To enable clients and their carers to optimise their plant-based diet and nutritional status, and understand how to adapt their plant-based diet to cope with a range of side effects associated with their cancer or treatment.

The TG will:

• understand how to optimise their plant-based diet to ensure it is nutritionally complete, with specific consideration given to certain macro/micronutrients
• understand how to adjust their plant-based diet to cope with a range of side effects associated with their cancer or treatment (small appetite, taste changes, nausea, sore mouth or throat).

• ESPEN guidelines on nutrition in cancer patients (2016)
• ESPEN expert group recommendations for action against cancer-related malnutrition (2017)
• WCRF Diet, Nutrition, Physical Activity and Cancer: a Global Perspective Report (2018)
• Vegan Eatwell Guide (2020)
• SACN Iron and Health Report (2010)
• SACN Vitamin D and Health Report (2016)
• The Role of the Anabolic Properties of Plant- versus Animal-Based Protein Sources in Supporting Muscle Mass Maintenance: A Critical Review. Berrazaga et al. Nutrients 2019, 11, 1825.
• Lonnie et al (2018). Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults. Nutrients, 10, 360.
• Mariotti et al (2019). Dietary Protein and Amino Acids in Vegetarian Diets—A Review. Nutrients, 11, 2661.
• Molina-Montes et al (2020). The Impact of Plant-Based Dietary Patterns on Cancer-Related Outcomes: A Rapid Review and Meta-Analysis. Nutrients 12, 2010.
• Mattila et al (2018). Nutritional Value of Commercial Protein-Rich Plant Products. Plant Foods for Human Nutrition 73:108–115. 
• Gorissen et al (2018). Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids; volume 50, pages1685–1695.
• McCance and Widdowson's composition of foods integrated dataset (2019).