Lifespan Cancer Institute
Lifespan Cancer Institute
- Types of Cancer
- Find a Physician by Specialty
- Schedule an Appointment at the Lifespan Cancer Institute
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Cancer Treatment Information
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Chemotherapy
- Side Effects of Chemotherapy
- Infection
- Bleeding
- Anemia
- Mouth Care
- Skin and Nail Care
- Diarrhea
- Constipation
- Nausea/Vomiting
- Pain
- Hair Loss
- Fatigue
- Peripheral Nervous System Changes
- Loss of Appetite
- Taste and Smell Changes
- Weight Loss
- Chemotherapy and Nutrition
- Increasing Calorie Intake
- Food Safety
- Chemotherapy and Menopause
- Interventional Oncology
- Hyperthermic Intraperitoneal Chemotherapy (HIPEC)
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Chemotherapy
- Your Care Team
- Support and Rehabilitation
- Living With and After Cancer
- Awards and Certifications
- Patient and Family Advisory Council
- Patient Stories
- Lifespan Cancer Institute and Dana-Farber Cancer Institute
- Cancer Program Annual Reports
- Cancer Data Registry
- Cancer Symptoms Not to Ignore
- The Lifespan Cancer Institute In the News
- Giving to the Lifespan Cancer Institute
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Food Safety
Decrease your risk of food-borne illnesses by following these food safety tips.
To ensure your food is safe to eat:
- Thoroughly wash your hands and clean all preparation and cooking surfaces before and after fixing meals and snacks.
- Wash all raw fruits and vegetables. Other raw foods like seafood, including sushi and raw shellfish, should be avoided.
- Do not eat rare meat, especially ground beef. Do not eat chicken or turkey that has any pink areas. Use a meat thermometer to determine whether or not meat has reached the necessary bacteria-killing temperature.
- Use a separate cutting board for working with meat and another for working with fruits and vegetables. It is best to label the boards so that they are only used for one or the other.
- Throw out leftovers that are more than three days old. When in doubt, discard any food that does not look or smell right.