Ensuring Optimal Outcomes for Patients with Cancer: Have We Considered Nutritional Status?

Maintaining nutrition as a fundamental part of caring for patients with cancer is associated with a multitude of positive outcomes. However, up to 85% of cancer patients develop clinical malnutrition and up to 55% of cancer patients develop cachexias, both of which negatively affect therapy responsiveness, tolerance to cancer treatment side effects, and overall patient survival. Early and appropriate nutritional screening and intervention can mitigate the personal and healthcare burdens of malnutrition in cancer patients. Additionally, clinician training with regards to these screening procedures. as well as risk assessment, and diagnosis of malnutrition and cachexia, can assist in curbing the rates of malnutrition. Providing treating physicians with the latest evidence-based guidelines and clinical research to help the implementation of nutritional support therapy regimens is essential into supporting positive outcomes for patients with cancer.

Target Audience

This activity has been designed to meet the educational needs of oncologists, oncology nurses, dietitians, oncology pharmacists, and other oncology care providers and provide up-to-date information and education on the diagnosis and management of malnutrition in patients undergoing treatment for cancer

Learning Objectives


After completing this activity, the participant will demonstrate the ability to:

  • ​EXPLAIN the relationship between nutrition, cancer, and patient outcomes.
  • RECOGNIZE malnutrition and cachexia in cancer patients using clinical screening and diagnostic tools.
  • DETERMINE individualized nutritional requirements of diverse cancer patients.
  • ASSESS oral nutrition and enteral nutrition for nutritional support therapy in cancer patients.
  • EVALUATE the use of parenteral nutrition in cancer patients.

Accreditation Statement:he Institute for Johns Hopkins Nursing is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center’s Commission on Accreditation.This 1.0 contact hour educational activity is provided by The Institute for Johns Hopkins Nursing. Claim only those contact hours actually spent in the activity. Statements will be awarded for this educational activity until March 7, 2016. It is the policy of The Institute for Johns Hopkins Nursing to require our continuing nursing education faculty and planning committee members to disclose any financial relationships with companies providing program funding or manufacturers of any commercial products discussed in the educational activity.

Course summary
Available credit: 
  • 1.00 ANCC
Course opens: 
03/07/2014
Course expires: 
03/07/2018
Cost:
$0.00
Gerard E. Mullin, MD (Course Director and Planner) 
Associate Professor of Medicine
Johns Hopkins University School of Medicine
Director, Integrative GI Nutrition Services
The Johns Hopkins Hospital
Baltimore, Maryland
 
Mary Marian, MS, RD, CSO (Faculty Author)
Clinical Nutrition Specialist
College of Medicine and Arizona Cancer Center
University of Arizona
Tucson, Arizona
 
Renay D. Tyler DNP, RN, ACNP, CNSC (Nurse Reviewer)
Senior Director of Nursing
Ambulatory Services
The Johns Hopkins Hospital
Baltimore, Maryland

AKH STAFF/REVIEWERS
Dorothy Caputo, MA, BSN, RN (Lead Nurse Planner)
Dorothy A. Duffy, B.S. Pharmacy (Pharmacy Reviewer)

 

Available Credit

  • 1.00 ANCC

Accreditation Period

Course opens: 
03/07/2014
Course expires: 
03/07/2018

Price

Cost:
$0.00
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