Info all Articles

Last Sunday, all across the U.S. family and friends gathered to watch the 47th Super Bowl and – thanks to an increasing popularity due to “cute overload” – Animal Planet’s Puppy Bowl 9. While millions scarfed down junk food and alcohol in mass quantities,, folks at the Joan Karnell Cancer Center (JKCC) at Pennsylvania Hospital celebrated with much healthier food choices at its first ever “Souper Bowl.”

Relay for Life Walk Chair, Michelle Rumbaugh and cancer survivor and JKCC volunteer Pam Barr are shown here setting up for the Center’s first Souper Bowl.

Held January 29, the JKCC hosted the Souper Bowl to help support their inaugural team participating in the annual American Cancer Society’s Relay for Life. Each year, over 4 million people from over 20 countries partake in the global community walk to raise much-needed funds and awareness to save lives from cancer. During a Relay event, participants and cancer survivors celebrate what they’ve overcome and run a victory “Survivors Lap.”

This year’s Relay for Life of South Philadelphia will be held Saturday, May 19, at Marconi Plaza, on Broad Street, between Oregon and Packer Avenues,

“The Souper Bowl was a pilot event,” said Marylou Osterman, JKCC coordinator. “We wanted to come up with a fun and creative new way to raise funds and support our team.” They succeeded. In only two hours, the Souper Bowl raised almost $500 - 50 percent of the JKCC team goal of $1,000.

The Souper Bowl was a team effort across the board. Staff chipped in to cook up five different kinds of homemade soups, cornbread and desserts. Guests were also treated to a soup toppings bar and all the buttered rolls they could eat. Bowls and flatware were donated to the event by the Department of Food and Nutrition at Pennsylvania Hospital.

“It was nice to take time away from our busy schedules, spend some time with colleagues, friends and former patients and contribute to a great cause – all at the same time,” said Alan L. Schuricht, MD, FACS, clinical professor of surgery. “The soups were great but the company was better.”

To help supplement supplies (and make sure there was plenty to go around) the JKCC purchased ten additional quarts of soup from MANNA. Formally, the Metropolitan Area Neighborhood Nutrition Alliance, Souper Bowl Image 2MANNA prepares and delivers nourishing meals to individuals in Philadelphia who are at acute nutritional risk and battling life-threatening illnesses such as cancer, renal disease and HIV/AIDS. Between MANNA and staff contributions, approximately 75 supporters, for only a five dollar donation each, were able to enjoy a creamy corn chowder, holiday bean soup with ham, chili con carne, Italian escarole soup with little meatballs, or a curried cauliflower soup. Proceeds to MANNA from the JKCC helped to provide a balanced, nutritious meal for 50 people.

Oncologist Douglas Beach, MD, Susan Ley and Nicole Stavely at the JKCC’s first ever Souper Bowl.

“It was great to break away from my desk and attend the Souper Bowl party. I had a great time hanging out with coworkers and meeting people from other departments. The food was fantastic, especially the Turkey Chili with all the toppings,” said Cynthia J. Briola, RN, OCN, CBCN, Cyberknife Program Coordinator.

Well, it looks as if all those books were right: chicken soup – or any soup for that matter – is indeed good for the soul.

For more information about Penn Medicine in the news, check out the Penn Medicine News blog.

A common side effect of chemotherapy is hair loss. Many chemotherapy drugs have no affect on hair. Others cause mild hair thinning or complete hair loss.

A doctor or nurse will tell patients if hair loss can be expected with cancer treatment.

For those women who experience hair loss as a result of cancer treatment, there is a solution at Pennsylvania Hospital.

A new American Cancer Society Free Wig Salon is open at Solutions for Women at Pennsylvania Hospital.

Wigs can be expensive but through the American Cancer Society Free Wig Salon program, women who experience hair loss as a result of cancer treatment are given brand new, high-quality wigs free of charge.

There are a variety of colors and styles to choose from and they are made to be adjusted to fit comfortably.

The Free Wig Salon at Solutions for Women is open Monday, Tuesday, Thursday, and Friday from 10 am to 3 pm.

Please call 215-829-5046 for more information.

To find out about other American Cancer Society Free Wig Salons in the area, please call 1-800-227-2345.

Learn more about managing side effects from cancer treatment.

Warmer weather is a perfect time to eat light, and take advantage of vegetables that pack a healthy punch.

This recipe for vegetable slaw's big ingredient is celery. Celery is a good source of vitamin A and contains vitamin C, B1, B2; calcium; iron; magnesium; phosphorus; and potassium.

Celery contains polyacetlyenes, this compound has an anti-inflammatory affect on blood.

Celery leaves work well as a substitution for parsley, and fennel contains phytochemicals that have been shown to have anticancer, anti-inflammatory and digestive properties.

Springtime Vegetable Slaw

Servings: 8
Ingredients:

• 1 package(16 oz) of shredded broccoli or cabbage slaw
• 1 cup shredded carrots (about 2-3 medium carrots)
• 1 cup thinly sliced fennel or celery
• 1 large red pepper, julienned
• 2 small zucchini, julienned
• ½ c canola or soybean oil mayonnaise
• ¼ c fresh-squeezed orange juice
• ½ tsp grated orange rind
• 1 tsp celery seed
• Coarse salt and freshly ground pepper to taste

Directions:

1. Combine the first five ingredients in a large bowl
2. Combine the mayonnaise and the rest of the ingredients until coated thoroughly
3. ~ to “kick it up a notch” try adding prepared horseradish in lieu of the celery seed, orange juice, and orange rind

1 cup serving: 145 calories, 4 grams of fat, 4 grams protein, 5 grams fiber, 120 mg sodium, 14 grams of carbohydrates

Recipe from Eat, Drink, and Be Healthy by Walter C Willet

Carly Roop RD, CSO, is a registered dietitian at the Joan Karnell Cancer Center (JKCC). She provides nutrition education and support to patients while addressing nutrition-related side effects from chemotherapy and radiation. Dietitians at JKCC provide educational nutrition programs that are open to patients as well as the community.

My 2013 New Year’s Resolution: Make New Friends

Although weight loss and saving money are the among the highest ranking new year’s resolutions, my new year’s resolution, to make new friends may help you achieve your new year’s resolutions too.

The friend that I am referring to is MyFitnessPal.com.

This is a free web site and mobile app that allows its members to achieve their weight-loss goals by logging their food intake and physical activities. MyFitnessPal’s searchable food database has over 2,352,000 items and their mobile app has the ability to scan bar codes, which makes it easy to log your snacks, even if you are on the go.

In a recent Consumer Reports survey, MyFitnessPal ranked first in satisfaction among 9 do-it-yourself weight loss plans.

Even if weight loss isn’t your goal, perhaps you have resolved to eat healthier or maybe you wonder how your diet stacks up to the recommended Dietary Reference Intakes (DRIs), MyFitnessPal can help you do that as well.

If you feel like abandoning your salad spinner and sneakers 3 months into 2013, try calling on MyfitnessPal to help you over the post holiday slump.

Today is National Healthcare Decisions Day.

National Healthcare Decisions Day exists to inspire, educate and empower the public & providers about the importance of advance care planning. National Healthcare Decisions Day is an initiative to encourage patients to express their wishes regarding healthcare and for providers and facilities to respect those wishes, whatever they may be. To celebrate this important day or recognition, we are discussing supportive care at the Joan Karnell Cancer Center at Pennsylvania Hospital.

A cancer diagnosis, cancer treatment, and side effects from cancer treatment can prove to be an overwhelming ordeal for many people. It’s important health care providers are able to help patients through the medical system, while assuring their values are met, and the burden of physical symptoms and emotional stress is eased.

The Supportive Oncology Clinic (SOC) at the Joan Karnell Cancer Center at Pennsylvania Hospital extends the reach of a patient’s oncologist to meet these needs by addressing the following issues:

• Goals and coordination of care
• Emotional and family issues
• Financial and insurance concerns
• Work-related concerns
• Symptom management

Who Supports Patients?

The Supportive Oncology team consists of a palliative care physician, palliative care nurse practitioner and oncology social worker. Together, they work with patients to understand their values, priorities, and hopes for the future.

The team may also include a patient’s loved ones and/or support persons in these important discussions so that the patient’s needs are met to the fullest extent possible. Shared understanding of patient values, goals and preferences helps the team work effectively with the patient’s oncologist as well, so patient care can be tailored appropriately even in the event that a patient can no longer speak for him or herself.

How the Supportive Oncology Team Works

The Team conducts a thorough assessment of the patient, and recommends treatment for symptoms such as pain, shortness of breath, nausea and vomiting, diminished appetite, constipation and fatigue.

Because many patients who have cancer suffer non-physical hardships, the team provides emotional support for patients and families, and addresses practical concerns about finances, health insurance, and managing well in the home setting.

The team also discusses with patients their wishes for long-term care and arrangements including advanced directives and living wills.

Changing Care with Patients’ Needs

As a patient’s experiences, goals and needs evolve, the team helps with changes to the patient’s plan of care so that it best fits the patient’s desires and needs.

For more information, or to schedule an appointment at the Supportive Oncology Clinic at the Joan Karnell Cancer Center at Pennsylvania Hospital, call 215-829-6466.

After a head or neck cancer diagnosis, eating obstacles can make it difficult to maintain weight and get adequate nutrition. This may be due to the pain caused by the tumor or from surgical changes to the oral cavity making it difficult to chew and maneauver or swallow food.

Dietitians at the Joan Karnell Cancer Center and the Abrahmson Cancer Center work closely with speech and swallowing therapists to determine patients’ needs and challenges with eating. Those with head and neck cancer should seek support from a registered dietitian to make their nutritional needs are being met during treatment.

This recipe for white beans and pasta is great because it provides substantial calories from the pasta and oil. The oil helps foods glide down the throat easier, and the beans add a good texture, while providing quality protein.

This recipe can also be pureed, making it even easier to swallow for people with head and neck cancer.

White Beans and Pasta

Ingredients:

• 2 cans cannellini beans (white beans)
• ½ medium yellow onion
• 2 ½ cups chicken stock
• 3 to 4 tablespoons of olive oil
• Orzo, or other small pasta, cooked and drained
• Parsley and basil to taste

Directions:

1. Dice onion.
2. Drain and rinse 1 can of beans
3. Add 2 tablespoons of oil to pan
4. Over medium heat, sauté onions until soft
5. Add beans and chicken stock
6. Simmer for 15 minutes
7. Save mixture whole, or puree/blend bean mixture to a smooth consistency, add remaining oil while blending
8. Add herbs either before or after blending
9. Toss with pasta, or add pasta to blender to puree and enjoy.

Nutritional Information: 1/2 cup sauce = 220 calories, 7 gm. Protein, 12 gm. Fat 1 cup pasta = 180 calories, 6 gm. Pro, 1 gm. fat

Recipe contributed by Joan Levicoff, MA, CC-SLP/L, a speech and swallowing therapist with Good Shepherd Penn Partners.

Dietitian Carly Roop, RD, shares with us her idea of a beautiful spring wedding . Carly is a registered dietitian at the Joan Karnell Cancer Center (JKCC). She provides nutrition education and support to patients while addressing nutrition-related side effects from chemotherapy and radiation. Dietitians at JKCC provide educational nutrition programs that are open to patients as well as the community.

I thought I would take this opportunity to highlight an amazing organization whose whole mission is to recognize courageous and inspiring couples in love.

Wish Upon a Wedding

Founded by Liz Guthrie, a wedding planner in San Jose, CA, Wish Upon a Wedding is the world’s first nonprofit organization that provides weddings and vow renewals to couples facing terminal illness and serious life altering circumstances, regardless of sexual orientation.

This organization launched in 2010 in San Francisco, CA and now has over 16 chapters in the United States including a chapter in Philadelphia. Wish recipients are provided with everything from the gown to the cake, the flowers to the venue, and the music to the décor, which have all been donated by professional vendors.

All the couple has to do is to enjoy their special day surrounded by those who matter most to them.


Applicants must be at least 18 years old, legal U.S. citizens, and are unmarried, where at least one individual has been diagnosed with less than five years to live are encouraged to apply.

The organization also grants a limited number of vow renewals (for couples already married) and special circumstance wishes each year.

In the face of a devastating diagnosis, this organization is throwing more than a wedding they are throwing a celebration of courage, determination and spirit.

Apply to Wish Upon A Wedding here.

Michelle Stortz, CYT, CMT, MFA is a yoga therapist, massage therapist and movement educator. She specializes in yoga therapy for cancer and works with cancer survivors in the Philadelphia region.

Yoga has recently been the subject of much attention from the medical community as the field begins to confirm its many benefits. For those undergoing cancer treatment, yoga is especially helpful in managing side effects of cancer as well as some of the more difficult emotional and mental aspects of a cancer diagnosis and treatment.

There is a common misconception that yoga is limited to stretching and practicing difficult poses. In truth, long before the physical aspect of yoga developed - largely what we see today - yoga was concerned with meditation and the achieving of heightened states of consciousness. Related breathing techniques have also long been a part of the yoga toolbox.

These tools and techniques, in combination with movement, are proving invaluable in reducing stress, pain, fatigue, insomnia, depression and anxiety; improving both coping skills and overall quality of life.

The methodology behind the yoga class I teach in partnership with the Joan Karnell Cancer Center at Pennsylvania Hospital called “Yoga Therapy for Cancer Patients” emphasizes the stress reduction aspects of yoga.

Benefits of yoga for cancer patients

Gentle movement, breathing techniques, meditation, deep relaxation and imagery work to guide patients to an energized yet calm state of peaceful awareness. As fatigue is the number one side effect of cancer treatment, patients spend approximately 60 to 75% of class time in chairs, with some choosing to remain in the chair for the entire class.

Movements can be modified to accommodate all types of limitations.

In addition to these classic elements of yoga, “Yoga Therapy for Cancer Patients” includes concise lectures on the physiology behind yoga and arms patients with information and an understanding of yoga’s workings.

For instance, meditation elicits the “relaxation response,” a term coined by researcher Herbert Benson at Harvard Medical School to describe a phenomenon in which the following physiological changes take place:

• Metabolism decreases
• Heart rate lowers
• Muscles tension is reduced
• Breath rate slows
• Blood pressure decreases
• Chemicals associated with stress, cortisol and adrenalin, are reduced

When patients know these benefits of yoga, they are inspired to practice more frequently.

These yoga techniques affect the body by quieting down the sympathetic nervous system and engaging the parasympathetic nervous system.

The sympathetic nervous system is the “fight or flight” process of the limbic brain. It sends adrenalin and cortisol through the body, which in turn sends blood to the extremities - arms and legs - leaving the organs at the core of the body functioning with less blood and interfering with their efficient functioning. In this situation the digestive and reproductive systems are suppressed and the immune system altered.

The parasympathetic nervous system tells the body that everything is okay, that it can relax. It returns the blood to the organs so they can operate efficiently. If stress is prolonged and the body is continuously exposed to the stress hormones, one becomes at risk for heart disease, sleep problems, digestive problems, depression, obesity and memory impairment.

Register for yoga

Registration for yoga classes at Pennsylvania Hospital is recommended.

Dates: Tuesdays
Time: 5:30 to 7 pm
Location: Old Pine Community Center, 401 Lombard Street, Philadelphia, PA

To learn more, or to register for yoga therapy classes, email at Michelle michelle@ironjon.com or call 215-242-1366.

After a head or neck cancer diagnosis, pain caused by the tumor or from surgical procedures or treatment can make chewing and swallowing difficult. 

Altering the consistency of your food and carefully selecting food items can make a big difference in your ability to eat and aid in making sure your body receives adequate calories, protein and other nutrients. 

It is important to maintain good nutrition during this period to aid recovery and healing as well as prevent complications that may impact treatment. 

Excessive weight loss during treatment and recovery may result in frequent hospitalizations and poor outcomes. For this reason, it’s important to choose foods that require little to no chewing and that don’t cause choking.  The food may not look as appealing as you are used to, but with the right seasonings, it still can be very flavorful.  In addition, sprinkling dried herbs such as parsley can enhance the eye appeal and taste.

Dietitians work closely with speech and swallowing therapists to determine patients’ nutritional needs and appropriate food and liquid consistencies. Those with head and neck cancer should seek support from a registered dietitian to make they are receiving the proper nutritional needs during treatment.

Learn more about nutrition programs at the Joan Karnell Cancer Center, or how to meet with a registered dietitian at the Joan Karnell Cancer Center at Pennsylvania Hospital.  Learn about nutrition services offered at the Abramson Cancer Center.

Watch videos to learn more about head and neck cancer treatment options offered at the Abramson Cancer Center.

Watch for upcoming recipes on this blog that are modified for smooth creamy textures.

Debra DeMille, MS, RD, CSO is a nutritional counselor at the Joan Karnell Cancer Center. Debra has worked at Pennsylvania Hospital since 1988 with the last 12 years specializing in oncology. Debra guides individuals receiving chemotherapy and radiation as well as addressing survivorship issues including the use of integrative therapies.


She conducts cooking programs and group counseling sessions for cancer survivors.

This is an easy, tasty, yet unique recipe packed full of cancer fighting phytochemicals. Artichoke hearts, named the 4th vegetable highest antioxidants, contain an antioxidant called rutin that can induce cancer cell death and reduce cancer cell growth.

Pistachios are second on the list right under red wine for containing a significant amount of the cancer fighting and heart healthy phytochemicals.

Lastly, all the hype about quinoa is for a good reason! Not only does it contain all the essential amino acids that your body needs, but it also has anticancer and anti-inflammatory properties! Enjoy this dish solo or paired with a piece of baked fish.

Enjoy!

Pan Roasted Baby Artichokes with Pistachios, Lemon And Black Quinoa Recipe

Serves 2

lngredients:

• 1 can artichokes hearts
• 1 half medium shallot
• 1/2 c. shelled pistachio nuts
• Juice and zest of 1 lemon
• 1 c. quinoa cooked
• 3 tbsp olive oil
• Salt and pepper to taste

Directions:

1. lf you haven't cooked your quinoa, start that first. Remember that it expands to four times its original volume when cooked, so you don't need to make a lot.
2. Whisk 1/4 c. olive oil, lemon juice and a pinch of salt in a large mixing bowl.
3. Drain and rinse the artichoke hearts. Slice them into quarters then submerge the artichoke instantly in the olive oil and lemon juice mixture. Artichokes quickly oxidize and turn black when exposed to air. The acid from the lemon juice will prevent this from happening. Stir the mixture regularly to be sure none are exposed to air for too long.
4. Thinly slice your shallot. Heat 1 tbsp olive oil in a deep pan on medium high heat. When the oil swirls easily in the pan add the shallots and pistachio nuts. When the shallots begin to brown, add the zest and stir. Cook the mixture for another minute or two until the shallots have almost completely caramelized.
5. Add the artichokes and liquid to the pan and salt and pepper to taste. Turn the artichokes so their faces are touching the surface of the pan and allow them to brown and the liquid to reduce. Stir the artichokes every few minutes until the liquid is
6. almost completely reduced and all surfaces of the artichokes start to brown. lf the pan dries before the artichokes have finished cooking, add 1/8 c. of water to prevent the shallots and nuts from burning.
7. The artichokes are done cooking when they are tender all the way through. At the last minute, toss in the quinoa and mix well.

Make sure to scrape the caramelized bits of shallot and zest into the quinoa. Adjust salt and pepper and remove from heat.

Nutrition Facts
1 servinq: 500 Calories, 37g Fat,4g Saturated Fat,40g Carbohydrates, 10g Fiber, 167mg Sodium, 13g Protein