Authors :
Roberta de Lucena Ferretti
Volume/Issue :
Volume 8 - 2023, Issue 3 - March
Google Scholar :
https://bit.ly/3TmGbDi
Scribd :
https://bit.ly/41cAsTn
DOI :
https://doi.org/10.5281/zenodo.7811141
Abstract :
Malnutrition in cancer patients is a common
but unfavorable finding, due to deleterious consequences
for the patient. More specifically and worryingly, loss of
muscle mass often occurs in these patients, leading to
impairment in the immune system, wound healing, delay
in chemotherapy cycles, among others, affecting disease
prognosis and patient's. Taste and smell alterations
associated with malignancies treated using
chemotherapy and the various interventions proffered to
lessen alterations. Many drugs, including cancer
chemotherapeutics are secreted in saliva and gain direct
contact with taste-receptors. Patients usually experience
metallic or “chemical” taste when chemotherapy is
delivered, which is consistent with drug secretion in
saliva. Howerver, food presentation can affect food
intake and induce nutritional benefit. Improvement of
meal presentation at a hospital setting can increase food
intake, reduce waste food substantially and reduce
readmission rate to hospital. Oral Nutritional Therapy
plays a fundamental role, helping to prevent and treat
malnutrition. However, the use of nutritional
supplements is not always well accepted by patients,
especially those who have changes in taste and even
smell. Thus, several strategies have been implemented
for the proper management of oral nutritional
supplementation. It Is recognized for having followed the
path of nutrition as a science, and currently, the fusion
between nutrition, gastronomy and dietetic techniques is
identified in the main health centers and hospitals,
within a context called clinical gastronomy, which is a
strong ally when it comes to precisely the humanized
nutritional assistance. Some factors should also be
considered in clinical gastronomy, such as the utensils
used, portion sizes, texture, smell, temperature, and final
presentation of the preparation. In conclusion, cancer
can significantly affect taste sensation, either due to the
disease itself or, more commonly, by effects of cancer
therapies. Hospital food requires more than any other
nutrition and dietetic collaboration with food and
cooking since both should be directed towards the same
end, the correct feeding of the patients admitted, in the
most pleasant culinary way possible.
Keywords :
Food Intake; Hospital catering; Hospital food; Hospital malnutrition; Meal presentation, Taste & Smell Alterations.
Malnutrition in cancer patients is a common
but unfavorable finding, due to deleterious consequences
for the patient. More specifically and worryingly, loss of
muscle mass often occurs in these patients, leading to
impairment in the immune system, wound healing, delay
in chemotherapy cycles, among others, affecting disease
prognosis and patient's. Taste and smell alterations
associated with malignancies treated using
chemotherapy and the various interventions proffered to
lessen alterations. Many drugs, including cancer
chemotherapeutics are secreted in saliva and gain direct
contact with taste-receptors. Patients usually experience
metallic or “chemical” taste when chemotherapy is
delivered, which is consistent with drug secretion in
saliva. Howerver, food presentation can affect food
intake and induce nutritional benefit. Improvement of
meal presentation at a hospital setting can increase food
intake, reduce waste food substantially and reduce
readmission rate to hospital. Oral Nutritional Therapy
plays a fundamental role, helping to prevent and treat
malnutrition. However, the use of nutritional
supplements is not always well accepted by patients,
especially those who have changes in taste and even
smell. Thus, several strategies have been implemented
for the proper management of oral nutritional
supplementation. It Is recognized for having followed the
path of nutrition as a science, and currently, the fusion
between nutrition, gastronomy and dietetic techniques is
identified in the main health centers and hospitals,
within a context called clinical gastronomy, which is a
strong ally when it comes to precisely the humanized
nutritional assistance. Some factors should also be
considered in clinical gastronomy, such as the utensils
used, portion sizes, texture, smell, temperature, and final
presentation of the preparation. In conclusion, cancer
can significantly affect taste sensation, either due to the
disease itself or, more commonly, by effects of cancer
therapies. Hospital food requires more than any other
nutrition and dietetic collaboration with food and
cooking since both should be directed towards the same
end, the correct feeding of the patients admitted, in the
most pleasant culinary way possible.
Keywords :
Food Intake; Hospital catering; Hospital food; Hospital malnutrition; Meal presentation, Taste & Smell Alterations.
