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Hong, Choi, Yan, Lim, and Chyun: Study on the Improvement of Dietary Life of Cancer Patients during Treatment by Nutrition Counseling
Research Article

Korean Journal of Community Nutrition 2016; 21(1): 93-101.

Published online: 29 February 2016

DOI: https://doi.org/10.5720/kjcn.2016.21.1.93

Study on the Improvement of Dietary Life of Cancer Patients during Treatment by Nutrition Counseling

Keeyoun Hong, Yunjin Choi, Wanqin Yan, Hyunsook Lim, Jonghee Chyun

Department of Food & Nutrition, College of Human Ecology, Inha University, Incheon, Korea.

Corresponding author: Hyunsook Lim. Department of Food and Nutrition, Inha University, 100 Inha-ro, Nam-gu, Incheon 22212, Korea. Tel: (032) 890-3260, Fax: (032) 862-8120, hsim@inhauh.com

Received 16 December 2015       Revised 30 December 2015       Accepted 5 January 2016

Copyright © 2016 The Korean Society of Community Nutrition

(open-access):

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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.

Keywords: food habits, eating behavior, cancer patients, continuous nutrition counseling

Figures and Tables

Fig. 1

The distribution of cancer diagnoses among study participants

1) GIST: Gastrointestinal Stromal Tumor
kjcn-21-93-g001
Table 1

General characteristics of the study subjects

kjcn-21-93-i001

1) Mean ± SD

Table 2

Changes of food habits

kjcn-21-93-i002

1) Mean ± SD

2) 5: ≥5/week, 4: 4/week, 3: 3/week, 2: 2/week, 1: ≤1/week

3) 5: very regular, 4: regular, 3: usually, 2: irregular, 1: very irregular

4) 5: very fast, 4: fast, 3: usually, 2: slow, 1: very slow

5) 5: ≥2/day, 4: 1/day, 3: 3/week, 2: 2/week, 1: ≤1/week

6) 5: ≥1/day, 4: 4-5/week, 3: 2-3/week, 2: 1/week, 1: ≤2/month

*: p < 0.05, ***: p < 0.001

Table 3

Intakes of snacks

kjcn-21-93-i003

1) N (%)

Table 4

Intakes frequency of foods

kjcn-21-93-i004

1) Mean ± SD, ***: P < 0.001, **: P < 0.01

2) 5: 3/day, 4: 2/day, 3: 1/day, 2: 3/week, 1: ≤1/week

3) 5: ≥2/day, 4: 1/day, 3: 3/week, 2: 2/week, 1: ≤1/week

4) 4: >1,500 ml, 3: 1,000~1,500 ml, 2: 500~1,000 ml, 1: <500 ml

**: p < 0.01, ***: p < 0.001

Table 5

Alcohol & supplementary health food intake frequency

kjcn-21-93-i005

1) Mean ± SD

2) 5: 1/day, 4: 4-5/week, 3: 2-3/week, 2: 1/week, 1: <2/month

***: p < 0.001

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Hyunsook Lim
https://orcid.org/http://orcid.org/0000-0003-3564-0246

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