مجله تغذیه و امنیت غذایی، جلد ۷، شماره ۱، صفحات ۱۱-۲۱

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عنوان انگلیسی Nutritional Status of Cancer Patients: A Unicenteric Report from Iran
چکیده انگلیسی مقاله Considering the incidence of malnutrition, a multidisciplinary approach with targeted nutrition is vital to improve the quality of care in cancer patients. This study aimed to investigate the overall nutritional status of Iranian cancer patients. Methods: This cross-sectional study in 70 cancer patients was conducted in Shohada-e Tajrish Hospital from February to April 2019. The cancer patients were assessed by demographics and Scored Patient-Generated Subjective Global Assessment (PG-SGA) utilized as a common tool to evaluate the nutritional status of patients with different types of cancer. Results: Overall, 20.0% and 70.0% of the patients had normal body mass index (BMI) and overweight/obese, respectively.  Moreover, 30.0% and 60.0% of the participants reported poor and normal intake, respectively. Males were more affected by malnutrition. Approximately 8.0% of the participants lost more than 10.0% of their weight; however, a vast majority of the patients maintained their weight. Conclusion: The high prevalence of malnutrition among the studied cancer patients demonstrated the necessity of nutritional care to improve possible malnutrition for better treatment results.
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نویسندگان مقاله | Farnaz Roshanmehr
Laboratory of Physiology and Pharmacology, School of Advanced Science and Engineering, Waseda University, Tokyo, Japan


| Masaharu Kagawa
Institute of Nutrition Sciences, Kagawa Nutrition University, Saitama, Japan.


| Farzad Taghizadeh-Hesary
Department of Clinical Oncology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.


| Ali Milani-Bonab
Food and Nutrition Policy and Planning Research Department, School of Nutrition and Food Sciences, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.


| Arezoo Haghighian-Roudsari
Department of Community Nutrition, School of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran



نشانی اینترنتی http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-36-3&slc_lang=en&sid=1
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