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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)

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Nutrition and dementia

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  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

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