How much can a cancer patient eat and how to calculate it – a dietitian’s point of view. Collaboration between doctor and dietitian.

Malnutrition in cancer patients is a severe clinical problem. One of the factors determining nutritional status is nutritional intake. The ability to provide adequate oral nutrition in cancer patients is mainly determined by the location and advancement of the disease, the type of oncological treatment, as well as the severity of the side effects of the therapy. Food intake is often reduced in cancer patients, leading to weight loss. Assessment of the nutritional intake requires a unique approach due to various limitations and conditions that do not occur in healthy people and the frequent deficiencies of multiple nutrients. In the context of preventing and treating malnutrition, cooperation between a doctor and a dietitian is crucial. Dietary counselling is the first step of nutritional intervention and can be offered to most patients. According to The European Society for Clinical Nutrition and Metabolism (ESPEN) recommendations, dietary counselling supported by oral nutritional supplements has a recommendation grade of “A” according to Evidence Based Medicine (EBM). Success in maintaining or improving the patient’s nutritional status depends on efficient cooperation between the doctor and dietitian. This publication aims to present the tasks of a dietitian and the principles of collaboration with a doctor in the nutritional care of cancer patients. [ABSTRACT FROM AUTHOR]