JOIN USInventing recipes for children with cancer
In a first-of-its-kind initiative in India, the Rajiv Gandhi Cancer Institute & Research Centre (RGCIRC) on Saturday unveiled Fiesta Cook Book, a smart nutrition guide for children with cancer. The book will be useful for parents who struggle to ensure good nutrition for their immune-compromised children.
The hospital tied up with two of India’s well-known chefs — country’s first Junior Master Chef Sarthak Bhardwaj and Chef Aditya Jaimini who featured in India’s
Top 20 Chefs —for inventing recipes that ensure hygienic and balanced nutrition for children with cancer. Both chefs have created a set of special recipes.
“We are extremely happy to unveil this unique book, which has been a result of hard work by a group of doctors and enthusiastic support from the chefs. I sincerely hope this book is useful for large number of parents for whom nutrition and food remain a major issue to deal with in children with cancer,” says Dr Guari Kapoor, director, pediatric hemato-oncology, RGCIRC.
Dr Kapoor says that good nutrition is integral to successful treatment of cancer. Cancer and its treatments affect a child’s appetite, tolerance to different foods, and their body’s ability to use nutrients. Eating the right kinds of food before, during, and after treatment can help a child feel better and stay stronger.
Safety of food, its nutrient value and ways of delivery are key to the success of treatment of cancer in children. This book empowers parents to bring a paradigm shift in the way they address this problem. This guide can help them learn about their child’s nutritional needs and its importance in cancer treatment. We also offer suggestions and recipes to help parents ensure their child is getting the nutrition he or she needs,” adds Dr Kapoor.
In India, it is estimated that nearly 40-50,000 new childhood cancer cases present themselves each year.
Also, according to research by RGCIRC, it is estimated that 70-90 per cent of childhood cancer is curable depending on the treatment protocols and the child’s response to the treatment. Correct and hygienic food intake is one major factor in improving the body’s response to cancer treatment.
“I always wanted to create special recipes, and what better way to fulfil this dream than to do this for my little friends who need it the most. I was delighted when approached by RGCIRC for this noble cause. I am sure children would freak out on my recipes,” Bhardwaj says.
Chef Jaimini says, “I am both humbled and honoured. Along with the doctors, we have painstakingly gone through each and every requirements and restrictions and then came out with some fabulous dishes for children with cancer.”