Skip to content

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.