The importance of food and mealtimes in dementia care : the table is set / Grethe Berg ; foreword by Aase-Marit Nyga rd.

Format:

Book

Author/Creator:

Berg, Grethe, 1947-

Standardized Title:

Til dekket bord. English

Language:

English

Subjects (All):

Dementia--Patients--Institutional care.

Dementia.

Dinners and dining--Psychological aspects.

Dinners and dining.

Dinners and dining--Social aspects.

Food--Social aspects.

Food.

Nursing homes--Administration.

Nursing homes.

Physical Description:

1 online resource (90 p.)

Edition:

1st ed.

Place of Publication:

London : Jessica Kingsley, 2006.

Language Note:

English

Summary:

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 positive experiences for people with dementia.

Contents:

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

Notes:

Description based upon print version of record.

Includes bibliographical references.

ISBN:

9786610738120

9781280738128

128073812X

9781846425165

1846425166

OCLC:

77653954