Consumption Pattern Score in Cancer Survivor with Chemotherapy Induced Nausea and Vomiting and Non-Cancer at Shelter Houses

Background: One of the most common effects of chemotherapy in cancer survivors is nausea and vomiting. This can affect the diversity of food consumed. Family support and assistance need to be done to increase food intake with one food provision.Objectives: This study aimed to find out the difference in the consumption pattern score among cancer survivors and non-cancers in shelter houses.Materials and Methods: This study was a cross-sectional study with a retrospective approach. The criteria of the case subject were undergoing chemotherapy, while the control subject criteria were included in one food supply. The total subject was 66 cancer survivors, with 33 subjects each. This research was conducted from August 2021 until October 2021 at Shelter Houses. The data included the subjects characteristic data, vomit nausea degree data using the Rhodes Index nausea vomiting and retching (RINVR), family support data, food intake data using the food frequency questionnaire (FFQ), and individual dietary diversity score (IDDS) questionnaires. Data collection is done by interviews in person and online. The data collected was analyzed using Chi-Square and bivariate test using Mann Whitney test.Results: The majority of cancer subjects were aged 40-59 years whereas non-cancer subjects were 20-39 years old. The subjects have special characteristics which are in low financial ability. Consumption of starchy foods (p<0.001) and green vegetables (p<0.006) in these two group subjects had significant differences. In addition, the consumption pattern score between cancer and non-cancer subjects made significant differences (p<0.001).Conclusion: Average consumption pattern scores showed cancer subjects were lower compared to non-cancer subjects. Thus, consumption patterns in cancer subjects did not variaty compared to non-cancer subjects. It is necessary to conduct further research by analyzing the diversity of food of each subject using a 1x24 hour for 3 days, food access questionnaire and food security.