May 16, 2016

books, booklets and articles on food, nutrition and risk reduction...

These resources are available for loan to members of AANSW - if you would like to reserve them please email the Library on nsw.library@alzheimers.org.au



Don't give me eggs that bounce : 118 cracking recipes for people with Alzheimer's

Australia’s leading aged care chef, Peter Morgan-Jones, has prepared innovative recipes which draw on his extensive international experience.
Many of the dishes have been shared in his daily work in HammondCare’s dementia cottages, much to the delight of residents and families.
He is ably supported by HammondCare experts - dietitian Emily Colombage, dementia consultant Danielle McIntosh and speech pathologist Prudence Ellis who join Peter in writing about how to make mealtimes a pleasurable, social and safe experience in the context of dementia, ageing, swallowing difficulties and texture-modified diets.
Carers are especially supported with time saving techniques, easy options and a special chapter on caring for the carer, along with lists of support organisations and resources.


Brain food : the essential guide to boosting your brain power
Eating the right foods can dramatically improve the performance of your brain and help you to think quicker, have a clearer memory and maintain a brighter outlook. This book contains 50 nutritious recipes to boost memory power, reduce stress and beat depression. Identify the key IQ-boosting foods and discover how to fuel your brain and eat your way to exam success!

 

booklets


The brain food diet : how to stay young in mind with the omega-3s
by Frank Ryan
The first book to weigh up all the evidence about the effectiveness of omega-3s, using the very latest research, The Brain Food Diet explains in layman's terms the benefits of omega-3s. The book is particularly relevant to the over 50s but Dr Ryan also explains the relevance of omega-3s to improving mental function at all stages of human development. He shows how omega-3s reduce the risk of depression (using evidence that has never been published before) and how they prevent heart attacks and strokes; and he gives useful tips on how everyone can redress their dietary imbalance, and shows other ways in which everyone can keep their brain healthy.

Healthy eating : a guide to the new nutrition &
 Vitamins and minerals: choosing the nutrients you need to stay healthy
About half of all Americans routinely take dietary supplements, the most common being multivitamin and multimineral supplements. Yet, as this report explains, there is no compelling evidence to support this practice. In general, studies of people who eat diets rich in fruits, vegetables, nuts, whole grains, and fish show that they consume higher levels of vitamins and minerals from these foods and also have a lower risk of many diseases, including heart disease, stroke, diabetes, and cancers. On the other hand, trials testing the effect of selected vitamins or minerals as pill supplements have mostly shown very little influence on health. The main exception may be fish oil supplements, for which some trials show a lower risk of heart disease and possibly vitamin D.
This report explains the different types of studies used to assess the benefits and safety profiles of various nutrients. It also includes the recommended minimum and maximum amounts of the vitamins and minerals you should consume, as well as good food sources of each. The special section—“Does your diet deliver the daily recommended dose?”—will help you determine whether you’re getting sufficient amounts of vitamins and minerals from your diet, and what to do if you’re not.


articles that  can be emailed to members ...

Best practice food and nutrition manual for aged care
 Food and nutrition have a major role in meeting the physical and functional needs of residents and contribute significantly to quality of life.
Enjoyable food is of paramount importance to residents. The major themes throughout this manual are maximising resident food enjoyment and minimising malnutrition. Emphasis is on enjoying everyday foods and removing unnecessary dietary restrictions which can lead to malnutrition. Section one of the manual includes information relevant to residents’ nutritional needs and menu planning guidelines. Included is a menu checklist and tips on maximising the nutritional content of the menu items. Section two addresses the social aspects of dining by providing ideas to enhance mealtime atmosphere and mealtime enjoyment. Section three builds upon the first two sections and is focussed on prevention and treatment of malnutrition. Guidance on how to fortify the basic menu to maximise the nutritional content of foods and fluids offered to residents along with other practical suggestions to regain lost weight are included. Malnutrition screening tools are included in this section. The final section provides advice on special dietary needs which are commonly required by aged care home residents. These include texture modified diets, high fibre diets, diabetes and tube feeding, among others. With a resident outcome focus, this comprehensive manual is designed to be useful to all aged care home staff and packaged community care staff to assist them in their endeavour to improve resident quality of life.  
The link between nutrition and dementia: education resource booklet
The information contained in this educational resource booklet is not intended as a substitute for consulting with your physician or other health care professional. The information in this booklet was initially produced for community discussion groups and presentations on the topic, however groups are made up of individuals who may have specific diet, nutritional and medical requirements, therefore, the services of a competent health care professional should be sought if expert assistance is required.

Domenic Commisso APD MSc (Nutrition and Dietetics)., B. Health Sc(Naturopathy)., Grad Dip. Clinical Nutrition., (PGCert) Nutrition Medicine (RMIT)., Dip. Sport and Recreation Member DAA, ATMS 19895 Accredited Practicing Dietitian - Medical Nutrition Therapy

Nutrition and dementia : a review of available research
Compass Group and Alzheimer’s Disease International (ADI) have come together in commissioning this report to investigate how the right nutrition can help to make life better for people who live with dementia.  The authors   have reviewed a number of areas in existing research regarding the relevance of nutritional factors to primary and secondary prevention of dementia, undernutrition in dementia and interventions to improve the nutrition of people living with dementia. The report shows the importance of each of these factors in the everyday nutrition and care of people with dementia. In addition, it identifies how we can start building methods and guidelines that will complement clinical treatment of the diseases.


Impact of Dementia Progression on Food-Related Processes: A Qualitative Study of Caregivers'
Published by: sage
As dementia progresses, one area that can help maintain connection and memories with others is within the food domain. There is little research in this area particularly from the informal caregivers’ perspectives. Therefore, a qualitative study was conducted to explore the impact of dementia progression on food-related processes from the perspectives of informal caregivers. The aim of the study was to document the methodology used and to disseminate the findings to researchers, care providers, and policy makers.

A total of 10 men and 10 women caregivers of those with dementia underwent a semistructured interview. Transcripts were analysed using thematic analysis. The caregivers’ narratives indicated a set pattern of decline, with food shopping being the first ability to decline, followed by food preparation and the ability to eat. Caregivers adapted to their food roles, for example, by becoming responsible for financial issues. These adaptations were described as stressful yet satisfying as food care was seen as an important social time. Educating caregivers’ about the likely adaptations to food processes may increase food satisfaction in both the parties.
 
 


 
  
 

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