15-04-2013 Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 1 Nutrition and dementia In Dutch...
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Transcript of 15-04-2013 Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 1 Nutrition and dementia In Dutch...
15-04-2013Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 1
Nutrition and dementia
In Dutch demented
nursing home residents
15-04-2013Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 2
Westerhout - Platanenhof
8 persons per living room
4 living rooms on 1 floor
Open kitchen
Breakfast and lunch
Preparation of warm meals
15-04-2013Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 3
15-04-2013Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 4
Advantages
Smell – appetite – more intake People have an own choice (QOL) Part of daily activity Rest during the meals Involvement staff and family Consistency of meals can be adjusted Nutritional values can be adjusted
15-04-2013Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 5
Disadvantages
Cooking skills and inventiveness
Menu or variation can be difficult
Hygiene is a point of particular interest
Not every one is able to assist
Order and presence of ingredients.
15-04-2013Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 6
Dietitian
Support of menu- choice.
Cooking lessons. (or lessons
given by a cook)
Giving information about
nutritional value
Explanation/advice about diets.
15-04-2013Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 7
Nutrition value: extra calories Take full fat milk 95 kcal – a glass
When: half-full: 70 kcal Butter through the food: ± 60 kcal When low-fat margarine: ± 35-40 kcal Whipping cream through the food 10 ml = 35 kcal.
More cheese or meat on the bread = ↑protein, ↑calories. Making sop in the pan / toast/ scrambled eggs e.g.
Diet product as powder through e.g. potato-stamp
with carbohydrates or with protein/ fat/ carbohydrates
15-04-2013Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 8
The cozyness of lying the table Visual image and smell is reduced: Color: tablecloth <=> dishes – white/cream
no placemats Glas bottle with drink
no cardboard See other resident eat and drink => copy Say what the food is Rest = no other things
15-04-2013Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 9
Sreening of malnutrition
SNAQ-rc = Short Nutritional Assessment Questionnaire for Residential Care
Nursing homes: 25% malnourished 40% risk of malnutrition
Early identification
15-04-2013Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 10
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Plan of action
Green: no malnutrition – no cure
Orange: mild malnutrition: 3x a day a snack
Red: severe malnutrition: Consult a dietitian – dietary advice
15-04-2013Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 12
Snaq-rc
Cooperation of different disciplines
Commitment to resident
Responsible healthcare – part of
Quality framework responsible healthcare
15-04-2013Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel 13
Conclusions
Better for resident
Commitment/responsibility caretakers
Cooperation of different disciplines