The Cancer Nutrition Study, sponsored by Delaware North Companies and conducted by WHP Research, Inc., explores the impact of cancer treatment on patients' nutrition, taste, and food preferences. The study involved 1,203 cancer patients from seven medical centers, focusing on their dietary changes, food and beverage preferences, and the appeal of various products and services. Key findings include the prevalence of decreased appetite, increased taste sensitivities, and the need for recipes and nutritional information to manage symptoms. The study also highlights the importance of considering patients' energy levels and weight changes when designing menus and recipes.
documents/EFTA01192170.pdf
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