Nutritional Requirements Of Individuals With Dementia Essay Example

who had various forms of dementia and was large in size, required full support during meals due to her specific nutritional needs. Although she could speak and hear, she often engaged in self-talk while eating. To redirect her attention and remind her that it was lunchtime, I approached her appropriately and explained the situation. This made her smile with anticipation and hunger. I placed her food and drink on the table in front of her and allowed her some time to eat on her own before leaving. However, I noticed that she appeared unsure about what to do with the items placed before her as she stared at them, indicating that she had forgotten the correct protocol. Occasionally, she would play with her food resulting in spills on the floor or throwing food onto the drapes beside the window.To address this behavior, I always made gentle efforts to calm her down effectively.Once Miss K settled down,I took necessary measures for maintaining proper hygiene,to prevent potential infections or contaminations.This included cleaningand sanitizingthe floor as well asthe drapes.Additionally,I made sure to documentMiss K's conditionfor future referenceIt was crucial to inform the senior member of staff about any changes in Miss K's condition. Based on feedback from carers, it was decided that Miss K would receive individual attention during mealtimes to assist with eating and drinking. This decision was made due to the potential impact of inadequate nutrition on dementia symptoms. Insufficient nutrients can cause confusion and stress in individuals with dementia, leading them to forget to eat and drink, thus worsening their condition. Good nutrition is essential for overall well-being, including physical appearance, sensation, and cognition in

individuals with dementia. Inadequate nourishment can be identified through weight loss and a general feeling of being unwell. Due to Miss K's disinterest in consuming food and beverages, her mobility was affected and she intermittently used a wheelchair as a result. My colleagues and I collectively made efforts to consistently motivate and encourage Miss K to eat and drink. Maintaining good nutrition is crucial for both myself and my colleagues to prevent illness while at work; therefore, I ensure that I am physically fit by eating and drinking properly before coming to work. This is particularly important because if carers become unwell or unable to consume food or drinks, it can negatively affect their ability to provide care for service users as well as increase agitation and stress levels.Various health and emotional conditions can impact the nutritional needs of individuals with dementia. For instance, depression can lead to a loss of appetite and disinterest in food and drinks. Mrs B exemplifies this situation as she has been dealing with depression since her husband passed away. Her preference for being alone has resulted in social isolation, which affects her nutritional requirements. She often lacks the desire to eat, and even when meals are served, she quickly loses interest and returns to the sofa without consuming anything.

In an effort to encourage her to eat, I consistently make my best attempts by offering her a selection of foods hoping that she will choose something appetizing instead of refusing altogether. However, repeatedly asking about eating only frustrates Mrs B and causes anxiety for her. When this becomes evident, I approach her while she is sitting on the sofa and

request assistance from other staff members who could try talking with her.

To ensure that Mrs B's situation is known by all staff members, I updated her records so they could see that she had not eaten. Additionally, I explained the circumstances to the director so they were informed as well.

Recognizing and fulfilling an individual's personal and cultural preferences regarding food and drink is crucial as it promotes their emotional and physical well-being. Respecting these preferences allows individuals to feel included.In order to ensure the well-being of individuals with dementia, it is crucial to inquire about their mealtime preferences. This includes their preferred eating time, location, and types of foods they enjoy. By doing so, staff members can provide familiar food options during meals. Offering a variety of familiar foods is especially important for individuals from different cultures as it helps them feel comfortable, safe, and welcomed.

To illustrate this point, let's consider Mrs. E who is a Spanish lady without dementia but has specific likes and dislikes when it comes to eating and drinking occasionally. It is essential to identify her preferences as she may become upset if they are not met by caregivers. Not being aware of her preferences could lead to her avoiding certain foods or drinks that she dislikes, resulting in feelings of unhappiness, anxiety, or stress.

To ensure there is always something available that Mrs. E likes, all staff members should be familiar with her likes and dislikes. Additionally, considering her cultural needs such as religious dietary restrictions plays an important role in determining times when certain foods may not be eaten or only specific foods are consumed. If there are any doubts

about her diet, referring to her care plan or consulting with other knowledgeable staff members is necessary.

Including a variety of food and drink in the diet of individuals with dementia is crucial because they may forget their previous dislikes and start consuming those foods again over timeMr M, who had intestinal cancer, faced difficulties in chewing and eating regular food. However, he could still consume drinks adequately. Due to weeks of inadequate eating, Mr M began losing weight. To address this problem, his GP prescribed an Ensure drink as an alternative to regular food, ensuring the necessary nutrients were provided. In order to consider Mr M's preferences, I asked if he had any specific food and drink choices such as alcoholic beverages or soups. He informed me that he enjoys chocolate-flavored drinks. This information was promptly communicated to his GP and the requested products were delivered within 24 hours.

It is essential to offer a variety of foods for Mr M and other residents to ensure they have consistent options for consumption and receive the necessary nutrients for their bodies. After providing Mr M with his preferred drink and food, I recorded it on his observation sheet to keep the rest of the staff informed about his fluid intake and continue monitoring his condition.

Understanding the impact of mealtime environments on individuals with dementia is a learning outcome in regards to this situation. Describing how mealtime cultures and environments can hinder meeting the nutritional needs of individuals with dementia falls under this outcome. Mealtime cultures may include portion sizes, number of courses, specific meal times, and order of food which might not be suitable for individuals with

dementia.In my workplace, various cultures pose challenges, such as residents struggling to eat their food properly or in the correct order (example 1.1). Moreover, some residents prefer not to eat at the same time as others due to noisy communal dining rooms that can overwhelm individuals with dementia. To address this, I always provide the option for residents needing assistance with eating to dine in a more private room where they feel less observed instead of the main dining room. Creating a calm and relaxed environment is crucial for residents to focus on their food without becoming agitated or stressed by distractions from other residents. Additionally, all staff members receive training on efficiently managing mealtimes to prevent any difficulties.

To facilitate effective eating and drinking for individuals, we design the mealtime environment and presentation of food accordingly. Hygiene is prioritized at my workplace by thoroughly washing hands before entering the kitchen, handling food, and before and after mealtimes. Furthermore, I ensure that all dining areas are clean and organized prior to mealtimes. Utensils are set on tables and a variety of drinks are prepared for the residents. To prevent cross-contamination and tripping hazards, I regularly check the floor for carpet spillages. In addition to delivering trays directly to sleeping rooms of residents when necessary, I also serve food to occupants on sofas.
In order to create a calm and relaxed atmosphere for residents to focus on their food, it was important to serve the food in a calm and unhurried manner. This involved checking with colleagues to ensure all residents were ready for their meals. The presentation of each dining table and the appearance of the food

itself played crucial roles in creating this environment. We used brightly colored plates to display colorful foods, making them easily identifiable for residents with dementia who may have visual perception difficulties or confusion caused by printed designs on plates or tablecloths. Therefore, we carefully considered factors such as color, texture, smell, and overall appeal when presenting the food.

To support individuals at different levels of ability to eat and drink, it is crucial to implement a person-centered approach that takes into account sensory stimulation. This is especially important for individuals with dementia who respond positively to sensory stimulation. A person-centered approach should be applied to all individuals receiving care, including those with dementia. In my workplace, we offer various courses on implementing a person-centered approach in relation to food and nutrition for staff members. It is essential for staff members to possess the necessary knowledge and skills required to support individuals' nutritional needs and facilitate effective communication.In addition, it is crucial to have enough staff available during mealtimes to assist those in need while following a person-centered approach. Prior to Mrs R's admission, the unit manager conducted a nutritional screening that took into account her dietary requirements, preferences, and any assistance she might require during meals. According to her care plan, Mrs R had a normal diet and could eat and drink well but occasionally needed encouragement due to her condition. When helping Mrs R with her meals, my top priority is always respecting her rights and dignity. This involves discreetly offering assistance by providing napkins for clothing protection and using adapted dishware and cutlery when appropriate for self-feeding purposes. It is important to ensure appetizing

food presentation and separate serving of different foods to enhance the dining experience. While socialization during meals is encouraged, individuals with feeding difficulties should be given privacy if desired in order to maintain their dignity. Rushing while eating is avoided so that residents like Mrs R have ample time without feeling rushed. To accurately understand preferences, it is crucial to directly ask residents rather than assuming based on cultural background. Effective communication skills are essential in supporting residents who face challenges understanding due to dementia, employing polite and proper interaction approaches.
Visual aids such as picture menus and non-verbal communication methods are used to assist residents in making choices. Records of food and liquid intake are kept for residents requiring nutrition monitoring. Regular reviews are necessary to ensure consistent nutritional support as needs and abilities change over time. Knowing Mrs R's specific preferences and how she best consumes food and drink will greatly help in meeting her individual needs. Learning Outcome 3 focuses on supporting individuals with dementia in maintaining good nutrition by using knowledge of their life history with dementia to provide a diet that meets their preferences. Unfortunately, I was not available when Mr. O was admitted to the facility, so I had no information about his personal life, health condition, or nutritional needs. Upon my return, I prioritized gathering information about his background before addressing his personal needs by examining his attention program and daily study signifier. Familiarizing myself with his background has been beneficial for both me and my colleagues as it has helped us provide a diet that aligns with his preferences.Through reviewing Mr. O's attention program, I have gathered valuable

information about his food preferences, dislikes, and potential allergies. It has come to my knowledge that he is diabetic and enjoys blackcurrant juice and black coffee. However, he often forgets to eat and drink during meals and requires reminders from caregivers along with supervision for consumption. To ensure his needs are met, I diligently follow his care plan and document any changes in his preferences on the daily study form. I also inform the senior in charge so that other staff members can benefit from this information.

At our workplace, we carefully plan meal times based on each individual's condition and preferences. Some residents choose to eat together at a table while others prefer staying in their rooms without eating when others are present. My colleagues and I make sure occupants have comfortable places for eating and drinking that meet their satisfaction. During meal times, we offer various snacks including tea, coffee, hot cocoa, Horlicks, Ovaltine etc., as well as biscuits and bars. These options are available both in the living room and bedrooms for convenience.

Furthermore, some occupants require assistance with feeding themselves. In such cases, it is crucial to provide them with support while ensuring they feel comfortable and informed about their meals or drinks they will consume.
Before offering alternative options to the occupants, any changes in dietary preferences are always consulted with my manager or other staff members. This consultation is important as some individuals may have special dietary needs or allergies that need to be considered.

To effectively address the feeding and drinking abilities of individuals with dementia, it is essential to understand their unique requirements when selecting their food choices. Their abilities

should also be taken into consideration when developing their care plan.

Before serving food or beverages at the residential facility, I always review each person's care plan, especially for newly admitted residents. To accurately meet their dietary needs and prevent any mistakes that could affect their well-being and behavior, I consult with my director or senior staff members.

Regular communication with residents is important as preferences may change over time and some may struggle to make decisions independently. They may forget their preferences or become tired of consuming the same items consistently. For example, Mr. O expressed a liking for orange juice in his care plan but declined it when offered and requested blackcurrant juice instead.

Respecting his choice, I provided him with blackcurrant juice and informed other staff members about his new preference; however, he might reconsider his choice in the future.Ensuring proper observation and monitoring of residents is essential before making any adjustments to their eating and drinking routines. As Mrs. C's dementia progressed, she began experiencing difficulties swallowing and drinking despite having a normal diet. Promptly recognizing her struggles, I informed my senior for assessment and contacted the GP for further evaluation. A speech therapist was also involved in the process. After multiple evaluations, it was decided to change Mrs. C's meals to a blended consistency with 1 scoop of thickener added to every 200mls of her drink. This modification was documented in her daily report to inform other staff members about her dietary changes.

Taking a person-centered approach towards meeting nutritional needs significantly improved the overall well-being of Miss K, an individual with dementia. By providing personalized assistance during mealtimes, Miss K was able

to properly consume food and liquids, leading to improvements in both her mental state and physical health. Notably, she showed improvement in standing and walking abilities as well as displayed more calmness, politeness, and gentle behavior when interacting with caregivers. Additionally, Miss K started taking medication without any refusal or issues.

The care and support provided by myself and my colleagues have resulted in enhanced sleep patterns for Miss K while reducing confusion levels, anxiety levels, as well as instances of infections that she experiences.In general, Miss K's overall well-being has improved, resulting in a happier and healthier lifestyle. To ensure comprehensive care, I diligently record any alterations or significant details regarding her physical and emotional state. This documented information will be valuable in future assessments and discoveries.