West Meet East

Holistic Therapy & Acupuncture Clinic
724 Adelaide Street N.

London, ON, N5Y 2L5
email:info@westmeeteastclinic.com

 

Tel:(519)-657-5106

Cancer Patient Nutrition Support

 

Proper Nutrition is Vital for Cancer Patients

Nutrition is a process in which food is taken in and absorbed by the body for growth and for repair.  Proper nutrition is essential for body's functions.  A healthy diet should include eating enough foods, that have the necessary nutrients the body needs, supplements and drinking plenty of water.  Eating the right kinds of foods before, during and after cancer treatment can help the patient stay stronger and feel better.  When the body does not get or cannot absorb the needed nutrients for health, it causes a condition called malnutrition.

Cancer and Cancer Treatment Affect Nutrition

For many patients, the effects of cancer and cancer treatments make them hard to eat and absorb nutrients well. Nutrition therapy is employed to help cancer patients get the needed nutrients to keep up their body weight and strength, keep body organs function well to fight infections.  A customized Nutrition Program can help patients deal with the symptoms of the cancer and the side effects of treatments.  Cancer treatments work better when the patient is well nourished.  Patients who are well nourished will have a better prognosis and quality of life.

Vegetables

Common Side Effects of Cancer and Cancer Treatments:

  • Pain
  • Loss of Appetite
  • Trouble Swallowing
  • Nausea and Vomiting
  • Diarrhea and/or Constipation
  • Loss of Body Weight
  • Depression and Anxiety


Treat Malnutrition and Weight Loss caused by Cancer and Cancer Treatment Early

Malnutrition can cause the cancer patient to be weak, tired and unable to fight infections or get through cancer treatment.  Malnutrition may be made worse if the cancer spreads. Ingesting too little nutrients is a very common problem for cancer patients.  It is important that cancer symptoms and side effects that affect absorption and cause weight loss are treated early. A customized Nutrition Therapy can help the patient stay at a healthy weight and a strong immunity to continue fighting cancer.

 

Add Fat in the diet

Nutrition Therapy can be used for the following:

  • To help increasing appetite
  • To help digesting foods and to improve absorbing nutrients
  • To prevent nausea and vomiting
  • To prevent diarrhea and/or constipation
  • To help reducing the pain
  • To help to increasing energy and physical strength
  • To promote the immunity to lower the risk of infection
  • To support a better and faster recovery

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Common Immune Building Nutrients:

 

Nutrient

Food source

Body Functions Facilitates

Vitamin A

Fish liver oil, beef liver, apricots, carrots, spinach, green & yellow fruits and vegetables

Body tissue reparation and resist infection, visual purple  production (necessary for night vision)

Beta Carotene

Orange, yellow and dark green leafy vegetables including carrots, sweet potatoes, cantaloupe, apricots, spinach & kale

A precursor of vitamin A, key for strong immunity and general health

Vitamin-B Complex

Brewer’s yeast, liver, whole grains

Body energy production, key role in metabolism of food, maintain muscle tone

Vitamin B2 (Riboflavin)

Whole and enriched cereals and breads. organ meats, milk, eggs, nuts, brewer’s yeast

Antibody and red blood cell formation, cell respiration, food metabolism

Vitamin B6 (Pyridoxine)

As for B2 plus wheat germ, prunes, brown rice, peas, bananas

Antibody formation, hydrochloric acid production, protein and fat utilization, maintain sodium and potassium balance

Vitamin B9 (Folic Acid)

Leafy green vegetables, organ meats, milk, milk products, oyster, salmon, whole grains, brewer’s yeast, dates, spinach, tuna fish

Appetite, body growth and reproduction, hydrochloric acid production, protein metabolism, red blood cell formation

Vitamin B5 (Pantothenic Acid)

Brew’s yeast, legumes, salmon, whole grains, wheat germ, organ meats, elderberries, orange juice, mushrooms (cocked)

Antibody formation, energy conversion from foods, growth stimulation, vitamin utilization

Vitamin C

Citrus fruits, berries, broccoli, bell peppers, cantaloupe, papaya, strawberries

Bone and teeth formation, collagen production, iodine conservation, promote healing, red blood cell formation, shock and infection resistance, prevent oxidation

Vitamin E

Dark green vegetables, egg yolk, liver, wheat germ, safflower oil, peanuts

Aging retardation, anti-clotting factor, blood cholesterol reduction, capillary wall strengthening, fertility, male potency, anti-pollution, muscle and maintenance  

Selenium

Garlic, legumes, asparagus, seafood,  organ meats muscle meats, cereals and other grains, egg, dairy products

Critical roles in reproduction, thyroid hormone metabolism, DNA synthesis, and protection from oxidative damage and infection

Iron

Liver, peas, egg, fish, organ meats, wheat germ, asparagus

Hemoglobin production, stress and disease resistance

Zinc

Liver, oysters (seafood), soybeans, sunflower seeds, mushrooms

Burn and wound healing, carbohydrate digestion, prostate gland function, reproductive organ growth and development, sex organ maturity, vitamin-B1, protein and phosphorus metabolism

Magnesium

Green leafy vegetables, bran, honey, nuts (peanuts), seafood, spinach, bone meal

Acid/ alkaline balance, blood sugar metabolism, calcium and vitamin-C metabolism

Manganese

Bananas, bran, celery, pineapple, nuts, whole grains, egg yolk, green leafy vegetables, legumes

Enzyme activation, reproduction and growth, sex hormone production, tissue respiration, vitamin-B1 metabolism, vitamin-E utilization

Protein

Lean meat, poultry, fish, eggs, milk, cheese, yogurt, legumes, grains, nuts, seeds (sunflower seeds),  vegetables (broccoli)

More than 10,000 different proteins found throughout the body—in muscle, bone, skin, hair, and virtually every body parts or tissues, enzymes production, hemoglobin production

Phytochemicals:
Flavonoids 
Polyphenols 
Lycopene
Lutein
Lignan
Coenzyme Q10
Glutathione

Citrus fruits, berries, legumes, whole grains, soy, purple grapes, cranberries, tea, tomato and tomato products, pink grapefruit, watermelon, dark green vegetables (such as kale, broccoli), kiwi, brussels sprout, spinach, flax seed, oatmeal, barley, rye

Prevent or slow the oxidative damage to our body, act as "free radical scavengers", prevent and repair damage done by these free radicals.   Enhance immune defense and lower the risk of cancer and infection

Payments Accepted

in network with most major insurance companies

 

 

 

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Hours of Operation

Monday 9:30 am - 6:30 pm

Tuesday 9:30 am - 6:30 pm

Wednesday 9:30 am - 6:30 pm

Thursday 9:30 am - 6:30 pm

Friday 9:30 am - 6:30 pm

Saturday 9:30 am - 12:30 pm

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