Recipe books and cooking schools detailing low-calorie, low-sodium meals designed by hospital dietitians have developed a strong following among cancer patients and other health-conscious consumers.

In October, the National Cancer Center Hospital East's patient support center held a cooking lesson where two hospital dietitians gave participants recipes for five dishes, including fiber-rich wheat rice containing dried radish and lotus for people with constipation, and soup with carrot, radish and chicken tenderloin that helps stimulate digestion.

The center, in Kashiwa, Chiba Prefecture, started the cooking school in September 2008 for cancer patients and their families, and classes are held on the second and fourth Thursdays of each month.