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Nutrition Services

The nutrition experts at Dana-Farber/Brigham and Women’s Cancer Center will help you follow a healthy diet during and after your cancer treatment. They have special training in oncology and nutrition, and base their advice on scientifically sound nutrition research.

fresh vegetables

About Nutrition Services

Our nutritionists are registered dietitians who can assist you in planning an optimal diet during any stage of your cancer journey, cope with any side-effects you may experience, and answer your questions about the latest findings on cancer and nutrition.

They can also offer you open-minded advice on vitamins and supplements you may consider integrating into your diet.

We encourage you to contact our nutrition experts for individual appointments and invite you to explore our online nutrition resources, including:

  • How to plan meals
  • How to manage cancer side-effects
  • Ask the Nutritionist questions and answers about healthy eating for cancer patients
  • Appealing recipes with nutrition tips
  • Nutrition videos and other resources in our Health Library
  • Information about upcoming cooking classes and seminars

Read our Insight blog for information and inspiration about nutrition services at Dana-Farber.

Contact us

Nutrition Services
Phone: 617-632-3006

Meet Our Nutritionists

Dana-Farber/Brigham and Women's Cancer Center has one of the largest outpatient oncology nutrition departments in the United States. Our team is a diverse set of professionals, each with a specialized area of expertise. We have experience and training in oncology and are here to help you manage your nutrition during and beyond your cancer treatment.

Kathy McManus

Kathy McManus, MS, RD, LDN

Director of Nutrition Department
DFCI Main Campus & Yawkey Center

Kathy is well known in the nutrition and medical community as an author and lecturer in Boston, across the U.S., and internationally. Kathy has also published numerous research articles on nutrition and health.

Em Biever

Em E. Biever, MS, RD, LDN

DFCI Main Campus & Yawkey Center
Em brings her love of cooking, fitness and integrative approach to wellness to the Dana-Farber nutrition team. Em’s enthusiasm and passion for nutrition has led to interviews for WEEI/NESN Jimmy Fund Radio-Telethon, WBZ, Boston’s CBS, Fox 25 News and Boston’s NPR. She is also a regular speaker for survivorship seminars at DFCI.

Donna Boden

Donna Boden, RD, LDN

Dana-Farber/Brigham and Women's Cancer Center in clinical affiliation with South Shore Hospital
Donna has experience in oncology, weight management and diabetes counseling. She is also interested in yoga and preventative health.

Julie Bosworth

Julie Bosworth, RD, LDN

Dana-Farber/Brigham and Women's Cancer Center in clinical affiliation with South Shore Hospital
Julie has a variety of experience and has a special interest in oncology, diabetes, weight management and kidney disease as well as survivorship nutrition.

Stephanie Cook

Stephanie Cook, RD, LDN

Dana-Farber Cancer Institute at St. Elizabeth’s Medical Center
Stephanie uses her passion for oncology nutrition, combined with her love for food, to help her patients receive the best plan of care. In addition to working at Dana-Farber, she counsels patients in private practice for weight management and behavior modification.

Hannah Dalpiaz

Hannah Dalpiaz, RD, LDN, CNSC

DFCI Main Campus & Yawkey Center
Hannah has a passion for oncology nutrition and uses this to help develop individualized nutrition plans for patients throughout the spectrum of cancer treatment and survivorship. Hannah is a board certified nutrition support specialist and enjoys working with patients who require tube feeding and/or TPN (IV nutrition).

Michelle Horan

Michelle Horan, RD, LD

Dana-Farber/New Hamphire Oncology-Hematology
Michelle’s special interest in oncology nutrition started in 2000, as she counseled women with breast cancer in the Women’s Intervention Nutrition Study (WINS). She’s also a trainer for Motivational Interviewing (MI). In addition to helping dietitians counsel their patients more effectively, Michelle applies her MI approach to guide patients toward behavior changes for a variety of nutrition issues, including chemo-symptom management, weight management, and overall health and wellness.

Stacy Kennedy

Stacy Kennedy, MPH, RD, CSO, LDN

DFCI Main Campus & Yawkey Center
Stacy is a senior clinical nutritionist and Board Certified as a Specialist in Oncology Nutrition through the Academy of Nutrition and Dietetics and is certified through the American College of Sports Medicine as a personal trainer and fitness instructor. Stacy is an adjunct professor in Wellness and Health Coaching at William James College and sees clients in private practice. Stacy is regularly featured in TV, radio, print, and social media on behalf of Dana-Farber and other organizations. She also conducts educational seminars, workshops and writes for online health websites on nutrition, exercise, weight management, and wellness. Stacy is featured in award-winning documentary films and works as a nutrition consultant for various businesses focused on health and wellness. You can follow Stacy on Twitter and Instagram @StacyKennedyRD.

Stephanie Meyers

Stephanie Meyers, MS, RD, LDN

DFCI Main Campus & Yawkey Center
Stephanie’s research and clinical practice includes the emerging field of mindful eating and cancer survivorship. In addition to her work at Dana-Farber, Stephanie teaches in Department of Nutrition at Boston University. She is a popular public speaker, and has presented educational seminars nation-wide on mindful eating, nutrition for cancer survivorship, and integrative nutrition.

Sheri Rego

Sheri Rego, MS, RD, LDN, CNSC, CDE

Dana-Farber Cancer Institute, Milford Regional Medical Center
Sheri has many years’ experience working with oncology patients, and earned her Master’s degree in Nutrition through the University of Rhode Island. She is a board certified nutrition support specialist and has worked with many patients requiring feeding tubes and/or IV nutrition. She is also interested in diabetes management and recently became a Certified Diabetes Educator.

Mae Reilly

Mae Reilly, MS, RD, LDN, CNSC

DFCI Main Campus & Yawkey Center
Mae has a passion for providing comprehensive nutrition evaluations and evidence-based recommendations to her oncology patients. She loves to cook and find ways to help patients incorporate more plant-based foods with delicious recipes. Mae is a board certified nutrition support specialist and enjoys working with patients who require tube feeding and/or TPN (IV nutrition).

Lisa Taylor

Lisa Taylor, RD, LDN

Dana-Farber Cancer Institute, Milford Regional Medical Center
Lisa studied culinary nutrition at Johnson and Wales University. She has worked in oncology for the last five years.

Hillary Wright

Hillary Wright, MEd, RD, LDN

DFCI Main Campus & Yawkey Center
Hillary has worked extensively with patients who have diabetes, heart disease, and other chronic illnesses, in addition to cancer. Hillary is also the Director of Nutrition Counseling for the Domar Center for Mind Body Health and is the author of The PCOS Diet Plan: A Natural Approach to Health for Women with Polycystic Ovary Syndrome.

Planning Meals and Managing Cancer Side Effects

Planning meals
Managing side effects

Planning meals

The optimal diet for cancer patients and survivors emphasizes fruits and vegetables, whole grains, legumes, foods rich in healthy fats like omega-3 and monounsaturated fats and lean protein sources.

healthy eating plateCopyright © 2011 Harvard University. For more information about The Healthy Eating Plate, please see The Nutrition Source, Department of Nutrition, Harvard School of Public Health, and Harvard Health Publications.

At every meal, you should strike a healthy balance of foods by planning your plate into these sections:

  • 1/2 vegetables and/or fruits
  • 1/4 protein
  • 1/4 whole grains
  • A small amount of healthy fats
  • Plenty of water

Below are tips on how to plan for each part of your plate for optimal nutrition.

Fruits and vegetables

Fruits and vegetables contain phytonutrients, which are natural compounds found in plant-based foods. They are essentially the plant’s immune system and offer protection to you in a variety of ways.

They act as antioxidants, boost immunity, form anti-inflammatory pathways, discourage tumors from being able to create their own blood supply, promote apoptosis (cancer cell death), and help your body to detoxify naturally.

Try to eat 5-10 servings of fruits and vegetables per day. One serving is equal to:

  • 1 cup of leafy greens, berries, or melon chunks;
  • 1/2 cup for all other cut, cooked, or sliced fruit or vegetable;
  • 1 medium-sized fruit or vegetable (e.g., apple or orange);
  • 1/4 cup dried fruit;
  • 3/4 cup or 6 ounces of 100% juice or fresh juice.

When possible, choose local and in-season produce. Consider choosing organic fruits and vegetables on the Dirty Dozen List.

Find out more about the best ways to choose and prepare fruits and vegetables.

Whole grains

Whole grains contain the entire grain kernel, including the bran, germ and endosperm. Unlike refined grains, they contain fiber, phytonutrients as well as other vitamins and minerals that are important for supporting your immune system during and after cancer treatment.

Aim to eat 25-35 grams of fiber per day by following these tips:

  • Switch to whole-wheat pastas, bread, and crackers.
  • Choose brown rice instead of white.
  • Experiment with different grains such as quinoa, bulgur, and barley.
  • Choose whole grains and limit your intake of white flour and sugar.
  • Eat the skin of potatoes and fruit.
  • Choose whole-grain breakfast cereals.
  • Add wheat germ to cereal or yogurt.
  • Look for the terms “100% whole” or “100% whole grain” in the ingredient list.
  • Look for at least 5 grams of fiber per serving on the food label.


Protein is necessary for the growth and repair of all the cells in your body, including red blood cells, white blood cells, muscles, and hormones. Protein is made up of amino acids, some of which cannot be made by your body. When selecting a protein, choose lean, high-quality sources.

Protein-rich foods include:

  • Fish*
  • Poultry*
  • Lean red meat*
  • Low-fat or non-fat dairy (milk, yogurt, cheese)
  • Eggs*
  • Soy foods like tofu, edamame, and tempeh*
  • Nuts and nut butters
  • Beans and legumes
  • When possible, choose organic, free-range, grass-fed, and wild options

Find out more about the healthiest cooking techniques.


A diet that is low in saturated and trans fats and high in omega-3, monounsaturated fats from plant oils, nuts, seeds, and fish is recommended for everyone, and may be particularly important for cancer survivors. Aim to decrease your consumption of foods that are high in saturated and trans fats, which are unhealthy and can be taxing to your heart and circulation. Instead, choose foods that are high in healthy unsaturated and omega-3 fats.

Healthy fats include:

  • Fish (salmon, flounder, herring, sardines)
  • Olive oil, canola oil, flax oil, and coconut oil
  • Nuts and natural nut butters
  • Ground flax seed
  • Chia seeds
  • Wheat germ
  • Avocado
  • Olives

Unhealthy fats include:

  • Whole milk products
  • Butter and margarine
  • High fat red meat (except grass-fed)
  • Processed meats (like bacon, hot dogs)
  • French fries and other deep-fried foods
  • Partially hydrogenated oils in pastries, crackers, processed foods


Fluids are important for your overall health because the adult body is about 60 percent water. If you're not getting enough fluids, you can become dehydrated, which can slow your metabolism and harm your body’s ability to eliminate toxins.

Fluids are considered anything that is liquid when kept at room temperature, excluding caffeinated and alcoholic beverages.

Examples of healthy fluids include:

  • Water, seltzer water, flavored water (try adding lemon or lime)
  • Coconut water
  • 100 percent fruit juice
  • Low fat or non-fat milk (dairy, soy, almond, coconut, or rice)
  • Smoothies
  • Bottled liquid nutrition supplements
  • Soup and broths
  • Ice cream, sorbet, sherbet (dairy, soy, almond, coconut, or rice)
  • Pudding
  • 100% juice popsicles
  • Italian ice
  • Crushed ice, ice cubes (one cube contains one ounce of water)
  • Herbal teas (lemon, apple, berry, mint)
  • Decaffeinated coffee and tea

The amount of fluid you need may change from day to day. The general recommendation of eight 8-ounce glasses works for some people, but it may not be enough for others. For a more precise answer, ask a Registered Dietitian.

Vitamins and supplements

Before beginning a vitamin or alternative diet regimen, it's important to meet with a nutritionist. Our nutritionists will review, research, and discuss your questions or concerns related to vitamins, herbs, and other supplements or special diets in the context of your current medical treatment plan, and make recommendations based on the most up-to-date research available.

We will address potential safety concerns that may arise if you are taking supplements while undergoing chemotherapy or radiation, or taking certain medications.

Managing side effects

You may experience side effects during your cancer treatment. Our nutrition team offers advice on how to help you manage them and minimize their impact on your quality of life.


Tips for minimizing nausea:

  • Eat six to eight small meals a day, instead of three large meals.
  • Try bland, soft, easy-to-digest foods. It may be best not to eat your favorite foods when you are nauseated.
  • Keep up with your fluid intake. Sip clear liquids such as ginger tea, ginger ale, or lemonade frequently to prevent dehydration.
  • Try using ginger, lemon, lavender or peppermint in foods and fluids, or topically in lotions, bath soaps, or aromatherapy.

Sometimes just thinking about treatment may make you nauseous. This is called anticipatory nausea, which you can decrease with relaxation techniques.

Dana-Farber’s Zakim Center for Integrative Therapies offers services which may help decrease your nausea, such as Reiki and acupuncture. Additionally, your care provider can prescribe medication that will help minimize nausea.

Lack of appetite

Tips for helping lack of appetite:

  • Eat small meals and snacks every couple of hours throughout the day.
  • Use a small plate instead of a full-size dinner plate.
  • Add calories to foods by adding salad dressings, nuts, seeds, avocados, and olives.
  • Bring high-calorie snacks when away from home (especially doctors' appointments).
  • Keep fluids to a minimum at mealtimes, but don't forget to drink between meals.
  • Eat well during times when your appetite is better.
  • Eat with others. The social aspect of eating is important and can help you get back on track.

Unintentional weight loss

Cancer treatment can leave you with lack of appetite due to nausea, difficulty swallowing, and fatigue, and this can lead to weight loss. During treatment, it's especially important that you eat more to help your body heal and keep your immune system strong.

Tips for increasing calories from healthful foods:

  • Eat small meals and snacks every couple of hours throughout the day.
  • Use olive or canola oil when stir frying or as a dip for bread. Add oil to pasta, rice, in cake or bread mixes, and as salad dressing.
  • Add calories to fruits by baking them in layers with granola; dipping them in nut butters; or baking them in pies and turnovers. You can also add them to milkshakes or commercial nutritional supplements.
  • Sip on higher-calorie fluids such as smoothies, 100% fruit/vegetable juices and commercial nutritional supplements.
  • Eat nuts and seeds for snacks. Add chopped or ground nuts to bread, baked goods, salads, pancakes, cereal, and ice cream.
  • Use peanut, almond, or cashew butter on grains, baked goods, fruit, or veggies.
  • Use bean dips or hummus as a veggie dip. Add beans to nachos or baked potatoes, or in dips for pita bread or tortilla chips.

Undesired weight gain

Fatigue, decreased physical activity, eating to cope with nausea, and stress can all contribute to unintentional weight gain. However, you can lose weight during and after cancer treatment in a healthy way while still meeting your nutritional needs.

Tips for promoting healthy weight loss:

  • Keep it slow and steady. A safe amount of weight to lose is 1 to 2 pounds per week. Losing weight gradually is the best way to shed fat without losing muscle. You can do this by eating 500 fewer calories a day, burning 500 more calories per day, or doing a combination of both.
  • Fill up on nourishing, lower-calorie foods. Trim portions of "unfriendly fats" found in foods like pastries, red meat, fried foods, and full-fat dairy foods. At the same time, boost your intake of lower-calorie foods like fruits, vegetables, and whole grains, which are rich in anti-cancer phytonutrients.
  • Adjust your portions. Use a smaller plate, which will make a smaller portion look bigger. After you serve yourself, put any leftovers in the fridge right away to avoid the temptation to get seconds. Ask your restaurant server for a box so you can take half of your meal home.
  • Balance your plate. Aim for generous portions of fruits and vegetables for filling fiber and cancer-fighting phytonutrients. Pair protein sources with your starches for long-lasting energy. "Friendly fats," such as nuts, avocado, and vegetable oils, are a heart-healthy addition in small amounts.
  • Add physical activity if you can. Aim for 30 minutes of moderate physical activity, such as walking, six days per week, if your doctor permits it.
  • Keep your dietitian and doctor in the loop. If you are struggling to lose weight, your dietitian can help you adjust your meal and exercise plan. If you are gaining or losing more than 2 pounds per week unintentionally, let your doctor know.
  • Eat mindfully. Mindful eating is being present for the sensations of tasting, swallowing, and breathing while eating. Scientists are evaluating the complex role of the mind-body connection in eating behavior. Multitasking (watching TV, reading email) while eating can interfere with critical signals from the digestive system to the brain, leading to overeating.

Safe, smart swaps to reduce your calorie intake

These are just a few ways to trim calories. Mix and match and choose what works best for you:

Instead ofChoose
Fruit juiceWhole fruit
Baked or fried potatoSteamed green vegetables or carrots
Flavored yogurtPlain yogurt with fresh or frozen fruit
Creamy salad dressingsVinaigrette or balsamic vinegar
Creamy soupsTomato- or broth-based soups
A large bagel2 slices of whole grain toast
1 cup mac and cheese or alfredo pasta1 cup pasta with marinara sauce
Whole or 2% milk1% or skim milk
70% or 85% lean ground beef90 or 93% lean ground beef or turkey
T-bone steak, porterhouse steak, top loin steak, prime rib, "prime" cuts Eye of round roast or steak, round steak, chuck shoulder roast or steak, top sirloin steak, tenderloin steak/filet mignon, "choice" or "select" cuts
Fried, breaded, or battered meat, poultry, or seafood entréeBaked, grilled, or broiled entrée

Bowel irregularities

Tips for battling constipation:

  • Drink warm prune juice or tea.
  • Get plenty of water and fluids. Aim for at least eight to 10 glasses per day.
  • Eat regular meals at same time daily.
  • Increase fiber intake by choosing whole-grain crackers, cereals and breads, oatmeal, legumes (beans), fresh or frozen fruits and vegetables.

Tips for battling diarrhea:

  • Eat small meals or snacks that are bland and low in fat.
  • Drink plenty of fluids such as broths and diluted juices.
  • Drink fluids between meals rather than with meals. Choose non-carbonated, non-caffeinated, and clear fluids such as sports drinks and teas.
  • Limit milk and milk products, as they can worsen diarrhea symptoms. Substitute with Lactaid, soy milk, rice milk, almond milk or other dairy substitutes.
  • Avoid very hot or very cold food items; eat foods at room temperature.

Other common side effects include lack of energy, difficulty swallowing, and sleep disturbances. Our nutritionists are experienced in treating these issues and can help tailor a plan to manage them for you.

Ask the Nutritionist

Do you have questions about making healthy food choices during and after cancer treatment? Our team of nutrition experts can help.

Submit your question through our Ask the Nutritionist form  

An answer to your question may appear on this site and will be sent to you via email.

Search for previous Ask the Nutritionist questions and answers in the Health Library.

Recent questions and answers


Upcoming Events

Let's Get Cooking

Five Mondays, June 19 - July 24, 2017 (no class Monday, July 3rd due to July 4th holiday)
5:00 – 6:00 p.m.
Program cost: $25.00
Location: BWH, 75 Francis Street, Garden Cafe
Email to register
What’s keeping you from the kitchen? This 5-week program will help support healthy eating at home through cooking demonstrations, recipe tasting, and nutrition education. Presented by the Departments of Nutrition and Food Services.

Nutrition & Cancer: Separating Fact from Fiction

Date: October 27, 2017
12:00 – 1:00 p.m.
Presenter: Stacy Kennedy, MPH, RD, CSO, LDN
Location: The Eleanor and Maxwell Blum Patient and Family Resource Center

Date: January 24, 2018
1:15 - 2:45 p.m.
Presenter: Hillary Wright, Med, RD, LDN
Location: The Eleanor and Maxwell Blum Patient and Family Resource Center

Diabetes Prevention Class

Every Wednesday
12:00 – 1:00 p.m.
Kessler Health Education Library
Francis Street, Main Lobby (behind Information Desk)
Boston, MA 02115
If you have pre-diabetes or are at risk for developing diabetes, you can do something about it. Studies have shown that people with pre-diabetes can prevent or delay the development of type 2 diabetes through changes to their lifestyle that include a healthy eating pattern, modest weight loss and regular exercise. This program is free to everyone.

View events at the Dana-Farber/New Hampshire Oncology-Hematology satellite location


The following resources are have been hand selected by our registered dietitians here at Dana-Farber. The list below includes videos, books, websites, and educational materials that we recommend consulting for additional information about living a balanced and healthful life.

Nutrition videos

In this series of short videos, Nutritionist Stacy Kennedy, MPH, RD, CSO, answers questions about nutrition during cancer treatment.

Books, education materials, and websites

Recommended nutrition books

Recommended nutrition education materials

Recommended nutrition websites

Contact Us

If you have an urgent nutrition question, we recommend that you contact your physician and/or nutritionist. If you are a Dana-Farber patient and would like to meet with one of our nutritionists, please contact us at 617-632-3006.

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