Ovarian Cancer Diet Plan Sample
How This Helps
Nutrition and diet plays a big role in women with Ovarian cancer. It can help keep you healthy and keep our strength up during treatment. It can help minimize or manage side effects of treatment. Common side effects include nausea and vomiting from chemo. Certain foods can help with nausea to help ensure intake when you don't feel like eating. Radiation therapy, another common treatment, can cause diarrhea as the radiation is near the abdomen and effects the surrounding cells. If you have diarrhea certain foods can help thicken the stool and following a diet high insoluble fiber is also helpful. Constipation is another side effects, especially from pain meds. Following a diet high in insoluble fiber with adequate fluid intake can help manage constipation.
This is a Sample Diet plan for women suffering from Ovarian cancer that has about 1610 calories. It provides 6 servings of grains; 5-6 servings of vegetables; 3 servings of fruits; 2 servings of dairy; 12 servings of protein and 3 servings healthy fats/oil. This calorie level is typically adequate for women who are lightly active and looking to lose weight.
Breakfast: Two 5 inch Whole Wheat Pancakes
Topped with 1 Tbsp. Natural Peanut Butter and 1 Cup Sliced Strawberries
This meal has about 325 Calories and 11 g Protein.
Nutrition Fact: By topping your pancakes with peanut butter and strawberries instead of butter and syrup you will choosing healthy fats and a serving of fruit instead of saturated fats and empty calories. Making your own pancakes from whole wheat flour can increase fiber intake and beneficial B vitamins while limiting sodium and preservative intake as you typically get from boxed pancake mixes.
Morning Snack: 1 Cup Dry Roasted Edamame and 8oz Green Tea flavored with Lemon or Honey per preference
This snack has 190 Calories and 17 g Protein.
Nutrition Fact: Soy is an excellent source of plant based protein. It contains phytoestrogens which your body can use to help relieve the symptoms of menopause. Menopausal type symptoms can be a side effect of certain treatment options. Some studies show drinking tea, especially green tea can reduce the risk of ovarian cancer.
Lunch: 1 Cup Carrot Ginger Soup- made with 3 lbs cooked and pureed Carrots, 5 ½ Cups Low Sodium Vegetable Broth, ½ tsp Ground Ginger, 1 ½ Cup Low Fat Milk and seasoned to taste with Garlic, Coriander, Allspice, and Fresh Mint
½ Cup Low Fat Cottage Cheese
5 Whole Grain Crackers
Nutrition Fact: The ginger and the mint in the soup can help with nausea, which may be a side effect of chemotherapy. The bright, vibrant color from the carrots provides antioxidants useful in destroying free radicals and killing cancer cells. The low fat cottage cheese is an excellent source of lean protein. Protein helps your body heal, rebuilding tissue especially after surgery, another treatment option for Ovarian Cancer.
Afternoon Snack: 1oz Almonds and 1 Light String Cheese
This snack has about 255 calories and 14 g Protein.
Nutrition Fact: Almonds and cheese are an excellent source of calcium. Calcium helps keep your bones strong. Osteoporosis, or thinning of the bones, can be a side of of treatment. Eating adequate amounts of calcium can help counteract this effect.
Dinner: 1 Cup Cashew Cheese Macaroni with Whole Wheat Noodles (see recipe below), 1 Cup Steamed Broccoli
For dessert have ½ Cup Unsweetened Applesauce spiced with Cinnamon or a Banana
This provides 610 Calories and 21 g Protein.
Nutrition Fact: Cashew cheese macaroni is a great vegan dish rich in healthy fats and very low in saturated fat. It also an good source of protein. The whole grain noodles are an excellent source of fiber which can help with constipation. If you are struggling with diarrhea opt for white noodles instead. The dark green color of the broccoli provide antioxidants to protect your body. Fruit such as bananas and applesauce can help with diarrhea while providing other important nutrients.
Creamy Macaroni with Cashew Cheese Recipe:
1 ¼ cup cashews
½ cup nutritional yeast
2 tsp onion powder
1tsp garlic powder
3 cup soy milk
¼ cup olive oil
3 Tbs. cornstarch
2 Tbsp lemon juice
16 oz whole wheat macaroni
Finely grind cashews in food processor or blender, add in spices.
In heavy saucepan coming soy milk, oil, and cornstarch. Simmer over medium-low heat for about ten minutes, stirring occasionally, until cornstarch dissolves.
Add milk mixture to cashew mixture and blend until creamy, about two minutes. Add in lemon juice.
Combine cashew cheese to cooked macaroni and enjoy.