Savor Health

Barbecues are such an important part of summer, you don’t want to totally miss out. Plus, things just taste better when they were cooked on a grill. If you’re feeling up to hitting the barbecue circuit, here’s what you need to know to do it safely.

Yes, things should be prepared more carefully for someone who’s dealing with cancer. Don’t be shy about saying so — people are happy to help if you tell them what you need. People are increasingly aware of accommodations for people with food allergies and dietary restrictions, so asking for things to be extra safe won’t be a challenge.

 

Summer food safety

I normally have an iron stomach, but somehow I always get sick after potlucks. Every year, 48 million Americans get food poisoning — you don’t want to be among their number.

Do a little investigating before you dig in. Many cancer treatments weaken your immune system, so you have to be hyper-vigilant about food safety. Talk to your treatment team to get specific advice based on your treatment.

You can find more information on food safety for people with cancer from the FDA.

 

Make sure food prep areas — and cooks — are clean

Everything from hands to cooking tools to surface areas should be washed carefully with soap and water before any food is prepared. Continue to wash things each time they’re soiled. This should be done the same way you would for someone with a serious food allergy.

 

Prevent cross-contamination

Keep any uncooked foods away from cooked foods. Thaw frozen foods in the refrigerator, not on the counter or in the sink.

Raw meat and seafood should never come in contact with foods that will be served raw, like vegetables, or meat that’s already been prepared. Don’t reuse marinades.

Wash anything that’s come into contact with raw foods. Use a separate cutting board for meat and vegetables.

If your grill has two levels, cook veggies on the top. If not, cook the vegetables first and then cook the meat.

 

Make sure all fruit and vegetables have been washed

Foods that we eat raw can be dangerous if they’re not washed. Don’t just give them a quick rinse, make sure all dirt and grit has been washed away. Be especially careful with leafy vegetables that can hide dirt.

 

Use a meat thermometer

Don’t guess, make sure any meat and seafood has been heated to the proper cooking temperature. Don’t eat meat that’s been sitting out — reheat it to destroy any bacteria. Don’t eat raw or undercooked meat or seafood.

 

Cook your eggs

Eggs that are runny can harbor bacteria. Make sure your eggs are cooked thoroughly. Skip the homemade mayonnaise or Caesar dressing.

 

Avoid unpasteurized milk

Soft cheeses like feta, brie, and queso fresco are made with unpasteurized milk and should be avoided. Check the label when buying your dairy products.

 

Don’t leave food out for long

Leaving things out in the sun for hours is a recipe for food poisoning. Use coolers or heaters to make sure food stays at the right temperature. Keep food covered so bugs can’t get into it. Cooked food shouldn’t stay out for longer than 2 hours (less if it’s hot out).

 

Use utensils for serving

People’s hands carry bacteria, so make sure everyone uses serving utensils when putting food on their plate.

 

Be suspicious

If it doesn’t taste right, skip it. Tell your friends you’ll be happy to try their homemade kombucha or their 7-layer mayonnaise salad next year.

 

Sun safety

Don’t forget to stay out of the sun, keep hydrated, and wear sunscreen. Don’t hesitate to find a comfortable spot in the shade and let the company come to you.

 

Is it safe to eat a hot dog?

We know that processed meats increase your risk of cancer and red meat probably does, but that doesn’t mean you have to give them up completely. Enjoying the occasional hot dog or hamburger is not going to destroy your health. You can safely enjoy the foods you associate with summer, just don’t forget to explore some delicious healthy alternatives.

 

Fruit & veggies you should absolutely be grilling

 

Fish to grill

 

Super delicious, super healthy sides

 

Meals to Heal recipes for the grill

If you’re dealing with side effects from cancer treatment, the Meals to Heal Cookbook has 150 recipes designed to keep your side effects under control.

Here are some fantastic summer barbecue recipes, along with the side effects they’re designed to manage.

 

Sweet potato, tomato, and spinach hash, p 59

This colorful dish is packed with nutrients. Replace the tomatoes with tofu and it’s great for someone suffering from mouth sores.

  • Lack of appetite
  • Constipation
  • Fatigue
  • Dry mouth
  • Difficulty swallowing
  • Taste aversion
  • Lack of taste

 

Warm lima bean and asparagus salad with arugula parsley pesto, p 70

Lima beans are often overlooked, but they’re tasty and good for you. This very green salad is packed with protein, fiber, and minerals.

  • Lack of appetite
  • Constipation
  • Fatigue
  • Dry mouth
  • Lack of taste

 

Drunken feta caprese salad, p 73

This salad is amazing and incredibly easy. It’s worth it to find aged balsamic vinegar to really add to the flavor. Bulk it up by adding some couscous.

  • Lack of appetite
  • Constipation
  • Fatigue
  • Dry mouth
  • Difficulty swallowing
  • Lack of taste

 

Red cabbage slaw with walnuts and double citrus dressing, p 75

This is a great twist on a classic side. Add some carrots if you’d like to add to the sweetness. If you somehow have leftovers, top them with some roasted chickpeas to turn it into a delicious meal for later.

  • Constipation
  • Fatigue
  • Dry mouth
  • Taste aversion
  • Lack of taste

 

Black bean burgers with sun dried tomatoes and cilantro, p 127

This black bean burger is the perfect blank canvas for your favorite salsa or seasonings.

  • Lack of appetite
  • Nausea, vomiting, or heartburn
  • Constipation
  • Fatigue
  • Dry mouth
  • Difficulty swallowing
  • Taste aversion
  • Lack of taste
  • Smells bother

 

Grilled beet and goat cheese burgers, p 128

If you’re bored with standard veggie burgers, this is a fun and flavorful alternative.

  • Lack of appetite
  • Constipation
  • Diarrhea
  • Fatigue
  • Dry mouth
  • Mouth sores
  • Difficulty swallowing
  • Taste aversion
  • Lack of taste

 

Balsamic portabello cap burgers, p 129

This is a hearty, satisfying burger. If you’re dealing with nausea, skip the balsamic vinegar, tomato, and onion.

  • Lack of appetite
  • Constipation
  • Diarrhea
  • Fatigue
  • Dry mouth
  • Difficulty swallowing
  • Taste aversion
  • Lack of taste

 

Greek grilled salmon with tzatziki sauce, p 140

Wild salmon is a great source of omega-3s. This is great on a plate or in a pita.

  • Lack of appetite
  • Nausea, vomiting, or heartburn
  • Constipation
  • Diarrhea
  • Fatigue
  • Dry mouth
  • Difficulty swallowing
  • Taste aversion
  • Lack of taste

 

Moist and tender whole sea bass on the grill, p 142

Salmon gets a lot of attention, but sea bass is a nice mild fish that’s also a source of healthy fats.

  • Lack of appetite
  • Constipation
  • Diarrhea
  • Fatigue
  • Mouth sores
  • Dry mouth
  • Difficulty swallowing
  • Taste aversion
  • Lack of taste

 

Juicy grilled summer peaches, p 210

Peaches are our favorite, but you can also grill nectarines, plums, pears, or apples. They pair perfectly with yogurt.

  • Lack of appetite
  • Nausea, vomiting, or heartburn
  • Constipation
  • Diarrhea
  • Fatigue
  • Mouth sores
  • Dry mouth
  • Difficulty swallowing
  • Taste aversion
  • Lack of taste
  • Smells bother

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Susan started Savor Health after losing a close friend to a brain tumor and, through that experience, becoming aware of the significant unmet nutritional needs of people with cancer.  Struck by the fact that her friend was told “nutrition doesn’t matter” and “eat whatever you want,” Susan read the evidence-based literature on the subject, interviewed oncologists, oncology nurses and oncology dietitians, as well as patients and caregivers, and found that, in fact, nutrition does matter in oncology. Armed with solid scientific evidence supporting the clinical and quality of life benefits of proper nutrition, Susan left Wall Street and created Savor Health, an AI-based provider of personalized and clinically appropriate nutrition solutions for cancer patients, their caregivers and health enterprises. Susan brings to Savor Health over 25 years of industry experience in healthcare and business as well as expertise in strategy, finance and management.

Susan is an outspoken and tireless advocate for cancer patients receiving proper nutrition and nutrition support before, during and after treatment. She strongly believes that the U. S. healthcare system requires new innovation to transform it into a more holistic and integrated system of care whereby multiple disciplines coordinate care together for the benefit of the whole patient. As part of this, her goal is for nutrition to be an integral component of such an integrated cancer care delivery system.  Susan’s commitment to the field of oncology extends beyond Savor Health to volunteer work at Memorial Sloan Kettering Cancer Center in pediatrics and as a runner for Fred’s Team to raise money for research at Memorial Sloan Kettering. Susan participated in the Cancer Moonshot in June of 2016 where she was a breakout session group “igniter” tasked with starting and leading discussion. Susan’s first book, the Meals to Heal Cancer Cookbook, was published in March 2016.

In addition to her role as CEO of Savor Health, Susan speaks nationally about the importance of ensuring proper nutrition in the cancer patient and on topics including leadership and startups. She has been a speaker at the Harvard Medical School’s Career Advancement and Leadership Skills for Women in Healthcare, ESMO World Congress on GI Cancer, BioPharm America, AARP Live @50+, Lake Nona Impact Forum, and IIR ePharma Summit.

Prior to starting Savor Health, Susan had a successful career on Wall Street as a healthcare services investment banker working at prestigious firms including Donaldson, Lufkin & Jenrette, Wasserstein Perella and Robertson Stephens. Susan earned a B.A. from Duke University and M.B.A. from the University of Virginia’s Darden Graduate School of Business.

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Marissa Buchan is a registered dietitian, with advanced practice certifications in Oncology Nutrition (CSO) and Clinical Research (CCRP). She received her Bachelor’s degree in Psychology from Duke University, and Master’s of Science degree in Clinical Nutrition from New York University. Marissa worked for 10 years at Memorial Sloan Kettering Cancer Center in both the clinical research and nutrition departments.  In addition to counseling patients before, during, and after cancer therapy, she spearheaded nutrition-research efforts for the bone marrow transplant service. She has co-authored over 20 articles and has a particular interest in the role of nutrition on the intestinal microbiota and its impact on patient outcomes. When Marissa’s not wearing her lab coat, she’s in her apron whipping up healthy and delicious recipes that you can find on her blog, Get Off Your Tush and Cook.

Marissa is Chief Operating Officer of Savor Health where she leads operations working with the technology, clinical, and business development teams and management. Prior to assuming the role of COO in March 2020, Marissa was Vice President, Clinical Research and Operations at Savor Health where she worked closely with Savor Health’s Chief Medical Advisor, Scientific Advisory Board, and Clinical Operations Team to evaluate, design and conduct clinical research.  She also counsels patients on oncology nutrition issues and contributes to the Company website’s clinical content.

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Dr. DeFrance has a unique background including clinical interventional cardiologist, chief medical officer, educator, outcomes researcher and entrepreneur. He has expertise in Lifestyle medicine in which he was board certified in 2020 and is highly interested in the prevention and reversal of chronic disease. Dr. DeFrance also has expertise in appropriate utilization of technology in medicine, healthcare economics, value-based metrics, and educational design and delivery. He worked as Chief Medical Officer for HealthHelp, one of the largest specialty benefit managers in the US, and led large teams of healthcare professionals in writing evidence based appropriate care guidelines and rule sets which improve the quality and safety of medicine for over 20 million people in the US while also creating sustained savings in healthcare. He has also designed clinical decision support systems that are currently in use helping to improve patient care.

In 2018 Dr. DeFrance founded MedMentor Education, a company that provides state of the art CME content using the latest in eLearning science and online delivery platforms. Dr. DeFrance is also the founder and President of Digimedica, a consulting and educational design and delivery company for healthcare professionals, hospitals, and universities. He is passionate about creating systems to optimize knowledge transfer and has won numerous awards for teaching excellence during his career. He is an expert in cardiovascular CT imaging and has taught more than 3,000 physicians how to perform and interpret cardiac CT nationally and internationally and has lectured extensively on this subject.

Dr. DeFrance has a stellar reputation in the medical field and continues work to improve the quality and safety of patient care in the US.

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Alyson is a registered nurse and is certified in oncology nursing (OCN) through the Oncology Nursing Society (ONS). She also has her certification as an ONS Biotherapy and Chemotherapy Provider. Alyson studied nursing at Thomas Jefferson University where she obtained her Bachelor’s of Science in Nursing (BSN). Since starting her nursing career in 2004, Alyson has had a strong dedication and commitment to oncology patients. She has worked inpatient specializing in Bone Marrow and Peripheral Blood Stem Cell Transplantation. Alyson currently works in outpatient oncology at the North Shore-LIJ Monter Cancer Center. Alyson is part of the clinical team at Savor Health where she counsels patients on oncology and oncology nutrition issues and contributes to website and other Savor Health content.

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Chelsey is a Registered Dietitian and Board Certified Specialist in Oncology nutrition (CSO). She completed her Dietetic Internship at Northwell Health, received her BS in Dietetics at the University of Wisconsin-Madison, and her MS in Nutrition at Stony Brook University’s School of Medicine. Chelsey works as an outpatient dietitian at Mount Sinai covering all of the downtown cancer services at Mount Sinai Beth Israel and Philips Ambulatory Care Center. Chelsey works with patients and families before, during and after treatment to optimize their nutrition through dietary counseling and support. Chelsey has experience counseling clients with a variety of diagnoses including breast cancer, lung cancer, prostate cancer, head & neck cancer, and more. Chelsey also enjoys sharing nutrition knowledge with her peers by running a monthly Employee Wellness program that showcases healthy topics, recipes and food demos.

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Michelle is a Registered Dietitian specializing in oncology. She works as a clinical dietitian at an ambulatory cancer center in New York City and is a consultant for Savor Health. She is passionate about educating oncology patients on the importance of nutrition during their fight against cancer and helping them to optimize their nutrition through all phases of treatment. Michelle received her Bachelor of Science degree in dietetics from the University of Wisconsin-Madison and her Master of Science degree in Clinical Nutrition from New York University.

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Denise Sievering is a Registered Dietitian who is board certified in Oncology Nutrition as well as Nutrition Support. A fluent Spanish speaker, Denise joined the Savor Health team to support Spanish speaking cancer patients and to continue to expand the Platform’s nutritional strategies and recommendations in Spanish. Denise holds a Bachelor of Science degree from Rutgers University, and completed her internship at New York Presbyterian Hospital (NYP). Denise started her career as a registered dietitian at NYP-Columbia University Medical Center, primarily covering inpatient Oncology units. Denise also holds a Master of Arts degree in Mental Health Counseling from New York University, and incorporates her advanced training in motivational interviewing and empathic listening in her patient encounters, particularly those whose lives have been forever changed by a cancer diagnosis. A New Jersey native, Denise now resides in sunny San Diego, CA where she works as a part-time outpatient Oncology dietitian at Scripps Health-MD Anderson Cancer Center, and also works as an inpatient dietitian at Kaiser Permanente. In her spare time, Denise can be found at a mom-and-pop taco shop, one of the many local craft breweries, and exploring her new city of San Diego with her husband and her rescue pup, Ripley.

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Karen is a Registered Dietitian, Board Certified Specialist in Oncology Nutrition and registered in New York as a Certified Dietitian Nutritionist. Fluent in Spanish, Karen joined the Savor Health team to support Spanish speaking cancer patients and to continue to expand the Platform’s nutritional strategies and recommendations in Spanish. Karen received her Bachelor of Science degree from Ithaca College and her Master of Science degree from Hunter College. She works as an outpatient oncology dietitian in New York. Karen often works with local community centers to host nutrition programs for cancer survivors and their families, leading classes on how to live healthier lifestyles throughout their continuum of care. The American Institute of Cancer Research selected to showcase one of her many programs at their conference in 2019. Karen has written for and lent commentary to various publications and truly enjoys teaching people how to eat better. She loves to cook and strongly feels that healthy food doesn’t have to taste bad.

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Allie is a Registered Dietitian and a Certified Specialist in Oncology (CSO). She joins Savor in 2023, bringing years of experience from the John Theurer Cancer Center in New Jersey, where she worked with patients with a variety of cancers. Her goal is to help people feel their best, both mentally and physically, when physical health challenges arise. She believes in the power of nutrition ever since the impact it made on her athletic career as a volleyball player during college. Allie graduated with her Bachelor of Science degree from University of Maryland-Baltimore County and has her Master’s degree in Human Nutrition from the University of Wisconsin Stout. She enjoys travelling, enjoying different cuisines, cooking, and hiking and other outdoor activities with her family and dog.

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Julia Penberg is a seasoned healthcare professional with more than 30 years of experience focusing on maximizing operational excellence, leading clinical program development and building strong cross-functional teams. Her previous roles include overseeing the performance of clinical managers and nurse practitioners across multiple markets within United Healthcare-Optum’s Medicare Advantage and dual-eligible special needs populations, payer outreach and program development at Mayo Clinic, ground level specialty hospital development and direct patient care as a family and dermatology nurse practitioner. Julia volunteered as an operating room nurse and nurse practitioner on several mission trips to Romania and was a support group leader for the Kansas City chapter of the International Myeloma Foundation. Her motivation throughout her career has been with wellness promotion, disease risk modification and ensuring the best patient experience across the health continuum. Ms. Penberg received an MBA from the University of Dallas; a MS in Nursing from the University of Kansas and a BS in Nursing from the University of Texas-Austin. She is board certified as a Family Nurse Practitioner.

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Rachel is a Registered Dietitian and Board Certified Specialist in Oncology Nutrition (“CSO”). She joined NYP-Columbia as the outpatient oncology dietitian in 2020 after working at Jamaica Hospital Medical Center for two years. Rachel completed her dietetic internship through Keene State College in 2017. She is pursuing an MS in Integrative Nutrition at Stony Brook University and has a BS in Human Nutrition, Foods and Exercise from Virginia Tech. Rachel provides nutrition counseling to all types of oncology patients and helps them understand the mental and physical benefits of nutrition as an ally in their fight against cancer. In her free time she enjoys slow meals with family and friends, Pilates, and tending to her fire escape garden.

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Allie Werner is a Registered Dietitian at Fresenius Kidney Care where she provides medical nutrition therapy diet counseling to patients on Dialysis. She received her Bachelor’s Degree in nutrition from Indiana University and completed her Master’s Degree and dietetic internship at Loyola University Chicago. In her free time she enjoys spending time with friends and family, checking out the amazing food scene in downtown Chicago, and exercising on her Peloton bike.

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Immersed in the tech world for a decade, I've coded, led teams, and honed my skills in architecture and design. As a tech enthusiast, I've seamlessly woven through full-stack projects, fusing my love for code with the art of leadership.

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Mohit is a full-stack developer with expertise in Python and JavaScript, known for his efficient coding and ability to deliver scalable software solutions. His technical contributions are highlighted on GitHub and Stack Overflow, demonstrating his commitment to the tech community and problem-solving skills. With a solid educational foundation and a diverse project portfolio, Mohit excels at navigating complex challenges and is well-equipped to contribute to dynamic software projects.

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Rayna McCann is a Registered Dietitian and Board Certified Specialist in Oncology Nutrition. She is a Registered Yoga Teacher and yoga4cancer certified. She received her BS in Nutrition at Penn State University and her MS from Stony Brook University. For work, Rayna wears many hats in the world of nutrition and worked for years in clinical settings focusing on oncology nutrition. She is also an Adjunct Professor and passionate about inspiring the future of dietitians. Throughout her career, she has received awards recognizing her dedication to patient safety and her contributions to improving malnutrition awareness. In 2022, Rayna was proud to accept the ‘Dietitian of the Year’ award through the Long Island Academy of Nutrition and Dietetics. Rayna has co-authored abstracts for poster presentations within the American Institute for Cancer Research conference, as well as, the Nutrition and Dietetics Food and Nutrition Conference Expo and subsequent publication. She has enjoyed authoring articles, including an article for The Cure magazine regarding Multiple Myeloma and nutrition. When Rayna is not participating in nutrition related activities, she is dedicated to dog rescue.

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