Nutrition assessment is a vital tool that can give proper diagnostics of what a patient is suffering from and the nutrition components that the patient lacks. Poor nutrition can cause several diseases that include diarrhea and colon cancer. This paper forms a comprehensive analysis of a malnourished white female patient, aged 87 years, and weighs 85 pounds. This patient is 5 feet tall. She has colon cancer and diarrhea. This paper gives a clear and comprehensive analysis of the patient’s clinical situation and provides a clearly defined plan for managing the condition.
The nutrition evaluation for cancer patients is often neglected. This is even though patients’ poor nutritional status can adversely affect the prognosis and treatment of these patients. Diet has for a long time been considered as a determinant in the risk development associated with colon cancer. However, it is difficult to ascertain for sure, which components of the diet are the most vital in increasing the risk for colon cancer (Sizer, Piché & Whitney, 2012).
There is strong, compelling evidence that suggests that red meat and high fat intake are the leading causes of colon cancer. High consumption of fat from animals has positively been associated with colon cancer. The high cholesterol values that are as a result of fat intake correlate significantly well with the later development of tumors (Sizer, Piché & Whitney, 2012).
The consumption of fatty fish and a reduction in the consumption of unhealthy fats can reduce the risk of colon cancer that is brought about by the consumption of animal fat. Obesity and a sedentary lifestyle are also some of the major risks for colon cancer. It is vital for patients with colon cancer to maintain a remarkably healthy diet (Wilson, 2010). This will help them to withstand the after-effects of treatment. These side effects may arise due to surgical, radiation therapy, chemotherapy or any combination of these treatment methodologies, which are used on cancer patients. A healthy diet for colon cancer patients should include the following
- Fluids that prevent dehydration of the patient.
- A lot of protein to helps maintain the muscle mass and repair damaged body tissue.
- The patient needs fats and carbohydrates to help in the production of calories that will supply the body with energy.
- Vitamins and minerals will maintain normal body functioning (Wilson, 2010).
The side effects that are associated with colon cancer treatment can cause weight loss. The effects can also cause an unhealthy nutrition status, which includes diarrhea, constipation, fatigue nausea, and many other effects on the normal body environment (Wilson, 2010).
Some fatty acids, for example, the omega 3 fatty acids, have been established to have benefits in the nervous system and appetite, in cancer patients. Studies have shown that fish oils stimulate appetite, and omega 3 fatty acids have many protective properties against cancer and many other chronic diseases. Patients can take an increased dosage of these fatty acids with 100 percent of each vitamin and all other minerals that are required for each day (Wilson, 2010).
A diet that includes a lot of fibers has a large protective effect against colon cancer. In addition, diets that are rich in vegetables and high fibers have demonstrated to be significantly protective against colon cancer. “Fiber decreases the fecal transmitting time, by increasing the bulk in stool” (Wilson, 2010, p. 78).
It dilutes the levels of concentration of other colonic constituents. This minimizes the contact between the colon epithelium and the carcinogens. The fiber is neither digested nor absorbed in the small intestines. Under the presence of colonic flora, the fiber undergoes fermentation and reduces fatal pH and leads to the generation of short chain fatty acids. These short chain fatty acids protect the isolated colonic epithelial cells (Wilson, 2010).
The patient can manage many of the side effects that are caused by the treatment for colon cancer, while knowing that the surgeries that she will undergo can lead to the loss of electrolytes and fluids. The patient can supplement her diet with lots of caffeine and reduce consumption of alcohol by taking alcohol free drinks. She should also take many sports drinks that have electrolytes and other liquid supplements. The patient should also add the consumption of multivitamin to counteract the mat absorption of some vitamins (Balch, 2006).
When the patient is undergoing chemotherapy, she may feel nauseous and become dehydrated. Liquids and some clear bland food will reduce these side effects. In order to alleviate diarrhea, the patient should take clear liquids and eat low fiber and low fat foods. She should avoid the heavy and greasy foods raw fruits or vegetables, and should also avoid the consumption of strong spices (Balch, 2006).
Medical conditions, as well as other factors, can cause diarrhea including diet. The patient should increase her water consumption since diarrhea can cause intensive dehydration if not checked (Balch, 2006). She should also minimize her total fat intake. Excess fat in the body leads to elevated levels of bile acids, which in turn digest the excess fats. Excess bile produced can also transform the probiotics found in the large and small intestines, which leads to tumor growth and cell damage. In addition, the patient should include lean meat and dairy products that are low in fat contents, in her diet. Finally, she should increase her consumption of healthy fats and omega 3 fats.
References
Balch, A. (2006). Prescription for nutritional healing. New York : Avery.
Sizer F., Piché L., and Whitney E. (2012). Nutrition: concepts and controversies. Toronto: Nelson Education.
Wilson et al. (2010). Nutrition guide for physicians. Totowa: Humana.