In the United States, in 2013, oral cavity, pharynx and larynx cancers are projected to account for 3.2% of all new cancers. The vast majority of these area head and neck squamous cell carcinoma (HNSCC). In addition to survival, quality of life and functional outcomes have become paramount. Thus, much more attention has been paid to the necessity of maintaining good nutrition, both during and after treatment, and there has been a greater recognition of the unique challenges for nutritional management. Weight loss during treatment for HNSCC is a major concern; substantial weight loss in 75-80% of patients have been widely reported. While these obstacles are often due to the cancer itself the common treatments for HNSCC, including surgery, radiotherapy (RT), and chemotherapy also lead to changes that further complicate and challenge oral intake.
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