How did the interest in nutrition and palliative care arise? How are these two disciplines related?
I have a degree in Nutrition and since I began my hospital residency, I have been interested in oncological pathology. Working in the hospital, I realized that there was a group of patients who were not treated in the same way as the rest: “palliative” patients.
This caught my attention and I decided to investigate the subject, I began to train and did my second hospital residency to specialize in the area.
Along the way, I was discovering every day that, as nutritionists, we can greatly contribute to improving the quality of life of patients with advanced chronic diseases and their families, from diagnosis to the last stages of life.
As a health professional, I consider it fundamental to be able to see patients in all their dimensions, from a broader approach than just the biological one (the physical dimension). In this sense, food can have a very important symbolism: Food not only provides the necessary nutrients for the proper functioning of the body, but also represents the power to share with others, social relationships, love, friendship, family, emotions and culture. There are many important events in life that are crossed by the act of eating and sharing food. When a disease appears that interferes in this aspect, problems begin to appear, not only physical, but also psychosocial and spiritual. Each patient and family goes through it in a different way, and we have to be prepared to accompany them in this process.
What is palliative care?
It is the active and holistic care of people with intense health-related suffering, due to serious illnesses and especially those near the end of life. The evaluation of nutritional status is a fundamental aspect and should be part of treatment strategies. In patients with advanced diseases, numerous problems related to food may appear, which require a specific approach.
Why is nutrition important in palliative care?
Cancer can have a significant impact on the nutritional status of patients, so much so that the prevalence of malnutrition in cancer patients ranges from 40% to 80%. In addition, symptoms such as nausea, vomiting, constipation, diarrhea, changes in taste and smell, dry mouth, oral lesions may appear, which can be relieved with changes in diet. In the final stage of life, follow-up must be individualized, careful and empathic, paying special attention to the wishes of the patient and her family. This is where palliative care has its greatest influence and when the work of interdisciplinary teams becomes more important. Fortunately, in recent times a greater integration of nutrition graduates in palliative care teams can be seen, although there is still a lot of dissemination and awareness work to be done.
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by CEDOC