Skip Navigation
 
 
 
 xxx
 
Print This Page
Share this page: More
 

Nutrition Services

Taste

Has your taste for foods changed? Cancer and its therapy can cause a loss or change in taste. Antibiotics, painkillers and other drugs can also change the taste of foods. Some foods tend to taste bad - especially red meat, coffee and sweets. However, the ability to taste foods usually returns after treatment. The following tips may help you to enjoy your foods.

  • Try a variety of foods.
  • Don’t give up on foods. What tastes off today may taste normal next week.
  • If red meat taste bitter, you can:
    • marinate it before cooking using soy sauce, fruit juice, wine, Italian dressing or sweet and sour sauce.
    • substitute chicken, turkey, eggs, fish, pudding, ham, custards, peanut butter, milkshakes, yogurt, cheese, or beans for red meats.
    • use tart foods such as oranges or lemonade to enhance the flavors of foods. Orange juice, pickles, lemonade, vinegar, and lemon juice can be used as a seasoning.
  • To overcome a metallic taste, try fruit-flavored sourballs or other tart foods.
  • Add bacon bits, sliced almonds, ham strips, or onions to foods for added flavor.
  • Use spices and condiments to accent or flavor bland foods.
  • Foods will taste better when chilled or frozen. Try cold meals such as tuna, ham, egg, or pasta salad instead of hot meals.
  • Drink your nutritional supplement cold, in a covered cup or through a straw.

Food Safety Practices/General Guidlines

  • Wash hands with warm soapy water before and after preparing food and before eating.

  • Keep food-preparation surfaces (counters, sink, etc.) and utensils clean.

  • Have a cutting board for raw meat, one for cooked meats, and another for fruits and vegetables (or if you have only one, wash and sanitize between each use)

  • Use paper towels for drying. If using kitchen towels, wash daily.

  • Replace sponges at least weekly and wash daily with bleach solution or in the dishwasher.

  • To wash food preparation areas and equipment use 1 part bleach to 10 parts water (use on appliances, sponges, cutting boards, etc.) after soap and water washing.

  • Keep refrigerator temperature between 34°F and 40°F.  To be sure, place a thermometer on the back shelf in the fridge and check it often.

  • Keep freezer temperature below 5°F.

  • Throw out all prepared foods after 72 hours (three days) in the refrigerator that have been opened, used, or are leftover.

  • Refrigerate leftovers within 2 hours of cooking in small shallow containers.  Discard leftovers if they are at room temperature for 2 or more hours.

  • Cook poultry to 180°F and all other foods to at least 165°F, including leftovers.  Meat should be cooked well done, with no pink in the center.  Use a food thermometer, available in most grocery stores, to check food temperatures.

  • Bring leftover soups, sauces, and gravies to a rolling boil before serving.

  • Always check the “sell by” and “use by” dates.  Do not purchase or use any products that are out of date.

  • Avoid foods from self-serve, bulk containers.

  • Avoid salad bars, delis, buffets.

What Are My Food Options?

Foods To Avoid

Foods To Choose

Raw and undercooked eggs and foods containing them, such as French toast, omelettes, puddings, salad dressings, and egg nog

Pasteurized eggs, hard boiled eggs, thoroughly cooked eggs and foods containing eggs.

Unpasteurized dairy products such as milk, cheese, cream, butter, and yogurt

Pasteurized dairy products

Unpasteurized or fresh squeezed fruit and vegetable juices

Pasteurized juices

Raw or undercooked meats, poultry, fish, shellfish, and sushi

All fully cooked meats, poultry,

fish, and shellfish

Vegetable sprouts such as alfalfa and other seed sprouts

All to be avoided

All fresh, raw berries

Cooked or canned berries

Smooth raw fruits that are unwashed, not peeled or not cooked

Fruits washed under running water, peeled, or cooked

Unwashed raw vegetables

Vegetables washed under running water, peeled, or cooked

Raw or undercooked tofu

Cooked, chopped tofu that has been boiled for 5 minutes or more in water or broth

Raw or unpasteurized honey

Pasteurized honey

Deli meats, processed meats, and hot dogs that have not been cooked until steaming hot

Deli meats, processed meats, and hot dogs cooked until steaming hot

Raw, uncooked grain products

Cooked grain products such as bread, ready-to-eat cold cereal, cooked cereal, cooked pasta and rice, pretzels, and potato chips

Raw, undercooked brewers yeast

AVOID ALL contact with raw yeast

Cooked breads, rolls, pizza crust and other dough that is fully cooked

Outdated or moldy food

products

Foods that have not passed “use by” date and have no signs of mold

Unpasteurized beer such as home-brewed and certain microbrewery beer

Pasteurized beer such as bottled, canned, or draft beer

Unroasted raw nuts and roasted

nuts with shells on

Roasted nuts such as those packaged in jars, cans, and plastic

Unpastuerized soft and blue vein cheese such as bleu cheese, brie, camembert, feta, etc.

Pasteurized hard cheeses, American cheese, cottage cheese, cream cheese, and ricotta

Well water and spring water (unless tested yearly and found safe)

Cold brewed tea made with warm or cold water sun tea, fresh apple cider, and homemade lemonade,

Egg nog*

Tap water, commercial bottled, distilled, natural waters,

All canned, bottled, and powdered beverages

Instant and brewed coffee, tea (cold brewed tea made with boiling water), and brewed herbal tea using packaged tea bags

Commercial nutritional supplements, such as Ensure and BOOST

*Pasteurized Egg Nog only

*Avoid all herbal supplements due to possible contamination.

References and Resources for more information:

All information provided in these websites is intended for your general knowledge only and is not a substitute for medical advice for your specific condition.

American Cancer Society: www.cancer.org

Centers for Disease Control: www.cdc.org

USDA – United States Department of Agriculture: www.usda.gov

Products

Boost, Boost Plus, Boost Breeze

Mead Johnson Nutritionals: 1-800-247-7893
Web site: www.boost.com
Cancer Fund of America*: 1-800-578-5284
Web site: www.cfoa.com
*This agency has some FREE products for people who have cancer, including Boost. Call or visit them online to learn about other products they offer.

Ensure, Ensure Plus, Enlive

Ross Medical Nutritionals: 1-800-986-8502
Web sites: www.ensure.com, www.ross.com

Scandishakes

Scandipharm: 1-800-412-2634
Web site: store.axcanscandipharm.com

Other Nutritional Product Suppliers

Johns Hopkins Pharmaquip: 1-800-288-2838
Major Pharmacies and Grocery Stores
Many pharmacies will special order supplements for you. Speak to the Pharmacist for these items.

Other Nutritional Products

There are a variety of other nutritional supplements that are available on the market. When looking at these items keep in mind that they should not provide more than 100% of vitamins and minerals, and should be free of herbal additives.

For more information, please call the Oncology Nutrition Department at
410-955-8152.

To read more about Nutrition and other important tips on managing your health, please visit our online patient resource site.

 

Ask the Expert

Answers to your general questions on a variety of ovarian cancer topics.

Traveling for care?

blue suitcase

Whether crossing the country or the globe, we make it easy to access world-class care at Johns Hopkins.

Maryland 410-955-5222
U.S. 410-955-5222
International +1-410-614-6424

NCI CCC

 
 
 
 
 

© The Johns Hopkins University, The Johns Hopkins Hospital, and Johns Hopkins Health System. All rights reserved.