3) In order to support individuals with maintaining a healthy body mass index (BMI) and reduce weight loss, the home adopts the use of Bapen’s ‘Malnutrition Universal Screening Tool’ (MUST). Malnutrition affects every system in the body and always results in increased vulnerability to illness, increased complications and in very extreme cases even death (BAPEN, 2016, p3). Undernutrition is particularly common among people with dementia and it tends to be progressive, with weight loss often preceding the onset of dementia and then increasing in pace across the disease course (ALZ). Weight loss in regards to dementia is often due to loss of appetite, poor recognition of food and utensils, poor oral health, swallowing difficulties and concentration
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A range of finger foods can always be found in the fridge and cupboards and requested from the kitchen. Dietician Denise Burbidge (2013) explains how finger foods can prevent embarrassment from requiring help at mealtimes and give people more control over what they eat. Food choices, the way we eat, and with whom we eat with have all been recognized as ways of creating and sustaining individual, family, and cultural identities (Fischler, 1988, Lupton, 1994 and McIntosh, 1996). Some people are supported to eat their meals. Policy and training encourages staff to give their undivided attention to the person they are assisting and to encourage independence and maintain the individual’s dignity. Family members have commented on the use of dignity aprons being a “clever and useful way of protecting clothes and in turn dignity”. Other family members have commented on the patience and kind nature of staff when assisting a person with their meal. Observations in the dining areas have shown on the whole people who are assisted eat well and appear to enjoy the
A range of finger foods can always be found in the fridge and cupboards and requested from the kitchen. Dietician Denise Burbidge (2013) explains how finger foods can prevent embarrassment from requiring help at mealtimes and give people more control over what they eat. Food choices, the way we eat, and with whom we eat with have all been recognized as ways of creating and sustaining individual, family, and cultural identities (Fischler, 1988, Lupton, 1994 and McIntosh, 1996). Some people are supported to eat their meals. Policy and training encourages staff to give their undivided attention to the person they are assisting and to encourage independence and maintain the individual’s dignity. Family members have commented on the use of dignity aprons being a “clever and useful way of protecting clothes and in turn dignity”. Other family members have commented on the patience and kind nature of staff when assisting a person with their meal. Observations in the dining areas have shown on the whole people who are assisted eat well and appear to enjoy the