Our Recipe Guidelines for Cancer Nutrition Kathy McManus, MS, RD Director of Nutrition Brigham and Women’s Hospital / Dana Farber Cancer Institute Considerations for Recipe Development Create recipes that are easy to prepare and do not require a lot of effort and energy. Consider the aromas/smells that might arise when cooking. Use foods that are common, easy to source. Limit number of ingredients (ideally no more than 7). Use natural ingredients for the recipes. In the case of desserts – a small amount of a natural, plant based sweetener may be used (i.e. Stevia). Test all recipes prior to submitting. Each recipe should make 4 servings. Use household measures in your recipe (i.e. cups, tablespoons, teaspoons, etc). Use household equipment (blender or food processor). Avoid heating/cooking in microwave General Guidelines for Recipes Include foods that have protein. Goal is 20g / serving. Include some vegetarian recipes that use plant based sources of protein (beans, nuts, legumes). Use foods that have a high nutrient content (variety of greens, whole grains, sweet potato, beans, legumes, nuts). Maximize the calories by using some healthy fats (olive oil, canola oil, nuts, etc). Goal is 500 calories/serving. Have a Recipe You’d like to Share? Submit your recipe to the CNC to be evaluated by our experts. Once approved our team will add it to our website. Submit a Recipe
