1. Nutrition and Dementia Debbie Sutton Dietitian

2. What it’s not

4. What it is Why What How Who When Why bother about nutrition and hydration? What food and drink do people need? How can you achieve this? Who to include When to introduce

5. Why does nutrition help? Muscle weakness Poor balance and stability – falls Nutrient deficiency. – Tissue viability – Wound healing – Infection risk

6. Pleasure of eating

7. What your menu must offer What are good choices? What should you resist? Nutritionally well or nutritionally vulnerable?

8. Reports about nutrition

9. 5 – 2 – 2 - 5

10. High nutrient density. Familiar. Easy to eat.

11. Tempting a poor appetite Small portion sizes Plenty of variety Little and often

12. Desirable dietary factors

13. Personnel and personalities. Initiatives Collaboration

14. Project development DietitianNurseCatering

15. Training needs DietitianNursing staffHCSW Relatives and Volunteers CateringFood Servers

16. Initiatives