CAncer, NUtrition and Taste 2

CANUT support includes delivery of the CANUT guide (food guide developed by Paul Bocuse Institute from previous results) ; it will be given to patient with explanations about the use of the guide. This also includes 2 calls from a dietician, performed between the 1st and the 3rd chemotherapy cycle to help patient personally with their food side effects.

These measures include weight, waist size, hip size and brachial circumference

Prehension strength will be assessed thanks to a hand grip device, that makes it possible to measure strength of all fingers, hands, wrists and forearms muscles

Food quality of life questionnaire

Quality of Life questionnaire Core 30

The Scratch \& Snif Test is used to assess olfactory capacities : patient has to scratch a box on a card, smell it and recognize the scent amongst a list of propositions

The Taste Strip Test is used to assess taste capacities : strips impregnated with different concentrations of the 5 basic taste qualities (sweet, sour, acid, bitter, umami) are successively placed on patient's tongue ; patient has to identify the taste bit by bit.

This questionnaire describes patient's food and drink intakes during the last 24 ours

This questionnaire used to assess condiments consumption

This questionnaire used to assess tobacco consumption

This interview will be conducted by a dietician