods¹.
- Clean cutting boards with a solution of diluted bleach and water. Use 1 tablespoon unscented chlorine bleach for each gallon of water. Or you can run them through the dishwasher^2,3.
Keep sponges and towels clean. Sanitize sponges daily and after every contact with raw meat, poultry, fish and eggs.
- To clean sponges, do one of the following: soak in the above diluted bleach solution for 5 minutes, heat in microwave on high for 1 minute, or run through the dishwasher¹.
Wash all fruits and vegetables under cold, running water for 30 seconds¹. Do not use soap. Use scrub brush as needed.
Before opening cans: Clean the top of the can and your can opener with hot, soapy water¹.
Do not buy canned goods with dents, cracks, or bulging lids⁵.
Do not buy produce that is pre-cut, moldy, bruised or damaged¹.
Avoid buying foods from self-service or bulk bins³.
Check “use by” and “sell by” dates on food packages³. Do not buy or eat anything past its “use by” or “sell by” date.

Food storage to avoid cross-contamination:

Keep raw meats, poultry, seafood, and eggs separate from raw fruits and vegetables³.
Thaw frozen foods in the refrigerator or in cold water¹. Never thaw meat at room temperature^1,3.
Refrigerate or freeze leftovers within 2 hours¹. Split larger entrees, such as soups and meats, into smaller portions to cool faster.
Place leftovers in the refrigerator with a date. Throw leftovers away if not eaten in 72 hours (3 days)².
Avoid sharing food or drinks with other people⁵.

Cooking to safe temperatures:

Avoid raw foods such as sushi, rare meats, and runny eggs³.
Cook meat, poultry (chicken, turkey), eggs and seafood all the way through.
Keep hot foods hot (over 140°F) and cold foods cold (under 40°F)³.
For microwave cooking, rotate the dish a quarter of a turn once or twice during cooking to make sure no cold spots remain where bacteria can survive³.

Safe Minimum Internal Cooking Temperatures

Food	Temperature (°F)
Ground beef, pork, veal, lamb	160
All poultry (chicken, turkey, duck, etc.)	165
Fresh beef, veal, lamb (steak, roast, chops)	145
Fresh pork, including fresh ham	145
Precooked ham (to reheat)	165
Leftovers and casseroles	165
Eggs	Until yolk and white are firm
Egg Dishes (for example, frittata, quiche)	160
Fish	145
Seafood	Until flesh is opaque or shells open

Diet Guidelines

Food Group

Foods Allowed

Foods to Avoid

Milk and

Dairy

All pasteurized products:

Grade A milk and milk products:
- Ice cream, frozen yogurt, sherbet, ice cream bars, eggnog, milkshakes, yogurt, processed cheese slices and spreads, cream cheese, cottage cheese, ricotta cheese, kefir
Dry, refrigerated or frozen pasteurized whipped topping
Commercially packaged hard and semisoft cheeses:
- Cheddar, Mozzarella, Parmesan, Swiss, Monterey Jack, etc.
Commercially sterile ready-to-feed and liquid-concentrate infant formulas (avoid powdered infant formulas if ready-to-feed or liquid concentrate alternative is available)

All unpasteurized products:

Raw and unpasteurized milk, cheese, eggnog, yogurt or kefir
Cheeses from a deli
Milkshakes, soft serve ice cream, and frozen yogurt from a machine
Cheese that contains chili peppers or other uncooked vegetables
Cooked and uncooked cheese with molds:
- Blue cheese, Stilton, Roquefort, Gorgonzola
Uncooked, unpasteurized soft cheeses (Can eat if cooked until melted.):
- Brie, Feta, Farmer’s cheese, Camembert, goat cheese, fresh Mozzarella
Unpasteurized Queso fresco, Queso blanco

Eggs

Eggs cooked until yolk and white are firm
Pasteurized eggs and egg substitutes (such as Egg Beaters®), powdered egg whites

Raw or undercooked eggs and unpasteurized egg substitutes:
- Eggs over easy, soft-boiled, poached

Meat and

Meat

Substitutes

All meats cooked to well done
Canned meats
Commercially packaged salami, bologna, hot dogs, ham, and other luncheon meats – heated until steaming
Canned and shelf-stable smoked fish – refrigerate after opening
Pasteurized or cooked tofu
Refrigerated smoked seafood:
- Salmon or trout if fully cooked or cooked in casserole
Cooked and pasteurized tempeh fermented soybean cake) products
Prepackaged jerky

Raw or undercooked meat, poultry, fish, game meats, carpaccio
Meats and luncheon meats from a deli
Unpasteurized tofu and tempeh
Unpackaged hard cured salami in natural wrap
Uncooked, refrigerated smoked seafood:
- Salmon or trout labeled as “nova-style,” “lox,” “kippered,” “smoked”
Raw fish and shellfish (for example, sushi, oysters, ceviche)
Pickled fish

Fruits and

Nuts

Well-washed raw fruits with no visible cuts, bruises or mold
Frozen, prepackaged berries
Cooked, canned, and frozen fruit
Pasteurized juices and frozen juice concentrates
Prepackaged dried fruits
Canned or bottled roasted nuts/seeds
Nuts/seeds in baked products
Commercially packaged nut/seed butters:
- Peanut butter, almond butter, sunflower seed butter, soybean butter, etc.

Fresh berries:
- Strawberries, blueberries, blackberries, raspberries
Unpasteurized fruit juices (for example, apple cider)
Pre-cut fresh fruit found in the grocery store refrigerator case
Foods from “reach in” or “scoop” bulk food containers that will not be cooked prior to consumption
Raw nuts or seeds
Grapefruit
Pomegranate

Entrées,

Soups

and

Vegetables

Well-washed raw vegetables
Cooked vegetable sprouts
Well-washed fresh herbs
Dried herbs and spices cooked into foods
All cooked entrées and soups
All cooked fresh, frozen, or canned vegetables and potatoes
Shelf-stable bottled salsa - refrigerate after opening

Unwashed, raw vegetables
All raw vegetable sprouts¹:
- Alfalfa sprouts, clover sprouts, mung bean sprouts, etc.
Salads from the deli or salad bar
Unpasteurized vegetable juices
Pre-cut vegetables or salsa found in the grocery store refrigerator case
All miso (fermented soybean paste) products, such as miso soup and miso paste

Breads,

Grains

and Cereals

All breads, bagels, rolls, English muffins, muffins, pancakes, sweet rolls, waffles, French toast
Potato chips, corn chips, tortilla chips, pretzels, popcorn
Cooked grains and grain products, including pasta and rice
All cereals, cooked and ready-to-eat

Raw oats and uncooked grains
Breads, rolls and pastries from self-service bins or bakeries
Do not handle or consume raw, uncooked or active yeast

Desserts

Refrigerated cakes, pies, pastries, pudding, cream-filled pastries
Cookies, candy, gum
Commercially packaged shelf stable cream filled cupcakes and fruit pies
Prepackaged frosting – refrigerate after opening
Homemade frosting with approved ingredients -refrigerate after preparing
Ices, popsicles, and similar foods

Unrefrigerated cream-filled

pastry foods (for example, cream-filled donuts, cream puffs)

Milkshakes and soft serve ice cream and frozen yogurt from a machine
Raw cookie dough
Avoid bakeries/items packaged from a bakery

Fats

Vegetable oils and shortening, refrigerated lard, margarine, butter
Commercial shelf-stable mayonnaise and salad dressings including blue cheese and other cheese-based dressings - refrigerate after opening
Cooked gravy and sauces

Fresh salad dressings found in the grocery store refrigerator case
Dressings with raw eggs or cheeses listed under the dairy section of this table (for example, homemade blue cheese dressing or Caesar dressing)

Other

Grade A honey
Salt, granulated sugar, brown sugar
Jam, jelly, syrups – refrigerate after opening
Ketchup, mustard, BBQ sauce, soy sauce and other condiments - refrigerate after opening
Pickles, pickle relish, olives – refrigerate after opening
Vinegar

Important note: Honey products are not allowed for children under a year old and for children with SCIDS until 9 months after transplant

Raw honey; honey in the comb
Herbal, dietary, probiotic and multivitamin/mineral supplements – unless recommended by your doctor
Uncooked Brewer’s yeast
Uncooked freshly ground pepper or imported spices¹
Foods in bulk bins

Beverages

Tap (city) water and ice made from tap water
All canned, bottled and powdered beverages – Rinse cans and pour liquid into a cup before drinking.
See Safe water section below on well water and bottled water
Instant and brewed coffee or tea
Herbal teas brewed from packaged tea bags
Nutritional supplements, both liquid and powdered:
- Carnation Instant Breakfast®, Ensure®, Pediasure®, or similar

Well water – unless boiled (see water section below)
Cold-brewed tea or coffee made with warm or cold water
Unpasteurized beverages:
- Kombucha tea
- Fruit and vegetable juices
Slushies or milkshakes from a cart, store, or restaurant machine
Alcohol – speak with your

doctor about alcohol

Grapefruit juice
Pomegranate juice

Water

Municipal (city) tap water is safe. However, be aware of public warnings for “boil-water advisories.”
If you have well water, have it tested by your local health department.
Well water can be made safe to drink by boiling it rapidly for 15-20 minutes. Store boiled water in the refrigerator. Throw away water not used within 48 hours (2 days).
Bottled water is safe if it meets FDA standards. Check your brand at www.bottledwater.org
Avoid fountain drinks and ice at restaurants, bars and theaters, gas stations, etc.

Eating Out

In general, we do not recommend eating foods from restaurants or other establishments that serve food. This is because you cannot know if the food was prepared or stored safely.
Use your best judgement when choosing a restaurant. Continue to follow diet guidelines.
Avoid buffets, smorgasbords, deli counters, potlucks, salad bars, food trucks and sidewalk vendors.
Order cooked foods only. Avoid garnishes and raw sandwich or burger toppings such as lettuce, tomato and onion.
Ask for food to be made fresh and without condiments. Request single serving packets.
Consider bringing your own bottled beverages. Avoid ice from restaurants.
Transfer your own leftovers into a takeout box at the table.
Avoid sharing food and drinks with friends and family.

Immunocompromised Diet Recipes

and Symptom Management

Table of Contents

References:

1. FDA: www.fda.gov

2. USDA: www.fsis.usda.gov

3. American Cancer Society: www.cancer.org

4. Food Safety: www.foodsafety.gov

5. Taggart, Cynthia, et al. “Comparing a Neutropenic Diet to a Food Safety-Based Diet in Pediatric Patients Undergoing Hematopoietic Stem Cell Transplantation.” Biology of Blood and Marrow Transplantation: Journal of the American Society for Blood and Marrow Transplantation, U.S. National Library of Medicine, July 2019, www.ncbi.nlm.nih.gov/pubmed/30910605.

Recipes to Help with Nausea

Quick Tips:

Your team likely prescribed anti-nausea medications for you to have at home if needed. If nausea is still a problem, call your medical team. There are many different anti-nausea medications you can try.

Try snacking on dry, starchy foods such as crackers or pretzels
Eat smaller portions every 2-3 hours
Choose soft, moist foods that are easy to chew and swallow
Keep something in your stomach at all times if nausea happens between meals

Ginger Tea

Yield: One 12-ounce serving

Per serving: 0 calories (without honey)

Source: Academy of Nutrition and Dietetics

2-inch piece of fresh ginger root
3 cups water
Grade A Honey (optional)
lemon slices (optional)

Wash and peel the ginger root and slice thinly.
Bring the water to a boil in a saucepan. Once water is boiling, add the sliced ginger. Cover the saucepan and reduce heat to low. Simmer for 15 to 20 minutes.
Strain the ginger slices from the liquid before drinking.
Add honey and lemon to taste. May be served hot or cold. To chill tea, pour over ice or refrigerate.

Ginger Bites

Yield: 15 bites, Serving size: 1 bite

Per serving: 22 calories; 0g protein

Source: Medicinal Herbs by Rosemary Gladstar

3 tablespoons ginger powder
3 tablespoons unsweetened cocoa powder, plus additional for coating
pinch of salt
2-4 tablespoons Grade A honey

In a small bowl, combine the ginger, cocoa, and salt.
Add in honey, starting with 2 tablespoons, and mix. Add in more honey until it becomes the texture of a thick batter or bread dough.
Fill a saucer with additional cocoa powder. Then, with damp hands, roll the mixture into 1/2” balls (about the size of a chickpea), and then roll to coat in the cocoa powder.
Store bites in the fridge for up to three weeks, or dehydrate on the lowest setting for 4-6 hours and store at room temperature for up to three months.
Eat a bite whenever your stomach feels upset. If trying to prevent motion sickness, have one at least an hour before travel.

Ginger Snap Cookies

Yield: 24 cookies

Per cookie: 144 calories, 1.3g protein

Source: Academy of Nutrition and Dietetics

1 cup packed brown sugar
¾ cup vegetable oil
¼ cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Preheat oven to 375° F.
In a large bowl, mix together the brown sugar, oil, molasses, and egg.
In a separate bowl, mix the flour, baking soda, salt, cloves, cinnamon, and ginger.
Mix the dry ingredients into the molasses mixture to make a dough.
Roll dough into 1 ¼-inch balls. Roll each ball, placing them 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 12 minutes, or until centers of cookies are firm. Cool cookies on wire racks before eating.

Fruit Freezer

Yield: One 12-ounce serving

Per serving: 200 calories

Source: Academy of Nutrition and Dietetics

1 cup frozen watermelon cubes
¾ cup frozen blueberries
2 teaspoons finely chopped ginger
¼ cup frozen apple juice concentrate
1 tablespoon lime juice
¼ cup ice cubes
fresh mint for garnish

Blend all ingredients except mint in a blender until smooth. Garnish with fresh mint.

Green Tea Shake

Yield: One 12-ounce serving

Per Serving: 160 calories; 4.5g protein

Source: Academy of Nutrition and Dietetics

½ cup milk or vanilla soy milk
½ cup brewed green tea, chilled
¼ cup frozen fruit of your choice

Blend ingredients in a blender until smooth.

High-Protein Gelatin

Yield: 4 ½-cup servings

Per serving: 115 calories; 8.8 grams protein

3-ounce package of regular flavored gelatin (any flavor)
1/3 cup dried (powdered) egg whites (you can find dried egg whites in the baking supply area of the grocery store)

Prepare gelatin in a bowl according to package directions.
Add egg whites to warm gelatin mixture. Whisk mixture gently for 2 minutes, until egg whites are completely dissolved.
Cool gelatin mixture in the refrigerator.

Green Smoothie

Yield: 2 smoothies

Source: Lindsay Pleskot, RDN

4–6 cups of greens (ex. spinach and kale)
½ avocado
1 cup coconut milk or milk alternative
1 cup Greek yogurt
1 cup frozen mango
1 orange, peeled
juice of ½ lemon
Optional: mint and ginger

Add all ingredients to a blender and blend until smooth. Enjoy!
A few tips to get the most out of your green smoothies:

- Add in some ginger or mint to soothe your stomach (but skip the mint if you have heartburn!)
- For extra creaminess and to help you absorb the fat-soluble vitamins A, D, E and K include a healthy fat like avocado.

Lemon Ginger Muffins

Yield: 12 muffins, Serving size: 2 muffins

Per serving: 365 calories

Source: Everyday Health, Inc.

1 cup whole-wheat flour
¼ cup ground flaxseed or wheat germ
¼ cup rolled oats
2 teaspoon ground ginger
1 teaspoon baking soda
¾ cup chopped pecans
1 cup white grape juice concentrate
2 large eggs, lightly beaten
¼ cup canola oil
1 teaspoon vanilla extract
2 teaspoon minced peeled fresh ginger
2 teaspoon minced lemon zest
1 cup grated carrot

Preheat the oven to 375F. Line a standard-size muffin tin with paper liners.
In large bowl, combine the whole-wheat flour, flaxseed, oats, ground ginger, and baking soda. Stir in nuts.
In medium bowl, combine juice concentrate, eggs, oil, vanilla, fresh ginger, and lemon zest. Whisk to blend. Add the juice mixture to the flour mixture, and stir gently just until the batter is smooth and well blended. Do not overmix.
Gently fold in carrots. Spoon batter evenly into prepared muffin tin. Bake about 20 minutes, until a toothpick inserted into the center comes out clean.
Transfer to a wire rack and let cool 10 minutes. Remove muffins from tin; let cool completely. Muffins can be stored in an airtight container for 3 days or individually wrapped in plastic wrap (and then in an airtight container or freezer bag) and frozen for a month.

Electrolyte Oat Smoothie

¾ cup coconut water
½ cup cooked and cooled oatmeal
1 frozen banana
1-2 tablespoon almond butter
1 tablespoon Grade A honey
1-inch peeled ginger root or ½ teaspoon ginger powder
dash of salt

Chop your frozen banana into small pieces.
Put into blender and add all remaining ingredients.
Blend until smooth.
Pour into glass and drink slowly.

Pineapple Ginger Smoothie

Yield: 2 smoothies, Serving size: 1 smoothie

Per Serving: 149 calories; 8g protein

Source: Ambitious Kitchen

1 frozen banana
1 cup pineapple
½ cup plain Greek yogurt
¼ cup unsweetened almond milk
½ teaspoons fresh grated ginger or ¼ tsp ground ginger
½ teaspoons ground turmeric
2 teaspoons of chia seeds
Optional: A few fresh mint leaves

Place all ingredients in a blender and mix until smooth.
Pour into 2 glasses and enjoy immediately.

Recipes to Help with Poor Appetite

Quick Tips:

Eat small amounts throughout the day instead of eating 3 large meals. Schedule meals and snacks throughout the day, ideally within 1 hour of waking and then every 2 to 3 hours. Do not wait to feel hungry to eat, and do not skip meals.

Make every bite count by choosing high-calorie and high-protein foods whenever you eat
Avoid drinking large amounts of liquids with your meals
Choose milkshakes, smoothies, or high-calorie, high-protein nutritional drinks if a meal

sounds like too much. Speak to your Registered Dietitian (RD) about different options.

High-Calorie, High-Protein Instant Pudding

Yield: 4 servings

Per Serving: 240 calories; 8g protein; 470mg sodium; 390mg potassium

Source: Academy of Nutrition and Dietetics

1 box instant pudding mix
12-ounce can evaporated milk
½ cup whole milk
frozen whipped topping (optional)
chocolate syrup (optional)

Wash the lid on the can of milk.
Pour the canned and the whole milk into a large bowl or blender container.
Slowly pour the instant pudding mix into the milk and mix or blend until smooth.
Pour into 4 dishes. Refrigerate and serve cold.
For more calories, top with frozen whipped topping and drizzle with chocolate syrup.

High-Calorie, High-Protein Gelatin Dessert

Yield: 4 servings

Per serving: 210 calories; 8g protein; 160mg sodium; 290mg potassium

Source: Academy of Nutrition and Dietetics

½ cup hot water
1 small box gelatin dessert mix (such as Jell-O), any flavor (not sugar-free)
12-ounce can evaporated milk

Dissolve gelatin mix in hot water.
Wash the lid on the can of milk. Then add milk to gelatin. Mix.
Pour into 4 dishes. Refrigerate until set and ready to serve.

Simple Chicken Salad

Yield: 2 servings

Per Serving: 779 calories; 44g protein

Source: Meredith Food Group

2 cups chopped cooked chicken
½ cup mayonnaise
1 tablespoon lemon juice
1 stalk celery chopped*
½ cup roasted slivered almonds*
¼ teaspoon ground black pepper
salt to taste

Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully because they burn easily.
In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

*Avoid almonds and celery if diarrhea present

Classic Tuna Salad

Yield: 4 servings

Per Serving: 366 calories; 17g protein

Source: Spend with Pennies

12 ounces white tuna in water, drained
¾ cup mayonnaise
2 dill pickles finely chopped*
1 stalk celery finely diced*
1 green onion sliced*
1 teaspoon Dijon mustard
1 teaspoon lemon juice
salt & pepper to taste

Drain the tuna well.
Combine all ingredients in a small bowl and mix well.
Use to top a salad, in sandwiches or to add to pasta salads.

*Avoid pickles, celery and onions if diarrhea present

Tuna Salad with Egg

Yield: 4 servings

Per serving: 280 calories; 16g protein; 300mg sodium; 150mg potassium

Source: Academy of Nutrition and Dietetics

6-ounce can tuna packed in oil
2 hard-boiled eggs
¼ cup onion, chopped
2 tablespoons sweet pickle relish
¼ cup mayonnaise (or more, if desired)

Wash lid of tuna can.
Open can and drain off oil.
Mix drained tuna with eggs, onion, relish, and mayonnaise.
Refrigerate until serving.

Easy Egg Salad

Yield: 8 servings

Per serving: 203 calories, 9g protein

Source: The Gracious Wife

12 hard-boiled eggs
¼ cup finely chopped red onion
¼ finely chopped celery
½ cup mayo
2 tablespoons yellow mustard
1 tablespoon dill pickle relish
salt & pepper to taste

Place your eggs in the bottom of a large pot (make sure you use a pot with a lid!), and fill with water. Bring the water to a boil over medium-high heat.
As soon as it comes to a hard boil, turn off the heat and cover with a lid. Turn off the heat and cover with a lid. Allow to sit, covered, off the heat for 11 minutes.
While the eggs are sitting and cooking, prepare a large bowl with ice water.
Place cooked eggs immediately in ice water to cool. Once cooled, crack and peel the eggs. Refrigerate for at least 3 hours until cold.
When the eggs are cold, finely chop them with a knife or egg slicer and place in a large mixing bowl.
Add onion, celery, mayo, mustard, relish, and salt and pepper. Stir gently to combine.
Cover and chill for at least an hour or until ready to serve.

Super Cream Soup

Yield: 3 servings; suitable for individuals on a pureed diet

Per serving: 290 calories; 15g protein; 950mg sodium; 495mg potassium

Source: Academy of Nutrition and Dietetics

10.5-ounce can condensed cream soup (such as cream of chicken or cream of mushroom)
12-ounce can evaporated milk
1 small jar strained turkey or chicken (baby food)

Wash lids of cans and jar before opening.
Place all ingredients in blender. Blend until smooth.

Savory Cottage Cheese Dip

Yield: 6 servings

Per serving: 70 calories; 7g protein

Source: From Scratch Fast

1 small garlic clove
1 tablespoon fresh lemon juice
1 ½ cups cottage cheese
½ teaspoon dried oregano
1 tablespoon chopped fresh dill
2 tablespoons chopped scallions
3 tablespoons milk
salt and pepper

Put the garlic into a mini food processor and process until finely chopped.
Add the lemon juice, cottage cheese, dried oregano, dill, scallions and milk. Season with salt and pepper. Process until smooth.
Taste and season with more salt and pepper as needed. If you prefer a thinner texture, blend in a touch more milk.

Cottage Cheese with Raspberry Honey

Yield: 1/2 cup cottage cheese with toppings

Per Serving: 169 calories; 15.6g protein

Source: Eating Well

2 cups frozen raspberries or fruit of choice
2 tablespoons Grade A honey
1 teaspoon finely shredded lemon peel
2 cups cottage cheese
2 tablespoons roasted, salted sunflower seed kernels

Place 1 cup of the raspberries in a food processor; cover and process until pureed. Strain raspberry mixture through a fine-mesh sieve.
In a small bowl, combine the raspberry puree, honey, and shredded lemon peel.
Divide cottage cheese among four individual bowls. Top with raspberry-honey mixture; gently stir once or twice.
Top with the remaining 1 cup raspberries and the sunflower seed kernels.

Cottage Cheese and Egg Muffins with Ham and Cheddar Cheese

Yield: 6 muffins, Serving size: 2 muffins

Per serving: 223 calories; 18g protein

Source: Closet Cooking

1 cup cottage cheese
4 eggs, lightly beaten
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
4 ounces ham, diced
½ cup cheddar cheese, shredded
2 green onions, sliced

Mix the cottage cheese, eggs, flour, baking powder and salt followed by the ham, cheddar cheese and green onions.
Pour into a greased 12 muffin pan and bake in a preheated 400F oven until golden brown and a toothpick poked into the center comes out clean, about 25-30 minutes.

Dark Chocolate Mousse

Yield: 4 servings, Serving size: ½ cup

Per serving: 222 calories; 10g protein

Source: Daisy Products

5 ounces bittersweet or semisweet chocolate, chopped
½ cup water
1 cup cottage cheese

Combine the chocolate and water in a small saucepan over medium heat. Stir until melted, about 3 to 5 minutes.
In a food processor, purée the cottage cheese until smooth.
With the processor running, slowly pour the chocolate mixture into the processor, scraping down the bowl once or twice until combined.
Make an ice bath by nestling a medium bowl in the center of a larger bow filled with ice and water.
Pour the mousse into the medium bowl and whisk until chilled and thickened, about 3 to 5 minutes.

Cottage Cheese Scrambled Eggs

Yield: 2, Serving size: half the dish

Per Serving: 153 calories; 14g protein

Source: The Schmidty Wife

4 large eggs
2 tablespoons cottage cheese

Heat large skillet over medium heat. Very lightly grease the pan with oil or butter.
Crack 4 eggs into a bowl and add cottage cheese.
Pour eggs and cheese into the hot skillet. Using a heavy spatula, move the eggs quickly and evenly around the pan. Continue to move the eggs the whole time they are cooking, scraping them around the pan paying attention to the spots that are cooking quickly. Keep moving and scraping the eggs around the pan until they start to thicken. As they start to thicken start to move the eggs together into one lump of eggs continuing to move them until they are thickened to your liking, this usually will take 3-4 minutes from start to finish.
Transfer cooked eggs to a plate and garnish with salt, pepper, and fresh herbs if preferred.

Feta Mashed Potatoes

Yield: 4 servings

Per Serving: 315 calories; 12.6g protein

Source: All Recipes

2 pounds red potatoes, each cut into 6 pieces
½ teaspoon salt
6 cloves garlic, peeled
1 teaspoon olive oil
6 ounces plain full-fat Greek yogurt, or more as needed
4 ounces crumbled pasteurized feta cheese
1 tablespoon butter

Place potatoes into a large pot and cover with water and salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return potatoes to pot over low heat to evaporate any extra water. Put potatoes through a potato ricer or mash thoroughly with a potato masher.
Place garlic cloves in a microwave-safe dish; drizzle olive oil over garlic. Microwave on high until garlic is fragrant and tender, 1 1/2 to 2 minutes.
Mix garlic and yogurt into potatoes; add more yogurt as needed.
Stir feta cheese into mashed potatoes until melted. Top with butter to serve.

Recipes to Help with Diarrhea

Quick Tips:

Diarrhea is frequent soft, loose, or watery stools. Uncontrolled diarrhea can lead to poor intake, weight loss, dehydration, and weakness.

Choose bland, low fiber foods.
Drink at least 1 cup of liquid after each loose bowel movement.
Avoid fried, greasy, and spicy foods.
Eat high-potassium foods, such as bananas and potatoes.

Low Fiber Fruits and Vegetables

Serving

Recommended Foods

Foods to Avoid

2-4 servings daily
½ cup per serving
If you increase serving size, you will increase fiber content!

Canned or cooked vegetables (without skin and seeds): zucchini, wax beans, green beans, pumpkin, squash, potatoes, asparagus tips, beets, carrots, mushrooms, and pureed or strained vegetables like tomato sauce
Well-chewed romaine or iceberg lettuce (½ cup max)
Vegetable/fruit juices without pulp
Canned or cooked fruits without skins: applesauce, peaches, pears, apricots, and baked apple
Raw fruit without skin/seeds/pulp: ripe banana, cantaloupe, honeydew, watermelon, avocado, apple, peaches, pear, and papaya

All raw vegetables, strongly flavored, coarse vegetables and those with seeds or tough skins
Cooked vegetables known to cause gas: beets, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, mustard greens, turnip greens, corn, kale, lima beans, okra, onions, potato skins, beans and spinach
Raw fruits other than those listed such as berries or grapes, dried fruit with skins such as dates, figs, prunes, or raisins
Canned fruit with grapes, mango or

Pineapple

Homemade Electrolyte Solution

Yield: 4 1-cup servings

Per serving: 98 calories; 25g carbohydrate; 1,972mg sodium; 610mg potassium

Source: Academy of Nutrition and Dietetics

½ teaspoon salt
½ teaspoon salt substitute made from potassium chloride (found in the spice aisle at the grocery store)
½ teaspoon baking soda
2 tablespoons sugar
4 cups water
1 tablespoon orange juice, lemon juice, or sugar-free drink mix (optional to add flavor)

Mix together salt, salt substitute, baking soda, sugar, and water. Chill.
To improve flavor, add orange juice, lemon juice, or sugar-free drink mix to the solution.

Lemon Ginger Electrolyte

2-inch ginger
2 tablespoons lemon juice
1 to 2 tablespoons Grade A honey
¼ teaspoon salt
2 cups water

Grate ginger and squeeze out the juice using a mesh strainer. You should get about 1 tablespoon of ginger juice. Add freshly grated lemon juice, honey, and salt to the ginger juice and whisk together to incorporate everything.
Add 2 cups of plain water, mineral water, or sparkling water and mix well. Pour over ice in cups to enjoy immediately or refrigerate for 1 to 2 days.

Orange Electrolyte

Calories: 82 calories; 1g protein; 972mg sodium; 216mg potassium

Source: Ministry of Curry

½ cup pulp-free orange juice
1¼ cup water
¼ teaspoon salt

Whisk orange juice and salt. Add a natural sweetener such as pure maple syrup or Grade A honey if needed for taste.
Add chilled mineral water or sparkling water, mix well and serve immediately.

Rice Porridge (Congee)

Yield: 8 1-cup servings

Per serving: 86 calories; 1.5g protein; 258mg sodium; 24mg potassium

Source: Academy of Nutrition and Dietetics

1 cup long-grain white rice
6 cups of water
1 tablespoon salt

Combine rice, water, and salt in a medium saucepan. Cook the rice about 40 minutes over medium heat, until rice is soft, sticky, and soupy.
Variations: For extra flavor, use chicken, pork, or beef broth instead of water, or season porridge with soy sauce after cooking. (Reduce the salt to 1 teaspoon if using broth or soy sauce.) For a sweet treat, prepare rice with 8 teaspoons of sugar.

Tummy Soothing Chicken Noodle Soup

Yield: 8, 1 cup servings

6 chicken breast tenders, no skin
1 cup diced celery
14 large baby carrots
6 oz pasta
2 cups sliced summer squash
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons garlic
¼ teaspoon ground ginger
enough water to cover the top of your veggies

Put all ingredients into a pot. Add enough water to cover the solid items. Give a quick stir, and cover.
Cook on medium-high for about 35 minutes (or until chicken is cooked all the way through).

Chicken Soup with Ginger and Shiitake Mushrooms

Yield: 3-4 servings

Per serving: 201 calories; 41g protein

Source: Simply Recipes

1 ounce dried shiitake mushrooms
3 cups boiling water
½ pound chicken breast, cut into chunks
1-inch piece of fresh ginger, peeled and sliced
2 tablespoons soy sauce
2 teaspoons sugar
pinch of salt
1 teaspoon cornstarch

Soak the dried mushrooms in the hot water for 20 minutes. Use a bowl or a smaller pot to keep the mushrooms submerged in the water.
While the mushrooms are soaking, mix the soy, sugar, salt and cornstarch in a large bowl. Make sure there are no cornstarch lumps. Add the chicken and ginger to the bowl, toss to coat with the marinade, and set aside.
Slice mushrooms, add to chicken: When the mushrooms have softened, remove from the water and slice thin. Add the mushrooms into the bowl with the chicken.
Put the chicken mushroom mixture and the mushroom soaking liquid into a pot and bring to a boil. Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes.
Serve hot.

Low Fiber Chicken Vegetable Pasta Soup

5 cups chicken broth
1 carrot chopped
1 potato chopped without skin
½ cup tomato (no skin or seeds)
1 bunch asparagus tips
½ cup cooked pasta

Place broth, carrot and potato in a small saucepan. Bring to a boil, then reduce heat and cook until vegetables are very tender.
Add tomatoes and asparagus tips and cook until asparagus is tender. Stir in cooked pasta and cook until heated through.

Low Fiber Beet Carrot Soup

4 cups vegetable broth
1 carrot sliced
1 can cooked beets, not pickled
salt to taste
full-fat Greek yogurt if desired

Place sliced carrot and vegetable broth in a small saucepan. Bring to a boil, then reduce heat and cook, covered, until carrots are very tender.
Add beets and cook until heated through. Pour soup into a blender and puree until smooth. Season to taste with salt.
Serve with a spoonful of yogurt stirred in if desired.

Egg Drop Soup

Yield: 4 servings

Per Serving: 159 calories; 12g protein; 1g fiber

Source: Simply Recipes

3 large eggs, lightly beaten
4 cups chicken broth
2 tablespoons cornstarch
½ teaspoon ground ginger
½ teaspoon garlic powder
1 tablespoon soy sauce
¼ cup water
¼ teaspoon sesame oil

Add chicken broth, ground ginger, garlic powder, soy sauce and sesame oil to medium saucepot. Bring to boil over medium-high heat.
As broth comes to a boil, whisk together cornstarch and water until combined. Stir into the boiling broth and mix well until thickened.
Reduce heat to low and use a fork or whisk to stir the broth in a circular motion. Stirring continuously, slowly pour the whisked eggs into the soup creating long egg ribbons.
Immediately remove from heat and stir in the sesame oil. Add soy sauce and salt to taste.

Egg Potato Bites

8 large eggs
1 cup full-fat cottage cheese, pureed
salt to taste
8 ounces potato peeled, cooked, chopped
2 ounces Swiss cheese or any pasteurized shredded cheese

Preheat oven to 325 degrees. Spray 12 muffin tins well with cooking spray.
Whisk together eggs, cottage cheese and a pinch of salt. Add potatoes.
Divide among cups. Sprinkle cheese on top.
Bake for 25-30 minutes until firm.

Dominican Style Cream of Wheat

Yield: 6 servings

Per serving: 360 calories, 9g protein, 2g fiber

Source: Dominican Cooking

2 cup water
3 cup milk
1½ cup of farina (cream of wheat)
½ teaspoon salt
½ teaspoon vanilla extract
3 stick of cinnamon
pinch of clove powder
sugar to taste
2 tablespoon butter
pinch of freshly-grated nutmeg

In a medium-sized saucepan mix 2 cups of water, milk, cream of wheat, salt, vanilla, cinnamon sticks, clove powder, and sugar to taste. Stir. Let it rest for 5 minutes.
Heat over medium heat stirring constantly to prevent it from sticking to the pot. When it breaks the boil, add butter and lower heat to very low. Simmer stirring until it reaches the desired consistency. Be mindful that it will get much thicker when it cools down.
Remove from the heat and pour into individual servings, and sprinkle with the nutmeg. Serve warm.

Recipes to Help with Constipation

Quick Tips:

Pain medications, some anti-nausea medications, and other factors may raise your risk for constipation. It is important to move your bowels regularly to avoid abdominal pain, decreased appetite, and other medical issues.

Increase fiber consumption: fruits, vegetables, whole grains, beans, legumes.
Increase fluid intake and drink warm beverages such as coffee, tea, or prune juice.
Increase physical activity.
You may need to take a stool softener or laxative to stay regular. Speak to your medical team for more information.

Fruit’n Bran

Yield: 6 tablespoons

Per 1 tablespoon: 27 calories; 1g protein; 3g fiber

Source: Academy of Nutrition and Dietetics

3 tablespoons bran cereal (wheat bran or 100% bran is best)
2 tablespoons applesauce
1 tablespoon prune juice

Mix all ingredients together in a bowl.
Eat 1 tablespoon 3 times a day or as needed to help promote bowel movements. (Tastes good spread on toast, too.)

Raisin Bran Muffins

Yield: 24 muffins

Per serving: 160 calories; 3g protein; 11g fiber

Source: Academy of Nutrition and Dietetics

1 ½ cups whole wheat flour
1 cup all-purpose flour
1 cup sugar
4 ½ cups raisin bran cereal
2 ½ teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs slightly beaten
½ cup cooking oil
Nonstick cooking spray

Preheat oven to 400ºF.
Mix together both types of flour, sugar, cereal, baking soda, and salt in a large mixing bowl.
Lightly beat buttermilk, eggs or egg substitute, and oil in a separate large mixing bowl.
Add dry ingredients to liquid ingredients and stir until just mixed (batter will not be smooth). Pour mixture into muffin pans sprayed with nonstick cooking spray.
Bake for 18 to 20 minutes.

Enhanced Applesauce

1 cup applesauce
1 cup oat bran or wheat bran
1 cup prune juice

Mix together the applesauce, oat or wheat bran, and prune juice until well combined.
Begin by taking 1 to 2 tablespoons of the mixture each evening, followed by a glass of water.
If after two weeks of daily use no change in regularity occurs, increase to 3 to 4 tablespoons daily.

Fruit Paste Recipe

1 pound prunes
1 pound raisins, pitted
1 pound figs
1 cup lemon juice
4 ounces Senna tea leaves (found at health food stores, can use tea bags as well)

Boil 2 cups of water, add the tea leaves and let soak for five minutes. Strain the tea and pour 1 cup of the tea liquid into a large pot, discard the rest. Add the fruit to this pot and boil for five minutes.
Remove from heat; add the lemon juice and stir. Allow the mixture to cool.
In a mixer, blender or food processor, turn the fruit mixture into a smooth paste. Spoon it into jars or freezer containers and store in the refrigerator or freezer.
Note: This fruit paste does not freeze solid, but keeps well in the freezer for up to 3 months. It can be spread on toast, mixed in with oatmeal, blended into a shake or eaten by itself.

*Dose: Use 2-3 teaspoons per day

Constipation-Busting Smoothie Recipe

2 cups spinach
1 banana
2 cups frozen raspberries
1 avocado
2 tablespoons chia seeds
2 tablespoons pumpkin seeds
Pinch of fine grain sea salt

Blend together with filtered water to achieve desired texture.
Let sit for 5 minutes to give the chia time to hydrate before sipping.

Prune Pudding

Yield: Twenty-two ¼-cup servings

Per serving: 82 calories; 1g protein; 5g fiber

Source: Academy of Nutrition and Dietetics

3 cups whole dried, pitted prunes (soaked in water until soft)
1 cup prune juice
1 cup plus 1 tablespoon applesauce
7 tablespoons bran cereal

Puree prunes and prune juice in a blender.
Add applesauce and bran cereal to blender.
Blend well and refrigerate before serving.
Try ¼ cup servings once or twice a day.

Blueberry Mango Smoothie

Yield: 2 servings

Per serving: 230 calories; 8g protein; 2g fiber

Source: Tummy Toddler Food

1 cup whole milk kefir
½ cup frozen blueberries
½ cup frozen mango
½ cup zucchini (or baby spinach)
1 tablespoon coconut oil (or avocado)
1 tablespoon hemp seeds (or chia seeds)

Add all ingredients to a blender.
Blend until smooth, starting on low and working up to high.
Serve immediately.

Recipes for Mouth Care

Quick Tips:

Various treatments and medications may affect your oral health. It is essential that you maintain good oral hygiene during your treatment.

Use a non-alcohol-based mouthwash. Some brands are, Listerine Zero, Tom’s of Maine, Biotene, or Crest Pro Health. Biotene and other brands with products containing the sugar alcohol Xylitol will help with dry mouth.
Lozenges, artificial saliva, and gels are available if you have dry mouth.
Try coating your mouth with olive or coconut oil (or anything that contains fat).
Brush your teeth with a soft toothbrush. Be gentle when you floss.

Homemade Mouth Rinse

1 teaspoon baking soda
¾ teaspoon salt
1 quart warm or cool water

Mix all ingredients together until baking soda and salt dissolve.
Swish rinse in mouth, then spit it out. Do not drink the solution.

Homemade Mouth Lubricant

¼ teaspoon glycerin (available at pharmacies)
1 cup warm or cool water

Mix ingredients.
Swish lubricant in mouth, then spit it out. Do not drink the solution.

Okra Soup (for sore mouth)

Yield: Four 1-cup servings

Per serving: 85 calories; 5g protein

4 quarts of water
2 large chicken or vegetable bouillon cubes
1 pound of okra
1 or 2 cups cooked orzo or fine pasta

Wash the okra and cut the two ends off. For stronger, more gelatinous soup, slice the okra into smaller pieces.
Add chopped okra to pot; add 4 quarts of water and chicken or vegetable bouillon and bring to a boil. Simmer for 1 hour.
After boiling, remove all okra to avoid small seeds. Add orzo or any fine pasta.

How to Make a High-Calorie Shake

High-calorie shakes can help you meet your nutrition goals. It is easy to make your own shake from ingredients you already enjoy, or you can follow a recipe. Experiment with the amount of each ingredient, adding more liquids or solids as needed. Make extra and freeze for later.

Start with a pasteurized liquid base. Try one of these to start:	Whole milk (regular or lactose-free) Half-and-half Buttermilk Heavy whipping cream High-calorie, high-protein nutritional drink Greek Yogurt (whole milk) Soy milk Almond milk with added protein
Add some fruit or some of your favorite flavors like:	Grade A Honey Cocoa powder Instant coffee Frozen berries Fresh fruits excluding grapefruit, pomegranate, or fresh berries
Add extra protein and calories:	Protein choices: Protein powder Pasteurized silken tofu Cottage cheese Dried or regular peanut butter Nut butters Seeds like flax, chia, or hemp Powdered milk Calorie choices: Ice cream Canned coconut milk Coconut oil Olive oil Avocado Peanut butter
Blend until smooth and enjoy!

Source: Academy of Nutrition and Dietetics

High Calorie and High Protein Food List

and Snack Ideas

Adding more calories can help with maintaining or gaining weight, and adding more protein helps with preserving muscle. Foods that are a good source of both calories and protein are indicated with an asterisk (*).

Foodgroup		Recommended foods	Serving size	Calories	Protein (g)
Milk and Dairy Alternatives (pasteurized)		Whole milk* Protein-fortified milk* (recipe below) Soy milk* Cheese* Cottage cheese* Yogurt, full-fat* Greek yogurt, full-fat* Eggnog, pasteurized* Yogurt drinks* Ice cream	1 cup 1 cup 1 cup 1 ounce ½ cup 6 ounces 6 ounces ½ cup varies ½ cup	150 211 105 115 120 150 120 to 160 180 varies 130 to 270	8 14 6 7 13 6 16 4 varies 2 to 5
Protein Foods		Beef, pork, chicken, turkey, and fish* Egg* Nut butters (like peanut or almond) * Roasted nuts and seeds* Beans, peas, and lentils* Hummus* Pasteurized tofu*	1 ounce 1 2 tablespoons 1 ounce ½ cup ¼ cup ½ cup	55 to 100 75 190 160 to 200 100 to 120 120 100	7 6 8 4 to 6 14 to 18 6 10
Grains		Raisin bread, muffins, and croissants Pasta, rice, and quinoa Granola, cold and hot cereals	varies	varies	varies
	Vegetables	Any with added fat, cream, dips, or dressings	varies	varies	varies
	Fruits	Any with added fat or sugar Dried fruit like raisins, apricots, or figs	varies 2 ounces	varies 160 to 185	varies 0
	Fats and Oils	Avocado Butter, margarine, oil, or mayonnaise Heavy cream, half-and-half, and whipped cream Cream cheese Dips Olives Salad dressings Sour cream Canned coconut milk	½ 1 tablespoon 1 tablespoon 1 tablespoon varies 10 olives 1 tablespoon 1 tablespoon 1 tablespoon	100 to 150 100 10 to 60 50 varies 50 50 30 25	2 0 0 1 varies 0 0 0 0
	Nutrition Supplements	Meal replacement bar* High calorie high protein nutritional drink* Protein powder, unflavored*	1 1 1 tablespoon	150 to 250 200 to 350 25	5 to 15 10 to 20 6
	Other	Sugar, honey, jam, jelly, or syrup Gravy	1 tablespoon 4 tablespoons	50 25	0 1

Source: Academy of Nutrition and Dietetics

Easy-to-Prepare Meal and Snack Ideas:

Oatmeal, cream of wheat or other hot cereal with milk or soy milk, roasted nuts/nut butter
Cold cereal with milk and added roasted nuts/nut butter
Congee (savory Asian rice porridge)
Scrambled eggs on bread or toast – add melted cheese/avocado/hummus
Egg, chicken, or tuna salad sandwich
Banana or apple and peanut/almond/sunflower butter
Hearty soups with meat/vegetables/pasta/potatoes/beans/lentils/etc. – can blend to make smooth
Egg drop soup
Cream based soups, lobster bisque, clam chowder, etc.
Peanut/almond butter on crackers or in sandwich
Greek yogurt/cottage cheese with fruit and/or chia or flax seeds
Grilled cheese
Cheese with crackers or fruit
Tofu scramble with vegetables and potatoes
Hash browns and eggs
Pancakes, crepes, or waffles with added butter or syrup
Macaroni and cheese
Hard boiled eggs
Hummus and pita
Milkshakes or ice cream sundae (add whipped cream for additional calories)
Pudding or custards – can use Boost/Ensure instead of milk to increase protein/calories
Smoothies

Repurpose leftovers and make:

Quinoa with refried beans and guacamole (mild)
Soft taco with shredded chicken, cheese, and avocado
Mashed potatoes or sweet potato with cheese and sour cream
Pasta with chicken, cheese, ground turkey/beef
Ravioli/tortellini – use cream/olive oil-based sauce instead of tomato if your mouth is sore
Brown Rice, avocado, soy sauce wrapped in seaweed (like a vegetarian sushi roll up!)

Oral Supplements:

High Calorie Beverages:	Lower Calorie Beverages:
Ensure Plus Boost Plus Boost Very High Calorie Kate Farms 1.4* Kate Farms 1.2*	Boost Original Ensure Original Kate Farms 1.0* Orgain Plant-based Orgain*

*Vegan

High Magnesium Foods *Low Fiber

Fruits

Avocados*

Bananas*

Kiwis

Raisins, golden

Vegetables

Broccoli, cooked

Baked potato* (preferably with skin)

Spinach (preferably cooked)

Nuts & Seeds

Almonds, dry roasted

Cashews, dry roasted

Mixed nuts, dry roasted

Pumpkin seeds

Tahini

Legumes

Chickpeas (or hummus*)

Lentils

Peanut butter (creamy*)

Peanuts, dry-roasted

Grains

100% bran

Bran flakes

Whole wheat bread

Oatmeal*

Shredded wheat cereal

Wheat germ, toasted

Other

Chocolate bars*

Unsweetened Cocoa powder

Shrimp*

High Potassium Foods *Low Fiber

Fruits	Bananas, melons, oranges, nectarines, kiwis, mangos, papayas*, pears, prunes Dates, dried fruits, dried figs
Vegetables	Avocados, broccoli, Brussels sprouts, sweet potatoes, parsnips, pumpkin, vegetable juices, white potatoes, winter squash, mushrooms, peas Tomatoes and tomato-based products Deep-colored and leafy green vegetables (such as spinach or Swiss chard) Dried beans and peas, black beans, refried beans, baked beans, lentils, legumes
Other	Milk, yogurt Roasted nuts and seeds Bran and bran products Chocolate, granola, molasses, peanut butter* Salt substitutes

Resistant Starch:This type of carbohydrate, or starch, resists digestion in the intestine. This helps promote a healthier digestive system. Include at least (1) one cup of one of the following sources daily:

Plantains and green bananas
Beans, peas, seeds, and lentils
Cooked and cooled rice, potatoes, pasta, cereal, and whole grains (for example, oats, barley, millet, buckwheat, etc.)
Green banana flour, plantain flour, cassava flour, or potato starch
- Resistant starch will be lost when baking or cooking with these foods. Consider sprinkling a small of amount of the flours (1-2 teaspoons) on your food after cooking or mix into smoothies.
- Choose Bob’s Red Mill® or other precooked brands for food safety

For more information, refer to these reliable resources:

Cancer-Related Organizations
- American Cancer Society (ACS): www.cancer.org
- American Institute for Cancer Research (AICR): www.aicr.org
- American Society of Clinical Oncology (ASCO): www.asco.org
- Association of Community Cancer Centers (ACCC): www.accc-cancer.org
- National Comprehensive Cancer Network (NCCN): www.nccn.org
- National Cancer Institute (NCI): www.cancer.gov
- Oncology Nutrition Dietetic Practice Group: www.oncologynutrition.org

Side Effect Management:
- National Cancer Institute publication, “Eating Hints: Before, During and After Cancer Treatment”

- - - - English: https://www.cancer.gov/publications/patient- education/eatinghints.pdf or Google NCI Eating hints
      - Spanish: https://www.cancer.gov/espanol/cancer/sobrellevar/consejos-de-alimentacion.pdf

Complementary and Integrative Therapy Resources
- Memorial Sloan Kettering Cancer Center, “About Herbs, Botanicals, & Other Products”: www.mskcc.org/cancer-care/diagnosis-treatment/symptom-management/integrative-medicine/herbs
- US National Library of Medicine, “Drugs, Herbs and Supplements”: www.nlm.nih.gov/medlineplus/druginformation.html

Shopping List

*bolded: low fiber (for diarrhea)

Dairy

*can be replaced with full fat for weight loss concerns

☐ Milk: reduced/non-fat* (lactose-free)

☐ Non-dairy milk: protein fortified unsweetened almond/oat/rice/soy/cashew

☐ Greek yogurt* or kefir

☐ Cheese: mozzarella, cheddar, Swiss, Monterey Jack, ricotta, and cottage cheese* (low lactose or lactose-free)

Protein

☐ Eggs

☐ Lean meat: chicken, pork, beef, turkey

☐ Fatty fish: salmon, swordfish, mackerel, anchovies, sardines, canned light tuna, herring

☐ Shellfish: clams, shrimp

☐ Roasted seeds: flaxseed, pumpkin seeds, hemp seeds, sunflower seeds, sesame seeds

☐ Roasted nuts: almonds, cashews, pecans, pistachios, walnuts, peanuts

☐ Roasted nut butters: peanut, almond, cashew, sunflower (smooth)

☐ Hummus or tahini

☐ Soy foods: pasteurized tofu, tempeh, cooked edamame

☐ Legumes: beans (pinto/black/red/kidney/etc.), lentils, peas, chickpeas

Fruits and Vegetables

☐ Green leafy vegetables: kale, lettuce, spinach, Swiss chard, endives, beet greens, romaine

☐ Cruciferous vegetables: broccoli, cabbage, turnip, Brussel sprouts, cauliflower, kohlrabi, bok choy, watercress, collards, kale, mustard greens, rutabaga

☐ Yellow/orange vegetables: carrots (cooked), winter squash, sweet potato (without skin), red/yellow peppers

☐ Tomatoes, canned tomatoes, tomato sauce

☐ Flavor boosters: Onions, garlic, lemon, lime, ginger

☐ Frozen and fresh fruits: apples, banana, pears, peaches, grapes, oranges, mango, kiwi, papaya, avocado, cantaloupe, honeydew, watermelon, etc.

☐ Frozen berries: strawberries, blackberries, blueberries, cherries

☐ Frozen and fresh vegetables: eggplant, zucchini, squash, mushrooms, celery, bok choy, beets, asparagus (tips), green beans, radishes

Carbohydrates

☐ Rice: brown, wild, white

☐ Bread: whole grain, sourdough

☐ Pasta: whole grain, lentil, white, etc.

☐ Grains: bulgur, quinoa, barley, oatmeal, buckwheat, couscous, faro, corn tortilla, kasha, natural popcorn, cream of wheat, grits

☐ Starchy vegetables: corn, potatoes (without skin), peas

Condiments/Spices/Fats/Beverages

☐ Oils: olive and avocado

☐ Sauces: low sodium soy sauce, pasteurized miso

☐ Spices: turmeric, curry powder, ground ginger, garlic powder, onion powder, ground cumin, salt, pepper, etc.

☐ Herbs: cilantro, parsley, basil, dill, thyme, oregano, bay leaves, mint

☐ Vinegars: apple cider, red/white wine, balsamic, rice

☐ Beverages: green tea, club soda, herbal teas, unsweetened coffee

Foods to Avoid

Unwashed fruits and vegetables, grapefruit, pomegranate, raw berries, raw vegetable sprouts
Pre-cut fruits and vegetables
Unpasteurized (raw) dairy products
Raw or undercooked meat, fish, shellfish, eggs, poultry, cookie dough
Buffets and salad bars
Raw nuts or seeds
Honey without “Grade A” label
Luncheon meats that are not steamed/microwaved before eating

©2022 NYU Langone Health. All rights reserved. Reviewed for health literacy. This information is not intended as a substitute for professional medical care. Always follow your health care provider's instructions.