Cancer Survivor's Nutrition & Health Guide: Eating Well and Getting Better During and After Cancer Treatment. This item is unavailable.Cancer Survivor's Nutrition & Health Guide: Eating Well and Getting Better During and After Cancer Treatment

Cancer Survivors share a common goal—prevent recurrence! They also share a lack of appetite. But wise eating during treatment and recovery could play a vital role in staying well. Because there's no time for experimenting during such critical times, guidance and recipes are greatly needed for both cancer survivors and those helping survivors.
In their new book, Cancer Survivor's Nutrition & Health Guide nutritionist Gene Spiller and public health nurse Bonnie Bruce introduce a program of eating that provides ample nourishment and enjoyment , and in addition, cancer patients will learn to eat to restore energy, rebuild their bodies, and protect against future cancer.
Based on scientific research and informatiaon from cancer survivors about what worked for them, Cancer Survivor's Nutrition & Health Guide eases the mind and the stomach by providing:
• Tips for overcoming aftereffects of treatments such as nausea or lack of appetite
• Advice on how to eat when too tired to prepare something
• Guidance on what foods to eat for difficulty of swallowing, a dry mouth, diarrhea or constipation
• Wisdom from our ancestors regarding the protective components of herbs and spices
• Customized recipes for maximizing recovery and protecting against future illness

Gene Spiller, Ph.D., a distinguished researcher and author, has conducted groundbreaking work on the roles of fiber and other nutrients in health. He is the director of the Health Research and Studies Center in Los Altos, California, and consultant to the Stanford University Center for Research in Disease Prevention. His previous books include Nutrition Secrets of the Ancients and Eat Your Way to Better Health (both from Prima).

Bonnie Bruce, Dr.P.H., R.D., a doctor of public health and associate director of the Health Research and Studies Center, has worked in the field of nutrition and food science for twenty years. She is assistant professor at San Jose University in California.