This issue of Topics in Clinical Nutrition presents an overview of a conference on Nutrition Management of Cancer and several projects that have impacted dietetic practice and the education of dietetic students.
A conference on the past, present, and future trends of nutrition and cancer was held in New Jersey. Szebalskie and Byham-Gray reviewed the essence of the conference that combined the expertise of physicians and dietitians. Well-attended and well-received presentations were notable for its pioneers in nutrition support and cancer, palliative care, and cancer prevention in conjunction with advice from today's practitioners.
James Cimino was one of the presenters at the conference who examined the role of nutrition in hospice and palliative care of advanced cancer patients, and its philosophy. He cautioned that the benefits of treatment, including aggressive nutrition support, could add to a patient's suffering. Ethical dilemmas should be understood and addressed by clinicians when dealing with patients who are near the end of life
A condition not well known is pouchitis, which is a frequent complication following a proctocolectomy and ileal pouch anastomatis. Winkler reviews the incidence and clinical findings of this condition and covers the conventional treatment and the recent interest in using probiotics. She concludes that preliminary results are promising but further research is needed to identify the efficacy of probiotics in the treatment of pouchitis.
Chabot et al reviewed the issue of integrating service-learning into dietetics and nutrition education. Service-learning is a pedagogical model that greatly enhances the learning of dietetics students while extending service to the community. Examples of service-learning opportunities and guidelines for effective approaches are also presented.
Garback et al conducted a survey of veterans and their use of herbs as a form of complementary and alternative medicine. The prevalence of use was 24% and, similar to other populations, 70% did not inform their primary care providers of herbal use in meeting their own health care needs. The researchers concluded that this population may be at increased risk of herb-drug interactions.
Food security is an ever-increasing issue that concerns dietetic practitioners. Boeing and Holben surveyed Ohio dietitians to determine their knowledge and practices regarding food security. Those more involved with food security were community dietitians and those who practiced in urban settings. They consider food security an essential responsibility of all dietitians, dietetic technicians, nutrition educators, and other nutrition professionals.
Conklin and Bordi conducted a project in a Pennsylvania middle school that assessed teacher opinions of a Grab 'n Go breakfast program. They described this style of food service as one that brings food and beverages to the students. They found that the teachers were supportive of the program and used the new breakfast service to initiate discussions in the classroom on the importance of eating breakfast. They recommended additional Grab 'n Go programs and encouraged food service directors to collaborate with teachers to expand these efforts.
Musk has written a practitioner's perspective on her experience and lessons learned in establishing a successful private practice. In addition, Ann Coulston, a long-term editorial board member and Topics contributor, has done a review of Safe Food for this issue.
Appreciation is extended to the contributors for their timely, interesting manuscripts and the reviewers for their thoughtful critiques and quick turnaround. Please write or e-mail me with any suggestions for Topics in Clinical Nutrition.