Culinary Medicine Approaches for Supporting Appetite Throughout Cancer Treatment

Eating enough and the right types of food during cancer treatment is crucial to protecting the body, promoting healing, and keeping strong. Side effects of treatment, like loss of taste and smell, fatigue, nausea, and stress, may cause a loss of appetite. Eating small, frequent meals high in protein and calories is essential to combat appetite loss. Preparing food in advance is a great way to have snacks and meals on hand when needed. Playing around with temperature (hot and cold foods), textures (smooth or chunky), and flavors can help adapt meals to accommodate daily food needs, preferences, and tolerability. Foods that are room temperature or cold can help reduce smells, potentially improving appetite.

However, finding recipes that require minimal cooking and that can be flexible to accommodate daily changes in food preferences can be challenging. Here are some culinary medicine tips that can help your patients or clients.  

Get creative with smoothies using yogurt or silken tofu as a base. Blend in your choice of milk (dairy, soy, or pea) and a mix of fresh or frozen fruits like berries, bananas, or mangoes. Increase the nutritional value by tossing in leafy greens like spinach, kale, or even frozen cauliflower for added creaminess. Finish off with a sprinkle of nuts or seeds such as almonds, walnuts, or flax seeds for that extra crunch and fats. Adjust the consistency by opting for frozen fruits for a thicker, frostier blend or fresh fruits for a lighter, more refreshing option.

Dive into the world of hearty soups by jazzing them up with various ingredients. Start with a base of starchy vegetables like sweet potatoes or white potatoes for a creamier texture and a medley of non-starchy vegetables such as carrots, celery, and onions for depth of flavor. Elevate the protein content with beans or lentils, and simmer everything together in low-sodium broth until tender. For convenience, opt for pre-chopped or frozen veggies and canned beans to streamline the process. Serve the soup chunky for a rustic feel, or blend it until velvety smooth, depending on your preference.

Simplify your breakfast routine with baked eggs for quick cooking, cleanup, and minimal odor while cooking (which may decrease appetite). Scramble eggs in a bowl, mix with frozen vegetables, milk, shredded or crumbled cheese, a little salt, and bake in a muffin tin or a casserole dish. Avoid adding strong seasonings so that you can change the flavors daily depending on preferences and needs. Serve with toast or tortillas. For a fun twist, add whole grains like brown rice or barley to the egg bake for a convenient course of whole grains.  

One of the most effective ways to impart these tips and tricks is through a culinary medicine class, allowing individuals to interact with food firsthand, explore tastes, and experiment to find solutions that resonate with them and their families. These classes come in various formats, including in-person and hybrid options like Moffitt's SOAR program and virtual alternatives such as Penn State Center Institute's SurviveWELL program. Learning from existing programs like these is a terrific way to get started incorporating culinary medicine into your oncology practice.

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