Despite the growing number of cancer treatments and improved outcomes with cancer diagnoses, Kentucky continues to have the highest occurrences and death rates in the United States.  For those going through treatment or those working with a loved one experiencing cancer, food and nutrition can be a challenge.

In order to help those in need, the Magoffin County Extension office hosted the Kick Kentucky Cancer: Managing Nutrition during Cancer program for the county and for surrounding counties, who wished to participate.  Agents emphasized the benefits of all food groups in a balanced diet as well as strategies to maintain nutrition during symptoms and side effects of treatment. There were three participants from Magoffin County, one from Johnson County and one from Floyd County.  The three ladies from Magoffin County have a sister who is battling cancer, the lady from Johnson County is a health care counselor for a health care provider in the area, and the lady from Floyd County’s mother and father are both battling cancers at the present time.

When surveyed, 100% of the participants indicated that they better understood how each food group contributes to a balanced diet during cancer treatment, and 100% also stated that they better understood how to manage symptoms associated with eating and nutrition during treatment.  All five of the participants indicated they better understood the importance of food safety when preparing food for themselves or a loved one with cancer.  Further, they all expressed an increased understanding of the importance of asking questions to their health-care providers.

Participants shared about struggles that their loved ones have had with treatments and tolerating specific foods.  They were surprised by many of the recommendations that would be helpful for a cancer patient, such as eating with plastic utensils, in order to avoid the metallic taste, caused by chemotherapy. The ladies were also very impressed with the recommendations that were made about dietary recommendations for patients, and ways to serve foods that they had not considered.  After our discussion, they asked that they be given a typed copy of notes and tips, taken from the materials, which would assist them in quickly determining what to do for their family members when having difficulty with foods and nausea.  When asked, they said they would highly recommend the class to ALL families who are going through the battle with cancer.