Nutritional Requirements of Individuals with Dementia free essay sample

Understand and meet the nutritional requirements of individuals with dementia. Outcome 1 1) describe how cognitive, functional and emotional changes with dementia can affect eating, drinking and nutrition. Cognitive behaviour is dysfunctional emotions and behaviours caused by damage in brain affecting part of the brain responsible for memory and all that we learn from birth- how to talk, eat etc. This means that person with dementia can forget how important it is to eat and drink. They also may lose sense of hunger and thirst. It can become problem putting client’s health at risk. Functional change is losing ability to remember how to eat using cutlery. Instead, some people find easier to pick up food by hand, so finger food should be provided. This might be a good way to avoid confusion and distress for a client. If person finds it easier food should be laid out for a client promoting their dignity. We will write a custom essay sample on Nutritional Requirements of Individuals with Dementia or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Emotional change can be negative emotions about the confused state when individual may not understand that there is something wrong, but behaviour of others may lead them to feeling something is wrong, which often causes stress to individual with dementia. Explain how poor nutrition can contribute to an individual’s experience of dementia. Poor nutrition can make the symptoms of dementia worse, increase risk of more frequent infections requiring use of antibiotics. Malnutrition also affects immune system making it difficult to fight an infection. Effects of poor nutrition: * Higher risk of infection * Reduced wound healing * Dermatological problems * Constipation * Disturbed sleeping pattern * Weight loss/gain 3) outline how other health and emotional conditions may affect the nutritional needs of an individual with dementia. It is more likely that as well as dementia older elderly are more likely to develop other chronic illnesses and therefore will have specific nutritional needs. Nutritional requirements Energy requirements decline with age, particularly if physical activity is restricted. However, requirements for protein, vitamins and minerals remain the same, so it is imperative that food choices are nutritionally dense, supplying a rich supply of nutrients in a small volume. Fat There should be no restrictions on the input of fats if a client: * Has suffered weight loss. Has a very small appetite * Is very weak Fibre Eating cereals, fruit and vegetables as a part of balanced diet will help clients who have bowel or constipation problems. Sugar Many elderly people have high sugar intakes. If the rest of the diet contains lots of foods from the main food groups, there is no reason to limit sugar intake. In fact, if weight loss has occurred, sugars may be recommended to meet energy requirements and to aid weight gain. Iron Anaemia is common in elderly and can be caused by poor absorption, certain drugs and blood loss. Iron intakes can be met by having red meat and non-meat sources every day. Absorption is maximised by consuming vitamin C-rich foods at the same time, such as a glass of fruit juice or fresh fruit or vegetables with each meal. Zinc For clients with pressure ulcers intake of Zinc is vital for body’s natural ability to heal wounds. (Can be found in meat, pulses, wholemeal bread and shellfish) Calcium Consuming calcium rich products on a daily basis can slow down loss of calcium in bones, which starts at the age of 30 and accelerates considerably in later years. Calcium-rich foods (milk and dairy foods) should be eaten every day. Vitamin D Vitamin D is needed for calcium metabolism and its deficiency in elderly people can lead to bone softening and distortion. Many elderly people also have limited exposure to sunlight (this vitamin can be made through the action of sunlight on the skin). B Vitamins Intake of B vitamins may be low in this age group if appetite is poor and the diet is not rich in vitamins and minerals. To help prevent this, foods from all food groups must be consumed every day. Water Taking an appropriate amount of water (approximately 2 litres) each day will: * Aid digestion * Maintain effective urine flow * Stop dehydration * Keep hair and skin healthy * Maintain good kidney function Emotional and psychological effects that might affect nutritional needs of an individual with dementia: * Apathy * Confusion * Memory loss * Delirium * Disturbed sleeping pattern * Mood * Depression Physical effects that might affect nutritional needs of an individual with dementia: * Physical discomfort (bad fitting dentures or person is wet) * Lack of exercises. Damage to the brain * Difficulties with chewing and swallowing * Changes in food preference * Loss of taste * Constipation * Living alone 4) explain the importance of recognising and meeting an individual’s personal and cultural preferences for food and drink. It is important to recognise an individual’s personal and cultural preferences to food and drink as this can make people feel like they are respected and included. This will encourage individual to eat and drink, but also it will increase their emotional and physical well-being. People may have different views about foods depending on their cultural background. Providing range of familiar foods can help make individual feel at home, safe and welcomed. As well as providing nutritional value food and drink also play a significant role in culture and rituals. For example, Chinese people eat with chopsticks. Some people like to have a glass of wine with their meal. People from different cultures can only eat certain things as reason of their religion or believes. | | All this information should be included in individuals care plan under life  history. 5) explain why it is important to include a variety of food and drink in the diet of an individual with dementia. An individual with dementia has the same needs and rights as someone without dementia. Eating is basic human function and need. The type of food people eat affects their health and quality of life. People who eat poor diet get sick more often and recover from injury and illness more slowly. Outcome 2 1) describe how mealtime cultures and environments can be a barrier to meeting the nutritional needs of an individual with dementia. Possible reasons for malnutrition in residential or nursing homes: * Underlying disease or illness * Loneliness or depression * Monotonous menu * Unfamiliar foods * Inappropriate textures * Inflexible meal times * Lack of snacks and nourishing drinks * No choice of portion size * No monitoring of food intake and weight loss * Insufficient staffing to help with feeding * General lack of fresh foods * Dull and bland food 2) describe how mealtime environments and food presentation can be designated to help an individual to eat and drink. Clients with dementia are reassured by a calm and regular routine. Meals should be relaxed and unrushed, allowing plenty of time. Prevent any distractions, such as television or radio. Many individuals prefer to eat in company, so creating a social environment for meal times can help. However, there can be others who like to eat alone, so it is important to find out each client’s likes and dislikes. Presentation of food is very important. Clients will eat better if food looks more tempting, smells nice and looks delicious.