Comparison of Health Professional Perspectives on the Nutritional Needs of Cancer Patients

Abstract

This study assessed the best format and nutritional information components that health professionals should provide to patients during cancer treatment. A 16-item questionnaire was administered to Registered Nurses (RNs) (N=506) and Registered Dietitians (RDs) (N=367) at annual meetings attended by these professionals who work with oncology patients. Chi-square (χ2) analyses (p=<.001) indicated differences of opinion between groups in the preferred format for diet information for cancer patients. RNs (75%) were more likely than RDs (43%) to prefer an all inclusive booklet. A Spearman Correlation Coefficient revealed high correlations between RNs and RDs (0.88) for agreement on the top nutrition concerns for patients during treatment, including appetite loss and nausea. χ2 analyses (p=<.001) revealed differences in concern expressed for PTs’ ability to obtain adequate nutrients (RNs=43%; RDs=28%) and excessive weight loss (RNs=29%; RDs=55%). Mean responses on a perceived nutrition importance rating were also analyzed using χ2 to determine differences between groups. Significant differences (p=<.001) were found for 4 items: general cancer prevention information; tailored diet information; special diet information; and a glossary of terms. With the exception of tailored diet information, RNs rated these items higher. Mean calculations provided a rank order for 8 items each group felt should be provided in print materials to patients. There was agreement between groups for the top 5 types of information that were thought to be important for PTs, including: coping w/ side effects; hints to increase calories and protein; eating a balanced diet; providing special dietary guidelines; and use of nutritional supplements. Findings provide information that should be considered in the development of future diet publications and education for cancer patients.