{"denoms":[{"counts":[{"groupId":"OG000","value":"0"},{"groupId":"OG001","value":"0"},{"groupId":"OG002","value":"0"},{"groupId":"OG003","value":"0"}],"units":"Participants"}],"description":"Patients are asked to note their food intake in terms of amount and texture over the past 24 hours as measured by 24-hour dietary recalls.","groups":[{"description":"Patients undergo specialized nutrition therapy (SNT) including dietitian counseling and calorie goal instruction.\n\ntherapeutic dietary intervention: Patients undergo specialized nutrition therapy (SNT) including dietitian counseling and calorie goal instruction.","id":"OG000","title":"Arm IA"},{"description":"Patients undergo SNT and low weight resistance training (LWRT).\n\nexercise intervention: Patients undergo low weight resistance training.\n\ntherapeutic dietary intervention: Patients undergo specialized nutrition therapy (SNT) including dietitian counseling and calorie goal instruction.","id":"OG001","title":"Arm IB"},{"description":"Patients receive amifostine subcutaneously (SC) 30-60 minutes prior to each dose of intensity-modulated radiotherapy (IMRT). Patients also undergo SNT as in arm IA.\n\namifostine trihydrate: Given subcutaneously\n\ntherapeutic dietary intervention: Patients undergo specialized nutrition therapy (SNT) including dietitian counseling and calorie goal instruction.","id":"OG002","title":"Arm IIA"},{"description":"Patients receive amifostine SC 30-60 minutes prior to each dose of IMRT. Patients also undergo SNT and LWRT as in arm IB.\n\nexercise intervention: Patients undergo low weight resistance training.\n\namifostine trihydrate: Given subcutaneously\n\ntherapeutic dietary intervention: Patients undergo specialized nutrition therapy (SNT) including dietitian counseling and calorie goal instruction.","id":"OG003","title":"Arm IIB"}],"populationDescription":"Due to loss of funding, sufficient data for analysis was not collected.","reportingStatus":"POSTED","timeFrame":"at baseline, at 1 month, 3 months and 6 months post-chemoradiation","title":"Changes in the Amount and Texture of Food Consumed","type":"SECONDARY"}