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Publication
Contributo da alimentação na qualidade de vida na pessoa com doença oncológica: uma revisão scoping
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| Projeto de graduação_29759 | 594.86 KB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
Introdução: A alimentação é fundamental nos cuidados oncológicos, influenciando a qualidade de vida ao melhorar o estado nutricional e aumentar a tolerância aos tratamentos.
Objetivo: Mapear a evidência sobre o contributo da alimentação na Qualidade de Vida na pessoa com Doença Oncológica.
Métodos: Baseada na metodologia de Joanna Briggs Institute, realizou-se uma revisão scoping, utilizando a mnemónica PCC (população, conceito e contexto). A população foram as pessoas com Doença Oncológica, o conceito foi o contributo da alimentação na Qualidade de Vida, o contexto a Doença Oncológica. A pesquisa incluiu estudos publicados entre 2019 e 2024, as bases de dados utilizadas foram PubMed, CINAHL e MEDLINE. Emergiram 751 estudos nas bases de dados e foram incluídos 17 estudos.
Resultados: Os estudos incluídos indicaram uma associação predominante entre intervenções alimentares e a melhoria da qualidade de vida, com benefícios observados nas dimensões física, psicológica e social. Verificou-se uma sobreposição notável entre a promoção do estado nutricional, a gestão de sintomas relacionados com o tratamento e o impacto global na qualidade de vida.
Conclusão: Conclui-se que as intervenções alimentares melhoram significativamente a qualidade de vida da pessoa com Doença Oncológica nas dimensões física, psicológica e social.
Introduction: Food is essential in cancer care, influencing quality of life by improving nutritional status and increasing tolerance to treatments. Objective: To map the evidence on the contribution of food to the Quality of Life of people with Cancer. Methods: Based on the Joanna Briggs Institute methodology, a scoping review was carried out, using the mnemonic PCC (population, concept and context). The population was people with Oncological Disease, the concept was the contribution of food to Quality of Life, the context was Oncological Disease. The search included studies published between 2019 and 2024, the databases used were PubMed, CINAHL and MEDLINE. 751 studies emerged in the databases and 17 studies were included. Results: The included studies indicated a predominant association between dietary interventions and improved quality of life, with benefits observed in the physical, psychological and social dimensions. There was a notable overlap between the promotion of nutritional status, the management of treatment-related symptoms, and the overall impact on quality of life. Conclusion: It is concluded that dietary interventions significantly improve the quality of life of people with cancer in the physical, psychological, and social dimensions.
Introduction: Food is essential in cancer care, influencing quality of life by improving nutritional status and increasing tolerance to treatments. Objective: To map the evidence on the contribution of food to the Quality of Life of people with Cancer. Methods: Based on the Joanna Briggs Institute methodology, a scoping review was carried out, using the mnemonic PCC (population, concept and context). The population was people with Oncological Disease, the concept was the contribution of food to Quality of Life, the context was Oncological Disease. The search included studies published between 2019 and 2024, the databases used were PubMed, CINAHL and MEDLINE. 751 studies emerged in the databases and 17 studies were included. Results: The included studies indicated a predominant association between dietary interventions and improved quality of life, with benefits observed in the physical, psychological and social dimensions. There was a notable overlap between the promotion of nutritional status, the management of treatment-related symptoms, and the overall impact on quality of life. Conclusion: It is concluded that dietary interventions significantly improve the quality of life of people with cancer in the physical, psychological, and social dimensions.
Description
Projeto de Graduação apresentado à Universidade Fernando Pessoa para obtenção do grau de Licenciada em Enfermagem.
Keywords
Alimentação Estado nutricional Oncologia Pessoa com doença Qualidade de vida Food Nutritional status Oncology Person with disease Quality of life