By Ms Sandra Tan, Dietitian, Department of Dietetics, CGH
Breast cancer is a life-changing diagnosis that affects not only physical health but also emotional and mental well-being. Beyond medical treatments such as surgery, chemotherapy and radiation, the role of nutrition is important in aiding recovery, managing symptoms and optimising quality of life. Patients undergoing treatment often experience eating challenges such as poor appetite, changes to the taste of food, nausea, vomiting or diarrhoea. These symptoms may affect the ability and/or desire to eat, which may lead to under-nutrition that further weakens the body’s resistance to the disease.
For example, some patients may experience taste alterations that cause their food to taste bitter, which in turn can diminish their appetite. To counter this, The Pink Plate includes recipes such as Yuzu Chicken, which is made from yuzu citron tea jam to create a citrusy, aromatic flavour. The tartness of the yuzu is refreshing and helps mask any lingering bitter taste, making it easier for patients to enjoy their meals.
Ranging from main meals and soups to snacks and desserts. the recipes in this cookbook are easy to prepare and hassle-free.
The Yuzu Chicken recipe was included to help with symptoms such as dry mouth and taste alterations.
Fostering a supportive community for those undergoing the journey of recovery is also crucial to their physical and mental well-being.
One breast cancer survivor who contributed her recipe to The Pink Plate is Ms Tay Siew Ting. While battling cancer, she not only felt weak, but also struggled with a reduced tolerance to the smell of food, which led her to seek out recipes that would help her stay nourished and strong.
Ms Tay’s Cabbage with Sliced Pork dish is helpful for nausea and vomiting, loss of taste, constipation and fatigue.
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For more information or to obtain a copy of The Pink Plate, please contact Changi General Hospital at [email protected].
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