[IPROSI-1] How to support the nutrition of patients with head and neck cancer?
- The first International Dysphagia Diet Awareness workshop-
[Abstract]
Objective For a prosthodontist, there is no greater joy than hearing that patients with head and neck cancer can enjoy their meals with pleasure. The standard treatment for head and neck cancer includes surgery, chemotherapy, and radiotherapy. These treatments often cause xerostomia, trismus, and nausea. These symptoms impact nutrition and not only are barriers to treatment completion but also affect recovery in terms of healing, function, and psychological outcomes. (1-3) Thus, understanding nutrition is important for the prosthodontist as a member of the medical team. However, depending on the hospital and food culture of each country, the situation is different and there are difficulties in nutrition management, information sharing, and education. To enhance our knowledge and contribute to patients’ care from the perspective of nutrition, various learning methods are needed. Methods The first International Dysphagia Diet Awareness workshop for maxillofacial educators was carried out. Ten participants from 8 countries attended a workshop at a Japanese cuisine restaurant, which provided kitchen access for a cooking class. Results and Discussion The meals of the perioperative period in each country were shared and many differences were noted. The workshop was effective in sharing information to solve problems encountered in each country. The experience of cooking by ourselves was good for learning cooking methods for dysphagia diets. We clearly understood the importance of meals during the workshop and the useful skills of Japanese cuisine for a dysphagia diet. The distinguished techniques of Japanese cuisine contributed not only to achieving favorable taste but also to preparing meals that look the same as a normal meal. Cooking classes can be a good educational tool for the prosthodontist, patients, and their families. References 1) Tani H, Sumita YI, Murase M, et al. Factors affecting resting energy expenditure in patients treated for head and neck cancer in the perioperative period, Maxillofacial Prosthetics. 2021;44(2):29-36. 2) Yanagi A, Murase M, Sumita YI, et al. Investigation of nutritional status using the Mini Nutritional Assessment-Short Form and analysis of the relevant factors in patients with head and neck tumour. Gerodontology. 2017;34(2):227-31. 3) Murase M, Tani H, Sumita YI, et al. Nutritional assessment in a maxillectomy patient from the preoperative period to definitive obturator insertion: A case report. Journal of Prosthodontic Research. 2022;66(3):514-8.
Objective For a prosthodontist, there is no greater joy than hearing that patients with head and neck cancer can enjoy their meals with pleasure. The standard treatment for head and neck cancer includes surgery, chemotherapy, and radiotherapy. These treatments often cause xerostomia, trismus, and nausea. These symptoms impact nutrition and not only are barriers to treatment completion but also affect recovery in terms of healing, function, and psychological outcomes. (1-3) Thus, understanding nutrition is important for the prosthodontist as a member of the medical team. However, depending on the hospital and food culture of each country, the situation is different and there are difficulties in nutrition management, information sharing, and education. To enhance our knowledge and contribute to patients’ care from the perspective of nutrition, various learning methods are needed. Methods The first International Dysphagia Diet Awareness workshop for maxillofacial educators was carried out. Ten participants from 8 countries attended a workshop at a Japanese cuisine restaurant, which provided kitchen access for a cooking class. Results and Discussion The meals of the perioperative period in each country were shared and many differences were noted. The workshop was effective in sharing information to solve problems encountered in each country. The experience of cooking by ourselves was good for learning cooking methods for dysphagia diets. We clearly understood the importance of meals during the workshop and the useful skills of Japanese cuisine for a dysphagia diet. The distinguished techniques of Japanese cuisine contributed not only to achieving favorable taste but also to preparing meals that look the same as a normal meal. Cooking classes can be a good educational tool for the prosthodontist, patients, and their families. References 1) Tani H, Sumita YI, Murase M, et al. Factors affecting resting energy expenditure in patients treated for head and neck cancer in the perioperative period, Maxillofacial Prosthetics. 2021;44(2):29-36. 2) Yanagi A, Murase M, Sumita YI, et al. Investigation of nutritional status using the Mini Nutritional Assessment-Short Form and analysis of the relevant factors in patients with head and neck tumour. Gerodontology. 2017;34(2):227-31. 3) Murase M, Tani H, Sumita YI, et al. Nutritional assessment in a maxillectomy patient from the preoperative period to definitive obturator insertion: A case report. Journal of Prosthodontic Research. 2022;66(3):514-8.