Cancer and immunosuppression disorders

Question 1

Common problems for clients with cancer or immunosuppresion disorders?

Answer 1

Protein-calorie malnutrition and body wasting

Question 2

Adequate dietary fiber may lower risk of

Answer 2

Colon cancer

Question 3

High intake of what is linked to a lower incidence of many types of cancer, so eat at least 5 servings daily

Answer 3

Fruits and veggies

Question 4

Meat preparation by smoking, pickling, charcoal grilling, and use of nitrate-containing chemicals may be…

Answer 4

Carcinogenic

Question 5

High intake of what in fish and olive oils is presumed to be beneficial to lowering the risk of many types of cancer

Answer 5

Polyunsaturated and monounsaturated fats in fish and olive oils

Question 6

High _____ consumption is associated with liver, pancreatic, and biliary cancers

Answer 6

alcohol

Question 7

Excess body fat stimulates the production of what, which may intensify the growth of various cell types and may contribute to breast, gallbladder, colon, prostate, uterine, and kidney cancers

Answer 7

Estrogen and progesterone

Question 8

Calcium rich diet is associated with what?

Answer 8

Lower incidence of colon cancer

Question 9

Nutritional needs for cancer:

Answer 9

Increased caloric intake ranging for 25-35 cal/kg to maintain weight
Increase caloric intake ranging from 40-50 cal/kg to rebuild body stores
Protein needs are increased 1.5 to 2.0 g/kg

Question 10

What should you encourage clients to do on “good” days?

Answer 10

Eat more

Question 11

Intervention for early satiety?

Answer 11

Eat sm amounts of high protein foods loaded with calories and nutrients

Question 12

Intervention for anorexia?

Answer 12

Eat sm amounts of high protein foods, loaded with calories and nutrients
Try to consume food in morning
Avoid food odors
Do not fill up on low-cal foods

Question 13

Interventions for mouth ulcers and stomatitis?

Answer 13

Use a soft toothbrush after eating and at bedtime
Avoid mouth washes that contain alcohol
Omit spicy, dry, or coarse foods
Include cold or room temp foods in the diet
Cut food into small bites
Try using straws
Be sure dentures fit well

Question 14

Interventions for fatigue?

Answer 14

Eat a large, calorie-dense breakfast when energy level is the highest
Conserve energy by eating foods that are easy to prepare
Utilize a meal delivery service

Question 15

Interventions for food aversions?

Answer 15

Avoid eating foods that are well-tolerated and liked prior to having treatments

Question 16

Interventions for taste alterations and thick saliva?

Answer 16

Try adding foods that are tart (citrus juices)
Include cold or room temp foods in the diet
Try using sauces for added flavor
Use plastic utensils when cooking
Suck on mints, candy, or chew gum to remove bad taste in mouth

Question 17

Interventions for n/v?

Answer 17

Eat cold or room temp foods
Try high carb, low fat foods
Avoid fried foods
Do not eat prior to chemotherapy or radiation
Take prescribed antiemetic medication at the direction of the provider

Question 18

Interventions for diarrhea?

Answer 18

Ensure adequate intake of liquids throughout the day to replace losses
Avoid foods that may exacerbate diarrhea (foods high in roughage)
Consume foods high in pectin to increase the bulk of the stool and to lengthen transition time in the colon

Question 19

What should clients with immunosuppresion do to fresh fruits and veggies?

Answer 19

Peel and thoroughly wash or cook d/t exposure to microorganisms

Question 20

What should nurses teach clients with dysphagia?

Answer 20

Inhale, swallow, then exhale and tilt

Avoid sticky or lumpy food

Question 21

What does tilting do?

Answer 21

May help with swallowing