MEMORY CARE
Innovations in Memory Care Dining and Service
By Debbie Reslock S
haring a meal can be one of life’s most gratifying moments, but the joy of dining can quickly be lost for those
living with the challenges of Alzheimer’s or other dementias. The right setting and food structure can play a big role toward restoring self-confidence and quality of life. In fact, the chance that a resident will
continue to try and eat increases if meal- time is made easier and more pleasant. The National Institute on Aging (NIA) at the National Institutes of Health suggests the following six tips for making mealtime more enjoyable for those with dementia: • View mealtimes as opportunities for so- cial interaction. A warm and happy tone of voice can set the mood;
• Be patient and give the person enough time to finish the meal;
• Respect personal, cultural, and religious food preferences;
• If the person has always eaten meals at specific times, continue to serve meals at those times;
• Serve meals in a consistent, familiar place and way whenever possible; and
• Avoid new routines, such as serving breakfast to a person who has never rou- tinely eaten breakfast.
Person-centered dining programs encour- age participation by supporting indepen- dence, preferences, and the opportunity for social interaction.
What’s good for the heart is good for the brain But what we eat also matters. When the heart-healthy Mediterranean diet was combined with the sodium-reducing DASH (Dietary Approaches to Stop Hypertension) diet, a hybrid was found to not only be good for the heart but for the brain as well.
52 SENIOR LIVING EXECUTIVE MAY/JUNE 2018 Developed at Rush University Medical
Center through a study funded by NIA, the MIND diet (Mediterranean-DASH Inter- vention for Neurodegenerative Delay), was discovered to lower the risk of developing Alzheimer’s disease between 35 percent and 53 percent, depending on how closely it was followed. MIND diet fare includes leafy greens and other vegetables, nuts, berries, beans, whole grains, fish, poultry, olive oil, and wine. Foods to be avoided or limited include red meats, butter and stick margarine, cheese, pastries and sweets, and fried or fast food. In the study, those who rigorously adhered to the MIND diet plan had the best outcomes, but individuals who only moderately followed the diet still saw significant results.
Meeting the challenges of dining and dementia Of course, the right brain nutrition does little if it is not eaten. One of the bigger challenges for those with Alzheimer’s is
combating weight loss while maintaining in- dependence and dignity while dining. Those managing the challenges of the disease can be overwhelmed with too many choices or distractions or find themselves unable to sit long enough to get through a meal. Combining both the latest in nutrition
and dining best practices, three senior liv- ing providers have shared their most inno- vative programs resulting in optimal dining experiences for residents with Alzheimer’s or other dementias:
Integrace Copper Ridge, an Integrace community, serves those with Alzheimer’s and other dementias in Sykesville, Md. It includes an onsite neurocognitive clinic for diagnosis and treatment and an institute for research and education. It is also home to The Bis- tro, a restaurant adhering to the MIND diet that can help residents and their families rediscover the joys of mealtime, according to Rusty Mitchell, executive director at
Fresh Bites at The Bistro at Copper Ridge
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