Nutrition for Patients With Cancer

8/3/2019 Nutrition for Patients With Cancer

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#120 Bonifacio St. Baguio City, 26000928 392 2878 / 0916 785 3046

[email protected] ; [email protected];[email protected]

TOUCHSTONE INTENSIVE TRAINING & RESEARCH CENTER

TI T RC2007TOU

CHS

TONE

INTENS

IVETRAINING

&R

ESEARC

HCENTER

Nutrition for Patients With

Cancer or HIV/AIDS


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Cancer and HIV

Without early and aggressivenutritional interventions, cancer and

HIV/AIDS can have profound anddevastating effects on nutritionalstatus, often resulting in wasting and

malnutrition


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Cancer

Cancer alters metabolism by

increasing energy expenditure

increasing protein catabolism

increasing fat catabolism

increasing the use of fat for energy


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Cachexia

causes 20 to 40% of cancer deaths characterized by early satiety, anorexia,

anemia, loss of immunocompetence, and

severe weight loss defined as an unintentional loss of 10% or more of

body weight within 6 months

diminishes quality of life

impairs wound healing increases the risk of infection increases the risk of mortality


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Cachexia (contd)

neither the incidence nor the severity ofcachexia can be related directly to calorieintake or tumor weight

can develop in people who appear to beconsuming adequate calories and protein, butbecause of the altered metabolism of thedisease, are malabsorbing nutrients

unlike simple starvation, to which the bodyadapts by lowering metabolic rate, themetabolic rate in cachexia is not adaptive andmay increase, decrease, or be normal


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Nutrition therapy

cannot cure cancer or HIV/AIDS

may improve tolerance to therapies

may promote quality of life


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Nutrition therapy for cancer

and for HIV/AIDS is similar:

minimize side effects that interferewith nutrient intake

use and increase protein and calorie

intake


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Chemotherapy

For most people undergoingchemotherapy, fatigue and nausea

and vomiting are among the mostdistressing side effects


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Tips to help manage

anorexia

is best in the Overeat during gooddays

Eat a high-protein, high-calorie,nutrient-dense breakfast if appetitemorning

Eat small, frequent meals (e.g., every 2

hours by the clock) Limit low-calorie and empty-calorie

items such as carbonated beverages


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Tips to help manage

anorexia (contd)

Increase nutrient density of foods by addingbutter, skim milk powder, peanut butter,cheese, honey, or brown sugar

Limit liquids with meals to avoid early satietyand bloating at mealtime

Use liquid supplements in place of mealswhen appetite deteriorates or the client is tootired toeat

Enhance appetite with light exercise, a glassof wine or beer if not contraindicated, and theuse of appetite stimulants


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Tips to help manage

anorexia (contd)

Make eating a pleasant experience byeating in a bright, cheerful environment,playing soft music, and enjoying thecompany of friends or family

Experiment with recipes, flavorings,spices, and the consistency of foods

Avoid strong food odors if theycontribute to anorexia--serve cold foods Use appropriate medications to control

pain, nausea, and depression


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Calorie and protein densities vs. volume

Increasing the calorie and proteindensities of the diet is generally

more acceptable than increasing thevolume of food served


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Malnutrition

Malnutrition may speed theprogression from HIV disease to

AIDS


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HIV/AIDS

Nutrient requirements for peoplewith HIV/AIDS have not been

determined

It appears that calorie and proteinneeds are increased


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Nutritional cures

Clients with cancer or HIV/AIDS aresusceptible to nutritional cures and

may use unorthodox diets orsupplements that may bedetrimental to their health


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Think beyond nutritional

value of food:

Allow client and family to verbalize feelings

Emphasize a positive, supportive, team-effortapproach

Encourage the client to be an activeparticipant in his or her nutritional care

As long as the client does not lose more

weight than was agreed on, the client is incharge of his or her own nutritional care


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Force-feeding:

No benefit is derived from force-feeding a client whose cancer is not

being aggressively treated


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Supportive measures for

palliative nutrition therapy

Controlling unpleasant side effects suchas pain, constipation, nausea, vomiting,

and heartburn, with medication Respecting the clients wishes

regarding the level of nutritional supportdesired

Providing adequate mouth care tocontrol dryness and thirst


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Supportive measures for palliative

nutrition therapy (contd)

Respecting the clients personal tastesand preferences

Ensuring a pleasant eating environmentand serving attractive food

Serving food of appropriate textures

Using a team approach that includesphysician, dietitian, and nurse


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Nurses provide nutrition

counseling:

How to cope with side effects such asanorexia, nausea, and vomiting

Guidelines for evaluating nutritionalsupplements and products

Benefits of using high protein supplements

Benefits of comfort foods

Information on food and drug interactions Information about home-delivered meals

Documents

Nutrition for Patients With Cancer