Nutritional status and associated factors among cancer patients attending Teaching Hospital, Karapitiya: Identifying the opportunities for nursing interventions

Abstract

Cancer is a global health problem. Increasing incidence of cancer is observed both in developed and developing countries, including Sri Lanka. All cancer treatment options carry nutrition risk and may lead to malnutrition. Thus, it is critical to identify cancer patients at risk for malnutrition in order to improve the patient outcome. To evaluate the nutritional status and associated factors among cancer patients attending Teaching Hospital, Karapitiya (THK) and to identify the opportunities for nursing interventions to improve their nutrition.A descriptive, cross-sectional study was conducted among 300 cancer patients. Their nutritional status were assessed using Body Mass Index (BMI), Mid Upper Ann Circumference (MUAC) and 24-hour dietary recall. Data on associated factors were collected using an interviewer-administered questionnaire. Data were analyzed using SPSS statistical software. Study participants had a mean age of 56.5± 12.0 years and 71.0% of them were females. Approximately 49% had normal BMI, 25.0% were underweight and 26% were overweight/obese. According to MUAC, 27.3% were at risk of undemutrition. Carbohydrate, protein and fruit intake were inadequate in over 40% of the sample according to 24 hour dietary recall. Over 60% reported an adequate intake of vegetables and dairy products. Presence of disease/treatment related side effects (p<0.01), cancers in gastrointestinal tract (p<0.001), shorter duration since diagnosis (p<0.01) and having other chronic diseases (p<0.05) were significantly associated with poor nutritional status. Older age (p<0.05), low level of education (p<0.01) and low income (p<0.05) were also associated with undemutrition among cancer patients. Over 85% reported satisfaction regarding nurses' contribution towards their nutritional health. Majority agreed that nurses can facilitate their nutritional health by appropriate nutrition education (>63%), providing satisfactory answers for patients' questions about nutrition (84.4%) and considering about their mental well-being (85.3%).