Gynnsam måltidsmiljö vid demenssjukdom

Detta är en Kandidat-uppsats från Mälardalens högskola/Akademin för hälsa, vård och välfärd; Mälardalens högskola/Akademin för hälsa, vård och välfärd

Sammanfattning: Background: Nutritional complications are common in patients with dementia. Various factors such as social, cognitive and environmental factors may influence and affect the patient ́s food intake. Problem: Unhealthy meal environment for patients with dementia affect both the nutrition and fluid intake. Aim: The aim of this study is to get an overview of healthy enabling meal environment for patient with dementia at the nursing home. Method:The study is a general literature review based on Friberg (2017). Result: Three themes were identified. Environmental stimulations during the mealtime which include the physical, social, sensory, visual and auditory stimulation. Individual adaptations to abilities that include their competence. And the importance of the food which include the traditional food, the taste and the food presentation. Conclusions: To create a healthy meal environment should sound level, foods presentation, the environmental design and the staff's treatment be included. All the care measures should be based on the patient's individual needs and preferences.

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