front 1 Cancer risk factors | back 1
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front 2 dietary factors increases the risk of cancer | back 2
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front 3 chemoprotective agents | back 3
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front 4 dietary component in red grapes | back 4
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front 5 a dietary flavonoid | back 5
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front 6 a dietary component extracted from plant seeds and considered and antioxidant | back 6
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front 7 found in green and black tea | back 7
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front 8 found in garlic | back 8
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front 9 another name to black seeds | back 9
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front 10 gens influence cancer development | back 10
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front 11 tumor growth depends on | back 11
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front 12 RT is delivered with | back 12
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front 13 side effects of RT | back 13
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front 14 chemotherapy categories | back 14
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front 15 chemo side effects | back 15
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front 16 biological and targeted therapy | back 16
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front 17 the nutritional diagnosis depends on | back 17
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front 18 pathophysiology of cachexia | back 18
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front 19 screening recommended for cancer patients? what score indicate the need for nutrition intervention? | back 19
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front 20 our primary goal | back 20 prevent malnutrition |
front 21 protein for cancer | back 21 1.2-1.5 g |
front 22 calories for cancer and sedentary | back 22 25-30 kcal |
front 23 calories for cancer and slightly hypermetabolic + need to gain weight + anabolic | back 23 30-35 kcal |
front 24 calories for cancer and hypermetabolic + malabsorption + severely stressed | back 24 35 kcal or higher |
front 25 recommended equation | back 25 mifflin-st joer |
front 26 nutrition support should be given to who as an adjunct to chemo or RT | back 26 malnourished unable to ingest , absorb for a prolonged periods |