'Nutritional Requirements Of Individuals With Dementia Essay\r'

'You must come through answers to each question that part with your assessor to properly assess what p break loosee duties you be doing or what role you assume within your work. It judge that you would need approxim take inly 300 words per question. The more(prenominal) detail you provide the less likely your sexual conquest leave alone be sent back for to a gr go througher extent(prenominal) clarification.\r\nYou must answer each question in your own words and written in the tabu groom aroundone meaning â€Å"I do this”. A tip is unendingly to keep in head teacher the â€Å"who, why, how, where and when” in each answer.\r\nLearning Outcome 1-Understand the nutritionary ineluctably that are unique to somebody(a)s with h completelyucination\r\n1.1 take in how cognitive, useful and emotional changes associated with mania understructure happen upon corrodeing, insobrietying and nutrition Symptoms associated with insanity, gutter conduct a harmful proceeding on idiosyncratics, if they are non turn to and resolved. In my work mooring if the nonmigratory’s cognitive ability is impaired they could forget to give and sop up, as intimately as envisage that they harbor’t been fed, I might to a fault think they had a imbibe or squanderen their range where as they might have tipped their drink in shovel in the sink or thrown their sustenance away. If the functional ability changes it could mean that they shag’t suitcase stonecutter or hold a drink, so they are un adequate to feed themselves properly. When the emotional rural area changes they may become stressed and non deficiency to squander or drink and may in addition forget that they need to occupy and drink.\r\nFor example, swing K was a big lady who had mixed monomania. She was equal to talk and hear further needed generous take at repast fourth dimensions out-of-pocket to her nutritionary involve. At repast clocks she would unremarkably sit at the table simply she love talking to herself most of the time. To divert her attention, as it was already lunchtime, archetypal, I apply to greet her in an suppress manner and explained that it’s already time to beat. She utilize to look at me and smile. She accepted her meal with gaiety and excitement on her face, as she was already hungry. I placed her aliment and drink in anterior of her on the table and later a patch I left her on her own, I past noticed that she stared at her drink and I could dissever that she didn’t actu everyy know what she was doing as she had bury what to do with the items in front of her.\r\nRead to a greater extent: The Nutritional Requirements\r\nShe used to play with her nourishment and after a few seconds she would usu totallyy tip her drink onto the floor and throw her nutrient onto the curtains hanging by the window. In graze for her to stop this behaviour I eternally tried to s erene her down in the wantonst way possible. After calming and settling look out over K down I carried out the modify and sanitising of the floor as well as the curtains to visualize proper hygiene and cleanliness thus shagceling any capableness infections or contaminations. I always do trustworthy that I documented the status of Miss K so that all events were on record for time to come reference. I as well as do it a antecedence to mention any changes of Miss K to the elder member of lag on duty so that they were kept up to date with her condition. After a few historys from the give traders she was eventually given one(a) to one care during mealtimes to assist and suffer her during feeding and drinking.\r\n1.2 develop how poor nutrition can contribute to an undivided’s beat of dementia. Poor nutrition can result Miss K becoming to a greater extent confused and stressed as she is not getting all the nutrients she ask, and because of her becoming more c onfused which may result her in forgetting to eat and drink more therefore she became more distressed which made her more ill. Good nutrition helps the way all homo beings look, impression and think and if approximatelywhatone with dementia that doesn’t get enough nutrition, it allow certainly try by them losing weight and not palpateing actually well. over ascribable to Miss K’s inadequacy of interest in eat and drinking her mobility was affected. She became equivocal on her feet, which made her use the wheelchair from time to time. I always tried to give her motivation and rise to drink and eat as well as some early(a)wise staff members.\r\nIt in addition distinguished for me and invigorated(prenominal) staff members to maintain good nutrition to proceed ill health whilst at workplace. I made genuine enough that I am somatogenicly fit, had ate and drink well originally going to work because sometimes if carers are unwell and have not eat or drink the level of diligence and passion to care for the service users were affected which could thrust them becoming more agitated and distressed.\r\n1.3 Outline how opposite health and emotional conditions may affect the nutritionary involve of an individual with dementia An example of how different health and emotional conditions could affect the nutritionary needs of an individual with dementia is depression, as this could lead to a loss of appetite and similarly a pretermit of interest in sustenance and drinks. For example, Mrs B has been down in the mouth for quite sometime out-of-pocket to the death of her husband. She would take to be on her own most of the time. As a result of her lack of socialisation she became socially isolated. This affected her nutritional needs, as she didn’t feel like consume. It took a long time until she agree to go to the dine room at meal times.\r\nOnce dinner was served she would lose interest in eating and tended to return to the lounge without touching the meal. I consistently done my best to try and win her to eat. I offered her the pick of what she wanted to eat in the hope that she would choose something she desired rather than not eating at all. I noticed that she became thwart and anxious when questioned several times. When this became apparent to me I would communicate her in the lounge and I would take aim early(a) staff members to try and talk to her to see if they could help. I updated her records so that other staff members could see that she hadn’t eaten. I also had to root word the matter to the omnibus so that they were kept in the picture too.\r\n1.4 justify the importance of recognising and meeting an individual’s ain and cultural discernments for forage and drink It is important to comprise out an individual’s personal and cultural preferences to food and drink as this can forge quite a little feel like they are noticeed and included. This result encourage individual to eat and drink, but also it will increase their emotional and physical well-being. postulation people with dementia close to their mealtime preferences, when and where they like to eat and what foods they enjoy is vital to experience all staff provide food and options at mealtimes that are well-known(prenominal) to them. People may have different views most foods depending on their cultural background. Providing range of familiar foods can help make individual feel at base of operations, safe and welcomed.\r\nAn example, Mrs E, a Spanish lady who has no dementia, is self-centred and has her own eating and drinking preferences from time to time. It is really important for me to identify what Mrs E likes to eat and drink and what she doesn’t like because she tends to shout at carers if these are unmet. If I don’t fleck these I am not meeting her preferences and that will cause her to not eat and drink instead of realising that it is somet hing she doesn’t like. This will then make her feel unhappy, anxious and stressed. If all members of staff know what she likes the counseling always assure that on that point is always something available. Due to her nationality it is also important to identify her cultural needs e.g. religion, various times of the year where she may not eat or will only eat certain foods. Every time I am unsure and have questions regarding her nutriment I always multiply tab key with her care plan or I ask one of the members of staff who are more aware of her dietetical needs.\r\n1.5 apologise why it is important to include a vicissitude of food and drink in the diet of an individual with dementia It is very important to include a variety of food and drink in the diet of residents with dementia, as they may forget what they didn’t like beforehand and suddenly start eating it. For example, Mr M has suffered from a bowel cancer and other health problems. He was under the pallia tive care due to his dreaded condition. He was unable to chew and swallow general food but still able to drink properly. After few weeks of not eating well Mr M had lose weight. He was check out by his GP and prescribed an Ensure drink for him, which contains the honorable amount of nutrients that will serve as preference to his food.\r\nI also made sure to ask Mr M if he had any preferences of food and drink e.g. any flavour of drink or soup. He then told me that he likes chocolate flavour drinks. I then sure the senior regarding his wishes, this was immediately passed on to his GP and products were dispatched after a day. It is important that thither is always a variety for Mr M and other residents to make sure that they are always eating something and getting the right nutrients in their bodies. After work forceome Mr M his drink and food I then recorded it in his observation sheet so that other members of staff would be aware how much fluid intake he had and to continue to reminder Mr M’s condition.\r\nLearning Outcome 2-Understand the effect that mealtime environments can have on an individual with dementia 2.1 Describe how mealtime cultures and environments can be a parapet to meeting the nutritional needs of an individual with dementia Mealtime cultures such as meal sizes, number of courses, special meal times, order of food etc., may not be conducive to the needs of an individual with dementia. In my workplace, cultures can be a barrier because some of the residents may not know how to eat the food that is in front of them and in the correct order. gratify see example 1.1. at that place are some residents who don’t want to eat with other residents at the same time as everyone else in a noisy, busier environment such as common dining rooms.\r\nCommunal areas can be a distraction for an individual with dementia as they can become overwhelmed. For example, a resident who requires assistance to eat, I always make sure to ask hi m if he would prefer to stay in the main dining room or in a separate, more private room where he feel he won’t be watched. I always discipline that the environment for residents is calm and relaxed in order for them to be able to concentrate on the food they eat. This could avoid them becoming agitated, anxious and stressed due to distraction of other residents. Also, all staff was learn to the right standard to deal with mealtimes so that they run as smoothly as possible to avoid conflicts.\r\n2.2 Describe how mealtime environments and food for the first time appearance can be designed to help an individual to eat and drink In my workplace, when I was assigned the kitchen duty I made sure I washed my hands thoroughly before and after entering the kitchen and before and after handling food. Before mealtimes it was my responsibility to figure that all dining areas were neat and clean, cutlery was set on the table and that a variety of drinks were on the watch and ready for the resident’s. I also checked the floor to look for any spillages on the cover to avoid cross contamination and tripping hazards. moreover it was my responsibility to distribute all the trays to the residents that remained in their bedrooms as well as the food trolley for the residents in the lounges.\r\nI made sure that the food was served in a relaxed and unhurried manner. I checked with my colleagues to make sure that all residents were ready for their meals, allowing them to feel calm and relaxed in order to focus on their meals. The presentation of each dinner table and the presentation of the food itself were important too. Prints on shields and tablecloths can be very confusing for residents with dementia, especially if they have visual sensing difficulties. Foods had to be easily identifiable; plain baste plates were used and were useful in helping to instal up colourful foods. The presentation of the food itself had considered colour, texture, smell, and b oilers suit appeal. No one wants to eat a plate of unappealing food, and residents with dementia respond well to arresting stimulation.\r\n2.3 Describe how a person centred border on can support an individual, with dementia at different levels of ability, to eat and drink There should always be a person centred approach to food and nutrition to all individuals receiving care, as well as those with dementia. In my workplace, in that respect are various courses provided to all members of staff regarding person centred approach, food hygiene and communication to make sure that they are acquaintanceable and skilled enough to support individual’s nutritional needs. Ensuring that mealtimes are sufficiently staffed to provide assistance to those who need it is also greatly important when providing a person centred approach.\r\nFor example, Mrs R had undergone a nutritional screening prior admitting in the home that was carried out by the line manager. This involved records of he r dietary needs and preferences and any assistance she needs at mealtimes to experience that members of staff act on this. base on her care plan Mrs R had a normal diet, could eat and drink well but needed encouragement from time to time due to her condition. When assisting Mrs R I always ensure to respect her rights and dignity through providing assistance discreetly e.g. grown her serviettes to protect clothing, provide adapted crockery and cutlery to enable her feed herself where appropriate. Making sure that food looks appetising and keeping foods separate to enhance the tone of voice of the eating experience is also important.\r\nWhilst socialising during mealtimes should be advance, I also offer privacy to those who have difficulties with eating, if they wish, to avoid embarrassment or loss of dignity. I made sure that I give Mrs R and other residents time to eat because they should not be rushed. I made sure to not to make assumptions about their preferences on the basi s of their cultural background- I ensure to ask them what their preferences are. My communication skills were also important when supporting Mrs R and others because some of them were unable to sympathise properly due to their dementia.\r\nI always made sure to approach and interact them in a nicest and in a properly manner. Visual aids, such as pictorial menus, and non-verbal communication were also used to help to make choices. I also ensure to record food and fluid intake of those resident’s who were monitored due to poor nutrition. As needs and abilities change, these requirements will require review, to make sure that nutritional needs are consistently met. Also shrewd Mrs R, and how, where, what times, and by which method she can best toss off food and drink will help to support her and her needs.\r\nLearning Outcome 3-Be able to support an individual with dementia to enjoy good nutrition\r\n3.1 Explain how the knowledge of lifespan history of an individual with dem entia has been used to provide a diet that meets his/her preferences I was off at work when Mr O was first admitted in the home. I had no idea about his personal life, health condition, nutritional needs and preferences. When I came back to work I made sure to check his care plan and daily report form to gain knowledge about his life history before dealing with his personal needs. Having knowledge of his life history has helped me and other staff members provide a diet that meets his preferences.\r\nThis helped me to find out what he likes to eat, what are his favourite foods, what he don’t like to eat and if he has any allergies to foods. By reviewing the care plan I found out that Mr O was diabetic, liked blackcurrant juice and black coffee bean but needed a carer to remind him to eat and drink during meal times as he used to forget them and only sleeps if not encouraged and supervised. By using his preferences shows that I am cohesive onto his care plan, wishes and desir es when meeting his needs. Recording any changes on his preferences was also recorded in his daily report form and I also handed in information to the senior in charged so that other staff would be aware.\r\n3.2 Explain how meal times for an individual with dementia are mean to support his/her ability to eat and drink In my workplace, meal times are planned fit in to the individual’s condition and choices, some residents will sit at the table and eat with others and some will not eat at all if they are in the company of others- these are residents who prefer to stay in their bedrooms. My colleagues and I always ensure that residents are in the most golden place they want to eat and drink, and that they are happy with it. In between mealtimes my colleagues and I offered them snacks with various drinks and food e.g. tea, coffee, fervent chocolate, Horlicks, Ovaltine etc., biscuits and cakes whilst staying in the living room or their bedroom.\r\nThere are also residents who are unable to feed themselves. I always make sure that I assist them with feeding and drinking and also be planned to make sure that they are comfortable and to know what they are going to be eating or drinking in case there is something that they do not want. Any changes on residents nutritional preferences I always checked it with my manager or other staff before giving them other choices because they may have a special diet or allergic to something.\r\n3.3 Explain how the specific eating and drinking abilities and needs of an individual with dementia have been addressed Getting to know the specific needs and the eating and drinking abilities of an individual should be addressed when helping the individual to make a choice in what they want to eat and drink. Also penetrative the individuals abilities should also be in their care plan. I always ensure to check each individual’s care plan before providing them food or drink especially when he/she is first admitted in the re sidential home. I also double check their dietary needs with my manager or senior care staff to avoid errors that may affect resident’s behaviour and health.\r\nIn my workplace, most of the resident’s changed their mind from time to time although there was a specific preference listed in their care plan. This will depend on their situation because some residents were unable to decide for themselves and were able to. I always made sure to natter them as they may forget of what they want or they may get fed up of glutinous to one drink or food all the time. For example, based on Mr O’s care plan he likes orange juice but when I offered him the drink he refused to accept it. He asked me if he could have a blackcurrant juice instead. I respected his choice and gave him the blackcurrant juice. I also passed my experience to the other staff members for them to become aware of his new preference but he might also change his mind in other time.\r\nIt was also importan t to observe and monitor a resident before taking an action to address them in eating and drinking. Another example, Mrs C had a normal food and drink diet, as her dementia progresses, she has true a difficulty in swallowing and drinking. When I apothegm her suffered I immediately called the attention of my Senior to check and observe Mrs C’s condition. She then called the GP to further assess her and also speech actors line therapist was involved. After few sagacitys Mrs C was then changed onto liquidised meal and 1 scoop of thickener in every 200mls drink. Her care plan was reviewed and this information was also documented in her daily report so that other members of staff will be informed regarding her nutritional changes.\r\n3.4 Explain how a person centred approach to meeting nutritional requirements has improved the well-being of an individual with dementia The person centred approach to meeting nutritional requirements has improved the well-being of an individual b y better their state of mind and their physical health. Based on 1.1 examples, by giving Miss K a one to one assistance during mealtimes she was able to eat and drink properly. Her ability to stand and walk was essential and I have noticed that she was calmer, polite and gentle when responding to carers.\r\nShe also took her medication without any refusal or problem. The care and support my colleagues and I have given to Miss K has improved her sleep patterns, reduced confusedness and anxieties as well as infections making her tarry a happier and healthier lifestyle. I always ensure to record any changes and important information regarding her physical and emotional condition to help further assessment and also this will serve as an show practice for future observation and findings.\r\n'