Awareness and usage of a dietary guide by cancer patients and clinicians: a national survey study.

objectivesDietary guidance for cancer patients may contribute to the improvements in their nutritional status and antitumor treatment effects. In this study, we evaluated the application of The Dietary Guide for Cancer Patients among cancer patients and clinicians. MATERIAL AND

methodsThis survey was organized by the Cancer Hospital of the Chinese Academy of Medical Sciences and 14 other medical centers across the country and included 504 patients with cancer and 238 clinicians. The survey was conducted using a standard questionnaire related to The Dietary Guide for Cancer Patients comprising patient- and clinician-specific questionnaires.

resultsAmong the 525 patients and 248 clinicians invited to participate, 504 patients and 238 clinicians completed the survey, yielding response rates of 96.00% and 95.97%, respectively. Approximately 35.12% of patients with cancer and 78.15% of clinicians were aware of the dietary guide. Cancer patients residing in Northeast China (69.2%), with time of tumor onset ≥ 3 years (41.1%), and those engaged in education of healthy diet (49.4%) demonstrated higher awareness of the dietary guide. Similarly, clinicians in Northeast China (95.0%), with senior professional titles (90.5%), and ≥ 10-year experience in oncology nutrition guidance (90.6%) showed greater knowledge of the guide. The primary source of awareness of the guide was the internet, TV, and radio for patients with cancer (49.15%) and institution-sponsored training among clinicians (66.67%). The primary dietary guide item focused on by cancer patients was maintaining a balanced diet and moderate exercise (82.54%), followed by increased intake of protein-rich foods (71.03%) and increased intake of plant foods such as fruits and vegetables (70.04%). In terms of recommended intakes of nutrients, protein was perceived by patients as the most important dietary component to pay attention to (85.32%), followed by energy requirements (60.32%). Approximately 65.87% of the patients received dietary prescriptions from their providers and 82.23% of these patients deemed the prescriptions effective. The survey revealed that 97.31% of the clinicians believed that dietary guide training should be conducted regularly, with a preference for online training courses (71.82%). Clinicians primarily applied the dietary guide in the popularization of science (79.57%), followed by professional training (64.52%) and education and scientific research (26.34%).

conclusionsThe Dietary Guide for Cancer Patients is perceived as a useful instrument for both patients with cancer and clinicians, based on their self-reported attitudes and feedback. The data provided here further facilitate the refinement and application of the guide.