1. Cancer
No known dietary intervention to prevent cancers, only general guidelines
Mostly based on healthy weight and consumption of balanced diet high in vegetables
Only limitations are intake of processed or over- cooked meat and excessive alcohol intake
Charred meats form (HCA) heterocyclic aromatic acids, believed to increase risk of colorectal CA

3. Cancer
Alcohol has known risk for esophageal and hepatic cancers, likely due cell necrosis
Prevention, mostly based on 5 servings of vegetables daily, and physical activity
One type of vegetable or fruit not effective but rather a mix of beneficial phytochemcals
Lycopene in tomato, folate rich spinach, antioxidant in berries

5. Cancer
Survival is >5yrs, with now 70% known mostly breast and prostate CA
Major nutritional problem, malnutrition with >10% wt loss and <75% of estimated KCAL needs
Hypermetabolism, surgery, chemotherapy, radiation, and fatigue all effect nutrition status
Taste changes, thrush, loss of appetite, nausea, depression and pain contribute to malnutrition
Anorexia, small frequent meals, kcal dense foods, supplements and protein powders, liberalize

7. Cancer
Taste changes, oral hygiene, glass utensils, cool and soft foods, creative spices, sauces and gravies
Stomatitis, drink with straw, liquids at meals, avoids acids, sucking candies, lemon flavor
Nausea, bland foods, low-fat, microwave, small portions, bed positioning >45d
Cachexia, protein intake, appetite stimulant, registered dietitian, nutrition support

10. End of Life
Comfort measures with family wishes and liberalized dietary restrictions
Aspiration precautions with and equate hydration and oral hygiene, respiratory considerations
Prevent dry mouth with ice chips, mouthwash, IVFs, with regular blood work
Dementia, eating in groups, regular schedule, assistance, soft texture

12. End of Life
Ethical considerations and quality of life can often relate to nutritional status, PEG
Typical nutrition related issues that affect elderly can be addressed with simple modification
Anemia, risk of GI bleed, poor diet, need to increase red meat, supplements
Anorexia, need for encouragement, assist at meals, textures, flavors, and KCAL density

13. End of Life
GI disorders, keep NPO, clear liquids with bowel rest, small frequent meals, low fat and fiber
Constipation, hydration, high fiber, check medications, consider bowel regimen
Diarrhea, omit hyperosmotic beverages, high soluble fiber, high K foods, small frequent meals
GERD, avoid acidic and high fat foods, eat upright, limit spices, dairy as tolerated

15. End of Life
Nausea, bland diet, eat slowly, limit fluids at meals, small meals, no strong odors, KCAL dense soups
Xerostomia, mouth wash, oral hydration, sucking candies, soft cold foods, supplements, no acids
Always know code status and family wishes with nutritional plan or feeding with aspiration risk
Liberalized diet at end of life without restriction, except for texture pending SLP evaluation