Nutrition
Dietitians at Seattle Cancer Care Alliance (SCCA) have specialized training and knowledge about nutrition for cancer prevention, treatment and survivorship. Our dietitians work together with care teams to help our patients understand the benefits of good nutrition — to stay stronger and feel better during and after cancer treatment. Most have earned a Master’s degree in their related field and are certified as specialists in Oncology Nutrition by the Commission on Dietetic Registration, the crediting agency for the Academy of Nutrition and Dietetics.
Our dietitians play a significant role in helping our patients minimize side effects and increase energy and immunity during treatment. They are experienced in a wide variety of food and nutrition topics and are able to translate the latest scientific findings about the connections between food, individual nutrients, and health.
Why see a dietitian?
Our dietitians are registered dietitian/nutritionists. At SCCA, we offer personalized, evidence-based medical nutrition therapy, education and information about food and nutrition to support your health and recovery during and after cancer treatment.
As an SCCA patient you may want to consult with an SCCA dietitian for individualized nutrition assessment and counseling to address:
- Diagnosis-specific nutrition issues
- Cancer prevention and survivorship guidelines
- Management of treatment-related side effects
- Assessment and recommendations for specialized routes of nutrition support, including tube feeding and intravenous nutrition
- Appropriate use of vitamins, minerals and herbal nutrition supplements
- Food-safety education
How do I make an appointment?
Upon request, a dietitian will work with current SCCA patients to design eating plans to meet your unique needs. For more information, speak with someone from your care team or call us to schedule an appointment with a dietitian.
Nutrition appointments are offered without charge to the patient.
Food safety guidelines
Bacteria, mold and other organisms commonly found in food are of particular concern to people undergoing chemotherapy, radiation or a hematopoietic cell transplant. These treatments put you at increased risk for infection. By following safe food practices, patients and caregivers can reduce the risk of foodborne illness.
Sources of food-borne illness, or food poisoning, may be the person handling the food, the environment (such as a contaminated work surface), or the food itself. The keys to food safety are to:
- Keep your hands and kitchen surfaces clean.
- Avoid cross contamination.
- Cook foods adequately and check temperatures.
- Keep foods at safe temperatures.
Resources
- Food safety guidelines (PDF)
- Diet guidelines for immuno-suppressed patients (PDF)
- Food safety webinar hosted by SCCA registered dieticians. Watch here
- SCCA registered dieticians featured on New Day Northwest. Watch here
Currently, there is no evidence to suggest that COVID-19 can be transmitted through food or water systems. However, you can take extra steps to help protect your health while preparing, cooking and shopping for food.
