Individuals living with cancer often experience multiple nutrition-related side effects from cancer treatment, including changes in taste and smell, nausea, diarrhea, loss of appetite, and pain during eating. These side effects can profoundly impact nutritional status and quality of life. The purpose of this study was to explore experiences with nutrition-related cancer treatment side effects among cancer patients and their family caregivers, the way they manage such side effects, and the resulting changes in food preferences and behaviors. Structured surveys and in-depth interviews were conducted. Interviews focused on the presence and management of treatment side effects, how those changes influenced food preferences, and the extent to which they interfered with quality of life. Most patients (72%) reported treatment side effects; 61% reported that these side effects impacted their eating and drinking. Common side effects included fatigue (58%), dry mouth (30%), nausea (24%), constipation (20%) and diarrhea (20%). Six overarching qualitative themes were identified: Spiral of side effects; Pain of eating; Burden of eating; Loss of taste/change in taste; Symptom management; and Solutions. The authors conclude with implications for food and nutrition practice—moving beyond traditional recommendations of what to eat or avoid—to consider the overall patient and caregiver experience.

Background: As adults transition into older ages, meeting age-specific dietary recommendations can become increasingly challenging, especially for low-income seniors who reside in publicly subsidized rental housing. Aim: The primary objectives of this study were to: 1) identify barriers and facilitators to healthy eating and self-management of nutrition-related chronic illnesses experienced by low-income seniors residing in a subsidized housing setting; and 2) assess the interest in community nutrition programming among low-income seniors residing in a subsidized housing setting. Method: A qualitative study design, using food focus groups and food pantry observations, was used. Participants included 24 male and female senior adults, between 65 and 75 years of age, residing in a subsidized housing community in Philadelphia, PA. This setting also included the unique features of a community garden and food pantry. Data were manually analyzed using a content analysis approach, which included familiarization, identification of themes, categorization and interpretation; and verified using NVivo 10. Results: Personal barriers, including food cost and accessibility, physical limitations, desire for convenience, and low self-efficacy to change dietary habits, inhibited motivation to change. External barriers in the food environment, including lack of transportation and distance of markets to access fresh produce, were commonly cited; as well as negative influences of the internal environment, such as the presence of vending machines, common cultural cooking and eating practices, and the lack of social cohesion. Facilitators focused on food preparation and recipe adaptation. Conclusions: Participants expressed an interest in learning more about food, nutrition, and health through community-based programming.

Interacting with nature may promote mental and physical health. There are multiple ways to interact with nature: indirectly, incidentally, and intentionally. How these types of interactions with nature may be associated with mental and physical health status and health behaviors is unclear. The purpose of this narrative review is to (1) describe the relationship between interactions with nature (indirect, incidental, and intentional) and mental and physical health outcomes and behaviors, (2) identify gaps in the literature, and (3) provide recommendations for future research. Considerable evidence suggests that interacting with nature, indirectly and intentionally, is associated with improvements in mental health and physical exhibitions of mental status. Furthermore, intentionally interacting with nature is associated with engagement in physical activity and gardening is associated with fruit and vegetable consumption. Research suggests that incidentally interacting with nature may be associated with positive mental health status. More research is needed to understand the relationships between incidental interactions with nature and physical health status and behaviors; as well as among all types of interactions with nature and physical health disorders, sleep, and dietary behaviors.

Purpose: Feeling connected to nature, or nature relatedness (NR), can positively impact physical and psychological well-being. However, the relationship between NR and dietary behaviors has not been studied. This research examined the relationship between NR and dietary behaviors, including dietary diversity and fruit and vegetable intake. Design: Cross-sectional online survey study. Setting: Philadelphia, Pennsylvania. Subjects: Adults (n = 317) over 18 years who resided in Philadelphia, PA. Measures: The NR Scale was used to measure participants’ connection to nature. It includes 21 items across three subscales: self, experience, and perspective (total and subscales range from 1 to 5). Dietary Diversity was assessed using the FAO’s standardized tool (scores range from 0 to 9). To calculate dietary diversity, food groups reported were aggregated into nine food categories: starchy staples; dark green leafy vegetables; vitamin A rich fruits/vegetables; other fruits/vegetables; organ meat; meat/fish; eggs; legumes, nuts/seeds; and milk products. The NCI’s 2-item CUP Fruit and Vegetable Screener was used to estimate daily fruit and vegetable intake (cups/day), and socio-demographic questions were asked. Analysis: Simple and multivariable regression models were used to examine associations between NR Total and subscale scores with dietary diversity scores and fruit and vegetable intake with NR Total scores and subscale scores. The multivariable models were adjusted for age, race, gender, and income. Results: People with higher NR Total ( P < .001), NR Self (P < .001), NR Perspective (P = .002), and NR Experience (P = .002) were more likely to report greater dietary diversity. Those with higher NR Total (P < .001), NR Self (P < .001), and NR Experience (P < .001) reported greater fruit and vegetable intake. Associations remained significant after adjusting for covariates. Conclusion: NR was associated with better dietary intake after accounting for socio-demographic indicators. These findings highlight the need for health promotion interventions that enhance NR, such as nature prescription initiatives, urban gardening and greening, and immersion in urban green spaces.