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Cognitive impairment and dementia are not an inevitable consequence of the aging process. Implementation of preventable health care strategies that include evidenced-based dietary plans can greatly reduce the incidence and delay of cognitive decline.
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Among the myriad of factors modulating quality of life assessments estimated in patients presenting a variety of cognitive impairments, the distinctive and critical influence of diet and exercise cannot be overestimated. The objective of this study was to review the evidence to confirm the association between these health-endowering agents and cognitive performance in People With Dementia as well as providing a correlation between Mini Mental State Examination scores and available anthropometric data. The authors tested the hypothesized correlation on a sample of subjects with instrumentally confirmed cognitive impairment using parameters as Body Mass Index and calf circumference. The results confirm the hypothesis and suggesting the possible use of anthropometric data in the process of objective evaluation of the patient with cognitive impairment that could also be used for forensic medicine.
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The aim of the study was to develop and evaluate the content, format, and usefulness of two separate booklets (one newly developed and one existing) on food-related processes. Twenty dementia caregivers were provided with one of the two booklets, and a Think-Aloud method was used to gather information about their views on the booklets. The findings indicated that incorporating all three food processes in a new booklet could be beneficial for the participant. Shopping, purchasing food, driving, and dangers in the kitchen were addressed only in the developed booklet, and participants regarded them as important and useful areas to address. Therefore, this study has shown that tailored information may enhance caregivers’ confidence and support them in making decisions to help them adapt to food-related changes.
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A quality improvement system resulted in sustained levels of mealtime feeding assistance and between-meal snack delivery and a low prevalence of weight loss among ALF residents receiving dementia care. Given that many ALF residents receiving dementia care are likely to be at risk for low oral intake and unintentional weight loss, ALFs should implement a quality improvement system similar to that described in this project, despite the absence of regulations to do so.
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Older adults are at risk for compromised nutritional status because of physical changes associated with aging, as well as cognitive, psychological, and social factors such as dementia, depression, isolation, and limited income.
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Tube feeding was once deemed a helpful solution but in recent years its inefficiency has been proved, and it is no longer practiced in many countries around the world. the families of most patients do not discuss end-of-life issues with them. The overwhelming preference for using the technology was interpreted as life-saving, in contrast to comfort feeding, which was deemed euthanasia. The reasons given for the decision to tube feed were drawn from a range of outlooks: religion, the patient’s earlier survival capacity, and pragmatic considerations involving relations with nursing home staff.
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Participants were trained in lollipop sucking once a day, 3 times a week for 6 months, to clarify its effectiveness for improving oral function. The new rehabilitation method was well accepted by older adults with dementia, and there was an improvement in oral function as a result of the rehabilitation, which had some good influence on weight gain.
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The aim of the study was to ascertain whether effective feeding assistance was provided in a population of nursing home residents and to assess the use of validated tools to assess malnutrition risk and feeding ability. A significant number of residents identified at nutritional risk required feeding assistance, which supports the premise that the deterioration of feeding ability leads to a decline in nutritional status. The study advocates the adoption of the use of a single validated nutritional screening tool.
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This study was conducted to examine awareness of aged care home staff regarding daily food and fluid care needs of older people with dementia. Staff in a range of positions at one care home were interviewed regarding their perceptions of current and potential food/fluid care practices. Staff were aware of the food and fluid issues experienced by the older people in their care but lacked knowledge of many promising care practices and/or how to implement such practices.
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This was a retrospective study. Nine psychiatric hospitals in Okayama Prefecture participated. The physicians decided whether to make use of long-term artificial nutrition between January 2012 and December 2014.
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