For example: A Service user cannot understand a menu when It is present in a list form , so we could help them make their choice by getting images of meals they would be presented with to eat. Also try to explain the importance of a healthy diet. If the dilemma was to be a reoccurrence or become a bigger issue at meal times, it would be a good idea to report it to the NIC or the service users case manager to then discuss other options available with the chef. 2. Each service user is different and they all like/ dislike different foods.
Unit 49;Understand and meet the nutritional requirements of individuals with dementia. 1) Understand the nutritional needs that are unique to individuals with dementia. 1.1) Describe how cognitive, functional, and emotional changes associated with dementia can affect eating, drinking and nutrition; Symptoms associated with dementia, can have detrimental effect on individuals, if they are not addressed and resolved. In some individuals, cognitive impairments interfere with the sequences and patterns associated with completing tasks, so, remembering how to use items such as cutlery, drinking cups etc, and the order, or way in which to use them are lost. It can mean that tasks such as making a cup of tea, or a sandwich can no longer be completed.
Unit 4222-366 (DEM 302) Outcome 1 1. Describe how cognitive, functional and emotional changes associated with dementia can affect eating, drinking and nutrition. Firstly I will look at cognitive in reference to eating, drinking and nutrition. Some people with dementia can suffer from clinical depression and this would be a cognitive change, as an affect of depression the appetite of an individual will be affected and this may lead to someone having a small or no appetite and under eating this may lead to malnutrition and dehydration, or someone having an increase appetite which will cause over eating and may lead to someone gaining weight or becoming obese which carries many health conditions. Secondly, functional changes that may occur with someone with dementia is that they may have had a stroke or have weakness in using limbs which would affect them using utensils such as a knife and fork for instance not having the strength to lift the fork to their mouth.
As well as maintaining a good relationship with the individual. 2. Encourage the individual to select suitable options for food and drink Suitable food and drink should be encouraged according to the individual’s dietary needs. For example, an individual with type 2 diabetes needs to consume enough starchy and carbohydrate rich food to keep his blood glucose levels high enough to avoid suffering hypoglycemia (When the bloody glucose level drops below 4 mmol/L). In this case, food such as Potatoes, rice and sugary foods/drinks such as jelly and lucozade will be encouraged.
Explain how poor nutrition can contribute to an individual’s experience of dementia. 1.3. Outline how other health and emotional conditions may affect the nutritional needs of an individual with dementia 1.4. Explain the importance of recognising and meeting an individual’s personal and cultural preferences for food and drink. 1.5.
“Diabetes can be tackled in different ways- by insulin and diet” (Rudy, 1999, page 19) Diet, when someone had diabetes it is best for their health to cut right down on the unhealthy foods, and stick to the health foods, this is due to the effectiveness of the medication you are on. If you eat junk food and do not eat healthy then your medication will not be as effective as it could be. Sticking to regular mealtimes is also another thing that could help you feel better as it will keep your “blood glucose levels under control”. (Rudy, 1999, page 20) There are 2 types of carbohydrates, 1 that is good for controlling diabetes and 1 that is really bad, these are starchy and sugary. Sugary- this is the 1 that people with diabetes should stay clear of, this is due to the “glucose getting into your bloodstream fast, this could cause a sudden rise in blood glucose levels”.
The same will apply to drinking. With older people who are prone to malnutrition and dehydration this can become more of a problem with Dementia putting their health at risk. Functional problems - affecting ability to carry out normal daily activities such as washing, dressing, and cooking meals Functional changes is losing the ability to remember how to eat or using utensils and drinking implements and instead might be better encouraged to pick up food buffet style or finger food. This might be as a way to overcome their loss of ability to function as they once did and rather than become distressed and confused they prefer to just pick up food. If this is preferred then to promote their dignity food presented for that function should be laid out.
Unit 49 DEM302 Understand and Meet the Nutritional Requirements of Individuals with Dementia This unit is about understanding that individuals may have specific nutritional needs because of their experience of dementia. Learners will develop their knowledge and skills in meeting these nutritional requirements and be able to provide evidence of their competence to enable individuals with dementia to eat and drink well. Question 1 Describe how cognitive, functional and emotional changes associated with dementia can affect eating, drinking and nutrition. (1.1) A dementia patient will make poorer choices about the foods and drinks they wish to consume. Often just knowing that we are thirsty as opposed to hungry will lead to a better choice being made in selecting drink over food.
DEM 302 Understanding and meet the nutritional requirements of individuals with dementia. 1.1 Describe how cognitive, functional and emotional changes associated with dementia can affect eating. If the individuals cognitive ability is impaired they could forget to eat and drink, as well as think that they haven’t been fed, we might think they had a drink or eaten their food where as they might have tipped their drink down the sink or thrown their food away. If the functional ability changes it could mean that they can’t hold cutlery or hold a drink, therefore unable to feed themselves or feed themselves properly. When the emotional state changes they may become stressed and not want to eat or drink and may also forget that they need to
A multi-faceted approach to nutritional assessment is outlined in studies to ensure that results accurately portray the person’s intake, particularly as many elderly people are malnourished (Elsawy & Higgins, 2011). Extensive discussion with the person on their preferences of diet and ability to cook alongside observation of the person’s physical stature (such as body weight) are important factors of nutritional assessment (Soderhamn & Soderhamn,