218. Sarcopenia in Cancer: Strategies for Diagnosis and Treatment
The prevalence and adverse effects of cancer cachexia are well-established in the nutrition community, with the presence of sarcopenia, or loss of skeletal muscle mass, as one of its defining characteristics. A co-diagnosis of sarcopenia with cancer is associated with poorer tolerance of treatment, poorer response to treatment, and negative outcomes as a whole. This session will present the science regarding the development of sarcopenia in the cancer patient, as well as strategies for RDNs to identify sarcopenia in oncology patients. Further, this session will identify practical applications of nutrition interventions to modulate sarcopenia, including the prevention of catabolism post-operatively in a variety of patient populations.
Planned with the Oncology Nutrition DPG
- Define sarcopenia and discuss its impact on body composition, nutritional status, and overall outcomes of cancer patients.
- Identify specific nutrition interventions for sarcopenic cancer patients to improve nutritional status and treatment outcomes.
- Discuss the role of nutrition in minimizing catabolism post-operatively and in cancer patients.
Learning Need Codes:
- 5150 Cancer (disease/disorder)
- 3030 Anthropometrics, body composition
- 2070 Macronutrients: carbohydrate, fat, protein, fiber, water
- 10.2.2 Works collaboratively with interdisciplinary team to identify and implement valid and reliable nutrition assessment tools to support access to care.
- 8.1.3 Integrates knowledge of macronutrients and micronutrients for absorption, digestion and metabolism throughout the life span in practice.
- 8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
Caitlin Benda, MBA, MS, RD, CSO
Outpatient Oncology Dietitian
Inova Schar Cancer Institute
Vickie Baracos, PhD
University of Alberta, Department of Oncology, Division of Palliative Care Medicine
Jill Hamilton-Reeves, PhD, RD, CSO
Associate Professor of Dietetics and Nutrition
University of Kansas Medical Center, Department of Dietetics and Nutrition