Mission Hope Cancer Center

nutrition tips

Shannon Brodie


Shannon Burman, RD
Clinical Registered Dietitian



What’s Coming Up?
Fighting Cancer with Your Fork Nutrition Classes:

Summer Foods that Fight Cancer July 11 • 10:00 a.m.

Pre and Probiotics August 8 • 10:00 a.m.

Mission Hope Cancer Center


Eat Safely This Summer

Summer weather is here, which means it’s time to dust off that barbecue grill and pull out that picnic blanket. But before you run outside, it is important to be aware of proper food safety during these summer months. Foodborne illness and infection occur more frequently in the summer months as a result of improper food handling methods often seen at picnics and barbecues. During cancer treatment, your immune function is suppressed, which means you may not have the ability to fight off an infection should one occur. Here are a few tips to get you started:

Wash Hands Often

• If a sink is not available, try moist towelettes or bring soap and water with you. Be sure to wipe down surfaces often, especially after handling raw meat.

Keep Raw Meats, Poultry, Seafood and Eggs and Ready-to-Eat Foods Separate

• Bring extra plates—one for handling raw foods and another for cooked foods—to prevent cross-contamination.

• Do not let meat thaw or marinate on the counter. Always keep raw meats in the refrigerator or cooler until it is time to cook them.

• Don’t reuse marinade used on raw meat or poultry unless boiled.

Cook to Proper Temperatures

• Be sure to check internal temperature of all meats with a meat thermometer. Hamburger should be at least 160°F and chicken to 165°F.

Refrigerate Promptly Below 40°F

• Keep food in a well-insulated cooler with ice or ice packs to keep temperature below 40°F.
• Keep the cooler out of the sun. Transport in an air-conditioned car to prevent food from going above 40°F.

• Do not let raw meat sit outside; keep in the cooler until it is ready to prepared.

• Don’t leave food outside in hot weather (90°F or above) for more than one hour.

Healthy Barbecue Corn Salad


• 3 ears of corn, cut off the cob (about 3 cups)

• ½ red onion, diced • 1 cup of cherry tomatoes, quartered • 1 large or two small avocados, cut into bitesize pieces

• 1/3 cup chopped cilantro

• The juice of one lime (2 if they’re not super juicy) • ½ jalapeño, seeded and diced (optional)

• Salt and pepper to taste

DIRECTIONS: Combine everything in a large bowl and mix until everything is well combined. Adjust your seasonings and enjoy!