Experiences of healthcare practitioners providing nutrition care to people with cancer in New Zealand: A qualitative study.

Aim: To explore the perspectives and experiences of healthcare practitioners in providing nutrition care to people with cancer in New Zealand. Methods: Semi-structured interviews were conducted with 16 New Zealand healthcare professionals (HCPs) practicing in specialist secondary and tertiary cancer care (both public and private) who had previously completed an online survey about nutrition in cancer care. Interviews were recorded and transcribed verbatim, and thematic analysis was undertaken. Results: Participants identified nutrition as important in cancer care, from diagnosis to survivorship, in order to maximise recovery and ongoing health. While participants reported that the best person to provide high-quality individualised nutrition care is a dietitian, other HCPs also have a role in nutrition care. Limited nutrition care is currently available, especially for those in rural areas, which impacts health and equity in cancer care. Participants identified a need for increased dietitian capacity in the workforce as well as a need for nutrition resources that were accessible and appropriate. Conclusion: The perspective of participants was that more must be done to provide nutrition care as part of cancer care in New Zealand to improve health and wellbeing among people with cancer.

Nutrition support in oncology care in Aotearoa New Zealand: current practice, and where to from here?

AIM: This research sought to identify and understand what nutrition-related information and support is available to people undergoing cancer treatment. We also sought the views on nutrition for cancer among providers of cancer care/support, and barriers/enablers to the provision of nutrition information/support. METHOD: Data were collected using online surveys with New Zealand-based healthcare practitioners and support workers. Descriptive analysis was undertaken. Open-ended questions were analysed for explanatory content to help us interpret and understand the results. RESULTS: Most healthcare practitioners and support workers viewed nutrition as at least moderately important (for cancer recovery, patient wellbeing and preventing cancer recurrence) and believed nutrition information/support should be provided to cancer patients. However, nutrition information and support were not widely available through oncology practices and cancer support services. The main barriers to the provision of nutrition information and support (including access to dietitian appointments) were insufficient funding and lack of time/staff capacity. Additional barriers included a lack of access to evidence-based information and dietary expertise. CONCLUSION: Nutrition information and support needs to be more widely available and standardised across New Zealand's oncology services. Ideally this would include general introductory information about nutrition (eg, World Cancer Research Fund recommendations) from all healthcare practitioners and more detailed tailored advice (and ongoing support where needed) from dietitians.

Food, nutrition and cancer: perspectives and experiences of New Zealand cancer survivors.

AIM: This research sought to understand and describe cancer survivors' perspectives and post-diagnosis experiences of food and nutrition, with a particular focus on barriers to healthy eating, health equity, and Maori and Pacific perspectives. METHOD: Data were collected using semi-structured interviews with cancer survivors from three different ethnic groups (Maori, Pacific Peoples, and New Zealand European). Thematic analysis was undertaken to identify both similar and contrasting experiences and perspectives in relation to topics of interest. Data analysis also sought to identify any trends indicating differences between ethnic groups. RESULTS: Limited awareness of the role nutrition has in cancer recovery or prevention, combined with little or no access to nutrition advice/support, meant that healthy dietary change was not a focus for some cancer survivors in this study, whereas others invested considerable time and money accessing nutrition information and support outside of cancer care services. Financial limitations (eg, cost of healthy food and low income) and lack of practical support were also important barriers to post-diagnosis healthy eating. CONCLUSION: There is a need for more widely available cancer-specific nutrition advice and support in New Zealand. Interventions to address financial barriers and increase access to cancer-related nutrition advice and support have the potential to improve cancer outcomes and reduce inequities in cancer outcomes.