Related Experiment Videos
Nutritional needs of patients with malignancies of the head and neck
Michele C Hayward1, Aimee M Shea
1Hayes Lab, Lineberger Comprehensive Cancer Center,University of North Carolina-Chapel Hill, 450 West Drive, Chapel Hill, NC 27599-7295, USA. michele_hayward@med.unc.edu
Objectives:
To provide strategies to manage nutrition in patients with head and neck cancer.
Data Sources:
Empirical articles, reviews, books, and anecdotal evidence.
Conclusion:
Major nutrition issues include sore mouth/throat, difficulty swallowing, taste changes, dry mouth/thick saliva, constipation, nausea/vomiting, and decreased appetite.
Implications For Nursing Practice:
Nurses are one of the main providers for patients with head and neck cancer and may be the first to recognize a nutritional issue. The oncology dietitian and nurse work closely together to manage the nutritional care of the patient.
Related Concept Videos
Enteral Nutrition II: Nasointestinal and Gastrostomy Feeding
Nasointestinal Feeding
Nasointestinal feeding involves placing a tube through...
Enteral Nutrition I: Orogastric and Nasogastric Feeding
Orogastric (OG) and nasogastric (NG) feeding are two standard methods used for enteral nutrition. Enteral nutrition is often preferred over...
Nursing Ethical Principles II
Consider the following scenario, which illustrates how these principles are applied in the care of Mr. John, a fifty-year-old teacher diagnosed with metastatic liver cancer.
Initially, Mr. John's cancer...
Chronic Kidney Disease III: Interprofessional Care
Taste Buds and Receptors
Peritoneal Dialysis III: Nursing Management