Page 62 - NACC – 2018 Yearbook

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Dementia Mealtime Experience
Jo Bonser of Hcsuk has used her own professional and personal experience to create the ‘Digni ed Dining Solutions Guide.’ Her aim? To help people with a dementia to achieve the most digni ed, independent and delicious dining experience possible.
A MESSAGE FROM
JO BONSER
“My inspiration for
producing a dining
guide to support those
caring for people with a
dementia came from my
own experience helping to care for my Mum who lives at home with vascular dementia.
In December 2016, Mum was really poorly, she su ered three falls, had both urinary and chest infections, lost weight dramatically, lost her appetite and all interest in eating and drinking, and was completely dependent on her carer to assist her at mealtimes. Mum’s GP told us to prepare ourselves for the fact that Mum had ‘given up’ and would no longer be with us at Christmas.
With my knowledge and experience of nearly 30 years in the care industry, I decided to observe Mum’s mealtime behaviours to see what I could do to help to improve her experience, and ultimately her nutrition levels. I sourced an online mealtime assessment tool (DMAT) designed for people with a dementia, and having recorded
Mum’s mealtime di culties, I trialled
some suggested interventions; including de-cluttering Mum’s mealtime environment, providing a calmer setting for meals with less distractions and introducing some adapted crockery and cutlery to encourage independent eating again.
I’m delighted to say Mum soon returned to eating completely independently, and 18 months later, at the age of 97, she’s
still enjoying her meals and maintaining a healthy weight.”
In this article, Jo shares some of the knowledge, best practice and tips she has learned from her experience.
Improving the dining environment and the mealtime experience is one strategy that can minimise eating difficulties for people with a dementia.
DINING ROOM RECOGNITION
Dining rooms should be welcoming and homelike and everything about them should prompt recognition that it is time for a meal.
The environment can cause anxiety and confusion for people living with a dementia, for whom disorientation and bewilderment are a common experience. Highly-visible contrasting colour pictorial signage helps to establish a clear route to the dining room.
Research has shown that the use of food-themed reminiscence images of well-known traditional household named brands can provide a powerful memory trigger to help stimulate appetite, renew interest in food and promote improved nutrition.
Pictorial menu boards are also an e ective way to communicate di erent meal options available and are actively encouraged by CQC.
IMPROVING MEAL PRESENTATION:
We all eat with our eyes, so it’s important to ensure that food always looks appetising and is attractively presented. Improving meal presentation with colour and contrast on the plate for everyone, regardless of their condition, ensures nobody is isolated or treated di erently.
For people on puréed diets particularly, presentation is as fundamental as the dish itself. It’s common for people with a dementia to refuse to eat what they cannot recognise.
The use of food moulds and other accessories is becoming increasingly popular to re-create the original shapes of puréed foods and also o er the following bene ts:
Improved meal presentation and nutrition Increased dignity at mealtimes
Greater meal variety
Reduced preparation time and wastage
FEATURES & INSPIRATION