1 / 13

Nutrition and dementia

Nutrition and dementia. In Dutch demented nursing home residents. Westerhout - Platanenhof. 8 persons per living room 4 living rooms on 1 floor Open kitchen Breakfast and lunch Preparation of warm meals. Advantages. Smell – appetite – more intake People have an own choice (QOL)

zita
Download Presentation

Nutrition and dementia

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Nutrition and dementia In Dutch demented nursing home residents Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

  2. Westerhout - Platanenhof • 8 persons per living room • 4 living rooms on 1 floor • Open kitchen • Breakfast and lunch • Preparation of warm meals Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

  3. Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

  4. Advantages • Smell – appetite – more intake • People have an own choice (QOL) • Part of daily activity • Rest during the meals • Involvement staff and family • Consistency of meals can be adjusted • Nutritional values can be adjusted Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

  5. Disadvantages • Cooking skills and inventiveness • Menu or variation can be difficult • Hygiene is a point of particular interest • Not every one is able to assist • Order and presence of ingredients. Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

  6. Dietitian • Support of menu- choice. • Cooking lessons. (or lessons given by a cook) • Giving information about nutritional value • Explanation/advice about diets. Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

  7. Nutrition value: extra calories • Take full fat milk 95 kcal – a glass When: half-full: 70 kcal • Butter through the food: ± 60 kcal • When low-fat margarine: ± 35-40 kcal • Whipping cream through the food 10 ml = 35 kcal. • More cheese or meat on the bread = ↑protein, ↑calories. • Making sop in the pan / toast/ scrambled eggs e.g. • Diet product as powder through e.g. potato-stamp with carbohydrates or with protein/ fat/ carbohydrates Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

  8. The cozyness of lying the table • Visual image and smell is reduced: • Color: tablecloth <=> dishes – white/cream no placemats • Glas bottle with drink no cardboard • See other resident eat and drink => copy • Say what the food is • Rest = no other things Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

  9. Sreening of malnutrition SNAQ-rc = Short Nutritional Assessment Questionnaire for Residential Care Nursing homes: 25% malnourished 40% risk of malnutrition Early identification Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

  10. Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

  11. Plan of action • Green: no malnutrition – no cure • Orange: mild malnutrition: • 3x a day a snack • Red: severe malnutrition: • Consult a dietitian – dietary advice Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

  12. Snaq-rc • Cooperation of different disciplines • Commitment to resident • Responsible healthcare – part of • Quality framework responsible healthcare Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

  13. Conclusions • Better for resident • Commitment/responsibility caretakers • Cooperation of different disciplines Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

More Related