This document provides information on nutrition for breast cancer patients. It discusses how nutrition needs may change due to cancer treatments causing side effects like sore mouth, taste changes, nausea, diarrhea or constipation. It provides tips for managing these side effects dietarily. The document also covers maintaining a healthy weight and diet through eating according to the food pyramid guidelines with a focus on whole grains, fruits and vegetables. Nutritional supplements are discussed as a potential option for getting adequate nutrition.
This document provides information on diet therapy and protein energy malnutrition. It discusses the objectives and principles of diet therapy, including using food to treat diseases by changing a patient's normal diet based on their condition. It also covers the classification, causes, risk factors, complications, and treatment of protein energy malnutrition, specifically marasmus and kwashiorkor. The key differences between marasmus and kwashiorkor are outlined. Prevention and management of PEM focuses on proper nutrition, hygiene, breastfeeding, and treating underlying infections.
Therapeutic diet and effective nutritional counsellingRdt.aliyu adam
A therapeutic diet is a meal plan prescribed to treat a medical condition. It modifies a patient's normal diet based on their altered nutritional needs due to disease. The objectives of a therapeutic diet are to maintain good nutrition, correct deficiencies, rest affected organs, and adjust intake based on a patient's ability to metabolize nutrients while sick. Diet therapy works with medication to cure disorders and restore health. Therapeutic diets are altered in nutrient content, consistency, and amount. A dietitian assesses patients, develops nutrition care plans, and provides counseling using tools like WAVE and REAP to effectively motivate dietary changes. Different diets like high fiber, DASH, low calorie, and bland diets treat specific conditions.
diet therapy ,formulation of theurapeutic dietseema bisht
Diet therapy involves specially designed meal plans to aid medical or nutritional recovery from illness or disease. Therapeutic diets modify nutrients like carbohydrates, fats, proteins or fiber based on conditions like diabetes, heart disease, kidney disease or malnutrition. Common therapeutic diets include diabetic, heart healthy, renal, high fiber, lactose free, gluten free, food allergy or intolerance diets, and high calorie diets for malnutrition. Ensuring residents receive tasty, nutritious foods integrated into standard menus helps provide effective nutritional care through therapeutic diets.
This document provides an overview of diet therapy for various diseases and surgical conditions. It discusses indications, contraindications and clinical implications of different diet types (e.g. clear liquid, full liquid, pureed) for diseases like diarrhea, constipation, peptic ulcers, and conditions requiring surgery of the mouth, throat, esophagus or gastrointestinal tract. Specific postoperative diets are outlined for surgeries like gastrectomy, intestinal surgery and cholecystectomy.
Therapeutic diets are meal plans prescribed to treat medical conditions. They modify nutrients, textures, or exclude foods due to allergies or intolerances. Common therapeutic diets include diabetic, low-sodium, low-fat, high-fiber, renal, mechanically soft, pureed, and allergen-free diets. Therapeutic diets aim to maintain, restore, or correct nutritional status and are prescribed individually based on a person's medical needs and condition.
This document provides an overview of obesity, energy balance, inflammation, and other factors related to metabolic health. It discusses how factors like stress, poor diet, lack of activity, and environmental toxins can disrupt metabolic processes and gene expression, leading to issues like insulin resistance, obesity, and disease. The document recommends addressing the root causes of metabolic imbalance through a Mediterranean-style diet high in nutrients and low in inflammation-promoting foods. Regular physical activity and lifestyle factors are also important to maintain metabolic health and gene expression. The goal is to take an integrative, upstream approach to metabolic disorders through nutrition and lifestyle interventions before relying on downstream medical treatments.
This document provides information on diet therapy and protein energy malnutrition. It discusses the objectives and principles of diet therapy, including using food to treat diseases by changing a patient's normal diet based on their condition. It also covers the classification, causes, risk factors, complications, and treatment of protein energy malnutrition, specifically marasmus and kwashiorkor. The key differences between marasmus and kwashiorkor are outlined. Prevention and management of PEM focuses on proper nutrition, hygiene, breastfeeding, and treating underlying infections.
Therapeutic diet and effective nutritional counsellingRdt.aliyu adam
A therapeutic diet is a meal plan prescribed to treat a medical condition. It modifies a patient's normal diet based on their altered nutritional needs due to disease. The objectives of a therapeutic diet are to maintain good nutrition, correct deficiencies, rest affected organs, and adjust intake based on a patient's ability to metabolize nutrients while sick. Diet therapy works with medication to cure disorders and restore health. Therapeutic diets are altered in nutrient content, consistency, and amount. A dietitian assesses patients, develops nutrition care plans, and provides counseling using tools like WAVE and REAP to effectively motivate dietary changes. Different diets like high fiber, DASH, low calorie, and bland diets treat specific conditions.
diet therapy ,formulation of theurapeutic dietseema bisht
Diet therapy involves specially designed meal plans to aid medical or nutritional recovery from illness or disease. Therapeutic diets modify nutrients like carbohydrates, fats, proteins or fiber based on conditions like diabetes, heart disease, kidney disease or malnutrition. Common therapeutic diets include diabetic, heart healthy, renal, high fiber, lactose free, gluten free, food allergy or intolerance diets, and high calorie diets for malnutrition. Ensuring residents receive tasty, nutritious foods integrated into standard menus helps provide effective nutritional care through therapeutic diets.
This document provides an overview of diet therapy for various diseases and surgical conditions. It discusses indications, contraindications and clinical implications of different diet types (e.g. clear liquid, full liquid, pureed) for diseases like diarrhea, constipation, peptic ulcers, and conditions requiring surgery of the mouth, throat, esophagus or gastrointestinal tract. Specific postoperative diets are outlined for surgeries like gastrectomy, intestinal surgery and cholecystectomy.
Therapeutic diets are meal plans prescribed to treat medical conditions. They modify nutrients, textures, or exclude foods due to allergies or intolerances. Common therapeutic diets include diabetic, low-sodium, low-fat, high-fiber, renal, mechanically soft, pureed, and allergen-free diets. Therapeutic diets aim to maintain, restore, or correct nutritional status and are prescribed individually based on a person's medical needs and condition.
This document provides an overview of obesity, energy balance, inflammation, and other factors related to metabolic health. It discusses how factors like stress, poor diet, lack of activity, and environmental toxins can disrupt metabolic processes and gene expression, leading to issues like insulin resistance, obesity, and disease. The document recommends addressing the root causes of metabolic imbalance through a Mediterranean-style diet high in nutrients and low in inflammation-promoting foods. Regular physical activity and lifestyle factors are also important to maintain metabolic health and gene expression. The goal is to take an integrative, upstream approach to metabolic disorders through nutrition and lifestyle interventions before relying on downstream medical treatments.
To get a detailed lecture with explanation and audio, please click this link https://youtu.be/I7uGUBjmOHk
This ppt is for class 12 students of Food Nutrition & Dietetics Skill Elective Subject (834) based on CBSE syllabus. Unit 1 Chapter 1 has been covered in this. Basic concepts of Nutrition, Clinical Nutrition, Diet, Dietetics, Clinical Dietetics, Diet Therapy, Principles of Diet Therapy, Therapeutic Diet, Dietitian, Role of Dietitian in Nutritional Care & Activities undertaken by Clinical Dietitians are the contents of the ppt.
This document summarizes information from a presentation on nutrition and multiple sclerosis (MS) given by a registered dietitian. It provides background on MS and discusses common symptoms such as swallowing difficulties. It then covers managing swallowing problems through diet modifications, as well as enteral feeding options like nasogastric tubes. Special diets for MS are addressed but the evidence for their effectiveness is unclear. The importance of overall healthy eating and nutrition is emphasized, including maintaining a healthy weight and getting sufficient omega-3 fatty acids which may help reduce inflammation. Practical solutions for meal planning, shopping and food preparation are also proposed.
Reversing Diabetes Naturally Therapeutic Effects Of A Vegan LifestyleJen King
This document outlines a study comparing the effects of a low-fat vegan diet to a conventional diabetes diet in individuals with type 2 diabetes. 99 participants were randomly assigned to either a vegan diet avoiding animal products and high-fat foods or a diet following American Diabetes Association guidelines. Both groups showed improvements in glycemic and lipid control, though the vegan diet produced greater reductions in A1c and body weight. The vegan group also significantly improved their diet quality scores compared to the conventional diet group.
This document discusses nutrition and diet therapy. It defines nutrition as the science of food and nutrients and their role in maintaining homeostasis. Nutritional imbalance can impact health and disease. The six basic nutrients discussed are carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, proteins and fats are broken down, absorbed and used to provide energy, build tissues, and regulate bodily functions. Maintaining a balanced intake of nutrients is important for overall health and nutritional status.
The document discusses the importance of nutrition in diabetes management. It states that diabetes treatment involves controlling factors like diet, drugs, and daily activity. Proper nutrition therapy is an integral part of diabetes management. The document then compares the effects of high-carbohydrate and high-fat diets on various health markers in diabetics. It proceeds to describe Balance-D diabetes medical nutrition therapy, highlighting its balanced macronutrient profile, glycemic control benefits, improved compliance, and other advantages.
The document discusses nutrition, diet therapy, and malnutrition. It defines nutrition as the study of food and how the body uses it. It also defines malnutrition as an imbalance in the body caused by a lack or excess of nutrients. The document identifies several forms of malnutrition including undernutrition, overnutrition, specific deficiencies, and imbalance. It also discusses protein deficiency and the conditions of kwashiorkor and marasmus which can result from inadequate protein intake. The causes and effects of malnutrition in the Philippines are outlined along with factors that influence food production, distribution, and utilization.
Medical Nutrition Therapy (MNT) involves a four-step approach of assessing an individual's metabolic and lifestyle parameters, identifying nutrition goals, designing interventions to achieve those goals, and evaluating therapeutic outcomes. The assessment identifies eating habits and goals for things like weight loss, blood glucose and lipid control. Individualized treatment goals and meal plans are created, focusing on education, appropriate macronutrient distribution, fiber intake, and exercise. Progress is monitored and the nutrition care plan is reviewed and revised as needed.
This document discusses nutritional needs and interventions to promote wound healing. It covers increased energy, protein, and micronutrient requirements for wound healing. Carbohydrate intake should be 55-60% of the diet to provide glucose for cellular function. Protein intake should be increased to 20-25% of calories to support new cell growth. Fat intake should be limited to 20-25% of calories or less than 2 grams/kg daily. Several vitamins and minerals like vitamins A, C, zinc, and arginine are important for collagen synthesis and wound healing. Nutrition support through oral or enteral intake can help optimize healing when needed. Non-pharmacological and pharmacological interventions may also be used to further support the nutritional
This document discusses therapeutic diets. It defines therapeutic diets as planned diet modifications used to supplement medical or surgical treatment prescribed by doctors. The purposes of therapeutic diets are to regulate food intake, assist organ function, aid digestion, improve health conditions, and modify weight. Various types of therapeutic diets are described, including regular, liquid, soft, low-residue, diabetic, calorie-controlled, low-cholesterol, low-fat, low-sodium, high-protein, low-protein, and bland diets. The role of nurses in implementing therapeutic diets and ensuring nutritional care for malnourished patients is also outlined.
This document discusses various types of diets including liquid diets, pureed/soft diets, and their indications and contraindications. It also summarizes nutritional considerations and dietary modifications for various gastrointestinal conditions like dysphagia, gastroesophageal reflux, peptic ulcer, gastritis, diarrhea, constipation, flatulence, Crohn's disease, ulcerative colitis, irritable bowel syndrome, and liver diseases. Key points are minimizing residue and stimulation of the GI tract for liquid diets, and adjusting consistency based on tolerance for pureed/soft diets. Dietary recommendations aim to reduce irritation, acid secretion, and promote healing and management of symptoms.
The document discusses nutrition and healthy eating. It provides information on the following key points:
- Nutrition is important for wellness and health, and the food we eat can impact diseases like heart disease, cancer, stroke, and diabetes. A healthy diet and exercise can help prevent and even reverse such conditions.
- Foods contain nutrients like carbohydrates, proteins, fats, vitamins, minerals, and water that provide energy and are essential for the body. Different diets like liquid, soft, normal, diabetic, and renal diets are used in therapeutic nutrition based on individual needs and restrictions.
- Maintaining a balanced diet with the right nutrients is important for overall health and well-being.
Tube feeding formulas can be made of intact proteins, protein hydrolysates, carbohydrates like starch or sugars, and fats from vegetable oils or butter. They aim to provide nutrients and be isotonic to match body fluids. Carbohydrates most influence osmolality as they are rapidly digested. Formulas are tailored to specific conditions, using different macronutrient balances. Tube feeding can be given through nasogastric tubes short-term or gastrostomy tubes for long-term use. Total parenteral nutrition provides nutrients intravenously and includes crystalline amino acids, dextrose, lipid emulsions, vitamins and minerals. It is reserved for when enteral nutrition is not possible.
This document discusses medical nutrition therapy for diabetes, including nutrition assessment goals, recommendations, considerations for special populations like those who are overweight or have type 1, type 2, or gestational diabetes. It covers assessing nutrition needs, monitoring carbohydrates, meal planning strategies like portion control and carbohydrate counting, and basic follow-up nutrition advice and resources for patients. The conclusion questions if a perfect eating plan exists for diabetes management.
The document describes several different diets:
- A soft diet which is easy to chew and digest for those without teeth consisting of minced, ground or soft foods.
- A clear liquid diet allowing only clear liquids like water, gelatin and broths for gastrointestinal issues.
- A full liquid diet providing more calories than clear liquids through liquids or foods that become liquid at room temperature like yogurt and creamed soups.
- Low protein and low cholesterol diets restricting intake of specific foods and nutrients for medical conditions like kidney disease and heart health.
This document discusses diabetes prevention and control. It outlines three levels of prevention: primordial, primary, and secondary. Primordial prevention aims to prevent risk factors in early childhood through health promotion and lifestyle modifications. Primary prevention occurs before disease onset also through lifestyle changes. Secondary prevention focuses on early diagnosis, screening, and management. Behavioral risk factors for diabetes include unhealthy diet, physical inactivity, tobacco/alcohol use, and stress. Physiological risk factors are high BMI, blood pressure, blood glucose, and cholesterol. Primary prevention strategies are stopping smoking, increasing physical activity, and weight loss. Secondary prevention involves monitoring BMI, blood glucose, waist circumference, and cholesterol. Tertiary prevention focuses on regular checkups, medication,
This document discusses nutritional support for neuroscience patients. It covers basic nutritional requirements, nutritional assessment, estimating nutrient requirements, and providing nutrients. Key points include: nutritional needs change with injury and stress; assessments include history, exam, and labs; indirect calorimetry can accurately measure energy needs; enteral feeding is preferred over parenteral nutrition when possible; and the goal is providing adequate energy and protein based on patient characteristics and condition.
The document discusses diabetes management during Ramadan fasting. It notes that fasting can cause physiological changes and alterations in circadian rhythms that impact glucose homeostasis. For Muslims with diabetes, this poses risks like hypoglycemia and hyperglycemia from changes in medication timing, sleep patterns, and meal schedules. The document provides guidelines for risk assessment and stratification of patients, dietary and activity modifications, and medication adjustments to help patients with diabetes safely observe Ramadan fasting.
The document discusses the Academy of Nutrition and Dietetics' position on overweight and obesity treatment. It provides guidelines for nutrition therapy and dietary interventions for weight loss, including prescribing a calorie-reduced diet of 1,200-1,500 kcal/day for women and 1,500-1,800 kcal/day for men. It also recommends small, sustainable lifestyle changes like increasing fruits and vegetables and reducing sugar-sweetened beverages and fast food to promote weight management.
Dr Dev Kambhampati | NCCAM- Diabetes- Complementary & Alternative MedicineDr Dev Kambhampati
This document provides information on dietary supplements used by some people with diabetes, specifically type 2 diabetes. It summarizes research on the effectiveness and safety of selected supplements, including alpha-lipoic acid, chromium, omega-3 fatty acids, and polyphenols. The document finds that the evidence is limited and not conclusive that these supplements provide substantial benefits for diabetes or its complications. It recommends not replacing proven medical treatment and informing all healthcare providers about any complementary therapies.
http://www.our-diabetic-life.com Intake of large amount of carbohydrates can spike your blood glucose level. Right amount of carbohydrate can make your glucose level under control.
This document discusses cancer as a survival mechanism rather than a disease. It argues that cancer develops when the body's detoxification systems fail due to an accumulation of toxins from the environment and lifestyle. Rather than treating the root causes, conventional cancer treatments like chemotherapy, radiation and surgery focus on eliminating symptoms which does not address the underlying issues and often does more harm than good. Prevention through lifestyle changes, nutrition and detoxification is presented as a better approach than the conventional cancer treatment paradigm.
The document provides information about cancer rates and risks in Michigan. It states that cancer is a leading cause of death for adults ages 25-64, with lung, breast and colorectal cancer being the top three cancers. The document outlines screening guidelines for various cancers and recommends lifestyle changes like eating more fruits and vegetables and exercising regularly to help prevent cancer.
To get a detailed lecture with explanation and audio, please click this link https://youtu.be/I7uGUBjmOHk
This ppt is for class 12 students of Food Nutrition & Dietetics Skill Elective Subject (834) based on CBSE syllabus. Unit 1 Chapter 1 has been covered in this. Basic concepts of Nutrition, Clinical Nutrition, Diet, Dietetics, Clinical Dietetics, Diet Therapy, Principles of Diet Therapy, Therapeutic Diet, Dietitian, Role of Dietitian in Nutritional Care & Activities undertaken by Clinical Dietitians are the contents of the ppt.
This document summarizes information from a presentation on nutrition and multiple sclerosis (MS) given by a registered dietitian. It provides background on MS and discusses common symptoms such as swallowing difficulties. It then covers managing swallowing problems through diet modifications, as well as enteral feeding options like nasogastric tubes. Special diets for MS are addressed but the evidence for their effectiveness is unclear. The importance of overall healthy eating and nutrition is emphasized, including maintaining a healthy weight and getting sufficient omega-3 fatty acids which may help reduce inflammation. Practical solutions for meal planning, shopping and food preparation are also proposed.
Reversing Diabetes Naturally Therapeutic Effects Of A Vegan LifestyleJen King
This document outlines a study comparing the effects of a low-fat vegan diet to a conventional diabetes diet in individuals with type 2 diabetes. 99 participants were randomly assigned to either a vegan diet avoiding animal products and high-fat foods or a diet following American Diabetes Association guidelines. Both groups showed improvements in glycemic and lipid control, though the vegan diet produced greater reductions in A1c and body weight. The vegan group also significantly improved their diet quality scores compared to the conventional diet group.
This document discusses nutrition and diet therapy. It defines nutrition as the science of food and nutrients and their role in maintaining homeostasis. Nutritional imbalance can impact health and disease. The six basic nutrients discussed are carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, proteins and fats are broken down, absorbed and used to provide energy, build tissues, and regulate bodily functions. Maintaining a balanced intake of nutrients is important for overall health and nutritional status.
The document discusses the importance of nutrition in diabetes management. It states that diabetes treatment involves controlling factors like diet, drugs, and daily activity. Proper nutrition therapy is an integral part of diabetes management. The document then compares the effects of high-carbohydrate and high-fat diets on various health markers in diabetics. It proceeds to describe Balance-D diabetes medical nutrition therapy, highlighting its balanced macronutrient profile, glycemic control benefits, improved compliance, and other advantages.
The document discusses nutrition, diet therapy, and malnutrition. It defines nutrition as the study of food and how the body uses it. It also defines malnutrition as an imbalance in the body caused by a lack or excess of nutrients. The document identifies several forms of malnutrition including undernutrition, overnutrition, specific deficiencies, and imbalance. It also discusses protein deficiency and the conditions of kwashiorkor and marasmus which can result from inadequate protein intake. The causes and effects of malnutrition in the Philippines are outlined along with factors that influence food production, distribution, and utilization.
Medical Nutrition Therapy (MNT) involves a four-step approach of assessing an individual's metabolic and lifestyle parameters, identifying nutrition goals, designing interventions to achieve those goals, and evaluating therapeutic outcomes. The assessment identifies eating habits and goals for things like weight loss, blood glucose and lipid control. Individualized treatment goals and meal plans are created, focusing on education, appropriate macronutrient distribution, fiber intake, and exercise. Progress is monitored and the nutrition care plan is reviewed and revised as needed.
This document discusses nutritional needs and interventions to promote wound healing. It covers increased energy, protein, and micronutrient requirements for wound healing. Carbohydrate intake should be 55-60% of the diet to provide glucose for cellular function. Protein intake should be increased to 20-25% of calories to support new cell growth. Fat intake should be limited to 20-25% of calories or less than 2 grams/kg daily. Several vitamins and minerals like vitamins A, C, zinc, and arginine are important for collagen synthesis and wound healing. Nutrition support through oral or enteral intake can help optimize healing when needed. Non-pharmacological and pharmacological interventions may also be used to further support the nutritional
This document discusses therapeutic diets. It defines therapeutic diets as planned diet modifications used to supplement medical or surgical treatment prescribed by doctors. The purposes of therapeutic diets are to regulate food intake, assist organ function, aid digestion, improve health conditions, and modify weight. Various types of therapeutic diets are described, including regular, liquid, soft, low-residue, diabetic, calorie-controlled, low-cholesterol, low-fat, low-sodium, high-protein, low-protein, and bland diets. The role of nurses in implementing therapeutic diets and ensuring nutritional care for malnourished patients is also outlined.
This document discusses various types of diets including liquid diets, pureed/soft diets, and their indications and contraindications. It also summarizes nutritional considerations and dietary modifications for various gastrointestinal conditions like dysphagia, gastroesophageal reflux, peptic ulcer, gastritis, diarrhea, constipation, flatulence, Crohn's disease, ulcerative colitis, irritable bowel syndrome, and liver diseases. Key points are minimizing residue and stimulation of the GI tract for liquid diets, and adjusting consistency based on tolerance for pureed/soft diets. Dietary recommendations aim to reduce irritation, acid secretion, and promote healing and management of symptoms.
The document discusses nutrition and healthy eating. It provides information on the following key points:
- Nutrition is important for wellness and health, and the food we eat can impact diseases like heart disease, cancer, stroke, and diabetes. A healthy diet and exercise can help prevent and even reverse such conditions.
- Foods contain nutrients like carbohydrates, proteins, fats, vitamins, minerals, and water that provide energy and are essential for the body. Different diets like liquid, soft, normal, diabetic, and renal diets are used in therapeutic nutrition based on individual needs and restrictions.
- Maintaining a balanced diet with the right nutrients is important for overall health and well-being.
Tube feeding formulas can be made of intact proteins, protein hydrolysates, carbohydrates like starch or sugars, and fats from vegetable oils or butter. They aim to provide nutrients and be isotonic to match body fluids. Carbohydrates most influence osmolality as they are rapidly digested. Formulas are tailored to specific conditions, using different macronutrient balances. Tube feeding can be given through nasogastric tubes short-term or gastrostomy tubes for long-term use. Total parenteral nutrition provides nutrients intravenously and includes crystalline amino acids, dextrose, lipid emulsions, vitamins and minerals. It is reserved for when enteral nutrition is not possible.
This document discusses medical nutrition therapy for diabetes, including nutrition assessment goals, recommendations, considerations for special populations like those who are overweight or have type 1, type 2, or gestational diabetes. It covers assessing nutrition needs, monitoring carbohydrates, meal planning strategies like portion control and carbohydrate counting, and basic follow-up nutrition advice and resources for patients. The conclusion questions if a perfect eating plan exists for diabetes management.
The document describes several different diets:
- A soft diet which is easy to chew and digest for those without teeth consisting of minced, ground or soft foods.
- A clear liquid diet allowing only clear liquids like water, gelatin and broths for gastrointestinal issues.
- A full liquid diet providing more calories than clear liquids through liquids or foods that become liquid at room temperature like yogurt and creamed soups.
- Low protein and low cholesterol diets restricting intake of specific foods and nutrients for medical conditions like kidney disease and heart health.
This document discusses diabetes prevention and control. It outlines three levels of prevention: primordial, primary, and secondary. Primordial prevention aims to prevent risk factors in early childhood through health promotion and lifestyle modifications. Primary prevention occurs before disease onset also through lifestyle changes. Secondary prevention focuses on early diagnosis, screening, and management. Behavioral risk factors for diabetes include unhealthy diet, physical inactivity, tobacco/alcohol use, and stress. Physiological risk factors are high BMI, blood pressure, blood glucose, and cholesterol. Primary prevention strategies are stopping smoking, increasing physical activity, and weight loss. Secondary prevention involves monitoring BMI, blood glucose, waist circumference, and cholesterol. Tertiary prevention focuses on regular checkups, medication,
This document discusses nutritional support for neuroscience patients. It covers basic nutritional requirements, nutritional assessment, estimating nutrient requirements, and providing nutrients. Key points include: nutritional needs change with injury and stress; assessments include history, exam, and labs; indirect calorimetry can accurately measure energy needs; enteral feeding is preferred over parenteral nutrition when possible; and the goal is providing adequate energy and protein based on patient characteristics and condition.
The document discusses diabetes management during Ramadan fasting. It notes that fasting can cause physiological changes and alterations in circadian rhythms that impact glucose homeostasis. For Muslims with diabetes, this poses risks like hypoglycemia and hyperglycemia from changes in medication timing, sleep patterns, and meal schedules. The document provides guidelines for risk assessment and stratification of patients, dietary and activity modifications, and medication adjustments to help patients with diabetes safely observe Ramadan fasting.
The document discusses the Academy of Nutrition and Dietetics' position on overweight and obesity treatment. It provides guidelines for nutrition therapy and dietary interventions for weight loss, including prescribing a calorie-reduced diet of 1,200-1,500 kcal/day for women and 1,500-1,800 kcal/day for men. It also recommends small, sustainable lifestyle changes like increasing fruits and vegetables and reducing sugar-sweetened beverages and fast food to promote weight management.
Dr Dev Kambhampati | NCCAM- Diabetes- Complementary & Alternative MedicineDr Dev Kambhampati
This document provides information on dietary supplements used by some people with diabetes, specifically type 2 diabetes. It summarizes research on the effectiveness and safety of selected supplements, including alpha-lipoic acid, chromium, omega-3 fatty acids, and polyphenols. The document finds that the evidence is limited and not conclusive that these supplements provide substantial benefits for diabetes or its complications. It recommends not replacing proven medical treatment and informing all healthcare providers about any complementary therapies.
http://www.our-diabetic-life.com Intake of large amount of carbohydrates can spike your blood glucose level. Right amount of carbohydrate can make your glucose level under control.
This document discusses cancer as a survival mechanism rather than a disease. It argues that cancer develops when the body's detoxification systems fail due to an accumulation of toxins from the environment and lifestyle. Rather than treating the root causes, conventional cancer treatments like chemotherapy, radiation and surgery focus on eliminating symptoms which does not address the underlying issues and often does more harm than good. Prevention through lifestyle changes, nutrition and detoxification is presented as a better approach than the conventional cancer treatment paradigm.
The document provides information about cancer rates and risks in Michigan. It states that cancer is a leading cause of death for adults ages 25-64, with lung, breast and colorectal cancer being the top three cancers. The document outlines screening guidelines for various cancers and recommends lifestyle changes like eating more fruits and vegetables and exercising regularly to help prevent cancer.
Immunotherapy in India is most promising treatment for almost all types of cancers with No side effects. Hospitals like Cancer Healer Center provides such type of treatment in very affordable cost.
We all know about the seriousness of cancer. Diet plays an important role in causing, preventing and treating cancer. Let’s take a look at some of the most common cancer-causing and anti-cancer foods.
1) The document discusses cancer statistics in the United States, noting that over 500,000 Americans died of cancer in 2001, with 1.3 million new cases diagnosed.
2) It explores the causes of cancer including exposure to carcinogens, cellular mutations from environmental and lifestyle factors, genetics, and certain viruses.
3) The types and risks of several common cancers are examined, like lung cancer which is strongly linked to smoking, as well as breast, colon, prostate, and skin cancers. Detection methods and lifestyle prevention strategies are also reviewed.
Free radicals in human diseases and the roleMohammed Sakr
Free radicals reactive oxygen species and reactive nitrogen species are generated by our body by various endogenous systems, exposure to different physiochemical conditions or pathological states. A balance between free radicals and antioxidants is necessary for proper physiological function. If free radicals overwhelm the body's ability to regulate them, a condition known as oxidative stress ensues. Free radicals thus adversely alter lipids, proteins, and DNA and trigger a number of human diseases. Free radicals are a main cause of cardiovascular diseases, cancer, aging and immune defense disorders. Foods like berries and carrot protect us against free radicals.
Free radicals are unstable molecules that can damage cells. They are formed through normal metabolic processes but also due to environmental toxins and radiation. The body has antioxidant defenses against free radicals but an excess can lead to oxidative stress and disease. Endogenous free radicals include reactive oxygen species like superoxide, hydrogen peroxide, and hydroxyl radicals produced during metabolism. Exogenous sources include tobacco smoke, drugs, radiation, and air pollution. Free radical damage accumulates with age and is linked to many age-related diseases.
Cancer is caused by damage to DNA that causes cells to multiply uncontrollably and form tumors. There are over 100 types of cancer that can affect different parts of the body. Cancer spreads via metastasis where cancer cells break off from the original tumor and travel through the bloodstream to form new tumors in other parts of the body. Early detection of cancer increases the chances of successful treatment, while risk factors like tobacco, alcohol, UV exposure, and certain viruses can increase the risk of developing cancer. Screening tests can help detect cancers early before symptoms appear.
This document discusses breast cancer and cervical cancer in India. It covers the problem statement of these cancers worldwide and in India, risk factors like age, family history, hormones, and HPV virus. It also discusses prevention through screening, hygiene, and treating pre-cancerous lesions early. The key aspects are that breast cancer is a leading cause of death in women and cervical cancer is most common in India, both have increased risks due to certain genetic and lifestyle factors, and prevention focuses on screening, education, and treating early-stage cancers.
In August, the Cancer Association of South Africa (CANSA) highlights its service offering to cancer patients, caregivers and loved ones, in particular regarding coping with a diagnosis as well as managing side effects of cancer treatment, whether physical, or psychological. #CANSACares
An important aspect of this includes providing patients with dietary guidelines and advice before, during and after treatment.
Read more: https://www.cansa.org.za/cansas-top-dietary-tips-for-survivors/
This document provides tips and guidelines for healthy eating after age 50. It recommends eating a variety of fruits and vegetables, whole grains, seafood, and limiting saturated and trans fats. It describes two eating plans - the USDA Food Patterns and the DASH Eating Plan - that suggest daily amounts from each food group. The amount of calories older adults need depends on their activity level, ranging from 1,600 to 2,800 calories. The document also provides tips for safe food handling and addressing common eating challenges as people age.
The document discusses healthy eating and nutrition. It covers topics like the glycemic index (GI) and benefits of low GI foods, examples of low and high GI foods, reading food labels, controlling eating behaviors, shopping for healthy foods, eating out, and managing kilojoules. The overall message is that making smart choices about what and how you eat can help you maintain good nutrition and health.
This document provides guidelines for successful weight loss through diet and exercise. It recommends eating fewer calories than burned by increasing physical activity and limiting calories. Maintaining increased physical activity is important for maintaining weight loss. The guidelines suggest keeping a food and activity journal, weighing weekly, eating breakfast and not skipping meals, planning meals, eating slowly, focusing on protein and water, limiting restaurant meals and problem foods, and getting adequate sleep.
This document provides guidelines for successful weight loss through diet and exercise. It recommends eating fewer calories than burned by limiting portions and choosing healthier options while increasing physical activity. Specific tips include keeping a food journal, eating breakfast regularly, planning meals, limiting restaurant food, staying hydrated, getting adequate sleep, and preparing food with minimal added fats. It also provides information on recommended portion sizes and servings from various food groups to facilitate weight loss and maintenance.
This document provides tips and guidelines for healthy eating for older adults. It discusses the importance of eating a variety of fruits and vegetables, whole grains, seafood, and limiting unhealthy fats and sugars. It describes two eating plans - the USDA Food Patterns and the DASH Eating Plan - that promote nutrient-rich foods. The document also addresses common challenges with eating for older adults like changes in taste and appetite, and provides suggestions for meeting nutritional needs through diet and lifestyle.
This document provides information on diabetes and diet management. It defines diabetes, lists risk factors, and describes symptoms of hypoglycemia and hyperglycemia. It discusses the role of carbohydrates and insulin in the body. Healthy foods are recommended, including beans, dark leafy greens, citrus fruits, sweet potatoes, berries, tomatoes, fish, whole grains, nuts, and low-fat dairy. Tips are provided for eating out, ordering desserts, meal planning, alcohol consumption, and self-management of diabetes through education and social support.
This document provides tips and guidelines for building healthy eating habits based on the ChooseMyPlate.gov and Dietary Guidelines for Americans recommendations. The key recommendations are to make half your plate fruits and vegetables, make at least half your grains whole grains, vary your protein sources, drink skim or 1% milk, limit foods high in solid fats, added sugars and salt, watch your portion sizes to manage your calorie intake, be physically active for at least 10 minutes at a time, and use nutrition labels to make informed food choices. Parents are encouraged to model healthy behaviors for their children.
The document provides guidelines for a healthy lifestyle including:
1) Getting the right amount of calories for your activity level and aiming for a healthy weight to reduce health risks.
2) Being physically active every day to maintain a healthy weight and strengthen muscles and bones.
3) Choosing foods from the food groups to get needed vitamins, minerals, and fiber while limiting fats, sugars, and salt.
4) Practicing food safety by washing hands and cooking meat thoroughly to avoid illness from germs.
5) Avoiding alcohol and drugs which can harm the liver and brain development.
6) Staying hydrated by drinking plenty of water throughout the day to replace fluids lost from exercise and activity.
The document provides tips for maintaining good nutrition and losing weight through diet and lifestyle changes. It recommends choosing low glycemic index foods to control appetite and insulin levels. Reading food labels and being aware of different names for sugars, salts, and fats is important for making healthy choices. Controlling behaviors like eating too quickly, when bored or stressed can help with weight management. Planning meals and being mindful of portion sizes when eating out also supports a healthy lifestyle.
This document provides nutrition information and guidelines for individuals who have or have had brain tumors. It recommends maintaining a healthy weight through diet and exercise, following healthy eating guidelines like eating plenty of fruits and vegetables, reducing intake of high fat and salty foods, and drinking alcohol in moderation. Specific foods and nutrients discussed include whole grains, fish for omega-3s, plant stanols/sterols, and limiting refined sugar if experiencing steroid-induced diabetes. Physical activity is also recommended to discuss with one's doctor.
Healthy eating goals above can help your body get the nutrients it needs. Here are some important tips for healthy eating to keep in mind for good health.
Do you want to feel good
and have more energy?
Eating a wide variety of nourishing foods provides
the energy and nutrients you need every day to
stay healthy. Plan what you eat using these tips.
This document contains information about eating habits, food groups, tips for healthy eating, and eating disorders. It includes the results of an eating habits questionnaire, descriptions of the major food groups (grains, vegetables, fruits, dairy, proteins), tips for family meals and healthy eating like balancing meals with activity, avoiding large portions and sugary drinks, and making half the plate fruits and vegetables. It also provides brief descriptions of the eating disorders anorexia and bulimia, explaining their symptoms and causes.
This document provides guidance on healthy eating using the Food Pyramid. It recommends basing meals and snacks on vegetables, fruits, whole grains and lean proteins while limiting foods and drinks high in fat, sugar and salt. Specific tips include planning meals in advance using mostly fresh ingredients, focusing on portion size, being physically active for at least 30 minutes per day, and using the Food Pyramid and serving guides to ensure a balanced, nutritious diet.
The document provides tips for managing diabetes and healthy eating during the holidays. It recommends monitoring carbohydrate intake, maintaining consistency in meals and medication, portion control, and exercise. It discusses common holiday foods and carbohydrate servings. Tips include planning meals ahead of time, watching portions, limiting high-fat and high-carb foods, bringing a healthy dish, keeping track of intake, paying attention to fullness, and avoiding emotional eating. It also debunks common holiday eating myths.
Weight loss should occur when you eat fewer calories than you use. Increasing physical
activity while limiting your calories will help with weight loss and weight maintenance.
Talk to your dietitian about your calorie needs to achieve your weight loss goals.
Plasma 25-Hydroxyvitamin D Concentration, VDR polymorphisms and their Interac...Irish Cancer Society
A presentation given at the Irish Cancer Society's Survivorship Research Day at the Aviva Stadium, Dublin on Thursday, September 20th, 2013.
Plasma 25-Hydroxyvitamin D Concentration, VDR polymorphisms and their Interaction are Associated with Survival in Colorectal Cancer Patients - Lina Zgaga
The International Classification of Functioning (ICF) Core Set for breast can...Irish Cancer Society
A presentation given at the Irish Cancer Society's Survivorship Research Day at the Aviva Stadium, Dublin on Thursday, September 20th, 2013.
The International Classification of Functioning (ICF) Core Set for breast cancer – a prospective surveillance tool to identify rehabilitation needs - Marese Cooney
Developing a national strategy for research into cancer survivorship in the U...Irish Cancer Society
A presentation given at the Irish Cancer Society's Survivorship Research Day at the Aviva Stadium, Dublin on Thursday, September 20th, 2013.
Developing a national strategy for research into cancer survivorship in the UK - Dr Jim Elliott (UK NCRI)
Physical and psychological side-effects following prostate cancer treatments ...Irish Cancer Society
A presentation given at the Irish Cancer Society's Survivorship Research Day at the Aviva Stadium, Dublin on Thursday, September 20th, 2013.
Physical and psychological side-effects following prostate cancer treatments - Heather Kinnear
Cancer Survivorship: longer term issues and the role of primary care - Prof E...Irish Cancer Society
A presentation given at the Irish Cancer Society's Survivorship Research Day at the Aviva Stadium, Dublin on Thursday, September 20th, 2013.
Cancer Survivorship: longer term issues and the role of primary care - Prof Eila Watson (Oxford Brookes University).
Quality of Life of Head and Neck Cancer Survivors in Urban and Rural Ireland ...Irish Cancer Society
A presentation given at the Irish Cancer Society's Survivorship Research Day at the Aviva Stadium, Dublin on Thursday, September 20th, 2013.
Quality of Life of Head and Neck Cancer Survivors in Urban and Rural Ireland - Audrey Thomas
Markers of low socio-economic status and lack of social support are associate...Irish Cancer Society
A presentation given at the Irish Cancer Society's Survivorship Research Day at the Aviva Stadium, Dublin on Thursday, September 20th, 2013.
Alan O'Ceallachair, Linda Sharp, Eamonn O’Leary, Mairead Skally, Paul Hanly
Markers of low socio-economic status and lack of social support are associated with low health-related quality-of-life in colorectal cancer survivors
Developing a cancer survivorship research agenda - Prof Patricia GanzIrish Cancer Society
The document summarizes challenges and opportunities for developing a cancer survivorship research agenda. It notes that the aging population will lead to a large increase in cancer cases and survivors in coming decades. Cancer survivors often face significant physical and mental health issues. More research is needed to understand late effects of treatments and better deliver palliative care, prevention, and health promotion to survivors. Opportunities exist to form interdisciplinary teams, study symptoms and comorbidities, develop safer therapies, and test new models of survivor care. Where to start depends on available populations and expertise. Translational research integrating population health and scientific discovery is key.
Professor Sir Michael Marmot's Charles Cully Lecture on health inequalities a...Irish Cancer Society
This document discusses social determinants of health and health inequalities. It summarizes evidence that social and economic factors like income, education, employment, and housing have a significant impact on health outcomes and lifespan. Health issues like cancer, obesity, and mental health problems vary depending on socioeconomic status. Creating a fair society by addressing these social determinants through policies that support children, families, education, employment and housing can help reduce health inequities.
Hanne müller moving people bridging gaps in physical activity levels in eu...Irish Cancer Society
This document summarizes the Moving People project which aims to promote physical activity in Europe and bridge gaps between countries and socioeconomic groups. The project launched the Now We Move campaign to get 100 million more Europeans active by 2020 through raising awareness, increasing opportunities, and building capacity. Now We Move held its first MOVE Week in 2012 across 23 countries engaging over 140,000 participants in accessible events. MOVE also funded 14 pilot projects in 12 countries focusing on networking, sustainability, and quality management to empower partners to implement good practices for engaging disadvantaged groups in physical activity.
Physical Activity and Cancer, a review of innovative current research. Dr. Ni...Irish Cancer Society
Physical activity guidelines exist in many EU countries to reduce cancer risk, though only a minority meet them. Research shows physical activity lowers breast, colon, and endometrial cancer risk by 25-30%, and likely other cancers, through mechanisms like reduced body fat and inflammation. Randomized trials show exercise improves outcomes for breast cancer survivors. More research is needed on optimal dose and type of activity. Ongoing studies examine biological mechanisms and effects on recurrence, survival, and quality of life.
Moving People, Hanne Müller. European Physical Activity Promotion Forum (MOVE)Irish Cancer Society
This document discusses promoting physical activity in Europe through the Now We Move campaign. The campaign aims to get 100 million more Europeans active in sport by 2020 through raising awareness, increasing opportunities, and building advocacy. The Now We Move Week held events in 23 countries in 2012 attracting over 140,000 participants. The campaign focuses on being accessible to all ages and social groups. It also hosts an online platform to share events and initiatives. The document emphasizes increasing physical activity levels among socially disadvantaged groups through comprehensive cross-sector partnerships and capacity building programs. It highlights 14 pilot projects in 12 countries implementing good practices focused on networking, sustainability, and quality management.
Food Policy in Practice, Dr. Cliodhna Foley-Nolan, Dorector of Human Nutritio...Irish Cancer Society
This document discusses food policy and practice in Ireland. It covers three key points:
1. Food poverty and health inequalities exist in Ireland, with disadvantaged groups eating less nutritious foods and having higher rates of diet-related diseases like diabetes.
2. Recent Irish food policy developments include proposals for a sugar-sweetened beverage tax and requiring calorie labeling in restaurants. However, these policies face opposition from industry.
3. Collaboration between policymakers and practitioners is important, such as through the All Island Obesity Action Forum, which brings together government, industry, NGOs and practitioners to address these issues.
Tackling Obesity in Ireland, Ursula O'Dwyer, Health Promotion Policy Adviser,...Irish Cancer Society
This document summarizes a presentation given at the European Week Against Cancer 2013 on lessons that can be learned from Denmark's taxation of foods high in sugar and saturated fat. The presentation discusses Denmark's taxes on sugar-sweetened beverages and confectionary since 2010, as well as its short-lived tax on saturated fat in foods from 2011 to 2013. It provides estimates of the impact of these taxes and discusses the political and administrative challenges that ultimately led to the repeal of the saturated fat tax. The presentation concludes that health-motivated food taxes can affect consumption but that they must have expert backing, address economic and political concerns, and impose minimal administrative burdens.
Lessons to be Learned from the Danish Food Taxations, Jorgen Dejgaard JensenIrish Cancer Society
The document summarizes lessons learned from food taxation policies in Denmark, including taxes on sugar and saturated fat. It discusses the Danish tax on saturated fat that was introduced in 2011 but abolished in 2013. The saturated fat tax aimed to reduce consumption and generate tax revenues but faced political and administrative challenges. The document concludes that health-motivated food taxes require transparency, expertise, recognition of potential benefits, and consideration of economic and political factors to be effective.
Engaging Men in Physical Activity, Sandra Gordon, Cancer Focus Northern Irela...Irish Cancer Society
The document discusses strategies for engaging men in physical activity programs. It outlines the ManAlive Project which aims to improve men's physical and mental health through health checks, education, and social activities. Key factors for engaging men include using existing community partners like sports clubs, recruiting through word-of-mouth, offering health incentives, and ensuring programs are convenient, private, and developed based on men's input. The goal is to create a supportive environment and adopt a positive, solution-focused approach to men's health.
Making the Tobacco Industry Pay, Ms. Rachel Foley - European Week Against Ca...Irish Cancer Society
This document discusses proposals to regulate tobacco prices in Ireland in order to reduce tobacco industry profits and increase government tax revenue. It argues that the tobacco industry has significant pricing power and profits due to their oligopolistic market structure. The proposals would establish a tobacco regulator to cap industry profits at a certain percentage and use the additional revenue to further tobacco control efforts. This could generate an estimated additional €41-60 million per year for the government. The document also discusses ways to strengthen tobacco tax policies, such as increasing specific excise taxes, implementing annual tax escalators, taxing hand-rolled tobacco similarly to manufactured cigarettes, and improving measures against smuggling.
Standard packs aim to reduce the appeal of tobacco products and weaken brand attachment. Evidence shows plain packaging leads to packs being seen as less attractive and having a poorer image. The tobacco industry strongly opposes plain packs as it reduces profits, but their arguments against it are weak. Advocates need to continue building support through various advocacy tools like gaining media coverage, developing partnerships, and rebutting industry claims in order to implement standard packs.
This document discusses health inequalities related to smoking. It notes that smoking rates are higher among socioeconomically disadvantaged groups and this contributes to inequalities in cancer rates and life expectancy. Smoking is associated with accumulated health risks over a lifetime. Those from more disadvantaged backgrounds are more likely to start smoking at a younger age, smoke more heavily, and are less likely to successfully quit. Addressing tobacco-related health inequalities requires a comprehensive approach that considers industry targeting of vulnerable groups and provides improved access to smoking cessation resources.
This document summarizes Scotland's experience addressing alcohol-related harms and the key factors in their progress. It discusses:
- Rising alcohol deaths in Scotland from 1980-2003 and the strategic aims of the alcohol industry to influence policymaking.
- Scotland's minimum unit pricing legislation being challenged but ultimately upheld in court as an appropriate health measure.
- Early signs that alcohol deaths in Scotland have started falling after 20 years of increases, potentially helped by the recession.
- Lessons learned including using data, having an overall strategy while focusing on priorities, involving different organizations based on their strengths, and understanding industry obligations while needing both luck and skill as progress does not end.
2. Nutrition Is Good Medicine
While a healthy diet can help prevent
cancer, if you are loosing weight because
of your cancer or treatment, the diet you
should be following may be very different
to usual healthy eating advice.
Speak with your dietitian/doctor if your
loosing weight.
3. Causes of Poor Nutrition Pre &
Post Treatment.
- Sore or dry mouth
- Disturbances of taste & smell
- Changes in odour perception
- Mood
4. Sore Mouth or Throat
Side effect of treatment.
Usually starts to improve some time after your
treatment finishes.
It may be difficult to eat your usual foods.
Discuss with your doctor / nurse about mouth
care and pre-meal pain control.
Eat little & often
Choose soft moist foods.
5. Sore Mouth or Throat
Chop, mince, mash or liquidise your foods
Drink plenty of nourishing drinks.
Take care with the following foods and drinks- as
the may worsen a sore mouth or throat.
- Very hot food and drinks, allow to cool a little
before you eat/drink them.
- Salty or spicy foods e.g. packet or tinned soup,
curry, chilli and vinegar
6. Sore Mouth or Throat
Rough or dry foods e.g. toast, crisps, raw
vegetables or biscuits
Acidic fruit drinks such as orange,
pineapple or tomato juice.
Alcohol, especially spirits e.g. whiskey,
brandy, vodka.
7. Dry Mouth
Your medication or treatment may reduce
the flow of saliva.
Can cause taste disturbances.
Saliva is needed to keep your mouth moist
and protect against tooth decay.
You may be recommended an artificial
saliva spray /gel if you suffer with a dry
mouth.
8. Dry Mouth
Helpful Hints:
1) Drink often
2) Fizzy drinks may make your mouth feel
fresher.
3) Try sucking on ice cubes or ice pops
4) Sugar free gum, boiled sweets or
pastilles may help saliva flow.
9. Dry Mouth
5) Eat soft, moist foods.
6) Avoid chocolate, pastry and freshly baked
bread .
7) Use lip balm on dry lips
10. Taste Changes
4 basic tastes: sweetness, bitterness,
saltiness, and umani (the savouriness of
protein).
Taste changes depend on tumour site.
Head and neck cancer patients report
more complaints of taste acuity.
88.8% for one taste; 66.7% for more than
one taste compared with breast 21% or
lung cancer 23-25%.
11. Taste Changes
Taste sensitivity decreases in most cases
after chemo/ RT due to destructive effects
on sensory organs & tissues associated
with taste and smell.
Common taste changes are metallic or
bitter taste or after taste.
12. If food tastes metallic:
Eat your food cold or at room temperature.
Chicken and fish tend to taste less metallic than
red meat.
Marinate (soak) meat or chicken and fish in red
wine, soya sauce, sweet fruit juices or lemon
juice to help mask the metallic taste
Use plastic cutlery.
13. If food tastes too sweet
Add a pinch of salt to reduce the sweet
taste.
Add salt to custard and milk puddings.
Eatsavoury snacks instead of sweet ones.
Try crisps, crackers, cheese or nuts.
14. If foods taste too salty
Don’t eat salty foods.
Add a pinch of sugar to your food to
reduce the salty taste. You can add sugar
to soups, sauces, stews or gravy.
Snack on sweet foods instead of savoury
ones, such as cakes, chocolate, sweets or
biscuits.
15. If foods taste bland or you have no
taste
Add flavour to your food with sauces such as
mustard, ketchup, mint, soy sauce, barbecue
sauce or curry sauce.
Use seasonings and herbs to flavour your food,
such as salt or pepper, fresh herbs or spices,
garlic or lemon.
Use more seasoning than you would normally.
Try sour foods such as lemon juice, fruit or fruit
juices, sour boiled sweets, sour cream or sweet
and sour sauce, to stimulate your taste buds.
16. General tips
Eat foods that taste good to you.
Experiment with different flavours.
Take good care of your mouth – brush
your teeth and tongue with a soft
toothbrush and use mouthwash.
17. General Tips
Don’t stick to a small number of foods, try new
ones. Food you didn’t like before may taste
better now.
Re-try foods every 2-3 weeks as the taste may
have returned to normal.
Tea and coffee may taste very different so try
other drinks such as fruit teas, cocoa, Ovaltine,
Horlicks or Complan.
Suck on pineapple chunks before meals.
18. Nausea & Vomiting
Can be a side effect to treatment or due to
the cancer itself.
Speak with your doctor about an anti-
sickness tablet.
Eat
little and often (6-8 small meals per
day) rather than 3 main meals per day.
Avoid
fried, spicy or very sugary foods as
may make nausea worse.
19. Nausea & Vomiting
Choose foods that don’t have a strong
smell.
Fresh air.
Don’t lie down for up to an hour after
eating but if you need to rest, ensure head
is elevated about 2 x pillows high.
Constipation can make nausea worse.
20. Nausea & Vomiting
Avoid dehydration, aim 8-10 glasses of
fluid daily.
Drink a glass of fluid each time you vomit.
Rinse you mouth before eating.
Fizzy
drink may help relieve nausea e.g.
lemonade, ginger ale or soda water
sipped slowly through a straw.
21. Diarrhoea
Can be caused by your treatment or
medication or an infection.
Drink plenty of fluids
Eat little and often e.g. snack on cereal
Rice Krispies or cornflakes, toast, rice
pudding, custards, yoghurts, cheese and
crackers.
Avoid fizzy drinks, chewing gum, beans,
peas, cabbage.
22. Diarrhoea
Avoid
foods that contain sorbitol (artificial
sweetener
Probitotics – eat 1-2 Bio or live yoghurts
drinks as part of your diet unless your
white blood count is low. Ask you doctor or
dietitian if you are unsure.
23. Constipation
You illness, chemotherapy or medication can
make you constipated.
You may need to get you doctor to prescribe you
a laxative.
Eat regular meals
Include a high fibre at each meal
Drink plenty of fluids
24. Constipation
Ifyou have been very constipated you
may get watery stools passing through the
solid stool. This is called ‘overflow’
diarrhoea. If you develop diarrhoea after
being constipated talk to your doctor or
nurse.
25. Fatigue
Ask family or friend to help with shopping/
cooking
Cook extra portions of food and freeze or
use ready meals for time when you are too
tired to cook .
Have a nutritional drink when you don’t
feel like cooking
Eat small portions but more often as you
may need to rest after a meal.
26. Fatigue
Try exercising when you can. Research shows
exercise may actually help you feel less tired.
Have a bed time snack e.g. hot milk
Avoid drinks that contain caffeine and chocolate
a few hours before bed.
Don’t drink alcohol near bed time as it tends to
cause a broken sleep pattern.
27. Nutritional Supplements
A Nutritional supplement is a drink packed with
energy, protein, vitamins and minerals to help
and you meet your nutritional requirements with
diet.
Specific supplements can be used as a sole
source of nutrition if you are not tolerating diet.
Nutritional supplement are best taken as a
snack in between your meals as they are not
intended to replace your meals but to act as a
28. Nutritional Supplements
Can be consumed warm or chilled.
Range of flavours available
They have to be consume within 24 hours
once opened and follow storage
instructions.
Can be store in a cool, dry place away
from radiators and direct sunlight.
29. Nutritional Supplements
Your dietitian/ doctor will advise you if you
need to commence them and for how
long.
Nutritionalsupplements are available on
prescription and are dispensed by a
pharmacy.
Cover under the medical card / Long Term
Illness / Drug Payment Scheme.
30. Nutrition is Good Medicine
It is important for those with cancer or who have
had cancer to take care of themselves. Taking
care of yourself includes:
Being a healthy weight
Being Physical Activity
Following the Healthy Eating Guidelines/ Food
Pyramid ( if weight stable)
Being aware of complimentary/ alternative diets
and Supplements
31. Facts About being a Healthy
Weight.
Being overweight can lead to heart
disease, type 2 diabetes and some
cancers.
Its a good idea to weight yourself once per
month and to measure your waist every
few weeks.
32. Facts About being a Healthy
Weight.
Waist Measurement should be:
Less than 80 cm or 32 inches in women
Less than 94 cm or 37 inches in men.
49% of Irish men and 70% of Irish women
exceed the above waist measurements.
33. Weight & BMI
Body Mass Index (BMI):
Weight (kg)
Height (m2)
Normal BMI = 18.5 -25 kg/m2
Underweight = <18.5 kg/m2
Overweight = >25 kg/m2
Obese = >30 kg/m2
36. New Food Pyramid
Maximum 1
Choose any 2
Choose any 2
Choose any 3
Choose any 5 +
Choose any 6 +
37. Healthy Eating Guidelines
Enjoy your food
Eat a variety of different foods
Eat the right amount to be a healthy weight
Eat plenty of foods rich in starch & fibre
Eat 5 or more portions of fruit and vegetables
per day
38. Healthy Eating Guidelines
Reduce intake of high fat foods
Don’t eat more than 500g (18oq) of red meat
(cooked) a week. A standard portion is 60g
(2oz) cooked meat. Choose leaner cuts of
meat.
Reduce intake of salt and salty foods
Reduce intake of sugar and sugary drinks
If you drink alcohol, drink sensibly
39. Healthy Eating Guidelines
Youdo not need a vitamin/ mineral
supplement if you have a balance diet.
Only take one if you doctor/ dietitian
advises you to.
Be physically active.
40. Breads, Cereals & potatoes
Choose any 6 or more servings each day if you
are active.
Provide energy.
Choose wholemeal / wholegrain versions
where possible.
41. WHAT IS A Serving??
Pitta Pocket/ 1x tortilla 2 Serving
wrap/ small bagel/ small
scone/ small French roll
4 dessertspoons of a 1 Serving
High fibre cereal without
sugar/ honey/chocolate
coating e.g. Bran flakes
1 x slice of Brown sliced 1 Serving
Bread or wholegrain soda
bread
3 dessertspoons of 1 Serving
Dry Porridge oats
2-3 Crackers or 1 Serving
crispbreads
42. WHAT IS A Serving??
2 x Breakfast Cereal 1 Serving
Wheat or oat Biscuits
1 x medium or 2 x small 1 Serving
potatoes
2 x Dessertspoons mash 1 Serving
potato
3 x dessertspoons or ½ 1 serving
cup boiled
pasta/rice/noodles (25g
uncooked)
3 x dessertspoons of 1 serving
Muesli without honey
coating
43. Breads, Cereals & potatoes (6)
Evidence is mounting that eating
wholegrain regularly as part of a healthy
diet and lifestyle may help to reduce the
risk of many common diseases e.g. heart
disease, Type 2 diabetes and some forms
of cancer.
Wholegrain may also help in maintaining a
healthy body weight over time.
44. How can I increase my intake of
wholegrain?
When choosing foods from the starchy
group replace refined cereal foods with
wholegrain varieties. Wheat ,oats, rye,
rice and oats are the most commonly
available cereals in the wholegrain form.
Look for the word “whole” before the name
of the cereal e.g. whole wheat pasta.
Aim to have at least half your servings per
day as wholegrain.
45. Fruit & Vegetables (5)
Eating more fruit and vegetables could
significantly reduce the risk of many chronic
diseases, including, high blood pressure,
cardiovascular diseases and some cancers.
Good source of vitamins, minerals, fibre and are
low in calories.
Including more fruit and vegetables reduces the
overall calorie density, which helps us maintain a
healthier weight.
46. Fruit & Vegetables
Plant foods are an important of antioxidants,
nutrients vitamin A, C, E, B carotene, Trace
minerals as Selenium and zinc.
These are proposed to have a protective against
the initiation phase of breast cancer.
Principle source of fibre which is thought to
reduce circulating estrogen concentration in
blood.
47. Fruit & Vegetables (5)
Fresh, frozen, canned, juiced or dried
fruits and vegetables all count in the diet.
Potatoes are a carbohydrate and are
therefore included in the bread and
cereals food group.
You should aim to eat a minimum of five
portions of a variety of fruit and vegetables
each day.
48. Quick guide to fruit and vegetable
portions
Fruit Portion
Medium sized fruit e.g. apple 1
,banana, pear
Small sized fruit e.g. plum, 2
Satsuma, kiwi
Large fruit e.g. grapefruit Half
Dried fruit e.g. raisins, currants, 1 tbsp.
sultanas, mixed fruit
49. Quick guide to fruit and
vegetable portions
Berries, grapes or 10-12
cherries
Cooked fresh fruit, fruit 4 x dessertspoons
tinned in own juice or
frozen fruit.
Unsweetened fruit juice 100ml ( small glass)
or a smoothie made only
from fruit or vegetables
50. Quick guide to fruit and vegetable
portions
Vegetables Portion
Broccoli spears 2
Cauliflower Florets 8
Cabbage, spinach, green beans 4 heaped
tbsp.
Cooked vegetables e.g. steamed, 4
boiled, microwave dessertspoon
s
Canned & frozen vegetables is 4
roughly the same as a fresh portion dessertspoon
s
51. Quick guide to fruit and vegetable
portions
Vegetables Portion
Bowl of salad 1
Bowl homemade vegetable 1
soup
Pulses and beans e.g. kidney, 3 heaped tbsp.
butter beans, chick peas.
Remember these only count as
one of your five a day portions!
52. Milk & Dairy Foods
Choose any 3 servings each day.
Importantsource of protein and calcium
which are essential for healthy bones and
teeth.
55. Meat, Poultry, Fish, Eggs, Beans,
Peas, Lentils
Choose any 2 servings per day.
These foods provide protein, which is essential
for cell growth, repair and immunity.
They are also important sources of minerals
such as Iron.
56. Meat, Poultry, Fish, Eggs,
Beans, Peas, Lentils
Don’t eat more than 500g (18oz) of red
meat (cooked) a week.
57. Meat, Poultry, Fish, Eggs, Beans,
Peas, Lentils
One Portion is:-
Cooked Lean meat/ 50-75g
Poultry
Cooked oily fish or 100g
white fish.
Eggs 2
Cooked beans/peas 6 dessertspoons.
Unsalted Nuts 40g
58. Meat, Poultry, Fish, Eggs,
Beans, Peas, Lentils
One Portion is:
Soya or tofu 100g
Hummus 125g
59. Reduced Fat Spreads & Oils
Choose any 2 servings per day.
Provide essential fats but these are only
needed in small amounts.
Choose low fat and reduced fat spreads and
oils e.g. Rapeseed or olive oil
(monounsaturated) instead of hard margarine,
oil or butter.
60. Reduced Fat Spreads & Oils
One Portion is:
Low fat 1 heaped tsp.
spread/reduced fat (should cover 2 x
spread slices of bread)
Full fat spreads Less than 1 heaped
tsp.
(should cover 3 x
slices of bread)
61. Foods & Drinks high in Fat,
Sugar & Salt.
There are no recommendations for this
group because they are no essential.
Limit what you eat from to no more than 1
serving per day and ideally not everyday.
62. Reduce Intake of High Fat Foods
While all types of fats are high in calories,
some fats can also raise cholesterol
levels. The main problematic fat is
saturated fat, found in fatty meat, dairy
foods, cakes and pastries and palm oil.
Some easy ways of reducing your intake
of this unhealthy fat include:
Change to reduced-fat dairy products e.g.
semi-skimmed milk
63. Reduce intake of high fat foods
Use soft spreads made from vegetable
oil, such as rapeseed or olive oil, rather
than choosing butter and use sparingly.
Trim the visible fat from meat and the skin
from chicken
Limit your intake of fried fast food, meat
products such as sausages, pies and
streaky bacon
Go for snacks which are low in saturated
fat such as fruits, breads, nuts, seeds, low
fat yoghurt, vegetables and cereals.
64. Reduce intake of high fat foods
EPIC Norfolk Cohort (13,000 Females) showed
the women who ate more than 45g saturated fat
per day were twice as likely to get breast cancer
than those who ate less than 12g saturated fat
per day.
Monounsaturated fats and omega 3
polyunsaturated fats appear to be protective
while saturated fats, trans fats and omega 6
polyunsaturated fats seemingly increase risk.
66. Omega – 3 fatty acids
Benefits of eating oily fish:
1. Lower risk of heart and blood vessel
disease.
2. Maintenance of healthy joints.
To get the most benefit adults are advised
to eat 2 portions of fish per week ( 140g),
one of which should be oily.
67. Stanols & Sterols
Occur naturally in foods such as
vegetables, nuts seeds, cereals, legumes,
olive & peanut oils.
Estimated we consume 150-400mg per
day of naturally occurring stanols and
sterols, but an average dietary intake at
this level has little effect on cholesterol
levels.
68. Stanols & Sterols
They work by reducing cholesterol
absorption from the gut.
Both have similar effect on cholesterol
A healthy diet, regular exercise in
combination with plant stanols and sterols
can help reduce total cholesterol and LDL
cholesterol (bad cholesterol) by 10-20%
Recommend a intake of 2 – 3g per day for
those with raised cholesterol.
70. Salt
Eating too much salt can increase your risk of
developing high blood pressure.
The average salt intake is currently 9.5g a day,
we should be having much less than this.
The recommended salt intake is 6g per day
about 1 tsp.
75-80% of salt we eat is already added to the
food we buy.
Reducing your intake of salty processed foods is
an important part of a healthy diet.
71. Salt
Use herbs and spices in cooking instead
of salt.
Try not to add extra salt at the table.
Cut right down on salty processed foods
and ready meals.
Check out food labels for salt content and
choose lower salt options.
72. Salt
Use herbs and spices in cooking instead
of salt.
Try not to add extra salt at the table.
Cut right down on salty processed foods
and ready meals.
Check out food labels for salt content and
choose lower salt options.
73. FOOD LABELS
Ingredient listing
A lists of the product’s ingredients is
required by law.
This listing tells you what was used to
make the product.
The ingredients are listed in descending
order, so the ingredient that was used in
the greatest amount will appear first on
the list, all the way through to the last
ingredient which was used least in the
product.
74. Foods Labels
Nutrition labels
Nutritional labelling is any information
appearing on food labels relating to the amount
of calories (energy) and nutrients contained in
the product.
Nutrition labels can help you make healthy food
choices as you can compare the nutrition
information on similar products.
Guideline Daily Amount is nutrition information
that is presented on the front of pack.
75. Some tips for reading Food Labels
Sugar can be listed as: sucrose, maltose,
honey, palm sugar, hydrolysed starch,
syrup and invert sugar.
Reduced fat products likely to still be high
in fat.
Salt may be listed as sodium, to convert
sodium into salt just multiply by 2.5.
76. A Guide to Food Labels
A Lot per 100g A Little per 100g
15g of total sugars 5g or less of total sugars
20g of fat 3g of fat
5g of saturated fat 1.5g or less of saturated fat
3g of fibre 0.5 of fibre
1.5g of salt 0.3g of salt
0.6g of sodium 0.1g of sodium
77. Old Alcohol Guidelines
RECOMMENDATIONS:
WOMEN 1 UNITS PER DAY
MEN 2 UNITS PER DAY
ALSO HAVE A FEW ALCOHOL FREE
DAYS IN A WEEK
CONSULT WITH YOUR DOCTOR IF IT
IS SAFE FOR YOU TO DRINK ALSOHOL
DURING YOU TREATMENT.
78. NEW ALCOHOL GUIDELNES
For low risk drinking the weekly limits are:
Up to 11 standard drinks per week for
women.
Up to 17 standard drinks per week for
men.
Do not take more than 5 standard drinks
in one sitting.
Have 3 alcohol free days during the week.
80. Complementary, Alternative Diets &
Supplements
Have become very popular, with information
available on the internet, in books, through the
media.
There is no scientific evidence to support any of
these diets cure or prevent cancer recurring.
In some cases they are harmful.
Always discuss with your doctor/ dietitian
81. What are Complementary &
Alternative Diets
A complementary diet is one you follow
while you have medical treatment.
An alternative diet is instead of the
recommended medical treatment.
Health professional do not recommend
any of these diets.
82. Complementary & Alternative Diets May leave out
one or more of the following:-
Dairy foods e.g. milk, yoghurts, cheese.
Main source of calcium.
Calcium is needed for healthy bones and to
prevent osteoporosis.
Very important in women after menopause.
If you diet is not rich in calcium you may need a
calcium supplement.
83. Red meat, Poultry, eggs
Good source of protein. Protein repairs your
body, particularly after cancer treatment.
Iron is important for healthy blood cells.
Red meat is the best dietary source of iron.
If your diet is not rich in iron you may need a
supplement.
84. sugar
No evidence to support sugar “feeds a
tumour”.
Sugar is present in many foods and gives
you energy.
85. Bristol diet
Basically dairy free
Also avoid red meat, salt & sugar.
Eat lots of fruit and vegetables.
86. Gerson Diet
Avoid nearly all animal products and all
fats and oils except flaxseed oil.
All foods to be fresh and organic.
No processed, preserved, canned, bottled,
boxed or frozen foods.
No salt allowed.
Avoid sources of toxicity e.g. tobacco.
Alcohol, fluoride, pesticides, food chemical
and all medicines.
87. Macrobiotic Diet
Completely vegan ( no dairy products of
meat allowed)
Promotes organic whole grains e.g. brown
rice, oats & buckwheat, organic fruit &
veg, soups made with vegetables,
seaweed, beans, chickpeas lentils and
fermented soy.
Allowed small helpings of nuts, seeds &
pickled vegetables.
88. Macrobiotic Diet
Only eat when hungry and chew food for a long-
time until it become liquid in your mouth.
Drink only when thirsty & only allowed water or
non-flavoured decaffeinated tea.
Food is prepared and cooked in a certain way.
Avoiding microwaves or cooking with electricity.
No vitamin/mineral supplements allowed.
No processed foods with artificial colours,
flavours, preservatives.
89. Soy
Evidence: Research in the role of soy/soy
foods in breast cancer is inconsistent
For breast cancer survivors, the evidence
suggests neither benefits nor harmful
effects when soy is eaten in moderate
amounts as part of a healthy diet
Moderate amount = approx 25g/day (4g in
soy yoghurt, 7g in 200ml glass of soy milk,
10g in 200g/7oz portion tofu)
90. Soy
Safety:
Higher doses of soy may have an
oestrogen-like effect and higher levels of
oestrogens increase the risk of
progression of post-menopausal and
oestrogen-receptor positive breast cancer
Breastcancer survivors should avoid the
high concentrations of soy found in soy
powders/supplements - AICR
91. Soy
Safety: Soy can interact with thyroid
hormone medications – do not take
thyroid medications within 2-3 hours of
eating soy
No conclusive evidence to show that soy
interacts with tamoxifen
Other Benefits: No conclusive evidence
that soy can help reduce hot flushes (NCI)
92. Vegetarian Diets
Evidence: No evidence to show that
vegetarian diets prevent or reduce risk of
recurrence of breast cancer
Safety: Safe to consume vegetarian diet
that provides all food groups and essential
nutrients
Other Benefits: Elements of vegetarian
diet protective against heart disease e.g.
low in animal fat, high in fruit & vegetables
93. Dairy Foods
Evidence: Research does NOT support a
link between consumption of dairy foods
and increased risk of breast cancer.
Animal studies have shown that dairy
foods may have a protective effect against
breast cancer – human studies needed.
94. Dairy Foods
Safety:Safe to consume as part of a
healthy balanced diet.
OtherBenefits: important for maintaining
bone health / prevention of osteoporosis.
95. Green Tea
Evidence: No evidence to show that green tea
reduces risk of recurrence of breast cancer -
results from human studies are not consistent
Safety: Safe non – toxic drink **
3 – 10 cups per day
Contains caffeine
Other Benefits: may offer protection against
some bacterial infections
**Very high amounts of green tea components (usually
associated with over dosage of green tea supplements)
have been shown interact with drugs that affect blood
clotting such as aspirin.
96. Antioxidants
Vitamins A, C and E
Sources – fruit and vegetables
Evidence: High intakes of supplements not
advisable as research is conflicting regarding
role in cancer
Safety: Not recommended to take > 100% of
RDA
Anti-oxidants from fruit & vegetables not harmful
Other Benefits: protect against heart disease
97. Echinacea
Evidence: No evidence to show that Echinacea reduces
risk of recurrence of breast cancer
Safety: Safe to use continuously for < 3 weeks
Should not be taken by:
- diabetics
- individuals with impaired liver
function or autoimmune diseases e.g. TB, MS,
rheumatoid arthritis
- if taking immunosuppressant
medications
Should not be taken by those with cancer of immune
system e.g. leukaemia, lymphoma
Other Benefits: Stimulates immune system
98. Aloe vera
Evidence: No evidence to show that aloe vera
reduces risk of recurrence of breast cancer
Safety: Should not be taken orally as oral aloe
vera intake is known to slow down or reduce
absorption of nutrients and drugs
Other Benefits: Topical application is beneficial
in treating radiation dermatitis, post-surgical
scars, cuts, burns, sunburn
Check with your radiation therapist / breast care
nurse before using
99. Ginseng
Evidence: no conclusive evidence at present to
show that ginseng reduces risk of recurrence of
breast cancer
Safety: Should not be taken by individuals with
high blood pressure, anxiety disorder and in
those taking oestrogen or steroids
Other Benefits: may boost immune function
and aid treatment of fatigue, weak evidence that
ginseng may reduce hot flushes
100. Co-enzyme Q10
Evidence: No evidence to show that it
reduces risk of recurrence of breast
cancer
Safety: may make some chemotherapy
drugs/ radiotherapy less effective
Should not be taken if taking anti-
coagulants e.g. Warfarin
Other Benefits: may be beneficial in heart
disease/ heart failure
101. Supplements and Tamoxifen
The
following supplements interact with
Tamoxifen :
- St John’s Wort
- Black Cohosh
- Dong Quai
If considering taking the above
supplements, please consult your
doctor first
102. Diet, Supplements and Menopause
Ensure adequate calcium intake
Follow low-fat diet to reduce risk of heart
disease
Physical activity may reduce hot flushes
Evening primrose oil not recommended for hot
flushes
Dong Quai – little evidence to support it’s safety
Black Cohosh not recommended as may
damage liver
103. Organic Foods
Tend to be more expensive.
Have same nutrients as non- organic food.
There is no harm choosing organic but
has no known benefits.
104. Vitamins, Minerals & other
supplements
If your diet is not healthy and varied you may
need a multivitamin/mineral supplement.
Multivitamin/mineral supplement, should not
contain more than 100% RDA for vitamins &
minerals.
Mega dosing on multivitamin/mineral
supplements can have harmful side effects.
Always discuss with your dietitian / doctor before
taking a c0-enzyme/ herbal supplement as it can
interfere with your treatment.
105. AICR Guidelines
1. Choose a variety of fruit and vegetables
2. Limit intake of red meat to less than 3oz/day
3. Decrease the amount of fatty food in especially those
from animal and decrease total fat intake
4. Eat less salty foods and less salt in cooking, use herbs
and spices instead
5. Limit alcohol to less than 2 drinks a day for men and one
for women
6. Do not eat charred meat often, nor cured and smoked
meats
7. Avoid being overweight
8. Take 1 hour brisk walk or similar daily
107. Myth or Fact
1) FALSE. Nearly all foods can be healthy
once you eat them as part of a balance
diet.
2) Processed foods are less nutritious and
not as good as fresh foods.
108. Myth or Fact
.– FALSE. As part of a balance diet
processed foods can be healthy.
Processed foods may keep most of their
goodness.
3)
Large doses of vitamins can prevent or
cure many diseases.
109. Myth or Fact
– FALSE. There is no scientific evidence for
this and large doses may be dangerous.
4) Sugar feeds cancer and you should avoid
it .
110. Myth or Fact
FALSE. Sugar if found in may foods and
gives the body energy as part of a balance
diet.
111. Useful Websites
National Cancer Institute:
www.cancer.gov
American Institute of Cancer
Research
www.aicr.org
Macmillan Cancerline (UK)
www.macmillan.org.uk
112. Useful Websites
Irish
Nutrition and Dietetic Institute
www.indi.ie
Irish
Cancer Society
www.cancer.ie
Irish
Hospice Foundation
www.hospice-foundation.ie