Nutrition and Cancer Nutrition and Cancer teaches the molecular basis of cancer and the role of various food components or cooking practices in modulating that process. It provides dietary guidelines for risk reduction and information on how to evaluate nutritional claims, and it identifies sources of nutrients and other food components. The nutritional aspects of cancer prevention and treatment are also addressed.

Module Content:

* Nutrient modulation of mechanisms in carcinogenesis

* Antioxidant functions of nutrients

* Phytochemicals in foods

* Nutrition epidemiology and prevention of cancer

* Critical evaluation of scientific literature/nutritional claims

* Nutrition assessment-history, physical, laboratory tests

* Dietary guidelines for prevention/risk reduction

* Nutrition implications of cancer therapy

Case Study: 30-year-old male with family history of colon cancer

Learning Objectives:

After completing this module, you should be able to:

1. Name the four stages of carcinogenesis.

2. Describe the molecular mechanisms through which particular nutrients influence carcinogenesis, thereby increasing or decreasing cancer risk.

3. Recognize different types of epidemiological studies in nutrition and list their strengths and limitations.

4. Identify appropriate techniques for diet assessment.

5. Describe current dietary guidelines for reducing cancer risk.

6. Identify the major nutritional problems facing patients undergoing treatment for cancer.