The majority of cancer-related deaths are associated with nutritional problems. Originally published in 1985, the purpose of this book was to meet the needs of both the clinician and the researcher by bringing together data and theory about nutrition and cancer from several disciplines, as considered from a biobehavioral perspective.
The majority of cancer-related deaths are associated with nutritional problems. Originally published in 1985, the purpose of this book was to meet the needs of both the clinician and the researcher by bringing together data and theory about nutrition and cancer from several disciplines, as considered from a biobehavioral perspective.
Thomas G. Burish, Sandra M. Levy, Beth E. Meyerowitz
Inhaltsangabe
Preface. 1. Cancer, Nutrition, and Eating Behavior: Introduction and Overview Beth E. Meyerowitz, Thomas G. Burish and Sandra M. Levy Part 1: Basic Processes in Taste Aversions and Eating Behavior 2. X-Rays and Learned Taste Aversions: Historical and Psychological Ramifications Rodrigo Garcia y Robertson and John Garcia 3. Specific Taste Preferences: An Alternative Explanation for Eating Changes in Cancer Patients Neil E. Grunberg Part 2: Taste Aversions and Eating Behavior in Cancer 4. Learned Food Aversions and Tumor Anorexia Ilene L. Bernstein and Charles M. Treneer 5. Radiation-Induced Taste Aversions in Rats and Humans James C. Smith, Judith T. Blumsack and F. S. Bilek 6. Learned Food Aversions: A Consequence of Cancer Chemotherapy Ilene L. Bernstein and Mary M. Webster 7. Aversive Conditioning and Cancer Chemotherapy William H. Redd, Thomas G. Burish and Michael A. Andrykowski Part 3: Improving the Nutritional Status of Cancer Patients and High-Risk Populations 8. Nutritional Problems in Cancer Patients: Overview and Perspective William DeWys 9. Dietary Intervention in Cancer Prevention Trials and Clinical Practice: Some Methodological Issues Elizabeth Bright-See and Sandra M. Levy 10. Diet and Breast Disease: Evidence for the Feasibility of a Clinical Trial Involving a Major Reduction in Dietary Fat N. F. Boyd, M. L. Cousins. S. E. Bayliss, E. B. Fish, E. Fishnell and W. R. Bruce 11. The Influence of Nutritional Intervention on the Outcome of Cancer Treatment Arthur S. Levine 12. Conditioned Nausea and Vomiting in Cancer Chemotherapy: Treatment Approaches Thomas G. Burish, William H. Redd and Michael P. Carey. Author Index. Subject Index.
Preface. 1. Cancer, Nutrition, and Eating Behavior: Introduction and Overview Beth E. Meyerowitz, Thomas G. Burish and Sandra M. Levy Part 1: Basic Processes in Taste Aversions and Eating Behavior 2. X-Rays and Learned Taste Aversions: Historical and Psychological Ramifications Rodrigo Garcia y Robertson and John Garcia 3. Specific Taste Preferences: An Alternative Explanation for Eating Changes in Cancer Patients Neil E. Grunberg Part 2: Taste Aversions and Eating Behavior in Cancer 4. Learned Food Aversions and Tumor Anorexia Ilene L. Bernstein and Charles M. Treneer 5. Radiation-Induced Taste Aversions in Rats and Humans James C. Smith, Judith T. Blumsack and F. S. Bilek 6. Learned Food Aversions: A Consequence of Cancer Chemotherapy Ilene L. Bernstein and Mary M. Webster 7. Aversive Conditioning and Cancer Chemotherapy William H. Redd, Thomas G. Burish and Michael A. Andrykowski Part 3: Improving the Nutritional Status of Cancer Patients and High-Risk Populations 8. Nutritional Problems in Cancer Patients: Overview and Perspective William DeWys 9. Dietary Intervention in Cancer Prevention Trials and Clinical Practice: Some Methodological Issues Elizabeth Bright-See and Sandra M. Levy 10. Diet and Breast Disease: Evidence for the Feasibility of a Clinical Trial Involving a Major Reduction in Dietary Fat N. F. Boyd, M. L. Cousins. S. E. Bayliss, E. B. Fish, E. Fishnell and W. R. Bruce 11. The Influence of Nutritional Intervention on the Outcome of Cancer Treatment Arthur S. Levine 12. Conditioned Nausea and Vomiting in Cancer Chemotherapy: Treatment Approaches Thomas G. Burish, William H. Redd and Michael P. Carey. Author Index. Subject Index.
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