IMPACT & GIVE BACK
Food for Life BY LIESEL SCHMIDT
O
ver the course of the past decade or so, more and more attention has been brought to how the foods we eat directly affect our bodies and our health. Food is no longer just fuel; it’s medicine. Eating the right diet can stave off illness, cure health issues, even prevent chronic diseases or medical conditions that could devastate quality of life. Unfortunately, not everyone has access to these foods when they need them the most, and therein was the very inspiration for the Therapeutic Food Pantry (TFP) at Mary Bird Perkins Cancer Center. Opening the doors of its first facility in 1971, Mary Bird Perkins was created to fill the need for a community-owned, non-profit radiation center in the greater Baton Rouge area. In 1998, Mary Bird Perkins was asked to begin offering services on the Northshore to meet the needs of residents in this community. Currently, there are seven locations in operation throughout Southeast Louisiana and Southwest Mississippi, serving the needs of these communities for cancer care. Entwined in the care it offers is something so much simpler than the technologically driven treatment plans: food. “The inspiration for the TFP resulted from patients needing access to quality foods and ingredients during the course of cancer treatment,” explains Meredith Bechac, MS, RD, LDN, a Registered Dietitian at Mary Bird Perkins. “We saw the need to combat food insecurity within the communities we serve. The TFP helps to bridge these gaps and is so important in the fact that it not only provides patients and their families with food items they need, but it also provides food specifically tailored with radiation and chemotherapy side effects in mind. Our pantry is curated by a Registered Dietitian who provides individualized nutrition education and touchpoints during each visit, which makes this program unique.” 14
SOCIAL NORTHSHORE
At its core, the mission at Mary Bird Perkins is to improve survivorship and lessen the burden of cancer. The TFP plays directly into that mission, working throughout the year to serve the needs of 250 unique patients. Since its inception in January of 2020, in fact, the organization has distributed food at 2,000 visits. With as great a need as it serves, the TFP naturally faces challenges. “Our biggest challenge is simply keeping food on the shelves!” says Bechac. “There are so many patients in need of this service.” Sandria, a patient who received assistance through the TFP, says, “There is nothing wrong with asking or taking help when it’s offered. We are our brothers’ keepers, and I feel that it’s important for people to understand that a lot of kind, generous people have donated time, food and energy to help see to the needs of their fellow man. Unfortunately, the stigma of asking for help is hard for many. We don’t know where they’ve been in life. But it’s okay to accept help from others. It took me a long time to learn that lesson.” Funding is always a concern for any non-profit, but the TFP has found great support. “Our funding comes from a combination of generous donors and
