By The Cancer Treatment Centers of America

For the majority of families throughout the Bahamas, the holidays mean family time, laughter, maybe a little Christmas carolling and certainly a whole lot of food. But for those families whose holiday guest list includes a cancer patient at the table, food can take on a whole new meaning.

“Cancer patients, particularly those undergoing chemotherapy, may be struggling with a lack of appetite,” explained Dr Williamson Chea, vice president of the Cancer Society of the Bahamas.

“Or they may be experiencing other symptoms that affect appetite – nausea, pain, a metallic taste or other common side effect that makes eating large or traditional meals difficult.”

So how do you ensure that the person who is battling cancer can enjoy the holidays without depriving those who have a healthy appetite, literally, especially if even the sight of great platters of food can be upsetting?

It may be easier than you think, say experts, including clinical nutrition specialists like Crystal Langlois, clinical nutrition manager at Cancer Treatment Centers of America’s Atlanta hospital.

First, she suggests, ask the patient and encourage them to be honest about how they feel about large meals and foods like turkey and ham. If there is any hesitation or you believe they are trying to be polite so as not to interfere with anyone’s pleasure, take the initiative and prepare two main courses, a light dish of a relatively bland fish or lightly seasoned chicken breast for the patient and more traditional food for others.

There are other guidelines, both experts said. Place large trays and bowls of food on a buffet or side table and let people serve themselves while facing the patient away from the heaping platters.

“Avoid canned foods. Instead, use fresh vegetables or frozen ones. Use olive or canola oil instead of butter or margarine” said Ms Langlois. “Small changes like that, and making your own gravy rather than buying prepackaged versions, can make a big difference.”

Patients undergoing treatment may also find that certain foods they once enjoyed now taste too salty, sweet or metallic. To offset a metallic taste, Ms Langlois recommends cooking in glassware and ceramic pots and pans. To reduce the saltiness, she suggests adding honey, agave nectar or lemon or lime juice as a neutraliser. Adding lemon or lime juice can cut the sweetness, while mixing in lemon or other foods high in vitamin C, like berries or peppers, facilitate the absorption of iron, which may help patients who are anaemic. For those with difficulty swallowing, Ms Langlois recommends soup, especially the jarred or homemade variety instead of canned brands. Solid food should be cut into very small pieces or placed into a mini food processor.

Equally important as choosing the right foods is to prepare them properly in a nutritious and palatable way. Take special care when handling and cooking food when your guests have weakened immune systems, because new bacteria can lead to debilitating illnesses. That means paying close attention to the clock. Since harmful bacteria typically multiply rapidly, foods should be refrigerated below 40°F and should sit out for no longer than two hours. As a backup for longer gatherings, consider keeping a fresh set of food in the fridge and swapping it out at the two-hour mark. Food safety also requires making sure foods are cooked thoroughly.

Ms Langlois shared some recipes from the American Institute for Cancer Research that can be enjoyed during the holidays, or any time. They are easy to prepare and some require only a few ingredients.

Cranberry

chutney

(32 servings)

Ingredients:

1/2 cup white grape juice

1/2 cup packed light brown sugar, or to taste

1 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/4 teaspoon ground cloves

1 bay leaf

1 medium sweet apple, peeled, cored and finely chopped

1 medium onion, finely chopped

1 medium naval orange, peeled and finely chopped

1 medium bag (12 oz fresh or frozen cranberries)

1/2 cup dried currants

Directions: In a Dutch over or a large, heavy pan, combine grape juice, sugar, cinnamon cumin, cloves and bay leaf. Bring to boil over medium-high heat. Add apple, onion, orange, cranberries and currants. Return to boil; reduce heat and simmer uncovered, stirring occasionally, for about 30 minutes, until cranberries and soft. Remove bay leaf. Spoon chutney into sterilised glass jars. Cover immediately with two-part canning tops, cool and refrigerate. Or store in plastic container in refrigerator and use within one to two weeks.

Baked lemon fish

(serves 3-4)

Ingredients:

12 oz frozen cod (orange roughy, tilapia or whitefish can be substituted)

2 teaspoons butter or no trans fat margarine

1/4 cup skim milk

4 teaspoons grated lemon

1 teaspoon grated lemon rind

1/8 teaspoon lemon pepper

2 teaspoons dried parsley

Directions: Preheat oven to 350°F. Thaw frozen fish, place it in single layer in a baking dish. Mix butter, milk, lemon juice, lemon rind and lemon pepper; pour over fish. Sprinkle with dried parsley. Bake uncovered for about 20 minutes.

Quick black

bean soup

(serves 4)

Ingredients:

2 15 ounce cans of no-salt added black beans - undrained

1/2 cup salsa

1 tablespoon chili powder

1 teaspoon cumin

1 16 ounce can fat-free, low sodium chicken broth

1/2 cup shredded low fat sharp cheddar cheese

5 tablespoons low fat sour cream

5 tablespoons green onions – chopped

2 1/2 tablespoons fresh cilantro - chopped

Directions: Place beans and liquid in a medium saucepan, partially mash beans with potato masher. Place over high heat, stir in salsa, chili powder and broth. Bring to boil. Ladle soup into bowls; top with cheese, sour cream, onions and cilantro.