How can comprehensive nutrition and dietary management of oncological patients be achieved?

IntroductionTumours are a serious chronic disease that not only poses a major threat to the health of patients, but also has far-reaching effects on their mental health and quality of life. Nutrition and dietary management play a crucial role in the treatment of tumours. Good nutrition not only increases the patient ‘ s tolerance for treatment and reduces its side effects, but also increases the body ‘ s immunity and rehabilitation. The nutrition and dietary management strategy for patients on tumours will be explored in detail in a number of ways, with the aim of providing practical guidance to patients and their families.Personalized nutrition assessment and planningOverall assessment2 Assessment of nutritional status: Assessment of the nutritional status of patients through measurements of weight, BMI (physical quality index), muscle quality and fat ratio.2 Metabolism needs calculations: daily caloric and nutrient intakes based on the age, sex, height, weight, level of activity and state of disease of the patient.Laboratory tests: Blood tests provide a basis for nutritional intervention by understanding the extent of anemia, electrolytic balance, liver and kidney function, etc.2. Individualized nutrition programmesTarget 2 is set with clear targets for nutrition interventions, such as maintaining or increasing weight, improving immune functions, mitigating the side effects of treatment, etc.Dietary advice: Based on the results of the assessment, specific dietary advice is developed, including food type, quantity, frequency and cooking methods.Dynamic adjustments: periodic monitoring of the nutritional status of patients, timely adjustment of nutrition plans in the light of changing conditions and progress of treatment.II. EQUIPMENT OF FOOD AND ENFORCEMENT1. Protein intake2. Importance: Protein is an important component of cytological repair and immune functions, especially for oncological patients.Source: Quality protein sources include fish, meat, eggs, milk and its products, and vegetable proteins such as soybeans and nuts.2 Recommended quantity: The daily protein intake for oncology patients is generally recommended at 1.0-1.5 g/kg bw, subject to individual adjustment.2. Carbon water intakeOption 2: Prioritize low blood sugar production index (GI) carbohydrates such as whole grain, oats, rough rice etc. to avoid overingestion of refined sugar and white flour.Effect 2: Adequate carbohydrates can provide energy, reduce protein decomposition and maintain blood sugar stability.3. Fat intake2 Healthy fat: Unsaturated fatty acids and unsaturated fatty acids such as olive oils, fish oils, nuts, etc., restricted intake of saturated fatty acids and transfat acids.2 Recommended amount: 25-30 per cent of the total calorie intake is appropriate, and the specific proportion needs to be adapted to the patient ‘ s specific circumstances.4. Vitamins and minerals2. Importance: Vitamins and minerals are essential for maintaining immune functions, promoting healing wounds and preventing infection.2 Sources: Fresh vegetable fruits are rich in vitamin C, E, A and minerals such as potassium, magnesium; dairy products and green leaf vegetables are a good source of calcium; red meat, seafood and beans are rich in iron and zinc.2 Supplement: Appropriate supplements of vitamin D, B vitamins, iron, calcium, etc., may be made, as necessary, under the direction of a doctor.5. Food fibresEffects 2: Dietary fibres help maintain intestinal health, prevent constipation and reduce the risk of colon cancer.2 Sources: Whole grains, pulses, vegetables, fruit, etc. are a good source of food fibres.2 Recommended: Appropriate daily intake of 25-30 g of dietary fibre.Special nutritional needs and interventions1. Weight management 2 Weight loss: For patients with significant body weight loss, the intake of heat and protein should be increased, with high-energy, high-protein diets and, if necessary, oral nutritional supplements.Weight gain: For those who need to control weight, the intake of high-heat, high-fat food should be reduced and the proportion of low-heat food such as vegetables and fruit increased.2. Indigestion symptoms management 2 Disgusting and vomiting: small amounts of food, choice of fresh, digestible food, avoiding greasy, spicy and irritating food.Diarrhoea: Choosing low-fibre, low-fat foods to avoid dairy, sugary foods and caffeine.2 Decay: Increased intake of dietary fibres, increased water consumption, adequate exercise and, if necessary, the use of light laxatives.3. Immunization functional supportAntioxidants: The appropriate intake of foods, such as blueberries, green tea, nuts, etc., with anti-free radicals to mitigate oxidizing stress.2 Lebs: Some studies have shown that Lebs can help restore micro-ecological balance in the intestinal tract and mitigate digestive symptoms such as diarrhoea.Food safety and hygiene1. Personal hygiene2 Handsome: Washing hands before eating, avoiding touching food with unwashed hands.2 Food handling: ensure fresh, clean food, avoid cross-contamination and be prepared for separate treatment.2. Cooking methods2 Temperature cooking: Reduce the production of carcinogenic substances such as acoustics, benzodiamids and benzodiazepines by using as much as possible mild cooking methods such as steam, cooking and stew.2. Temperature control: ensure that food is fully cooked and avoids raw food, especially meat and seafood.V. Psychological support and social participation1. Positive mentality Emotional management: Encourage patients to remain optimistic and to ease stress through meditation, yoga, listening to music, etc.2. Psychological support: Psychological counselling and support, if necessary.2. Family support Two family companions: The role of family in the dietary management of patients cannot be overlooked, and their care and support can make them feel warmer and more conducive to the recovery process.Participation: Families can participate together in the preparation and implementation of dietary plans and in creating a positive climate for recovery.3. Social participation2 Social events: Encourage patients to participate appropriately in social activities, such as joining patient support groups, sharing experiences and feelings and getting emotional support.Community resources: use community-provided health education resources, such as nutrition lectures, rehabilitation training, etc., to enhance self-management capacity.Regular monitoring and adjustment1. Tracking progress Weight monitoring: periodic measurement of weight, recording of body weight change trends and timely detection of signs of malnutrition.2 Body composition analysis: Monitors the muscle quality and fat ratio of patients, and evaluates the effects of nutritional interventions, including through bioelectric resistance analysis.Laboratory testingBlood testing: periodic blood testing to monitor patients ‘ anaemia, electrolyte balance, liver and kidney function, etc., to provide a basis for nutritional intervention.2 Nutritional indicators: take into account changes in nutritional indicators such as pure blood protein, pre-protein and trans-iron protein and assess nutritional status.3. Advisory professionals Doctors: Regular visits, communication with the attending physician, information on changes in the condition and progress of treatment.2 Nutritionians: In case of problems, consult the registered nutritionist in a timely manner and obtain professional guidance and advice.Concluding remarksNutrition and dietary management of oncological patients is a complex and detailed process, requiring the patient, family members and the medical team to work together. Through scientifically sound dietary interventions, it not only improves the quality of life of patients but also creates more favourable conditions for treatment and rehabilitation. It is hoped that the recommendations in this paper will provide practical guidance to oncologists and their families to help them better cope with the disease and to move towards rehabilitation.