Johns Hopkins Medicine, based in Baltimore, Maryland
| | | |
| |The Johns Hopkins Hospital Patient Information |Original Date |
| | |11/03 |
| | |Oncology |
| | |Revised/ Reviewed |
| | |10/12 |
| |How to Increase Protein | |
|Why is protein important? |Getting enough protein is important for maintaining muscles, tissue repair, and immune function. Side effects of |
| |chemotherapy and radiation, such as decreased appetite, taste changes, and nausea, can make it difficult to eat enough |
| |protein. Below is a list of protein-rich foods and tasty ways to include them into meals and snacks. |
|Cheese |Melt on sandwiches, bread, muffins, tortillas, hamburgers, hot dogs, other meats or fish, vegetables, or eggs. |
| |Grate and add to soups, sauces, casseroles, vegetable dishes, mashed potatoes, rice, noodles, or meatloaf. |
|Cottage cheese |Use as a spread for fruits, vegetables or crackers. |
|Ricotta cheese |Add to casseroles, spaghetti, noodles, and egg dishes, such as omelets, scrambled eggs, and souffles. |
| |Use in gelatin, pudding–type desserts, cheesecake, and pancake batter. |
| |Use to stuff crepes and pasta shells or manicotti. |
|Milk |Use milk instead of water in beverages and in cooking when possible. |
| |Use in preparing hot cereal, soups, cocoa, and pudding. |
| |Add cream sauces to vegetables and other dishes. |
|Nonfat instant milk powder |Add to regular milk and milk drinks, such as pasteurized eggnog and milkshakes. |
| |Use in casseroles, meatloaf, breads, muffins, sauces, cream soups, mashed potatoes, puddings, custards, and other milk-based |
| |desserts. |
|Meat, poultry, seafood and |Add chopped meat/poultry/fish/seafood to vegetables, salads, casseroles, soups, sauces, and biscuit dough. |
|fish |Meat, fish and shellfish should be cooked well done. |
| |Use in omelets, souffles, quiches, sandwich fillings, and stuffing. |
| |Wrap in pie crust or biscuit dough as turnovers. |
| |Add to stuffed, baked potatoes. |
|Beans and legumes |Cook and use beans/legumes, and tofu in soups or add to casseroles, pastas, and grain dishes. |
| |Use black bean dip or hummus (chick pea spread) as a dip or spread on vegetables, bread, or crackers. |
|Ice cream, yogurt, and frozen|Add to carbonated beverages, such as ginger ale or cola. |
|yogurt |Add to milk drinks, such as milkshakes. |
| |Add to cereal, fruit, gelatin desserts, and pies |
| |Blend or whip with soft or cooked fruits. |
| |Sandwich ice cream or frozen yogurt between cake slices, cookies, or graham crackers. |
| |Make breakfast drinks with fruit. |
|Eggs |Add chopped, hard-cooked eggs to salads and dressings, vegetables, casseroles, and creamed meats. |
| |Add extra eggs or egg whites to quiches and to pancake and French toast batter. |
| |Add extra egg whites to scrambled eggs and omelets. |
| |Make custard with eggs, milk, and sugar. |
| |Do not eat raw or undercooked eggs, which may contain harmful bacteria. Make sure all eggs are well cooked or baked. |
|Nuts, seeds, and wheat germ |Add to casseroles, breads, muffins, pancakes, cookies, and waffles. |
| |Sprinkle on fruit, cereal, ice cream, yogurt, vegetables, and salads. |
| |Toast as a crunchy topping and use in place of breadcrumbs. |
| |Blend with parsley or spinach, herbs, and cream for a noodle, pasta, or vegetable sauce. |
|Nut butters (such as peanut |Spread on sandwiches, toast, muffins, crackers, waffles, and pancakes. |
|butter) |Use as a dip for raw fruits or vegetables, such as apples, bananas, carrots, and celery. |
| |Blend with milk drinks and beverages. |
| |Swirl through soft ice cream and yogurt. |
|Commercial Products |Mix with ice cream, milk, and fruit or flavorings for a high-protein milkshake. |
|(examples: Ensure, Boost, |Use instant breakfast powder in milk drinks and desserts. |
|instant breakfast powder) | |
|Resources |If you would like more information, or if you are on a special diet (low salt, diabetic, or low fiber , please contact the |
| |Oncology Nutrition Service at (410) 955-8152. |
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