• Dry mouth
• Sore mouth
• Sore throat
• Difficulty swallowing (dysphagia)
• Change in taste of food
• Dental problems
• Increased phlegm Treatment of stomach or pelvis may cause:
• Nausea and vomiting
• Diarrhea
• Cramps, bloating

• Nausea and vomiting
• Loss of appetite
• Diarrhea
• Constipation
• Sore mouth or throat
• Weight gain or loss
• Change in taste of food

• Nausea and vomiting
• Diarrhea
• Sore mouth
• Severe weight loss
• Dry mouth
• Change in taste of food
• Muscle aches, fatigue, fever

• Changes in appetite
• Fluid retention

• Bouillon
• Clear, fat-free broth
• Clear carbonated beverages
• Consomme
• Cranberry/grape juice
• Fruit-flavored drinks
• Fruit ices without fruit pieces

• Fruit ices without milk
• Fruit punch
• Honey
• Jelly
• Plain gelatin dessert
• Popsicles

• Sports drinks
• Strained citrus juice
• Strained lemonade/limeade
• Strained vegetable broth
• Tea
• Water

• All fruit juices and nectars
• Bouillon, broth
• Butter/cream/oil/margarine
• Carbonated beverages
• Cheese soup
• Coffee/Tea
• Fresh or frozen plain yogurt
• Fruit drinks
• Fruit punch
• Honey/jelly/syrup

• Ice milk
• Liquid meal replacements
• Milk, all types
• Milkshakes
• Pasteurized eggnog
• Plain cornstarch pudding
• Plain gelatin desserts
• Potatoes pureed in soup
• Refined/strained cooked cereal

• Small amounts of strained meat in broth or gelatin
• Smooth ice cream
• Soft or baked custard
• Strained lemonade/limeade
• Strained or blenderized soup
• Thin fruit purees
• Tomato juice
• Tomato puree for cream soup
• Vegetable juice
• Water

• Applesauce
• Bread, muffins, and crackers
• Buttered popcorn
• Cakes and cookies made with whole grains, fruits, nuts, wheat germ, or granola
• Cereal
• Cheese, hard or semisoft
• Cheesecake
• Chocolate milk
• Crackers

• Cream soups
• Dips made with cheese, beans, or sour cream
• Fruit (fresh, canned, dried)
• Gelatin salads and desserts
• Granola
• Hard-boiled and deviled eggs
• Ice cream frozen yogurt, popsicles
• Juices
• Milkshakes, "instant breakfast" drinks

• Nuts
• Peanut butter
• Pita bread and hummus
• Pizza
• Puddings and custards
• Sandwiches
• Vegetables (raw or cooked)
• Whole or 2% milk
• Yogurt

• Add to soups, mashed and baked potatoes, hot cereals, grits, rice, noodles, and cooked vegetables.
• Stir into cream soups, sauces, and gravies.
• Combine with herbs and seasonings, and spread on cooked meats, hamburgers, and fish and egg dishes.
• Use melted butter or margarine as a dip for seafoods and raw vegetables, such as shrimp, scallops, crab, and lobster.

• Use sweetened on hot chocolate, desserts, gelatin, puddings, fruits, pancakes, and waffles.
• Fold unsweetened into mashed potatoes or vegetable purees.

• Use in cream soups, sauces, egg dishes, batters, puddings, and custards.
• Put on hot or cold cereal.
• Mix with noodles, pasta, rice, and mashed potatoes.
• Pour on chicken and fish while baking.
• Use as a binder in hamburgers, meatloaf, and croquettes.
• Use whole milk instead of low-fat.
• Use cream instead of milk in recipes.
• Make hot chocolate with cream and add marshmallows.

• Melt on top of casseroles, potatoes, and vegetables.
• Add to omelets.
• Add to sandwiches.

• Spread on breads, muffins, fruit slices, and crackers.
• Add to vegetables.
• Roll into balls and coat with chopped nuts, wheat germ, or granola.

• Add to cream soups, baked potatoes, macaroni and cheese, vegetables, sauces, salad dressings, stews, baked meat, and fish.
• Use as a topping for cakes, fruit, gelatin desserts, breads, and muffins.
• Use as a dip for fresh fruits and vegetables.
• For a good dessert, scoop it on fresh fruit, add brown sugar, and refrigerate until cold before eating.

• Use with sandwiches.
• Combine with meat, fish, and egg or vegetable salads.
• Use as a binder in croquettes.
• Use in sauces and gelatin dishes.

• Add to bread, cereal, milk drinks, and fruit and yogurt desserts.
• Use as a glaze for meats, such as chicken.

• Use in cookie, muffin, and bread batters.
• Sprinkle on vegetables, yogurt, ice cream, pudding, custard, and fruit.
• Layer with fruits and bake.
• Mix with dry fruits and nuts for a snack.
• Substitute for bread or rice in pudding recipes.

• Try cooking dried fruits; serve for breakfast or as a dessert or snack.
• Add to muffins, cookies, breads, cakes, rice and grain dishes, cereals, puddings, and stuffings.
• Bake in pies and turnovers.
• Combine with cooked vegetables, such as carrots, sweet potatoes, yams, and acorn and butternut squash.
• Combine with nuts or granola for snacks.

• Add chopped, hard-cooked eggs to salads and dressings, vegetables, casseroles, and creamed meats.
• Make a rich custard with eggs, milk, and sugar.
• Add extra hard-cooked yolks to deviled-egg filling and sandwich spread.
• Beat eggs into mashed potatoes, vegetable purees, and sauces. (Be sure to keep cooking these dishes after adding the eggs because raw eggs may contain harmful bacteria.)
• Add extra eggs or egg whites to custards, puddings, quiches, scrambled eggs, omelets, and to pancake and French toast batter before cooking.

• Bread meat and vegetables.
• If tolerated, saute and fry foods when possible, because these methods add more calories than do baking or broiling.
• Add sauces or gravies.

• Melt on sandwiches, bread, muffins, tortillas, hamburgers, hot dogs, other meats or fish, vegetables, eggs, desserts, stewed fruit, or pies.
• Grate and add to soups, sauces, casseroles, vegetable dishes, mashed potatoes, rice, noodles, or meatloaf.

• Mix with or use to stuff fruits and vegetables.
• Add to casseroles, spaghetti, noodles, and egg dishes, such as omelets, scrambled eggs, and souffles.
• Use in gelatin, pudding-type desserts, cheesecake, and pancake batter.
• Use to stuff crepes and pasta shells or manicotti.

• Use milk instead of water in beverages and in cooking when possible.
• Use in preparing hot cereal, soups, cocoa, and pudding.
• Add cream sauces to vegetables and other dishes.

• Add to regular milk and milk drinks, such as pasteurized eggnog and milkshakes.
• Use in casseroles, meatloaf, breads, muffins, sauces, cream soups, mashed potatoes, puddings and custards, and milk-based desserts.

• See the section on "Commercial Products to Improve Nutrition" on page 10.
• Use "instant breakfast" powder in milk drinks and desserts.
• Mix with ice cream, milk, and fruit or flavorings for a high-protein milkshake.

• Add to carbonated beverages, such as ginger ale or cola.
• Add to milk drinks, such as milkshakes.
• Add to cereal, fruit, gelatin desserts, and pies; blend or whip with soft or cooked fruits.
• Sandwich ice cream or frozen yogurt between cake slices, cookies, or graham crackers.
• Make breakfast drinks with fruit and bananas.

• Add chopped, hard-cooked eggs to salads and dressings, vegetables, casseroles, and creamed meats.
• Add extra eggs or egg whites to quiches and to pancake and French toast batter.
• Add extra egg whites to scrambled eggs and omelets.
• Make a rich custard with eggs, high-protein milk, and sugar.
• Add extra hard-cooked yolks to deviled-egg filling and sandwich spreads.
• Avoid raw eggs, which may contain harmful bacteria, because your treatment may make you susceptible to infection. Make sure all eggs you eat are well cooked or baked; avoid eggs that are undercooked.

• Add to casseroles, breads, muffins, pancakes, cookies, and waffles.
• Sprinkle on fruit, cereal, ice cream, yogurt, vegetables, salads, and toast as a crunchy topping; use in place of bread crumbs.
• Blend with parsley or spinach, herbs, and cream for a noodle, pasta, or vegetable sauce.
• Roll banana in chopped nuts.

• Spread on sandwiches, toast, muffins, crackers, waffles, pancakes, and fruit slices.
• Use as a dip for raw vegetables, such as carrots, cauliflower, and celery.
• Blend with milk drinks and beverages.
• Swirl through soft ice cream and yogurt.

• Add chopped, cooked meat or fish to vegetables, salads, casseroles, soups, sauces, and biscuit dough.
• Use in omelets, souffles, quiches, sandwich fillings, and chicken and turkey stuffings.
• Wrap in pie crust or biscuit dough as turnovers.
• Add to stuffed baked potatoes.

• Cook and use peas, legumes, beans, and tofu in soups or add to casseroles, pastas, and grain dishes that also contain cheese or meat. Mash cooked beans with cheese and milk.

Your Name:

Week of:

Write the type and date of your last treatments(s):
Type of Treatment:
Date:
Type of Treatment:
Date:

Your Weight:lbs. (measure once a week)

Below you will find a list of some eating-related side effects that cancer patients may experience. Check the box next to any side effect listed below that you experience in the week you have listed above. Next to each one you have checked, write a number from 1 to 3 indicating how severe you think each side effect was for you, where:
1= mild; 2= moderate; and 3= severe.