The importance of food and mealtimes in dementia care the table is set
Using her experience of working with older people with dementia, Grethe Berg explains how mealtimes can be used as opportunities for meaningful interaction, socialising and reminiscing. This book provides much-needed help and practical strategies for care managers and carers to reclaim mealtimes as...
| Autor principal: | |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
London :
Jessica Kingsley
2006.
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| Edición: | 1st ed |
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009798089606719 |
Tabla de Contenidos:
- Cover; The Importance of Food andMealtimes in Dementia Care:The Table is Set; Contents; FOREWORD byAase-Marit Nygård; PREFACE; INTRODUCTION; 1AboutMealtimesand Being Together; Fellowship and belonging; Food is more than just nutrition; Mealtimes as the priority event in the daily routine; 2Dementia; Loss of function and practical consequences for personswith a dementia illness; Deteriorating memory and loss of ability to learn; Loss of orientation skills; Intellectual decline; Loss of linguistic ability - aphasia; Loss of the ability to interpret - agnosia
- Impaired ability to do practical tasks - apraxiaDeterioration in attention; Psychological changes; Loss of judgement and changed behaviour; Caring needs; Treatment for people with dementia; 3Mealtimes Used asa Purposeful Activity; Repetition and recognition; Ability to manage; Improved orientation in time, personal identity, placeand situation; Stimulating the senses; Social stimulation, well-being and confidence; Observation and assessment of functioning skills; Inability to complete practical tasks; Memory; Orientation; Initiative; Concentration and attentiveness
- Social skills and changed behaviourFood, mealtimes and having a meal in institutional care; Medication in food; 4The Relationship between Idealsand Practical Reality; Building design; Inter-disciplinary collaboration; Prioritizing tasks; Organizing staff and residents; Staff participation and conduct at mealtimes; Knowledge, attitude and motivation; CONCLUSION; REFERENCES
