Former First Lady Shares Experiences : Experts’ Survival Strategies for Cancer Patients

Nancy Reagan slipped almost unnoticed into her seat beside the podium at the Cedars-Sinai Comprehensive Cancer Center, eyes alight, her familiar fixed smile intact.

She came to the center to launch a new volunteer-training program to help cancer treatment out-patients build self-esteem through counseling in make-up, diet, fashion and hair alternatives.

Few are better qualified to represent a cancer survivor.

“When the White House doctor told me they wanted to do another mammary test on me, I had a tummy freeze. ‘They think they found something,’ he had said. The words can stop you cold. But it doesn’t have to be final. We can still lead a great life. Support of family and friends means a lot. As a cancer survivor I guess my message to you is that I feel great, I’m happy and I lead a normal life. That’s the best message I can give,” she said.

Advice From Experts

The volunteer-training program was put in good hands. Waiting in the wings to deliver their expertise on subjects ranging from diet, proper use of make-up, wigs and fashion, were the stars in their field: Joachim Splichal, of the very “in” Patina restaurant; cosmetician Aida Grey; Hollywood studios hair and wig specialist Roland Eggler; fashion designer Joy Garrett of Clothestime fashions, and fitness experts Frank Shellock and Paul Linke. Assisting also were actors Caesar Romero, Julie Newmar and Michael Corbett.

Good tips: “If you apply moisturizing creams containing hyaluronic acid and glycogen every two hours, you won’t have the itchy and scaly skin a cancer patient undergoing treatment sometimes must face,” said Grey. Hair loss on head, eyes and brows could be remedied. Use natural vegetable dye for eyelashes and brows or chemical-free eyeliner or mascara. “What you don’t want are chemicals going into your body,” Grey said.

“A great hairdo gives people a lift,” said wig specialist Eggler, “and patients who lose their hair because of radiation are no different. If you look good, you feel good.”

Splichal, whose career as chef expands to dietary consultation for several hospitals, demonstrated the preparation of a quesadilla meal-in-a-dish that any cancer patient would be delighted to serve or prepare at home. The dish contained chicken, avocado, Jack cheese, tomatoes and peppers.

The choice of ingredients was no accident.

“High-calorie, high-protein diets are recommended for people who have greater nutritional demands than normal,” said Naama Shackory, dietitian of the cancer center.

The dietitian stresses high calorie, nutrient-dense ingredients to make up for lost weight, and high protein foods to fight infection in the weakened immune suppressed state. “We have found that patients who eat well during their treatment periods are better able to stand the side effects of treatments,” she said.

Splichal’s dish was on target: high in protein (chicken tortilla, cheese), potassium (chili peppers, salsa, chicken and avocado) and high in calories, about 520 calories per serving.

Good Choices for Proteins

According to Shackory, protein foods that appeal to cancer patients are milk and milk drinks, nonfat dry milk powder, eggs, cheese, cottage cheese, nuts, peanut butter, yogurt, eggnog, custard and puddings made with milk and eggs, dried beans and peas, tofu, chicken, fish, meat, cold cuts and as an added safety measure, a multivitamin supplement.

Shackory also suggested adding nonfat dry milk powder. “It boosts protein considerably, and you proably will not even notice the difference in taste,” said Shackory.

To yogurt, another excellent source of protein, add sour cream or mayonnaise as a dressing for salads. Blend yogurt into gelatin or milkshakes for a less sweet taste.

Blend yogurt with cottage cheese, gelatin or fruit or add to milkshakes for variety. Peanut butter, another excellent source of protein, can be used as a filling for celery, melted and added with chocolate chips as a topping for ice cream or added to honey, jam or jelly for sandwiches.

Instant breakfast drinks can be blended with whole milk, ice cream, yogurt, frozen yogurt, fresh fruit or frozen with pureed fruit.

Use Pureed Foods

Cancer patients who have trouble swallowing are advised to eat soft, preferably pureed foods.

Shackory suggests using finely chopped eggs in meat or tuna salads, sauces and casseroles. Add them to salads and sandwiches. Prepare foods that require eggs, such as custard or sponge cake.

Chop, grate or slice pieces of meat, fish or poultry to salads, casseroles, sauces, soups and noodles.

Another problem of cancer patients undergoing treatment is decreased salivation. “We recommend that patients eat a regular diet of foods with a high moisture content; drink beverages with foods and add sauces and gravies to as many foods as possible. Casseroles and stews or blended foods re good. Tart foods tend to stimulate saliva and lemon flavored hard candies, pickles and chewing gum also work,” said Shackory.

Because of early satiety, cancer patients are urged to eat six small amounts of calorie-dense foods throughout the day instead of three large meals. As for nausea and vomiting, dry foods, such as toast, saltines, especially in the morning hours are good. “Drink cold beverages, fruit drinks or carbonated beverages throughout the day, but not with meals.

Here is Splichal’s quesadilla, also served as an appetizer at Patina. The recipe is given for a mild quesadilla. If a hot version is wanted, add one chopped hot small chile to Salsa mixture.

PATINA’S QUESADILLA

16 tortilla circles

4 chicken boneless breast halves or leg and thigh, grilled or poached

1 sweet red pepper, roasted, sliced

4 slices tomato

4 slices Jack cheese

Freshly ground pepper

Salsa

Few sprigs cilantro

Cut tortillas into 4-inch circles, using 4-inch plate as guide. For each serving, stack 2 tortillas. Top each with equal amounts of red pepper slices. Layer each with 1 tomato slice, chicken and 1 cheese slice. Top with 2 tortilla circles. Cook in hot nonstick pan 2 minutes on each side or until crisp. Sprinkle serving plate lightly with freshly ground pepper for garnishing effect. Arrange quesadilla in center of plate and Salsa on side. Garnish with sprig of cilantro. Makes 4 servings.

Salsa

1 avocado, cubed

1 large tomato, cubed

2 green onions, sliced

1/2 red onion, sliced or grilled

1 tablespoon chopped cilantro

Salt, pepper

Combine avocado, tomato, green onions, red onion and cilantro. Season to taste with salt and pepper. Makes 3 cups.