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Home > News & Announcements > Cancer Center Café is a nutritional, educational destination

In planning for the Café at the Cancer Center, members of the oncology team, including dieticians, nurses, and oncology specialists, collaborated with the food services department to create a health-conscious menu. Located on the Ground Level, the Café will also offer programs focusing on wellness and nutritional education.

“When this project started a couple years a go, we quickly realized the entire Cancer Center would be unique, as well as a destination for patients,” said Ed Chan, general manager of Food Services for Duke Hospital and a registered dietitian. “Our department really focused on the Duke Cancer Institute’s mission and how we could incorporate elements of it into the Café and the menu.”

To accomplish this goal, the Café menu will feature foods that are low in fat, high in fiber, full of anti-oxidants, and will provide patients with educational opportunities to improve their nutritional intake.

“We really wanted to make diet recommendations fun, so patients learn about the possible positive effects diet can have on their health, while eating foods that look good and tastes delicious,” said Chan. “For example, the Café’s breakfast menu includes alternative, healthier-option ingredients like egg whites, turkey bacon and whole grain bread.”

The menu also features items that are beneficial for patients undergoing treatment in the Cancer Center.

“During my consultations with patients, I make sure to explain why it’s important for the patient to choose food with specific characteristics, based on the changes that come with radiation and chemotherapy,” said of Heidi Scarsella, clinical dietitian for nutrition services and outpatient oncology. “We created a great fresh smoothie program for the Café that features high calorie and high protein ingredients, two features that are so important for patients going through cancer treatments.”

Scarsella and other clinical dieticians will hold regular demonstrations showcasing healthy eating and preparation information, as well as how local produce can be incorporated into simple, healthy recipes. During North Carolina’s typical growing season of April through November, the menu will highlight fruits and vegetables from around the state.

In addition, educational informational will highlight nutritious elements of items available on the Café menu. An example item is quinoa. Information throughout the Café will describe what it is, the nutritional value it contains, how to prepare it, and how to incorporate it into recipes.  Featured items will rotate every other month.

“We are very excited to practice what we preach to our patients about nutrition by offering the very foods we encourage them to include in their diets,” said Tina Piccirilli, director of the Duke Center for Cancer Survivorship. “It is also great to extend the healthy options to our staff, as well.”

For faculty, staff and volunteers, the Café will provide a convenient, healthy food option during the clinic’s business hours, and will offer menu items for breakfast and lunch, as well as grab-and-go items and dessert options.