For the majority of families throughout The Bahamas, the holidays mean family time — laughter, maybe a little Christmas caroling 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, or they may be experiencing other symptoms that affect appetite — nausea, pain, a metallic taste, or other common side effects that makes eating large or traditional meals difficult, said Dr. Williamson Chea, vice president of the Cancer Society of The Bahamas.

Ensuring the person who is battling cancer, and for whom, even the sight of platters of food can be upsetting, can enjoy the holidays, without depriving those people who have a healthy appetite, is easier than many people think, according to nutrition specialists Crystal Langlois, clinical nutrition manager at Cancer Treatment Centers of America’s Atlanta hospital.

Langlois suggests asking the patient to be honest about how they feel about large meals and foods like turkey and ham. She says if there is any hesitation, or if you believe they are trying to be polite so as not to interfere with the pleasures of other guests, the host should 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.

The clinical nutritionist also encourages placing large trays and bowls of food on a buffet or side table, allowing people to serve themselves, while facing the patient away from the heaping platters.

Langlois also encourages the avoidance of canned foods when preparing the meal, and to opt for the use of vegetables that are either fresh or frozen. Olive or canola oil it is suggested should be used instead of butter or margarine; prepackaged gravy should not be served, but rather made. She said small changes like that can make the world of difference for the cancer patient.

According to Langlois, patients undergoing treatment may also find that certain foods they once enjoyed, would taste too salty, sweet or metallic. To offset a metallic taste, 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 neutralizer.

Adding lemon or lime juice she said 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 anemic. For those with difficulty swallowing, Langlois recommends soup, especially the jarred or homemade variety instead of canned brands. Solid food she said should be cut into very small pieces or placed into a mini food processor.

As equally as important as choosing the right foods she said would be preparing the food properly, in a nutritious and palatable way. And to take special care when handling and cooking food when guests have weakened immune systems because new bacteria can lead to debilitating illnesses. Langlois said that means paying attention to the clock, as harmful bacterial typically multiply rapidly. She said foods should be refrigerated below 40°F and should sit out for no longer than two hours.

As a backup for longer gatherings, she suggested considering keeping a fresh set of food in the refrigerator, and swapping it out at the two-hour mark. And that food safety also requires making sure foods are cooked thoroughly.

Langlois shared 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.

Quick Black Bean Soup
Serves 4
Ingredients:

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

½ cup salsa

1 tablespoon chili powder

1 teaspoon cumin

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

½ cup shredded low fat sharp cheddar cheese

5 tablespoons low fat sour cream

5 tablespoons green onions, chopped

2 ½ 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.

Baked Lemon Fish
Serves: 3-4
Ingredients:

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

2 teaspoons butter or no trans-fat margarine

¼ 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 degrees 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.

Cranberry Chutney
Makes: 32 servings
Ingredients:

½ cup white grape juice

½ cup packed light brown sugar, or to taste

1 teaspoon ground cinnamon

½ teaspoon ground cumin

¼ 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)

½ cup dried currants

Directions: In Dutch over or 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 sterilized glass jars. Cover immediately with 2-part canning tops, cool and refrigerate. Or store in plastic container in refrigerator and use within 1-2 weeks.

Source: Nassau Guardian