Nutrition Care Process for Oncology. Ingrid Jorud Concordia College Moorhead, MN. Objectives. Identify who is most at risk of developing cancer. Define what cancer is and what nutritional deficiencies may develop. Identify the nutrition maladies associated with cancer.
13% Lung and bronchus
10% Colon and rectum
27% include: Urinary bladder, Melanoma of skin, Non-Hodgkin Lymphoma, Kidney, Leukemia, Oral Cavity, Pancreas
17% Other sites
12% Lung and bronchus
11% Colon and rectum
6% Uterine corpus
18% Non-Hodgkin lymphoma, Melanoma of skin, Ovary, Thyroid, Urinary bladder, Pancreas
21% Other sitesMost Common Cancers
Increased glucose synthesis
Increased Cori cycle activity
Decreased glucose tolerance
Increased protein catabolism
Decreased protein synthesis
Increased lipid metabolism
Decreased activity of lipoprotein lipase (LPL)Changes the occur in Metabolism
Prognostic Nutritional Index measures the risk that a patient has of developing a complication such as sepsis or death related to malnutrition.
PNI% = 158 – 16.6A - .78TSF – 0.2TFN – 5.8DH
A indicates albumin (g/dL); TSF –tricep skinfold (mm); TFN – transferrin (mg/dL); DH delayed hypersensitivity skin testing reaction to a recall antigen
<40: low risk;
40-49.99: intermediate risk;
≥ 50: high risk
Exercise may increase appetite
Eat small, frequent high protein high calorie meals.
Eat when appetite is normal
Limit fluid with meals to avoid early satiety
Keep favorite foods handy
Glass of wine before a meal may help to stimulate appetite
Avoid strong food odors
Find a liquid nutritional supplement that is appealingTreatment of Anorexia in Cancer Patients
resistance leading to
decreased fat stores.
Inadequate fluid intake
Inadequate bioactive substance intake
Increase nutrient needs
Altered GI function
Altered nutrition-related laboratory values
Involuntary weight loss
Food, nutrition, nutrition-related knowledge deficitDiagnostic Labels
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Mayo Clinic. (2007). Cancer survivors: Managing late effects of cancer treatment. Retrieved 9/23, 2008, from http://www.mayoclinic.com/health/cancer-survivor/CA00073
Miller, M. F., Bellizzi, K. M., Sufian, M., Ambs, A. H., Goldstein, M. S., & Ballard-Barbash, R. (2008). Dietary supplement use in individuals living with cancer and other chronic conditions: A population-based study. Journal of the American Dietetic Association, 108(3), 483-494.
National Cancer Institute. (2008). Nutrition in cancer care. Retrieved 9/27/2008, 2008, from http://www.cancer.gov/cancertopics/pdq/supportivecare/nutrition
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