Specification of nutrition a patients with oncological disaeses of blood.

A common problem with oncological diseases is a lack of nutrition or refusal to take food caused by changes in taste or other complications associated with treatment. This is also true with oncological blood diseases. Because of the influence of their treatment, the people with these diseases frequently lose their appetite and suffer from nausea, often strong enough to induce vomiting, as well as diarrhea or complete change of taste. Immediately after the treatment they can feel a so called "metallic" taste in the mouth. This thesis focuses on analyzing whether the intake is sufficient in such cases. For qualitative research, we used directive interview and collected anthropometric data and sample menus from respondents with oncological blood diseases, which are subsequently calculated Nutriservis. The interview focused primarily on nutrition, but there were also some questions about treatment, as well as family and personal medical history. Comparing the documented menus from the respondents with the calculated values of the recommended intake for each person had a predictable result. All respondents had a lower intake of energy than was calculated for them Protein was taken by 77.7% people (i.e., 7 out of 9 people), which is also a small amount, while fat was taken by 44.4% (4 of 9 people), which is larger amount than recommended. None of the respondents achieved the recommended amount of carbohydrates. We can therefore say that, despite the efforts of doctors and nutritional therapists, people with oncological blood diseases still suffer from poor nutrition. This situation can only be prevented by giving the people with these diseases enough information about the frequent complications that occur and the risks associated with them. In addition, it is necessary to monitor these people and, in cases of major weight loss, inform their doctor, who will consider the administration of artificial nutrition