Each service user is different and they all like/ dislike different foods. Some service users are able to tell staff as to what they do and don’t like. As for some individuals have difficulties explaining things, but some information like this will more than likely be found on their own care plan. Also some service users may have other things to be aware of such as diabetes eating less sugary things or bad oral hygiene not allowing them to eat solid foods. In this case I would seek guidance for their care plan and GP as to what is acceptable for them to be having.
However, Dementia can have the opposite effect. Short tem memory issues can often mean that individuals simply do not remember that they have eaten a snack or meal. messages between the brain and stomach are affected, and the sensation of being full is lost. This combined with short term memory loss, can result in an individual constantly requesting food, or stating that they have not eaten for long periods of time When in fact, they have. Some individuals will be unable to recognise the food that they are given, and can forget to eat or drink.
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.
This was done by reading labels and checking fat, salt and sugar content and also by selecting diabetic foods and fresh foods. Sometimes she will still select sweets and then I will explain the consequences of this to her diabetes. So ways to resolve difficulties or dilemmas about the choice of food and drink is about re-educating individuals about what is good and that there are also others choices. 1.4 I would seek additional guidance about an individuals choice of food and drink by speaking to others such has the district nurse, dietician and family this would be done if I had concerns that an individuals diet was compromising their health. For example if my client had high cholesterol and chose to continually eat saturated fatty foods.
Describe ways to resolve any difficulties or dilemma’s about the choice of food and drink. By giving the individual 2 or more choices and letting them decide what they like, giving more details about the food will help them choose. By explaining to an individual about the importance of s healthy diet and encourage and support them to choose healthy options and alternatives. By explaining to the individual about the consequences of a poor diet
If someone eats junk food all the time and that person’s mother or friend told him/her to eat healthy, it’s less likely that he/she will listen to them, but if he/she admires Jamie Oliver and he suggests to eat healthy, then there is more possibility for that person to follow what he says. If we do not have a good role model then we will not learn any behaviours and it can make our self esteem low . Humanism
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.
(Source: http://www.findmegoodcare.co.uk/good-care-planner/support-in-the-community/lunch-clubs). One of the services offer people to learn pot cooking, which is a nutritional solution that provides a healthy meal, these are typically offered to men, those who have lost their wives & are not used to cooking for themselves. ‘Royal Voluntary Service encourages healthy eating. For those not used to cooking for themselves, typically men who have lost their wives, we teach one pot cooking, a nutritional solution that will provide a healthy meal for successive days.’ (Source: http://www.royalvoluntaryservice.org.uk/how-we-help/services-we-provide/social-activities/lunch-clubs). Another service offers entertainment such as gentle exercise & outings into the town centre,
CU1672 – UNDERSTAND AND MEET THE NUTRITIONAL REQUIREMENTS OF INDIVIDUALS WITH DEMENTIA 1.4 EXPLAIN THE IMPORTANCE OF RECOGNISING AND MEETING AN INDIVIDUAL’S PERSONAL AND CULTURAL PREFERENCES FOR FOOD AND DRINK. The Dietary needs of an individual in our care will need to be assessed to ensure that we can provide for our clients dietary requirements. This might be as a result of a medical reason such as diabetes, medication they are prescribed, allergies against certain foods like nuts, they may have to have a gluten free diet, or the patient may be under or overweight and require a specialist diet. In recognising our client’s right to have a choice in the food they eat we should ensure our clients maintain as an individual, and we should promote a positive mental health to our clients.
With behavioral modification it is important to have a goal that is measurable, attainable, positive change, and something the person desires. I wish to change my eating habits and prevent stress-eating. Dieting can be stressful attempt at controlling weight, but often times do not show lasting results (Papies & Petra, 2010, p. 384). “Although restrained eaters are generally very concerned with their weight and motivated to control it by restricting their food intake, they are not very successful in these attempts, and their eating behavior is characterized by periods of food restriction as well as by repeated lapses of restraint” (Papies & Petra, 2010, p. 384). Studies have shown that restricted eaters have stronger urges to indulge in appealing food and are more likely to over eat these foods compared to nonrestricted eaters (Papies & Petra, 2010, 384).