癌症病人的營養評估與照顧

Nutrition Assessment and Intervention of Cancer Patients

馮馨醇(Hsin-Chun Feng)

《臺大護理雜誌》 15卷1期 (2019/01) Pp. 5-17

https://doi.org/10.6740/NTUHJN.201901_15(1).0002

摘要

癌症蟬聯台灣死亡率首位已超過35年，癌症病人營養不良的發生率至少40%，體重減輕和不適當的食物選擇是治療期間常見的營養問題，早期營養介入改善病人的治療狀況及耐受性，避免營養不良及惡病質的產生，可有效改善病人預後及生活品質，癌症病人的營養照顧包含營養評估、診斷及介入，營養評估可有效找出病人營養問題，執行營養診斷及介入，營養介入首重維持體重，高熱量高蛋白質飲食可幫助病人挑選正確食物，若能配合運動，則可有效強化肌肉，降低副作用，若未能配合飲食攝取則可針對口服營養品進行補充，另外能積極進食的病人，魚油介入，可能也可減緩副作用，降低體重的流失，若能在開始治療就有正確的食物選擇，則可有效提升病人生活品質。

關鍵字

營養不良 ； 癌症惡病質 ； 營養評估 ； 營養介入

並列摘要

Cancer has been the leading cause of death in Taiwan for the 35th consecutive year. The overall prevalence of malnutrition was about 40%, with weight loss and improper food choices being major problems in cancer patients. Early nutrition intervention significantly improves the quality of life, the effectiveness of treatment, and decreases the risk of severe malnutrition in cancer patients. The process of nutrition care includes assessment, diagnosis, and intervention. Nutrition assessment provides benefits to patients with nutrition problems. Eating a high calorie and protein diet helps to maintain or increase the body weight, while exercise maintains the patients' muscle mass to reduce treatment side effects. In case of cancer patients with malnourishment, oral supplements should be considered. Fish oil supplementation may reduce side effects, maintain the body weight and muscle mass, and protect against certain toxicities. Early identification of patients at risk of malnutrition and prompt nutritional intervention may be essential in providing better clinical care to cancer patients.

並列關鍵字

malnutrition ； cancer cachexia ； nutrition assessment ； nutrition intervention