Bách khoa toàn thư - Dinh dưỡng và sức khỏe tốt - Vần R | R radiation preservation of food See food irradiation. radiation therapy radiotherapy Using carefully aimed doses of radiation to shrink or destroy certain types of cancer especially tumors that cannot be removed safely with surgery. During treatments highly calibrated equipment bombards cancerous tumors with high doses of radiation without exposing neighboring healthy tissue. Typically a patient undergoes daily treatments for two to nine weeks. As with other cancer treatments such as chemotherapy radiation therapy can cause negative and sometimes dangerous nutrition-related side effects including nausea vomiting mouth sores appetite loss heartburn difficulty swallowing bloating and diarrhea. Inadequate nutrition during radiation therapy can slow healing and recovery. During this time most patients need to make sure they eat enough and that they get the right balance of nutrients to keep up their strength decrease the risk of infection and promote healing. Some helpful tips include eating a small meal about an hour before each treatment eating small frequent meals throughout the day and supplementing meals with liquid meal replacements to increase caloric and protein intake. Patients should consider seeking the support of a nutritionist to ensure they are getting the right amount and combination of nutrients during radiation therapy. Chase Daniella et al. What to Eat When You Have Cancer. New York Contemporary Books 1996. radioactivity See carcinogen. radish Raphanus sativus A root vegetable with a distinctive sharp flavor related to broccoli kale and cabbage. These cruciferous vegetables possess anticancer properties. The radish probably originated in western Asia and was used by Babylonians and ancient Egyptians. It was introduced to China around 500 . where new varieties were developed with a tangy flavor. According to the variety radishes may be round tapered or oblong and the color can be white red yellow purple or black. The Oriental radish daikon can .
