Course Objectives:
By the end of the course, participants will be able to:

Introduction to Medical Nutrition Therapy for cancer patients (definition, causes, and types).

Methods for calculating nutritional requirements of vegetables and fruits for cancer prevention.

Risk factors for cancer, associated health complications, and prevention strategies.

The role of dietary patterns and food servings from each food group.

Nutritional assessment for cancer patients and daily fluid requirements based on age groups.

Nutritional requirements for cancer patients (calories, proteins, and fats).

Preventive and chemotherapy treatments and their side effects on the patient’s eating habits.

Comprehensive recommendations for cancer patients, highlighting key foods with disease-fighting and immune-boosting properties.

Discussion of nutritional issues associated with cancer and clarifying evidence-based recommendations for daily nutrition.

Target Audience:

All employees in hospital nutrition departments.

Nutritionists and dietetic technicians.

All students of Medical Nutrition, Food Services, and Clinical Nutrition.

Nursing staff.

Health educators.

Laboratory department staff.

Anyone who finds this course necessary and wishes to develop their skills and expertise.