PREPARED BY: MRS CARMELA C.

ASURO, RN, MAN

 Nutritional Components and their
Functions
 Carbohydrates – sugar that provide energy for immediate use. They are converted
to glycogen or fat for long term storage or are converted to other molecules in the
body.
 3 classes of carbohydrate : Monosaccharides ( fructose and dextrose)
Disaccharides ( table sugar)
Polysaccharides ( starch and dextran)

Glucose – fuel for most of the cells

of the body

Glycogen or Fat
Cont…
 Amino acids – building blocks of the body. Proteins are many amino acids
joined into one molecule:
 Essential amino acid – must be supplied from the diet because the body is
unable to synthesize them from glucose or other amino acids.
 Nonessential amino acid – need not be supplied from the diet because the
body is able to synthesize them.
 Maintenance and growth
 Assist in the regulation of body processes
 Make up many enzymes found throughout the body
 During starvation the body uses protein as the source of energy
 Lipids and Fatty acids – serve many roles in the body
 Fatty acids – basic molecules
 Lipids – long chains of fatty acids – can be saturated or unsaturated
 - excellent source of energy , supplying 9kcal/g
 Fat-soluble vitamins are being transported by lipid. ( Vit A,D,E and Vit K)

 Vitamins – compounds used in a number of enzymatic steps that regulates many processes.
Fat soluable – stored by the body in fats
Water soluble – are not stored in the body and are readily eliminated in the urine.
 Macro element or Electrolytes – maintain osmotic pressure and water balance, facilitate nerve
conduction and muscle contraction, and perform other functions.
 Sodium (Na)
 Potassium( K)
 Chloride(Cl)
 Calcium(C)
 Magnesium(Mg)
 Phosphorus(Ph)
 Sulfur
This damage is what causes cancer treatment side
effects. Some of the more common side effects that
can affect eating are:
 Loss of appetite
 Sore mouth or throat
 Dry mouth
 Dental and gum problems
 Changes in taste or smell
 Nausea
 Vomiting
 Diarrhea
 Constipation
 Feeling very tired all the time ( fatigue)
 Depression
How Food Fights Cancer
 Nature supplies us with an abundance of foods rich in molecules with
powerful anti-cancer properties, capable of engaging with the disease
(cancer) without causing any harmful side effects, In many respects,
these foods possess therapeutic properties on par with those of
synthetic drugs.” In a very precise but understandable manner, the two
researchers outline the many biological targets affected by bioactive
nutrients in foods that can help prevent cancer and be used in the
adjunctive management of cancer. More specifically, they highlight the
research showing how specific food-borne bioactive molecules can
accomplish the following:
 Decreased free-readical damage to DNA, which is known to produce cancerous mutations:
 Strengthen immune system function, as various immune cells are known to destroy cancer cells ( e.g.,
macrophages and killer-T cells);
 Inhibit angiogenesis (growth of new blood vessels) of developing tumors;
 Block key signal transduction pathways required for cancer cell replication;
 Stimulate pathways that induce programmed cell death (known as apoptosis of existing and emerging cancer
cells;
 Enhance detoxification, helping to neutralize and eliminate carcinogens in the body;
 Promote cellular differentiation, which decreases the risk that healthy cells will become cancer cells;
 Block the formation of nitrosamines (chemical compounds, some of which can cause cancer) in the body;
 Block the synthesis of dangerous forms of estrogen and testosterone, which are associated with reproductive
organ cancers;
 Slow the rate of cell replication, which is a key factor in reducing the frequency of genetic mutations that
may occur:
 Blocking receptor sites on cells to prevent overstimulation of hormones and growth factors, which, in turn
slows down the rate of cell division; and
 Reduce the synthesis of inflammatory prostaglandin, hormone-like chemical messengers, which are also
linked to increased cancer risk.
 Anti-Cancer Foods for Daily Use
 Drs. Beliveau and Gringas suggest there is a daily preventative threshold
level of cancer-fighting foods that each of us should strive to attain. Their
suggestions for the prevention of cancer include consumption of the
following items each day:
 Brussel sprouts – 1/2 cup
 Broccoli, cauliflower, cabbage – 1/2 cup
 Garlic – 2 cloves
 Onions, shallots – /2 cup
 Spinach, watercress – 1/2 cup
 Soy (edamame, dry roasted beans) – 1/2 cup
 Freshly ground flaxseeds – 1 tablespoon
 Tomato paste – 1 tablespoon
 
 Tumeric – 1 teaspoon
 Black pepper – 1/2 teaspoon
 Blue berries, raspberries, blackberries – 1/2 cup
 Dried cranberries – 1/2 cup
 Grapes – 1/2 cup
 Dark chocolate – 40 grams
 Citrus juice – 1/2cup
 Green tea – three 250 milliliter servings
 Red wine – 1 glass (5 Ounces)
 
NUTRITIOAL SUPPORT

 ORAL NUTRITION
 Dietary counselling improved patients’ nutritional status, decreased morbidity
and improved quality of life
 Psychosocial support – listening to problems with nutrition and provide
guidance and instruction when needed
 Medications to control side effects of the disease or treatment:
 Seratonin blockers- anti emetic therapy; given 30 minutes before meal
 Megestrol acetate 320-1600 mg/day- improved appetite
 ENTERAL NUTRITION – TUBE FEEDING
 Can be administered by the nasogastric tube, nasoduodenal, nasojejunal,
esophagostomy, gastrostomy and jejunostromy
 PARENTERAL NUTRITION –supplies all of the essential nutrients by means of
the intravenous route.
 Hyperalimentation
 Glucose, amino acids and fats
 Given continuously over 12 to 20 hours per day
Prepare for our next topic!!

 Alteration in skin integrity for oncology client

 Bone marrow suppression
 Oral mucositis