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Kalli Castille, MS, RD, LD

Director of Nutritional Support & Culinary

Southwestern Regional Medical Center

Video: Kalli Castille

Meet Kalli Castille

Degree(s)

  • MS, Healthcare Administration - Oklahoma State University, Stillwater
  • BS, Nutritional Sciences - Oklahoma State University

Internship

  • Dietetic Internship - Oklahoma State University

Certification(s)

  • Registered & Licensed Dietitian
  • Certified Specialist in Oncology Nutrition

Practicing Since: 2001

Kalli Castille, Director of Nutritional Support and Culinary at Cancer Treatment Centers of America (CTCA) at Southwestern Regional Medical Center (Southwestern), says that the goal of her department is to “build the patient’s immune system to help prevent common side effects of traditional treatment, as well as prevent malnutrition."

A registered and licensed dietitian, Castille earned master of science and bachelor of science degrees in nutritional sciences and healthcare administration from Oklahoma State University.

At Southwestern, Castille leads a team of experienced, registered and licensed dietitians. What makes her team unique, Castille says, is that they specialize in oncology and take a proactive approach to nutritional care. Their goal for patients is to help strengthen the body’s immune system by teaching good nutrition and setting goals based on the patient’s individual needs.

Since joining CTCA, Castille says she has been impressed with the support the Nutrition Department has received from CTCA administration—and the shared belief that nutrition truly makes a difference. Castille says CTCA encourages her department “to learn as much as we can to provide our patients with the most up-to-date scientific information and research.”

Castille and her team are dedicated to helping patients stay strong and nutritionally balanced so their conventional treatment is not interrupted. They follow each patient throughout their care and communicate regularly with patients’ oncologists and other members of their care team.

Castille says patients at Southwestern benefit from the individualized assessments and personal diet plans. She points out that her team has “the opportunity to work directly with our world-class chef, creating recipes and meals to incorporate all the foods, herbs and spices that have been scientifically proven to be beneficial to people with cancer.”

By teaching good nutrition during cancer treatment, Castille and her team take the guesswork out of which foods to eat and which supplements to take. Aside from individual meetings with patients, the nutrition team provides continued support through education, including programs and classes on topics such as cooking at home, finding food products in your area and the relationship between a healthy diet and wellness.

At CTCA, the patient comes first, always. Castille’s belief in this philosophy resonates when she is asked what she likes best about working here: “I love the patients and families. We have the best patients; it makes my job so easy.”

Castille has served as president of the Oklahoma Dietetic Association, which she has been a member of since 2001. She is currently serving a two-year term as Oklahoma State Representative for the Oncology Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics.

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