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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.

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