ISSN:1525-3279    

出版商:OVID    

年代:2002

数据来源: OVID

ISSN:1525-3279    

出版商:OVID    

年代:2002

数据来源: OVID

摘要:

Involuntary weight loss, nutrients needed for energy metabolism or cognitive processes, are nutritional considerations important in Alzheimer's disease (AD). Some involuntary weight loss happens in normal aging, but genetics may exacerbate weight loss in AD. Decreases in serum levels of vitamins B12and C appear to be related to aging and not specifically to AD. High doses of vitamin E and folate given in early stages of the disease may delay the time to reach severe dementia. Persons with AD need to consume diets high in cereals fortified with folate and vitamin B12, fruits and vegetables for vitamin C, and oils for energy and vitamin E, but high doses of vitamins should be administered only under medical supervision.

ISSN:1525-3279    

出版商:OVID    

年代:2002

数据来源: OVID

摘要:

Mealtimes are complex activities for persons with dementia. The performance components involved with eating lunch reflect social/emotional relationships and well-being, effects of environmental support, cognitive skills, the impact of sensory and perceptual components, responses related to physical strengths/challenges, and the effects of a supportive and caring staff. By using mealtime activity indicators, a noninvasive assessment can be conducted that reflects the person's overall wellness. Care strategies and interventions provide suggestions for enhancing the diner's positive sense of self, independence, and mealtime success. Information obtained by observing the diner's mealtime experience can become part of a therapeutic approach to be used to promote function and wellness for all of life's daily living activities.

ISSN:1525-3279    

出版商:OVID    

年代:2002

数据来源: OVID

摘要:

Age-associated impairments, internal and external stressors, and various elements of the food served in long-term care compromise nutrition. Persons in the mid-stage of Alzheimer's disease demonstrate mealtime behaviors that further interfere with self-feeding. The current study asked expert clinical nurses to identify interventions for 33 common mealtime behaviors. These nurses also identified structural changes needed in the dining room that are important for quality care. This assessment and intervention research served as the basis for the educational program and video “Dealing with Problem Mealtime Behaviors.” Staff trained in two nursing homes demonstrated a mean score gain on pretest and posttest scores as a result of the training.

ISSN:1525-3279    

出版商:OVID    

年代:2002

数据来源: OVID

摘要:

Physical and social environments are important but often untapped resources that can have a significant impact on the overall goals of food consumption and quality of life. The purpose of this pilot study was to examine the effect of improved lighting and table setting contrast on residents' oral intake and behaviors during meals in both assisted living and long-term care environments serving people with dementia. A 3-day calorie count, foot-candle measures, the Meal Assistance Screening Tool, and the Communication Outcome Measure of Functional Independence were administered at baseline and posttest 4 weeks later. Twenty-five residents with dementia at two long-term care facilities participated in the pilot study. After enhancing the lighting and table setting contrast, there were improvements in both oral intake and functional abilities at both facilities.

ISSN:1525-3279    

出版商:OVID    

年代:2002

数据来源: OVID

ISSN:1525-3279    

出版商:OVID    

年代:2002

数据来源: OVID

ISSN:1525-3279    

出版商:OVID    

年代:2002

数据来源: OVID

ISSN:1525-3279    

出版商:OVID    

年代:2002

数据来源: OVID