Nutritional Support

Nutrition is an important part of cancer treatment. Eating the right kinds of foods before, during, and after treatment can help patients feel better and stay stronger.  At the John Theurer Cancer Center maximizing nutritional status is our top priority. Our five registered dietitians are nationally credentialed through the American Dietetic Association and work closely with patients and their caregivers to help them gain a better understanding of their unique nutritional needs. 

Nutrition counseling and support is offered to all patients at the John Theurer Cancer Center. Our dietitians work closely with the patient’s medical team, including oncologists, nurses and the psychosocial services staff, to identify opportunities for nutritional intervention and support. 

Nutritional Assessment

The nutrition services team recognizes that each patient at the John Theurer Cancer Center has different needs based on their diagnosis and course of treatment. In order to provide superior, personalized care, each patient is screened for nutrition risk factors. The dietitian then conducts a comprehensive nutrition assessment to develop a plan of care and identify needs for education and intervention. 
Screen – Patients are screened for potential nutrition problems.
Intervene – Our Registered Dietitians develop a personalized dietary care plan.
Educate – Patients are provided with information on their dietary needs before, during and after their cancer treatment through individual and group counseling.

Nutrition Program Services

The John Theurer Cancer Center offers a wide array of nutritional services designed to maximize the nutrition status of each patient. From counseling to awareness, the cancer center’s nutrition services team is dedicated to providing patients with extraordinary care.

  • One-on-one Counseling
  • Group Nutrition Classes in our Cooking Studio
  • Orientation Courses:
    • Transplant Caregivers Class- offered in English and Spanish 
    • Chemotherapy Orientation
    • Radiation Orientation 
  • Nutrition Month Awareness 

Our Nutrition Services Team: 

With five nationally certified Registered Dietitians who provide world-class services and counseling, patients are individually treated with excellent, specialized care. The nutrition services team at the John Theurer Cancer Center includes qualified dietitians who specialize in a variety of areas including oncology nutrition and transplant nutrition. 

Jeanne Ann Braddick, MS, RD, CSO
Outpatient Oncology Dietitian

Jeanne Ann Braddick, MS, RD, CSO has more than 20 years of dietitian experience. She is a Certified Specialist in Oncology Nutrition, a credential earned through the American Dietetic Association.

Ms. Braddick received her Bachelor of Science in Home Economics Education at SUNY Oneonta before pursuing her Master of Science in Human Nutrition at Virginia Polytechnic Institute and State University. Prior to joining the staff at the John Theurer Cancer Center, Braddick served as the Chief Clinical Dietitian at North Shore University Hospital at Glen Cove for 11 years where she managed operations of the clinical dietitians and the nutrition office as well as the nutritional care of patients in the ICU. Her area of specialty is in the management of patients with cancers of the gastrointestinal system. 

Robin McConnell, MS, RD, CSO
Nutrition Coordinator

Robin McConnell, MS, RD, CSO is the clinical nutrition coordinator at the John Theurer Cancer Center and a Certified Specialist in Oncology Nutrition. A graduate of SUNY Oneonta and Columbia University, she manages nutritional care in the divisions of Thoracic, Head and Neck and Urologic oncology. There she treats patients receiving radiation and chemotherapy.

McConnell brings more than 25 years of nutritional care experience working in a number of medical institutions in the New York/ New Jersey area. Most notably McConnell was the Chief Clinical Dietitian at Memorial Sloan Kettering Cancer Center before coming to the John Theurer Cancer Center. Her particular interests lie in the areas of head and neck and lung cancer and in enteral nutrition therapy.

Rebecca Hirsch, MS, RD
Outpatient Oncology Dietitian

Rebecca Hirsch, MS, RD is an Oncology Dietitian at the John Theurer Cancer Center. She works with patients in the areas of lymphoma, leukemia, breast, and gynecologic oncology. Ms. Hirsch primarily assists patients in minimizing the impact of cancer therapies on nutrition status and achieving nutrition stability. Her goal is to optimize wellness through both diet and exercise. 

Ms. Hirsch received her Bachelor of Arts in Psychology at The University of Michigan at Ann Arbor before attending Columbia University where she received her Master of Science in Nutrition Education. Prior to joining the John Theurer Cancer Center, she worked in a variety of dietetic settings including the United Way, the Irving Institute for Clinical and Translational Research, and New York Presbyterian Hospital. 

Heather Ann Younker, RD, CNSC
Transplant Dietitian 

Heather Ann Younker, RD, CNSC has extensive experience in nutritional care and clinical management in Acute and Outpatient settings. She works as a Transplant Dietitian in the outpatient Adult Blood and Marrow Transplantation Program. This team of professionals works together to provide optimal care, based on a patient’s specific nutritional needs. 

Ms. Younker provides nutrition assessment, counseling and education to patients; pre, during and post therapy. She also participates in a weekly nutrition class with an emphasis on food safety, specifically to the pre-stem cell transplant patients and their caregivers. Ms. Younker received her Bachelor of Science in Food and Nutrition from Montclair State College. She is a Certified Specialist in Nutrition Support, a credential earned through the American Dietetic Association. 

Pamela Stofberg, RD
Outpatient Oncology Dietitian

Pamela Stofberg, RD provides coverage to all divisions of the John Theurer Cancer Center. She has an extensive background in all areas of oncology nutrition including prevention, treatment and survivorship. She received her Bachelor of Science in Dietetics from Immaculata College before attending New York University’s Nutrition Graduate Program. Ms Stofberg has more than 30 years of professional experience and has worked in the areas of oncology nutrition, surgical nutrition research, corporate consulting and community nutrition outreach programs.