(bright uplifting music) - Will you consider this?

You're a young athlete, and then you switch your desire to participate in one particular sport, and another, and then you end up in a field that you had no idea existed.

And this is Sydney Russell, and give me your title, because you have a lot of different initials after your name.

- Sure.

I'm a registered dietician, I'm also licensed within the state of Illinois, which is that LDN that you see, and then I also have my Master's degree, which is now required of dieticians, too.

But dietician at the Cancer Institute here in Peoria.

I work with oncology patients.

- All right, so let's go back to your high school days.

Well, you grew up in Peoria?

- I did.

- Born and bred here.

- Yeah.

- And then you were a volleyball player until what age?

- Until I was 16.

Yeah, I started playing volleyball in middle school, and I really loved it.

It was great.

And then when I became 16, I was going into junior year, I thought, eh, you know, maybe let's try something new.

I got a wild hair, which was kind of sudden, but I decided to follow that gut instinct, and I started running cross country.

- So, big difference between how to prepare your body for volleyball, and how to prepare your body for cross country.

What events did you run in cross country?

- Sure, yeah, absolutely.

It's a major difference.

I went from running, or sprinting and jumping to running long distances.

I mean, at practices, we would run six to eight miles per day.

So I would run that length of mileage, but then on meet days, we would run 5Ks, which were about three and a half miles or so.

- Okay.

So then what did you have to consume in order to give your body enough to get you that three and a half miles, that 5K?

- Yeah.

Lots of complex carbohydrates, you know, from fruits and vegetables, whole grains.

When I started implementing more of those into my diet, I was really surprised and really excited about the impact that I was seeing, you know, being able to run longer distance, and stronger, and faster.

So that's really what tipped off my interest in nutrition.

- That's really incredible, for somebody who's that young to pay attention like that.

Good for you.

- Thank you.

- So you must have been really good at what you did.

- Thank you.

(Christine laughs) I was a newbie.

I had my kind of moments of humility, I was at the back of the pack for a good solid couple of months, but then once I started training, and started changing my nutrition, I was able to improve my run time, and get PRs, and I found I really enjoyed running long distance, not just for that kind of physical benefit, but it was really a mental benefit, too.

- And your parents supported you in this?

- They did, yeah.

- All right.

- They did.

It was a surprise to them, too, to see me go from volleyball, which I had played for six years at that point when I switched, but they were really excited that I found something that I loved, too.

- Good for you.

- Thank you.

- Good for you.

- Thanks.

- So then you graduated high school.

- [Sydney] Yup.

- And you went away to college.

- [Sydney] Yup.

- And you studied nutrition?

- I initially went into college for elementary education.

- Okay.

- So all my life, this was also kind of another shock to my parents and my family.

I had always wanted to be an elementary school teacher.

I really loved the education component, talking to people, working with people.

- [Christine] And little ones?

- And little ones.

- Yeah.

- Yes, really enjoyed kids, as well.

I had done some mission trips in high school where I gained experience with little ones in teaching them, and so that's what I pursued initially when I went into Bradley.

- Okay.

- And I spent about a year and a half at Bradley, so my freshman year, halfway through my sophomore year, getting hands-on experience in local public grade schools, and learning different teaching strategies, and curriculum building.

And you know, during all of that time, I was really loving what I was learning and what I was doing, but I still had that interest in nutrition there.

And I found that a lot of my lesson plans were becoming more and more about nutrition and health.

So I kind of eventually thought okay, you know, maybe instead of trying to put nutrition into education, maybe I should pursue something where nutrition can be my background, but then I'm educating people, and I'm still using those skills that I learned.

But I had no idea what a dietician was at that point.

- Okay, all right.

So you switched your major to nutrition?

- Yeah, nutrition and dietetics.

- Or health sciences?

Okay, all right.

- Yeah.

And that was the first day back from winter break sophomore year, so- - Well, that was a big switch.

- It was a big switch.

It was a scramble to get into classes, but it felt really right.

- Mm-hmm.

- Mm-hmm, yup.

- And then so you got your bachelor's degree in that, and then you went on for a master's degree.

- I did, yup.

Both at Bradley University, so again, the roots run deep here in Peoria.

But yeah, I spent four years of undergrad learning about nutrition and dietetics, and then I decided to pursue my master's degree in it as well, which is now required of dieticians, but that was something that I wanted to do previous to that.

- Throughout the state, or throughout the country?

- Throughout the country.

- Okay, interesting.

Okay.

- Yeah.

- All right, so you just graduated not too many years ago?

- [Sydney] Right.

- And here you are working at the Cancer Institute.

And tell me about what would, if there is such a thing as a normal day.

- Sure.

- There for you at work.

- That's a great way to put it, yeah.

Every day's different, but that's what I love about it.

So my role as a dietician at the Cancer Institute is split between a lot of different aspects, so I have that one on one patient counseling aspect, where I'm able to meet with patients who are beginning or undergoing active treatment, whether chemotherapy or radiation.

I tend to see populations such as breast cancer, prostate cancer, and gynecological cancers.

So you know, I meet with them one on one, do a full nutrition assessment, help them navigate their nutrition needs, whether taste changes, weight loss, lack of appetite, you know, maintaining their muscle mass, nausea, vomiting.

But I'm also able to see them one on one into survivorship, too, and to talk about what getting back to a routine looks like nutritionally, and healthy eating post-treatment, so that's one world that I live in.

- Okay.

- The other world that I- - That's one normal day?

- One normal day.

- All right, right.

- Right, exactly.

The other world that I tend to live in is down on the lower level within the teaching kitchen, and I provide classes for patients, again, in active treatment, and survivorship, but more in a hands-on kind of food-centered way.

- And food preparation?

- Yes.

- So do they schedule those sessions with you, or do you have to wait to get a group together of breast cancer patients so that makes better use of your time, or how does that work?

- Sure, so during one on one counseling sessions, I will bring up classes to them, and certain classes that we have on certain days, and then recommend it that way.

And then can get their email, can get them signed up for that.

There are other classes that happen seasonally, which patients come to find out dates and times for within our Facebook page at OSF Cancer Support Services.

So then they are able to sign up that way.

But really, yeah, it's a lot of word of mouth to patients directly.

Our nurse navigators and providers are really good about sharing that info, too, and those services, so we rely on just a teamwork effort.

- Well, and then do you, I would assume you include their family members so that everybody's on the same page?

- Absolutely, yup.

The caregiver, our caregivers are so important, and so supportive during patients with cancer's treatment, and really helping prepare meals.

So absolutely, we invite caregivers to every class.

- So what are some of the things that you make sure that they know, that the patients know about their food prep, in order for their best outcomes?

- Sure.

So it can look different, whether in treatment, or whether in survivorship, but during treatment, we're really trying to maintain as much muscle mass and body weight as we can.

We know that per what the research shows, if someone's able to maintain their muscle mass, that they're able to maintain, or they're able to tolerate their treatment much better.

And it helps them get through their treatment without interruptions or difficulties so much.

So we focus a lot on higher protein meals, we focus on higher calorie meals, and we brainstorm ways, ways to do that, and ways to include those kinds of foods, whatever that may look like for each patient.

- So give me an example of a higher protein meal that you would teach them, and is it plant protein, or is it meat protein?

- Yeah, yup.

So in survivorship, we tend to emphasize plant-forward eating.

A lot of times, we're utilizing plant proteins, like tempeh, tofu, beans, legumes.

So again, it can look different in active treatment versus survivorship.

However, we do encourage lean animal sources of protein, too, and fish, and things like that.

So a higher protein meal could include any of those kinds of foods.

We like to make sure that patients are including at least a quarter of their plate being protein, and then encompassing other kinds of carbohydrates, fruits and vegetables, healthy fats.

- Yeah.

Well it's really important, it's important for all of us to eat better.

How about snacks?

Do you, I mean, because that will help people keep their weight on as well, if they have good healthy snacks, so what kind of things do you teach for that?

- Totally.

This is where I enjoy, I get really creative with patients, and again, am able to blend that kind of culinary component with the clinical component.

So when we're talking about protein foods, I oftentimes like to recommend low fat Greek yogurt mixed with a ranch packet, and then patients can utilize crackers, or veggies to dip into that, and it's a nice little snack that they can have.

I also recommend for patients undergoing active treatment, peanut butter and crackers, peanut butter and banana, peanut butter and apple, cheese and crackers, anything.

- There's a problem with peanut butter now, though.

So what do you do for those people who have the peanut sensitivity?

- Sure, yeah.

- So that almond butter, or- - Right.

- Different other kind of nut butters.

- And that's a really important point you bring up.

I think the dietician plays a role in navigating those kinds of different factors patients may have, or different needs they may have, sensitivities, what have you.

So yeah, so we can recommend almond butter, a sunflower seed butter, that's actually very delicious.

Or even things like hummus, too.

- [Christine] Now you test all these things, right?

You make sure that they taste good?

- Yes.

- Now sometimes, when people are treating for cancer, they have weird food, reactions to food and taste and things, so how do you adjust that per person?

Is there a special little trick that you do for that?

- That's a great point, too.

Yeah, a lot of times, patients who are undergoing cancer treatment have taste changes, whether bitter, salty, metallic, or bland.

And so a lot of patients that I see end up losing their taste.

They might not have much ability to enjoy the foods that they once loved.

So then we're looking at ways to spice up those foods, literally, right?

By adding lots of herbs to them, lots of seasoning.

- But not Tabasco, or- - No, yeah.

(both laughing) - Good, okay.

- Well, right.

Yes, you know, if someone's also having mouth sores, or upset stomach, we avoid spicy foods, you know?

And things that are gonna be neutral, and easy on the digestive tract.

But yeah, if someone needs a little bump in flavor, then there's other tips and tricks we can recommend.

- Okay.

And then there is, I mean, the Cancer Institute is a pretty spectacular building with so many different elements to it.

But outside your teaching kitchen is a healing garden.

- [Sydney] Yes.

- So tell me a little bit about that.

- Oh my gosh, it's lovely.

I water it everyday, you know, and my other two dietician- - [Christine] Well that's part of your normal job?

- That is, yes.

- Okay.

Daily normal?

- Daily normal, right.

- Okay, all right.

- Exactly.

So yeah, me and my two fellow dietician coworkers are able to utilize those vegetables and those herbs that are growing in classes that we conduct at the Cancer Institute.

So it's very peaceful out there.

We have patients mosey out there in between their appointments, and they're able to see what's there.

We also find a lot of really beautiful rocks that get painted in memory of loved ones that are then put in those- - The planters?

- Those planters.

But yeah, so we've got a variety of produce growing there.

We've got eggplant, tomatoes, cucumbers.

We have bell peppers, spicy peppers, then herbs like chives and basil.

So really good variety that we're able to then use, and kind of pull in that farm to table aspect when we teach classes.

- And they're all organic, obviously.

And they're above, they're way above ground, so the bunnies and some of the other critters won't get into them.

- Thank goodness, right?

I have a personal garden at home, and I've been struggling with that.

But at the Cancer Institute, it seems like things grow really well, and there's not really pests or animals.

- Now do you dry some of those herbs and things to use during the winter then?

Because obviously the healing garden, we're in Illinois.

- Right.

- And so we only have a certain amount of months to grow and utilize that produce.

- We do our best to use it all up before the winter months come.

And one way that we are trying to utilize our surplus that we're finding we have is to provide it to patients on a table located on the first floor, where they can go and grab produce to take home that we might have extra of.

So we haven't necessarily dried things yet.

That would be a really cool class idea to teach people to learn how to do.

But right now, we're focused on using that in classes actively, but then giving away our surplus, too.

- Okay.

So in terms of feedback that you've gotten, you've been with the Cancer Institute how many years now?

- Just about a year.

- Okay.

- Yeah.

- A year, okay.

What kind of feedback do you get from some of your patients, and some of your survivors, in terms of what they've learned from you, and what is easy for them to carry on, and that they're grateful that they're still here?

- Sure, yeah.

Well we hear a lot about how patients really love that hands-on aspect to care in the teaching kitchen.

They feel like it really empowers them, and gives them skills to take home, and make nutritious foods.

We also hear a lot too that these classes provide opportunities to network and build community with other fellow cancer patients who are undergoing treatment, or in survivorship.

A lot of times, our classes, we're making food, we're hands on, but the dieticians and I hear chitchat about, "Oh hey, I'm undergoing this procedure next week," or, "Gosh, I just went through that.

Here's some tips for how to navigate this."

So it's really special.

We hear patients really enjoy that hands-on aspect of care, and learning nutritious recipes and good kitchen skills, but then also building community, too.

- What's been your favorite recipe that you've gotten response on?

Because you know, sometimes there's some crowd pleasers.

- Right, right.

My favorite recipe personally, and also one that I've heard a lot of great feedback on is a chocolate chia seed pudding, which is a blend of chia seeds mixed with lowfat milk, and then you put cocoa powder in it, you put maple syrup in it, and you pop it in the fridge for a couple hours, and it thickens up into this really rich delicious pudding, which then you can top with berries, you can top with nuts, you can top with a little dollop of whipped cream, chocolate chips, whatever you're feeling.

It could be breakfast, or it could be dessert, but ultimately, it's got some really great nutrition to it and Omega 3s.

- And then you better make sure that they have some little picks or some dental floss- - Absolutely.

- 'Cause those chia seeds will do a number on you.

- They will.

There's been times I've been walking around with them in my teeth.

And you can only hope someone tells you, you know?

Hey.

- Please!

Please, please, please.

- Right.

- So then some of the families that come in, they bring their children with them too for some of these classes, and how do you find the kids are responding, because this is life-changing for everybody involved.

- For sure.

We love to get kids in, and start young, teaching them good kitchen skills, but then also getting them interested in food and nutrition, and it's a creative outlet, too.

So we have had various kids of survivors come in, and they really love being able to work with their loved one to create really easy, simple, delicious meals, and they find that they learn a lot of new kinds of ingredients that they hadn't used before.

- Okay, good.

- So they love it, yeah.

- Fun.

So let's see.

We get them involved, we get to cook.

What foods do cancer patients need to avoid?

I know processed foods, but so tell me processed foods.

Tell me specifically, what processed foods, and why are they so bad- - Sure, sure.

- [Christine] For survivors, or people going through treatments?

- That's a great question.

So during active treatment, that's a time where someone's undergoing the equivalent of running a 5K everyday.

There's a lot of stress on one's body during that time.

So we don't necessarily try and avoid certain foods or food groups, because the body has increased need for protein and calories.

So and also people have struggles with taste changes already, lack of appetite.

We wanna maximize what we can, what foods that are available, or tolerable to them.

But when they transition into survivorship, that's when we review the guidelines put forth by the American Institute of Cancer Research to promote reduced risk of recurrence, which would include emphasizing colorful fruits and vegetables, whole grains, lean or plant proteins, and limiting or avoiding alcohol, processed meats, and limiting red meats to three times or less per week.

- So processed meats, because like salami and ham, or- - [Sydney] Right.

- Because why, too much salt content, or?

- Mm-hmm.

Oftentimes, those kinds of processed meats have nitrates in them.

- Okay.

- Which, when they're metabolized by the body, can produce harmful compounds that would then- - Be arguing with their treatment, maybe?

- Mm-hmm, yeah.

- Okay.

- Or kind of producing harmful compounds- - In the body?

- In the gut, yeah.

In the bodies.

So we try and limit those as much as we can so that that mitigates those effects, but then, of course, focusing on really good antioxidant-rich foods, too.

- Well you know, there's just so much out there, and somebody was saying the best advice that you can give to anybody is to shop the perimeter of the store, 'cause a lot of the processed stuff is in the middle.

Am I right about that?

- The perimeter of the store can absolutely have healthful food items.

We see a lot of our produce, the produce section, we see lean meats, shellfish, seafood.

I would say, though, that inside, in the middle of the store, too, can be really healthful ingredients too, such as low sodium canned vegetables.

Oftentimes, those are much more affordable, too.

Or you have your whole grains, like oats, quinoa, brown rice.

So I don't tell people to necessarily avoid the middle of the store, but absolutely, maximize those perimeters, and those healthful foods in the middle as much as possible.

- So as a dietician, then, do you give each patient a shopping list of here's the definite dos, and then you give them the, you know, maybe once in a while- - Yeah.

- Column, or something.

- We really try to meet the patient where they are, right?

So we sit down, we do our nutrition assessment, see what, if any symptoms, that are occurring, and then also delve into background info, like what access to food do they have?

You know, what that looks like.

And so we don't necessarily give a cut and dry yes or no list, but we really meet them where they are, and see what they're open to implementing, or adding more of in their diet, and then whether we can make some swaps or tweaks.

- So what if you have a patient who is a vegan?

So I mean, you specifically come up with a nutrition plan for them, and obviously, you work with doctors, too, to make sure that whatever their treatment is, that these foods will also be okay for them as they're treating?

- For sure, yup.

If someone's vegan, we can absolutely make sure that we are recommending foods, and different supplements too, such as vitamins, or minerals, that will keep them strong overall, and help them tolerate their treatment, and then into survivorship.

So yeah, we will meet with them, and discuss ways to get enough protein out of a vegan diet, to cover any nutritional gaps that there might be, you know, recommending and working with the doctors too to recommend certain, like zinc, for example, or calcium, or iron, or vitamin B12, which might be harder to get on a vegan diet by itself.

But yeah, it's a hands-on approach from all aspects of the care team.

- All right, well, that's wonderful.

So little did you know, when you changed your diet in order to be an athlete, that you would know all this about cancer, and cancer survivorship.

So what do you look forward to most in the rest of your life, being a dietician, and specifically working with cancer patients?

- It's a privilege to be a dietician.

I look back everyday, and I think, wow, what a full circle moment, going from that little interest in nutrition to being in education for that short period of time, to now getting to combine the two, and educate about nutrition, and work with people, and meet so many amazing people.

I learn so much from working with patients with cancer, their resiliency, their- - And their attitude?

- Their attitude, in the face of adversity.

It's inspiring for me.

So I would say I'm looking forward to continuing to get to know these amazing people, and help them remain strong, and have great quality of life through nutrition.

- So if somebody wants to come, let's say they're not a patient, but they could get in touch with somebody to go down to see what you have there, at least see the teaching kitchen, and see the garden, the healing garden, is really very nice.

And there's a little restaurant right above your teaching kitchen that has pretty good food?

- Absolutely.

Yeah, for sure.

You know, there's opportunities for tours.

It's always a great space to mosey, and to kind of learn more about.

We love introducing people to the healing garden, and the teaching kitchen, and seeing what that's all about.

- Okay, yeah.

So you're gonna have way a lot of eggplants and cucumbers this year.

Is that- - Yes.

- I know at home, my tomatoes are going crazy.

- Aren't they?

- Yeah.

- Yeah.

- Yeah.

It's been one of those good years.

- It really has.

So we look forward to using those in classes, or allowing patients to take those home and enjoy them there.

- Okay, great.

Well, I thank you very much, and- - Thank you.

- And I think that you're really enjoying this, and you have how many people on your team?

- We've got myself and two other dieticians who see our patients, but then we also have an amazing team of nurse navigators, and doctors and surgeons, and speech language pathologists, exercise physiologists, physical therapists.

It's really all-encompassing.

- It really is, truly.

- Yeah.

- Well thanks so much for leaving volleyball behind, and getting involved in cross-country.

And then morphing into this wonderful thing you're doing for people throughout Central Illinois.

- Thank you so much.

- All right.

Thanks, Sydney Russell.

I hope you learned a little bit about some better nutrition.

We can all use a little bit of that.

And until next time, be well.

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