CHAPTER 16: IMMUNITY

Question 1

What nutrition education should be provided for cancer prevention?

Answer 1

• Adequate fiber to decrease risk of colon cancer
• No smoking to prevent lung cancer
• Consumption of 5 servings of fruits and veggies a day or more (2.5 grams)
• Eating whole grains as opposed to processed or refined grains
• Avoid eating pickled, smoked, grilled, or nitrate containing meats
• Focus on healthier fats: polyunsaturated or monounsaturated (vs saturated or trans fats)
• Reduce our alcohol consumption

Question 2

What nutrition education should be provided to a patient who has cancer?

Answer 2

• Because their metabolism is higher, when they have cancer we need to encourage intake of protein and calories with a goal of them having them maintain
  their weight through cancer therapy
  o Encourage them to add calories to meals
• Use whole milk vs. water in recipes
• Add milk or cheese to their dish
• Use peanut butter as a spread
• Top fruit with yogurt

Question 3

What nutrition education should be provided to a patient who has HIV/AIDS?

Answer 3

• Consume small frequent high protein, high calorie, nutrient dense meals
• HIV ASSOCIATED WASTING: If a person is suffering from HIV if they have lost 10% or more weight loss and one of the 3 factors (diarrhea,
  fever, or chronic weakness)**
• Herpes Simplex Virus (or secondary infection) increases BMR

Question 4

What nutrition education should be provided to a patient who has stomatitis?

Answer 4

• Do not use alcohol-based mouth washes
• Soft toothbrush and clean their teeth after meals and at bed times
• Avoid acidic, spicy, dry , or crunch foods (painful on mucosa)
• Scrambled eggs are a really good choice to eat!!***
• Consume cold or room temperature foods that are soft (add gravy, broth or sauces to moisten foods)
• Cut foods into smaller bites or use a straw
• Use protein, high calorie drinks
• Use well fitting dentures

Question 5

What nutrition education should be provided to a patient who has taste alterations?

Answer 5

• Eat more tart foods
  o Citrus fruits and juices
• Small frequent meals
• Plastic utensils*****
  ▪ Decrease metallic taste in their mouth
• Suck on mints, candy, or chew gum
• Pickles as a snack (something tangy to increase saliva)
• Gargle with mouth wash
• Try seasoning or sauces that help improve taste of foods

Question 6

What nutrition education should be provided to a patient who has low WBC?

Answer 6

• Cook all foods thoroughly
• Teach to avoid food bacteria sources (raw produce, undercooked meat, unwashed produce, yogurt with live cultures)
• Refrigerate perishable foods ASAP