Baton Rouge, LA—The American Cancer Society estimates that nearly 1.4 million Americans will be diagnosed with cancer this year. Though there’s not yet a cure for cancer, increased survivability means more people undergo successful radiation and chemotherapy treatments. Little attention has been paid to the nutritional needs of cancer patients, treating side effects of treatment through delicious, nutritious, and easily prepared food.
Holly Clegg and oncologist Dr. Gerald Miletello have teamed up to present a cookbook especially for cancer patients and their caregivers. Eating Well Through Cancer (ISBN: 0-9610888-8-5, 272 pp., $24.95 hardcover with concealed wire binding) includes 255 recipes that provide nutritional support and address the side effects of treatment with well-designed and tasty meals. With Clegg’s signature focus on good nutrition and quick, easy recipes, this is a book no cancer patient should be without.
Eating Well Through Cancer includes chapters covering everything from what to eat on chemotherapy days to snacks and healthy eating post-cancer. With chapters focusing on specific symptoms, each begins with Dr. Miletello’s introduction and includes: detailed nutritional analysis, diabetic exchanges, menu suggestions, spotlighted foods, and other tips for treating symptoms. A handy chart at the beginning of the book cross-references symptoms and recipes. Freezer-friendly recipes are indicated throughout with a snowflake.
While Eating Well Through Cancer includes a few basic medicinal recipes, such as a weight gain shake, the focus is on familiar everyday recipes with a healthy twist. Recipes include favorites like chicken scampi, blueberry pancakes and pasta salad as well as red beans & rice, chicken & dumplings, and golden yam biscuits.
Dr. Miletello felt the need for this cookbook after years of answering his patients’ most frequent question: “What should I eat?” Invited by Clegg to provide the medical information for the book, Miletello is proud of the result: “This is a good, healthy cookbook that can be used by anyone to prepare everyday meals.”
Holly Clegg is a Cordon Bleu-educated culinary professional and the author of twelve cookbooks. Her best-selling Trim & Terrific series, like Eating Well Through Cancer, focuses on recipes selected and tested for their nutritional value, taste, simplicity of ingredients and preparation time. Clegg has appeared on Fox & Friends, NBC’s Weekend Today Show, and QVC. She is a bimonthly feature writer for Healthy Cooking Magazine, and has served as a national spokesperson for numerous prominent brands, including Teflon/Dupont cookware.
Eating Well Through Cancer is published by Favorite Recipes Press. For review copies, interviews, or for more information, contact Stephanie Williams at 866-569-6925 or firstname.lastname@example.org.