Proper nutrition is important for all children, but especially for those undergoing treatment at St. Jude Children’s Research Hospital. Some treatments for cancer and other pediatric catastrophic diseases can affect appetite by causing nausea, unusual allergies, changes to the sense of taste and mouth sores.

Nutritional care that helps patients achieve normal growth and weight gain, continue normal activities and prevent problems is central to recovery. St. Jude dietitians routinely consult with other members of the medical team to determine the best course of nutritional therapy for patients receiving treatment.

“At St. Jude, we try to look at the whole picture and evaluate what’s going to work best for the patients,” said Ginger Carney, a registered dietician and director of Clinical Nutrition at St. Jude. “The philosophy is that our patients should have what they need and what they want because it’s good for a patient to eat, and it’s good for the family to see the child eat.”

Thanks to a recent renovation of its cafeteria, St. Jude has enhanced its ability to cater to children who may have difficulties finding something that sparks their appetites. The Kay Kafe, named for a donation from Sterling Jewelers, the parent company of Kay Jewelers, boosts the hospital’s ability to provide variety and efficiency in meal preparations and delivery. Meal offerings include standard comfort foods like macaroni and cheese and mashed potatoes; common favorites like pizza and hamburgers; a gelato station to sooth sore throats; and Indian, Mexican, Chinese and Italian dishes.

Dietitians advise that being flexible is key to getting children to eat. “The nutrition picture can change often and rapidly,” Carney said. “For example, cancer patients tend to eat poorly during treatment cycles but well between cycles. It’s important to encourage these children to eat extra when they feel well.” If a child is too sick to eat regular foods, dietitians will recommend the appropriate tube feeding, or even suggest optimal nutritional fluids to be provided intravenously.

Clinical Nutrition staff also counsels parents to remind children when it’s time to eat, but not to push them. “Try to get the foods they ask for. One rule of thumb, though: If you can’t get the requested food within about an hour, don’t spend time trying,” Carney said. “Usually after this period, children won’t want it any longer. It will soon be time for the next meal or snack, so you’ll have another chance to see if they’ll eat.”

Dietitians suggest other tips to assist cancer patients with poor appetites to eat adequately:
# Eat six times a day—three meals and three snacks.

# Try to finish what you start eating.

# “Power pack” the food so that each bite counts by adding extra margarine, cheese, gravy, or sauce to foods, if needed, to combat weight loss. Offer the high-fat version of a food like fried chicken instead of baked.

# Follow the guidelines of Dietary Guidelines for Americans by choosing a variety of foods from all food groups.

# Often, nutritional supplements can be helpful when food is refused. These are usually beverages, and they come in a variety of flavors. Supplements are nutrient-dense, providing a lot of nutrients in a small amount. Because of this, they can be used as a meal replacement.

“It’s also good for parents to remember that eating is about more than just nutrition,” Carney said. “It’s a bonding interaction that is important to the family, and parents can try to continue the family meal habits that were present prior to the illness. For example, continue to have Sunday dinner if that has been a family tradition. Set a place at the table and have the child sit with the family for meals, even though he or she may eat something different or decide not to eat at that time.”

For more topics related to nutrition:
The St. Jude Clinical Nutrition staff includes certified pediatric specialists, certified nutrition support specialists and international board-certified lactation consultants. These specialty dietitians have had additional intensive training in pediatric nutrition, nutrition support (alternative feedings by tube or vein), and lactation to support and protect breastfeeding in the sick infant.

Whitney Orth is a registered dietitian, licensed dietitian/nutritionist and a certified nutrition support dietitian at St. Jude. Orth can offer tips on enticing children to try new foods; promoting healthy snacking and packing healthy school lunches for kids.

Kay Hall is a registered dietitian, licensed dietitian/nutritionist and a certified lactation consultant at St. Jude. Hall is an expert in preparing low-bacteria diets for children with suppressed immune systems and ways to stimulate children’s appetites when they are sick.

Kendra Cox is coordinator of the Living Well Program at St. Jude. Cox helps employees create a work setting that promotes wellness and encourages healthy lifestyles. She is well versed in making smart meal and snacking choices in the corporate environment.

St. Jude Children’s Research Hospital
St. Jude Children’s Research Hospital is internationally recognized for its pioneering work in finding cures and saving children with cancer and other catastrophic diseases. Founded by late entertainer Danny Thomas and based in Memphis, Tenn., St. Jude freely shares its discoveries with scientific and medical communities around the world. No family ever pays for treatments not covered by insurance, and families without insurance are never asked to pay. St. Jude is financially supported by ALSAC, its fundraising organization.

Source:  St. Jude Children’s Research Hospital