This document discusses cancer, its types and symptoms, and dietary management for cancer patients. It outlines several common types of cancer and lists the key objectives of nutritional therapy as meeting increased metabolic demands, preventing weight loss, and alleviating symptoms. It provides recommendations for calorie, protein, vitamin, and mineral intake for cancer patients and examples of nutrient distributions and daily meal plans that emphasize high calorie, moderate protein, and high fiber intake.

2.  TYPES
 SYMPTOMS
 DIETARY MANAGEMENT

3.  Division – uncontrolled cell division
 Growth – formation of a lump (tumour) or
large numbers of abnormal white cells in the
blood
 Mutation – changes to how the cell is viewed
by the immune system
 Spread – ability to move within the body and
survive in another part

4.  lung cancer
 Breast cancer
 Colon and rectal cancer
 Endometrial cancer
 Pancreatic cancer
 Kidney cancer
 Prostrate cancer
 Thyroid cancer
 leukemia

6. Objective of nutritional therapy
 To meet the increased metabolic demands of
the disease and disease and prevent
catabolism as much as possible
 To alleviate symptoms resulting from the
disease and its treatment through adaptation
of food and the feeding process.

7. Calorie requirements are
 20-25kcal/kg for non ambulatory or
sedentary patient
 30-35kcal/kg for slightly hypermetabolic,
weight gain/anabolism
 40-45kcal/kg for hypermetabolic or severly
stressed patient, signicicant malabsorption.

8. Additional protein is required for regeneration,
healing and rehabilitation.
 0.8-1.0g/kg- normal maintenance level
 1.5-2.5g/kg if increased protein demands
exist. E.g. protein losing enteropathy, hyper
metabolism or extreme wasting

9.  Optimal intake of vitamins and minerals are
recommended
 Vitamin D(400-800IU) helps to protect
against several types of cancer including
breast cancer.

11.  High calorie
 Moderate protein
 High fiber
 Adequate vitamin and minerals
 Avoid transfat.
 Cut down sugar and refined food.
 Limit and red meat
 High intake of fruit and vegetable(without
much cook)

12. Nutrient distribution
Carbohydrate = 280gm (62%)
Protein = 67.5gm(15%)
Fat = 47gm(23%)
Serving distribution
Total serving = 23
Carbohydrate =11.5
Protein = 8
Fat = 2
Vitamins/minerals= 1.5

14.  Protein= 75.5gm(16%)
 Fats= 50gm(24%)
 Carbohydrate 285gm(60%)
Breakfast ( 07:00-0800am)
Milk 1 glass (130ml)
Egg 1 pcs (50gm)
Bread/biscuits 4 slice(120gm)
Lunch(10:11:00am)
Rice 2 glass (240gm)
Dal 1 cups
Vegetables 1 glass
Meat 4-5pcs
Milk/yoghurt 1 glass
Green salad few

15. Mid afternoon (01:00-02:00pm)
Fruits 1 medium
Snacks (03:00-04:00pm)
Pulses/legumes 1 glass and egg white 1 pcs
Bread 1pcs and vegetables 1/2 glass
Dinner (07:00-08:00pm)
Bread 3 slice or rice 1 and half glass
Dal 1 glass
Vegetables 1 glass
Yoghurt/milk 1 glass
Meat 3-4 pcs
Green salad few

16.  Cancer is a disease of Division, growth and
spread
 It has a number of causes many of them are
preventable
 The survival of the patient is determined by
the stage of the disease, the earlier the
detection or the smaller the tumour the better
the survival