This module explores the risk factors, diagnosis, treatment, and nutritional management of prostate and colorectal cancers. It covers dietary and lifestyle factors associated with cancer risk, along with the roles of fiber, plant-based foods, healthy fats, antioxidants, vitamin D, and calcium in supportive nutrition. The module also examines gut health and the potential role of probiotics, whole grains, fruits, herbs, and spices in maintaining intestinal health and reducing inflammation. Emphasis is placed on individualized dietary strategies that support nutritional status, treatment tolerance, recovery, and overall well-being throughout cancer care.