Study on the Improvement of Dietary Life of Cancer Patients during Treatment by Nutrition Counseling.
10.5720/kjcn.2016.21.1.93
- Author:
Keeyoun HONG
1
;
Yunjin CHOI
;
Wanqin YAN
;
Hyunsook LIM
;
Jonghee CHYUN
Author Information
1. Department of Food & Nutrition, College of Human Ecology, Inha University, Incheon, Korea. hsim@inhauh.com
- Publication Type:Original Article
- Keywords:
food habits;
eating behavior;
cancer patients;
continuous nutrition counseling
- MeSH:
Breakfast;
Counseling*;
Diet;
Dietary Supplements;
Drinking;
Eating;
Fast Foods;
Feeding Behavior;
Food Habits;
Fruit;
Humans;
Meals;
Meat;
Milk;
Snacks;
Vegetables
- From:Korean Journal of Community Nutrition
2016;21(1):93-101
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
OBJECTIVES: This study investigated the improvement of food habits and eating behavior of cancer patients during treatment through the continuous nutrition counseling and monitoring. METHODS: Thirty cancer patients during treatment were participated in this study, and the first nutrition counseling and the first and second monitoring were conducted after 2-3 week intervals. RESULTS: As a result of the nutrition counseling and monitoring, all patients improved to a great extent to consume 3 meals a day. The frequency of having breakfast was significantly increased with the nutrition counseling and continuous monitoring as well. The meal fixed quantity was stabilized and the eating speed slowed down as more nutrition counseling were done. The snack intakes of patients did not show any significant difference after the nutrition counseling but showed a slight decline after the monitoring. The frequencies of eating out and a late-night meal significantly decreased after the monitoring. The intakes of fish, meat, vegetables, milk and fruits needed for a well-balanced diet significantly increased as more nutrition counseling were done. The intakes of processed food were significantly decreased after the nutrition counseling and the intakes of fast food were significantly decreased as more nutrition counseling were done. The water intake of patients also significantly increased. In the eating behavior related to health, the frequency of drinking alcohol significantly decreased after nutrition counseling consultation and no patients had dietary supplements after the first monitoring. CONCLUSIONS: These results suggested that continuous nutrition counseling is effective in improving eating habits of cancer patients.
