Dietary guidelines for the management of chemotherapy-induced or radiation-induced nausea or vomiting
*Sip on cool or room temperature clear fluids such as apple or white grape juice.
*Avoid or limit milk products and citrus juices, tea and coffee.
*Avoid or limit greasy, fried, or sweet foods such as french fries, pastries, and ice cream.
*Avoid or limit foods with strong odours or smells that increase nausea.
*Gas forming foods can be avoided if it increases nausea.
*Eat bland soft, easily to digest foods.
*If you become nauseated from chemotherapy avoid eating for at least 2 hours before treatments.
*Eat meals in the time of the day where you are least likely to become nauseous.
*Try to consume crackers, dry toast or dry cereal in the morning.
Dietary guidelines for the management of chemotherapy-induced or radiation-induced constipation
*Increase your intake of high fibre foods such as wholegrain, fresh cooked fruits and vegetables with seeds and skin on, dried fruits, beans and nuts. Avoid refined carbohydrate foods such as white bread, white rice and pasta.
*Drink plenty of water and drink warm fluids with breakfast.
*Try to eat at the same time each day.
*Try to increase physical activity for example walking if possible.
Dietary guidelines for the management of chemotherapy-induced or radiation-induced fatigue and poor appetite
*Try to eat the largest meal when you are feeling best.
*Consume meals and snacks in a pleasant environment.
* Keep healthy snacks close by for frequent snacking.
*Avoid large amounts of liquids before or with meals.
*Consume easy-to-prepare, easy-to-consume foods.
*Eat small frequent meals instead of big meals.
Dietary guidelines for the management of chemotherapy-induced or radiation-induced altered taste and smell
*A heightened sense of smell may result in sensitivity to food preparation odours and aversions to non-food items such as soap or perfumes.
*Altered taste acuity may benefit from increased use of flavourings and seasonings during food preparation to mask strange tastes.
*Meat aversions may require the elimination of red meats, which tend to be strong in flavour. Eggs, fish, poultry and milk products can be consumed instead of red meats.
*Try to consume cooler foods.
*Use plastic utensils to eat if a metallic taste occurs.
*Brush your teeth or use mouthwash before you eat.
References
Raymond, J. L. & Couch, S. C. 2012. Medical nutritional therapy for cardiovascular disease, In Krause’s food, nutrition, and diet therapy. ED. by Mahan KL & Escott-Stump S.12th ed. Philadelphia: W.B. Saunders: 743-757.
Grand, J. G. & Hamilton, K. K. 2012. Medical nutritional therapy for cancer prevention,treatment and recovery, In Krause’s food, nutrition, and diet therapy. ED. by Mahan KL & Escott-Stump S.12th ed. Philadelphia: W.B. Saunders: 833-849.
Rolfes SR, Pinna K, Witney E. 2012. Normal and Clinical Nutrition. Wadsworth, Cengage Learning: 135- 163., 811- 822.
