Diploma Level 3 Health & Social Care: Unit 56 - Dementia Nutrition

This report addresses the nutritional needs of individuals with dementia, examining how cognitive, functional, and emotional changes affect eating habits. It explores the impact of poor nutrition on dementia symptoms and outlines how other health conditions can affect nutritional requirements. The report emphasizes the importance of recognizing and meeting personal and cultural preferences for food and drink, while also highlighting the need for a variety of foods in the diet. It further discusses how mealtime environments and food presentation can be designed to help individuals eat and drink, and the importance of a person-centered approach. The report concludes by demonstrating how knowledge of a patient's life history can be used to provide a diet that meets their preferences and needs, using a case study to illustrate the application of these principles in a care setting. The report emphasizes the significance of a balanced diet, appropriate mealtime environments, and personalized care for improving the quality of life for individuals with dementia.

Diploma Level 3 - Health and Social Care or
Children’s and Young People’s Settings
Student’sname: _______________________________
Assignment
Title: Unit 56
Understand and meet the nutritional requirements of individuals with dementia
T/601/9187
Assessment
criteria for
this
assignment:
Credit value: 3 Guided learning hours: 26
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Please type this work if possible, spell and grammar check, then Email to
Marva as soon as completed.
1. Understand the nutritional needs that are unique to individuals with dementia
1.1 Describe how cognitive, functional and emotional changes associated with dementia can affect
eating, drinking and nutrition
Symptoms presented by dementia have a profound impact on individuals suffering from it
when left unresolved or un-addressed. A patient suffering from dementia undergoes significant
cognitive, function and emotional changes that influence changes in eating, drinking and nutrition
pattern. The decline in cognitive ability makes the patient suffer memory loss. The patient, in turn,
might forget to eat and drink on a timely basis, often requiring assistance to remind him about the
time of meals. It might also happen that a patient might think that he has already taken the meal,
while it had been left unconsumed. The changes in functional ability are negative, as a patient suffers
mobility impairment. Functional decline implies that a patient is not able to feed himself or hold the
cutlery or drink while eating. Changes in emotional stability are also crucial. A patient with dementia
often suffers stress and emotionally unstable condition. Mood swings and negative temperament is
common for such patients to suffer. This might influence him to restraint from eating and drinking
sufficiently. The distress might also lead the individual to forget about eating and drinking. In such as
case, cognitive and emotional changes in combination have a negative impact on the nutritional
uptake of the patient.
1.2 Explain how poor nutrition can contribute to an individual’s experience of dementia.
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_____ Poor nutrition has a significant relationship with the experience of a patient suffering from
dementia. Nutritional habits that are not appropriate is to be considered as a behavioural health
issues since proper dietary intake and nutrition have an influence on how a person feels, thinks and
acts. A diet that is not appropriate as per the needs of the individual results in poor core strength,
reduced muscle response, reduced problem solving and critical thinking ability, poor alertness and
sense of time. Mobility and functionality are restricted to a considerable extent. A patient is weak
due to loss of weight with loss of strength to move about. In addition, poor nutrition also has a range
of negative health outcomes for the patient. This can lead to augmented forgetfulness and
confusion, two of the major symptoms of dementia. Patients are likely to become more distressed
and ill. Distress leads to negative emotional outcomes such as depression. Depression is a serious
concern for patients as counselling is required at the earliest stage. Encouragement and motivation
are to be provided to the patient throughout the care process.
1.3 Outline how other health and emotional conditions may affect the nutritional needs of an
individual with dementia
Depression is a significant factor that has a noteworthy impact on disease progression of
dementia and nutritional needs of the patient. Depression leads to significant loss of appetite as well
as lack of interest in food. Such a condition has been linked with loss of weight and poor
functionality. Further, social isolation has the ability to compel a patient to suffer the loss of
appetite. Lack of socialization is the cause of isolation. Since a patient feels seclusion and loneliness,
chances of a depression are high. The passiveness integrated into the quality of life is the cause of
appetite and subsequent weight loss. In addition, forgetfulness, or memory impairment results in
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reduced appetite. Difficulties are experienced while arranging for meals and preparing them.
Dementia can also influence swallowing. The impact is in the frontal lobe of the brain that has an
association with behaviour. Challenging issues regarding eating and food are common; a person
might experience difficulties in swallowing and refrain from eating. Making choices for food is also
challenging for a patient under certain circumstances.
1.4 Explain the importance of recognising and meeting an individual’s personal and cultural
preferences for food and drink.
The importance of recognizing and meeting an individual’s cultural and personal preferences
for foodis to be understood by a caregiver of dementia patient.Patients suffering from dementia
come from a different background; ethnic and religious.The culture and background of an individual
have a deep impact on the values, beliefs and traditions regarding food and nutritional
habits.Different people have different preferences when it comes to eating and drinking. Different
people make different choices for food that they are satisfied and content with when included in the
daily dietary intake. Recognizing a patient’s preferences for food ensures that the person is given a
meal that he would have with a sense of contentment. It is important that a dementia patient eats
his meal while enjoying it. Nutritional intake is responsible for augmenting the patient’s memory and
giving food of patient’s choice would probably be presenting him with a sense of belonging. A
patient would feel included and respected if his preferences are valued. For a dementia patient, it is
imperative that the individual feels valued so that care is effective. The person’s interest in eating is
also maintained. Further, a person can be successfully made to have a sense of attachment towards
own culture.
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1.5 Explain why it is important to include a variety of food and drink in the diet of an individual with
dementia
A well-balanced diet is always suitable for a patient with dementia as multiple health
concerns are to be addressed. A variety of food and drinks ensures that the patient is presented with
a well-balanced diet that gives the individual proper nutrition as per the body requirements. It is
noteworthy to state that a balanced diet can only lead to better patient outcomes for a person
suffering from a wide range of physical, cognitive and emotional impairment. Nutritional intake
maintains hydration in the body. Without a balanced diet, the diverse impairments suffered by a
patient cannot be addressed. Medication administered to patients is only effective when the
nutritional intake is adequate. A diet outlined on an individualistic basis promotes health and well-
being of the person. Another reason for including a variety of food items in the diet of patients with
dementia is that patients often forget whether they have eaten meals and eat whatever they get,
hampering their nutritional intake. If a patient is unable to intake solid food, food in liquid form is
essential. This needs to have all the necessary nutrients essential for body functional.
2. Understand the effect that that mealtime environments can have on an individual with dementia
2.1 Describe how mealtime cultures and environments can be a barrier to meeting the nutritional
needs of an individual with dementia
Mealtime environments and cultures can act as a barrier to meeting the nutritional needs of
a person suffering from dementia. Mealtime cultures such as a number of courses, meal sizes, the
order of food and specific meal times might not be aligned to the needs of the dementia patient.
This would hamper the nutritional intake of the person. Areas that have sources of distraction are
not suitable for meeting the nutritional needs of a person suffering from dementia. A person with
dementia tends to get distracted easily in environments that are overwhelming. A noisy and busy
environment is often inappropriate. When a patient is lost into thoughts as a result of distraction, it
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is likely that he would not eat to the extent he is supposed to. Cultures also have the probability of
acting as a barrier since a section of the patient population prefers eating their meals in the absence
of outsiders. Private dining rooms where a limited number of individuals are presented are often
desired by the patients. Any environmental factor or cultural aspect making the patient stressed,
anxious and agitated compels the patient to demonstrate poor dietary intake. Conflicts between the
patient and caregiver are also to be avoided for facilitating proper nutritional intake.
2.2 Describe how mealtime environments and food presentation can be designed to help an
individual to eat and drink
A care giver delivering services to dementia patients has the responsibility of designing food
presentation and mealtime environment that promotes eating habits for a patient. It is utmost
important to maintain cleanliness and personal hygiene before handling food to be given to
dementia patients. Patients might be particular about the cleanliness of the care giver and might
agree to eat when proper hygiene is maintained. Before commencement of the mealtime, one has
the responsibility of ensuring that cleanliness is maintained in the dining hall. The food and drinks
are to be completely prepared before calling on the patients. It is advisable not to keep the patients
waiting. The floors are to checked for spillage for avoiding tripping hazards and contamination. Food
is to be served in unhurried manner. A relaxing and calm environment is to be created so that a
patient enjoys his meals. Feeding assistance is desirable under all circumstances. All sources of
distraction are to be eliminated from the surrounding areas. The presentation of the food also holds
much importance. Prints on the tablecloths and plates are to be avoided, and plain plates would be
better. Food with the overall appeal would be desirable since dementia patients respond well to
sensory stimulation.
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2.3 Describe how a person centred approach can support an individual, with dementia at different
levels of ability, to eat and drink
A person-centred approach is pivotal for supporting an individual suffering from dementia at
different levels of ability to eat and drink. Adequate staffing ensures that assistance is provided. It is
crucial to undertake a nutritional screening before outlining the care plan for the patient pertaining
to eating and drinking ability and preferences. This helps in identifying the areas to be considered
while outlining the nutritional plan for the patient. Records are to be taken that involves the dietary
needs so that assistance can be provided at the time of need and concerned professionals can act on
them. The Cultural background of a patient is linked directly with his nutritional intake. Thus, a care
giver must respect the dignity and rights of the patient are a strong bond is to be created between
the two. Provision of care in a discreet manner is valued by the patient. Foods can be made to look
appealing to promote healthy and sufficient eating by patients. This step can be taken after
documenting the preferences of the patient. Privacy is to be maintained for the patient while
mealtime if the patient demands so. Communication is important for fostering a client-caregiver
relationship.
3. Be able to support an individual with dementia to enjoy good nutrition
3.1 Demonstrate how the knowledge of life history of an individual with dementia has been used to
provide a diet that meets his/her preferences
While I was on a short vacation from work, a patient, Mr X was admitted to the care setting
after being diagnosed with dementia. As a result, I was unaware of the personal life, nutritional
needs, health status and food preferences of the patient. On resuming my duties at the workplace, I
was entrusted with the responsibility of providing care to Mr X. At this juncture, I ensured that I
check the care plan outlined for the patient and take note of the life history of the patient
accurately. This knowledge gave me the idea about his personal needs and preferences. Gaining
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sufficient knowledge about the life history of the patient helped me in providing a diet that met the
nutritional needs of the patient.
In addition to knowing the food preferences of the patient, I was also informed about the
food alleries that the patient had. After reviewing the care plan, I came to know that the patient was
diabetic and was intolerant to milk. In addition, it was also known that his preferecnes included black
coffee and fresh fruit juice. The most crucial aspect was that the patient needed a carer to remind
him of his meals times. I was therefore in a position to supervise him and encourage him to take his
meals at the appropriate timings. By adhering to the preferences of the patient, I could meet his
needs adequately. Changes in preferences of the patient were noted down in the daily report form. I
passed on the information to the senior to make other aware of them.
3.2 Demonstrate how meal times for an individual with dementia are planned to support his/her
ability to eat and drink
In my workplace, planning of meal times is based on the condition of the individual and his
choices. I ensure that patients are placed in a comfortable environment that foster sufficient
nutritional intake. If a patient wants to eat in his own room, he is permitted to do so. A section of the
resident population is not in a position to feed themselves. Assistance is provided to such patients
for eating and drinking. Specialist equipment are also used in certain cases. They are informed
before commencing on eating about the food they are to be given. Any changes pertaining to
nutritional preferences are checked in with the manger beforehand.
3.3 Demonstrate how the specific eating and drinking abilities and needs of an individual with
dementia have been addressed
Getting to know the particular needs and abilities of a patient concerning eating and drinking
patterns is essential. I always keep in mind to check the care plan of each patient before
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commencing on care delivery. The dietary needs are crossed checked with the manger for avoiding
errors that would potentially make a negative impact on the lives of the patients. In my workplace, it
is often found that the patients showcase a change in their eating preferences from time to time
though a certain list of preferences is mentioned in the care plan. I feel it is my responsibility to
consult the patient before deciding on a meal all by myself. For instance, Mr M’s care plan
mentioned his preferences for orange juice. However, when I offered the same to the patient, he
refused it and requested me to give hi blackcurrant juice. Respecting his choice, I agreed to the
request. I noted the change in preference in the care plan and informed my coworkers about the
same.
It is also vital for observing and monitoring a patient before taking actions related to eating
patterns. Mrs D developed difficulties in drinking and swallowing as dementia progressed. Her care
plan was reviewed and liquid diet was incorporated into her meal plan.
3.4 Demonstrate how a person centred approach to meeting nutritional requirements has improved
the well-being of an individual with dementia
A person-centred approach is essential for meeting the individual nutritional requirements.
A patient, Mrs R in the care setting was under-weight and showed disinterest in eating. Her
nutritional needs were not being met. Reminiscing therapy was provided for addressing her needs.
She was counselled about the importance of nutritional intake in dementia. Assistance and
encouragement were provided during her mealtimes. Gradually she showed increased interest in
eating and gained weight. Her confidence in eating a variety of food items also enhanced. Her ability
to walk around freely also improved. She was more gentle and responded to her caregivers. The
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support that I provided helped in augmenting proper sleeping patterns promoted emotional
wellbeing and reduced anxieties and confusion. In future, I would base my practice on evidence on
patient-centred care.
Assessment requirements: This unit needs to be assessed in line with the Skills for Care and
Development QCF Assessment Principles. Learning outcome 3 needs to be assessed in the workplace
environment.
Assessor’s signature: ____________________________
Student’s signature: ____________________________
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