title: [Julia Vldan's dietary plan for patients with lumps and cancer. An analysis and evaluation of the nutritional aspects].
abstract: An analysis and assessment of the nutritional aspects of Julia Vøldan's dietary regime for patients with lumps and cancer. The main constituents of the diet are raw, biodynamically cultured vegetables, particularly potatoes, root-vegetables and cabbage, raw milk and other milk products, raw eggs, nuts, seeds, peas, beans and herbal tea. Nutritional calculations revealed that the diet was adequate as regards energy, vitamins and minerals provided that the recommended large portions were eaten. 49% of the energy originated from fat, 12% from proteins and 39% from carbohydrates. Thus, a diet with a high fat content is concerned. The fat content is much higher than that normally recommended to ensure health and prevention of disease, including cancer. The raw milk constitutes a health risk and employment of great quantities of raw potatoes, raw root vegetables and cabbage make the diet voluminous and difficult for sick people with poor appetites to consume. This, together with the relatively low protein content increase the risk of development of incorrect nutrition or undernutrition. This diet may thus be responsible for unnecessary weakening of cancer patients. Recommending of Julia Vøldan's dietary regime for patients with lumps and cancer is unsuitable from a nutritional point of view.
authors.affiliation: Aarhus Universitet, specialkursus i husholdning.
authors.forename: I V
authors.initials: IV
authors.lastname: Christensen
authors.forename: I
authors.initials: I
authors.lastname: Hessov
mesh_terms: D005069:Evaluation Studies as Topic; D005260:Female; D006801:Humans; D008297:Male; D008722:Methods; D009369:Neoplasms / Q000178:diet therapy*; D009753:Nutritive Value
vernacular_title: Julia Vøldan's kostplan for knude- og kraeftpatienter. En analyse og vurdering af de ernaeringsmaessige aspekter.