Thesis:

Cancer treatment nutrition-related side effects and the nutrition status of adult cancer patients attending Texas cancer center,Kenya

In Kenya, the third leading cause of death is cancer, and it accounts for 7% ofthe total deaths every year. Advancements in research and technology haveled to the availability of many cancer treatment options. However, these cancer treatments can have adverse effects on the nutrition status and general health of the patient. The extent to which each treatment option or combined treatment affects the nutrition status of cancer patients remains unknown in Kenya. The broad objective of this study was to assess cancer treatment nutrition-related side effects and nutrition status of adult cancer patients attending Texas Cancer Center, Kenya. An analytical cross-sectional study design was used in the study. A sample of 384 adult cancer patients were recruited for the study. Systematic sampling was used to enroll eligible participants. Data was collected using semi-structured questionnaires. Nutrition status was assessed using the body mass index score, while dietarypractice was assessed using a dietary diversity score, food frequency questionnaire, and meal frequency. Quantitative data was analyzed using statistical software package version 17. Descriptive analysis was computed by mean, mode, and percentages. Inferential statistics (Pearson’s chi-square) and logistic regression were used to test for associations between nutrition status and various independent variables. The prevalence of cancer nutrition-related side effects was 34% (n=129) among the 384 respondents. Of the nutrition related side effects, decreased appetite was the most (n= 49, 38%), with the least experienced main symptom being nausea (n=14, 11%). With regards to dietary practices, 96% (n=369) of the respondents had three meals or more per day, with only 15 (4%) having less than three meals a day, hence 104 respondents (27%) had a low dietary diversity score. The study further found that only 41% (n=157) had an optimal nutrition status. The following factors were found to be associated with the nutrition status of the participants; age (AOR=6.73; CI, 1.88-24.11; p- value= 0.003), occupation status (AOR=2.57; CI, 1.42-4.68; p- value= 0.002), sex (AOR=2.64; CI, 1.33-5.26; p- value= 0.006), household size (AOR=1.79; CI,1.03-3.12; p- value= 0.039), level of education (AOR=10.81; CI, 1.29-90.66; p- value= 0.028), nutrition-related side effects of treatment (AOR=1.66; CI,0.73-3.75; p-value= 0.002), and dietary patterns (AOR=0.55; CI, 0.15-1.13; p- value= 0.032). The study findings indicate the significance of regular nutrition screening for individuals undergoing cancer treatment. This screening is important to identify and manage any potential side effects related to the cancer treatment regimen. Timely management of these side effects is essential to ensure optimal treatment outcomes and improve the overall quality of life for cancer patients. Therefore, the study recommends that healthcare professionals deliberate in assessing the nutrition status of all cancer patients to improve their healthcare management.