Goals for an individual wanting to prevent cancer from developing or prevent cancer reoccurrence should be determined in conjunction with the client and should be specific to the individual. Goals that are set should be time-sensitive, easily measured and achievable by the nutrition intervention. Examples of short- and long-term goals include to:
- lower the number of red meat servings each week from six to three serving by substituting with more plant foods like legumes and tofu in stews and stir