Nutrition and the Cancer Patient | Book Review
Nutrition and the Cancer Patient
Alice Lunt, Dietitian, Nutrition and Dietetics Department, Addenbrookes Hospital, Cambridge, CB2 2QQ
Introduction
This book aims to develop the understanding of the complex spectrum that healthcare professionals are involved in with regards to the treatment of cancer patients.Written by an international Multi-disciplinary Team (including dietitians, physiotherapists, occupational therapists, gastroenterologists, pharmacists, research fellows, nurses and a chaplain),the book builds on a vast wealth of experience to formulate a guide highlighting some factors which we do not always recognise, and that are perhaps overlooked, especially in terms of ethics, religion and culture. Editors Egidio Del Fabbro and Vicky Baracos are American experts in palliative care and cachexia, with Vicky Baracos having presented ‘Underlying mechanisms of cancer cachexia anorexia: treatable and untreatable causes of malnutrition and wasting, circa 2010’ at Aspen 2010 (American Society for Parenteral and Enteral Nutrition).
As a general cancer and nutrition reference book it covers relevant topics, such as the treatment of cachexia, nutritional counselling, complementary and alternative medicine, and exercise; while also including some difficult topics such as ‘nutrition in advanced malignancy’ and ‘ethics and medically assisted nutrition and hydration’. Do not be discouraged by the initial chapters based on complex aspects of cancer cachexia, including biochemical pathways, adaptive response of signalling and metabolic changes associated with cancer, which may not be practical in the clinical environment but are still important and useful to know. The later chapters which look at specific population subgroups, including survivors, paediatrics, co-morbidities, older people and end of life, contain useful case studies and summary tables for their general management. Throughout the book the importance of an
MDT is highlighted with one example being the chapter ‘counselling by dietitians’. This explains the role of the dietitian in various areas of practice and the nutrition care process of screening, assessment, intervention and evaluation. As a guide for dietitians the chapters on ‘treatment of nutrition impact symptoms’ or ‘nutritional management of patients receiving primary cancer therapy’ comes from a medical viewpoint, with the
focus being on medication management and minimal mention of diet manipulation to aid symptom control. It must also be taken into account that there are differences as a result of cancer location and varying hospital procedures or protocol, especially as it frequently refers to American guidelines. Despite the dietetic and geographical
drawbacks, this book is a detailed and comprehensive reference book and so achieves all it aims to be. Throughout the 11 chapters, the book is easy to follow and could be used as a good starting point for research. The case studies and diagrams help ensure easy digestion of the context and the in-depth post chapter referencing is up to date. This book could expand any healthcare professional’s knowledge and consideration beyond that of the area they work in, building a better understanding of all nutritional aspects involved with caring for cancer patients irrespective of cancer location.
Nutrition and the Cancer Patient Edited by Egidio Del Fabbro, Eduardo Bruera, Wendy Demark-Wahnefried, Tim Bowling, Jane B. Hopkinson, and Vickie E. Baracos Hardback | June 2010 | 978-0-19-955019-7
Complete Nutrition Vol.10 No.6 December/January 2010/11 | 59
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