CATERING
Diet Designed For Dementia
Hales Care discusses the large impact that dementia can have on an individual’s diet and how a diet can be adapted to suit the needs of dementia sufferers.
It has been well documented that people who suffer from dementia oſten experience problems with eating and drinking. While it’s widely known that a nutritional, varied diet is beneficial for everyone – for an individual with dementia, it can largely aid them in maintaining their physical and mental wellbeing, as it is thought to contribute to improving their quality of life.
Retaining Strength A diet lacking in sufficient calories or nutrients can soon lead to weight loss, loss of strength, severe fatigue and dehydration. These conditions can result in the risk of the infection increasing, the sufferer becoming more confused and worsening the range of symptoms. In the later stages of the disease, it’s advised that a higher-calorie diet is consumed.
Weight loss is a common ailment of those suffering from dementia. As they lose coordination, cooking and meal preparation becomes more difficult; they may also experience a lack of appetite, or sensory impairments, which means that they fail to recognise feelings of hunger or find chewing and swallowing difficult.
In these instances, a focus should be placed on piquing both interests in food and appetite. Our carers oſten engage with the person they are caring for, as well as their families, in order to learn their personal tastes, preferences and routines. Placing an emphasis on all of the senses can oſten lead to increased interest in food; for instance, experimenting with aromas, colours and tastes can make food more appealing.
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Keep It Familiar Food has the ability to stimulate memories, as certain smells can conjure up childhood memories, or those from a favourite holiday or pastime. Individuals living with the condition have also reported that, oſten, food becomes one of the variables that they can control, and they may become stricter about the types of food that they eat. Combining a mix of more traditional foods that the individual is used to with some nutrient- dense, wholesome options will provide a healthy and satisfying diet.
Nutritional Value While food as medicine is a contentious issue, there are, of course, patterns in countries that consume less processed and convenience foods, with fewer rates of conditions such as dementia, along with other diseases.
In the early stages, nutrient-dense foods, which contain complete proteins, unrefined carbohydrates and healthy fats, will provide the vital nutritional elements to supply energy and serve to lessen some of the symptoms of dementia, such as depression.
For instance, leafy greens such as spinach and kale are high in vitamin B9 and folate, which can improve cognition or more traditional vegetables such as cauliflower, broccoli and Brussels sprouts contain carotenoids that lower an amino-acid that is linked to cognitive impairment.
Beans and legumes are all rich in fibre, whilst also containing zinc, iron, magnesium and potassium, which are critical for general body function and a B vitamin that boosts a neurotransmitter in the brain, which is critical for brain function.
There is also evidence to suggest that spices such as turmeric, cinnamon and cumin reduce inflammation, including that of the brain, and break up brain plaque.
Of course, there is no evidence to suggest that these foods inhibit the progression of the disease or prevent it, but a diet that includes foods listed will keep our minds and bodies in prime condition, as well as reducing the risk of developing illnesses that can age the brain, such as hypertension, obesity and diabetes.
www.tomorrowscare.co.uk
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