FIGHT CANCER WITH PROPER NUTRITION

Cancer is the leading cause of death in the world No.2. In the USA 200,000 people affected by breast cancer (1 in 10 women). Based on the survey of national health information system th.2001 & RS TH.2006 No5 cause of cancer death in Indonesia. Breast cancer most of all cancer case.
Cancer is influenced by various factors:
l diet unhealthy / unbalanced
l Alcohol
l Age
l Genetic
l Estrogen Hormones
l Low physical activity
l Smoking
l Obesity
ü Factors Obesity causes 30% risk of cancer Obesity is caused by excessive energy intake.
ü There is a significant association between the occurrence of breast cancer with excess weight, an unbalanced diet and lack of activity

Cancer Prevention
l Breastfeeding> 2 years, exclusive breastfeeding up to 6 months to prevent breast Ca
The index l Keeping the body in general ranges from 20-25, how to calculate BMI = weight / (TB ²) in meters. World Cancer Research Fund recommends BMI of 21-23
l Avoid drinking alcohol & sweet
l Making physical activity into their daily activities. Walking around the house / workplace 30 minutes / day
l Reduce the activities of watching TV, Computer, gaming, internet, FB excessive
l Food balanced / Healthy diet. Eat less calorie-dense: cakes, biscuits, soft drinks, fast food, because rapid weight increase.
l It is recommended vegetable products, kacang2an,
Red meat l 3-4 X / week, vary with fish / chicken / egg.
l At least 5 servings of vegetables & fruits / day (Go Green)
l Source of animal fat is reduced
l Calcium & Vit D is quite
l Seasoning garlic, turmeric is recommended
l It is recommended adequate nutrients from natural food.
Limit salt l <6 g

 Proper Nutrition for Cancer
Aiming to optimize nutritional status, the way is as follows:
l Provide balanced meals in accordance with the nutrient requirements and received power
l Prevent weight loss
l Reduces nausea, vomiting and diarrhea



INDIVIDUAL PATIENT CANCER DIET
Nutrition Experts Assess Data
l anthropometric data (TB (height), weight (body weight), BMI (body mass index), changes in BB)
l Data Laboratory (Alb, trasferin, CRP, GD, HB electrolytes, lipid profile, TKK, etc.)
l Clinical data / physical (The muscle, fat under the skin, teeth, physical appearance, etc.)
l Data history of eating (diet, food intake, knowledge about food, taboos, the availability of food)
l personal history data (history of disease, supplement intake, family history)
Establish Diagnosis Nutrition
l Problem Etiology Signs / Symptoms

      Based on the assessment / nutritional assessment
Example l Nutrition Diagnosis:

      Less weight associated with an inadequate intake of protein for energy & no appetite, nausea, marked with a BMI of 18
(Format ADIME used in RSCM since 2007)
Nutrition Intervention
l Energy in accordance with age, TB, BB, ranging from 32-36 kcal / kg
l Protein 1-1.5 g / kg
l Fat 20% of total calories
l Carbohydrates rest of proteins & fats
l Vit & min sufficient
l When immunity declines, feeding utensils and germ-free
l Small portions but often
l Forms of foods according to the patient's ability, can be any combination of oral & enteral

 MONITORING AND EVALUATION
l intake of food / nutrition and its impact
l Antopometri, biochemistry, physical
l The quality of life.
l Behavior and environment (changes in knowledge, attitudes about food)

 NUTRITION IN PATIENTS LESS CAUSE CANCER
l Eat less
l Absorption of nutrients is less well
l Psychological factors
l Effect of tumor / cancer
l Effect of therapy (chemotherapy, radiation resulted in nausea, stomatitis, pain)

 

 SIDE EFFECTS OF TREATMENT AND HOW ABOUT IT
l Anorexia: Food is better cold than hot, clear liquid, ice cream, milkshakes, gelatin, pudding, watermelon, grapes. Avoid drinking before eating. Drinks in the form of fresh
l Weight loss is down: Give your favorite foods. If unable to consume food orally used enteral feeding (modification form)
l Nausea / Vomiting: dry food, avoid odors that stimulate, avoid fatty foods, suggest that eating slowly, not lying down after eating
l Diarrhea: Provide adequate fluids, with dietary modification based on the ability to swallow, because sometimes dysphagia. Avoid food is too hot / cold. Food & filtering software is more acceptable than regular food.
l malabsorption: In this case the use of enteral food / liquid low lactose. Elemental diet / oligomeric formula is used when the function of gastrointestinal absorption of nutrients is very ugly. High sodium / salt and clear Kalium.Cair 1X 24 hours may help.

 RECOMMENDED FOOD INGREDIENTS
l Using oil olive oil / canola oil. Omega-3 fats are very potential as an anti implamasi
l buah2an and vegetables including negligent and sources of beta carotene, lycopene. High green vegetable isoflapon including leafy greens, celery, letuse, spinach, citrus
l The use of phytochemicals such as soy estrogens / tempeh is recommended to reduce the risk of breast cancer
Supplement l folic acid, calcium, vitamin D, Vita, C, E negligent tocopherol per physician / not excessive

  

CONCLUSION
l Fight cancer by controlling risk factors that can be controlled with lifestyle changes including a balanced diet, maintaining BMI, exercise, lactation, etc.
l Dietary advice on cancer patients according to the conditions of patients with the aim of optimizing the nutritional status. Sufficient energy, protein, vitamin and minerals, fat is not excessive. Small portions but often, the form of food according to their ability to eat can be a normal / soft / filter / liquid. (*)