Alzheimer's Disease Patients: A Case Study

The relationship between diet and chronic disease made the federal government to issue dietary guidelines for Americans since1980 and publication of dietary guidelines were made every five years. The dietary guideline is in response to the public’s desire for authoritative, consistent guidelines on diet and health (Slavin, 2012). One of the reasons for developing the dietary guidelines was to provide science based advice for two years old or older to help prevent chronic diseases and promote health. Another reason why dietary guidelines were created was to lay a good “foundation for federal nutrition programs and nutrition education programs and serve as a basis for research gaps and priorities” (Slavin, 2012). Also, the government wants to make sure the

It’s also important a person with dementia sees a nutritionist so they get the correct and balanced diet.

Dementia is a very common disorder that is more common in the older population. For people aged 60-69 the dementia rate is 1in 100, but in people over 80 the rate is 1in 6(A.Smith, 2011). Dementia is a terminal illness and the prognosis is grim, suffers are only expected to live 3 to 5 years after diagnosis (A.Smith, 2011). Dementia is divided into three stages early, middle and late. People can be in the late stage for many years. During the late stage the dementia patient suffers from a lot of different issues including but not limited to dysphagia, self-feeding, and eating problems. Nearly 50 percent of patients with dementia lose their ability to self-feed within 8 years after the onset of the disease (S.A. Thomas 2014).We know that malnutrition is a serious problem when it comes to dementia

More people are living much longer lives than in years past. People are very surprised to be living much longer lives than they thought they would. Health care has played a large part in patient longevity. There are many normal changes that come along with aging, however, because people are living longer these normal changes can become chronic problems. Common aging problems that can make the older adult a vulnerable population are reviewed in Gerontological Nursing (Tabloski, 2014) and can include nutritional needs, medication management, sleep changes, oral or mouth care, renal problems and musculoskeletal concerns. According to A Profile of Older Americans: 2013 (http://www.hhs.gov), there are a large amount

1.5 Explain why it is important to include a variety of food and drink in the diet of an individual with dementia?

Pain- The person could be in pain and find eating to diffcult or uncomfortable. Ask them if their mouth is sore or their could have a problem with their dentures or their teeth. Having regular check ups or if unable to go to the dentsit see if you can have a dentist call to their home. Its important that a person has oral hygiene and mouth checks.

What nutrients are and how they affect our body, malnutrition, deficiency etc. The guidelines which determine nutritional health including dietary reference values (DRV), what a balanced diet is and how to maintain this, what BMI is and how to calculate it, the eat well plate, I will explain possible influences on dietary intake, assess how these influences may affect the nutritional health of individuals and I will also make realistic recommendations for minimising the impact of negative influences on individuals in a specific health and social care setting.

As a person ages, theirs body cannot perform the way it used to. This will cause many elderly people to loose their job or choose to go into retirement. Both of these options cause a loss in health care as well and a reduced or exterminated income. Here alone lies a reason that the elderly population is challenged. The elderly population also has a tendency to develop a chronic illness that can be life threatening if not treated or controlled properly. This means that need for health care treatments also increases. At least 40% of those over age 65 will have nutrition-related health problems requiring treatment or management (Gigante, 2012). It is important to realize that 10% of people over the age of 65 and will develop Alzheimer’s disease and 50% of those over the age of 85 will develop this disease (Gigante, 2012). More elderly African American men and women use government aid than white men and women. Therefore, this population will be vulnerable because of the lack of funding, proper health care and insurance.

In recent years, there has been research involving the causes and consequences of poor nutrition among the elderly. Researchers continually work to distinguish risk factors of inadequate nutrition; the factors of most concern are “poor appetite, functional limitations, limited income, and social isolation” (Lirette, Podovennikoff, Wismer, Tondu, Klatt, 2007). Individuals at highest risk are those who live at home with a lack of family support (Krondl, Coleman, Lau, 2008). The diets of many elderly people are often low in calories and lacking important nutrients. All of these factors can affect the health and quality of life in the older adult. Nutrition plays a significant role in the health of

Nutrition is essential for the whole being of the individual. The body needs nutrients to be healthy and fight off acute illnesses and infections. Mauk (2014) stated that “elderly clients may be at increased risk for poor nutrition due to the fact that they have multiple chronic illnesses… that can interfere with their

If I were a seventy year old man I would need to increase my intake of all food groups except the high fat and cholesterol. I would need lean meats and fish to avoid the cholesterol increasing foods. Depending on kidney function I would eat large amount of protein as well to keep the healing process available for the aging body. According to the

Aging is inevitable, with age comes certain conditions, and diagnoses that affect healthy aging in Canadians. In Canada, and across the world, there are institutions that help care for people with these diagnoses. Nurses are one of the members of the health care team, and they help to try and reduce risks that can exist in aging Canadians. The purpose of this paper is to explore the risks of malnutrition in aging Canadians living in institutions who have vascular dementia.

There are various types of nursing homes throughout the country . It is imperative to realize that when locating a secure living environment for the elderly ; the heart of the facility lies within the kitchen . According to a private foundation , " one study cited in the report found as many as 85 percent of the elderly living in some of the nation's more than 17,000 nursing homes are malnourished " (Commonwealth Fund , 2007 ) . In addition to an appropriate establishment , one should consider who prepares the meals and the quality of the food . When a senior enters the dining room for feeding time , the majority of the time a meal will not serve their best interest . For that reason , creating healthier menus for retirement homes will improve

The article, The Nutritionist in Organized Home Care, starts with the correlation between nutrition and home care. It then divides into subheadings throughout the article to focus on certain topics. Each section talks about a specifics aspect such as nutritional needs in long-term illness. It then provides details that make the reader understand what all a nutritionist accomplishes

      Physiological changes and changes in nutritional requirements are not the only cause of elderly malnutrition.  Illness and physical limitations often affect nutritional status, as 19.7% of people over age 65 have at least one disability and 28.8% reported a limitation caused by a chronic condition (9).  For