1. Nutrition and dementia
In Dutch demented
nursing home residents
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

2. Westerhout - Platanenhof
8 persons per living room
4 living rooms on 1 floor
Open kitchen
Breakfast and lunch
Preparation of warm meals
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

3. Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

4. Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel
Advantages
Smell – appetite – more intake
People have an own choice (QOL)
Part of daily activity
Rest during the meals
Involvement staff and family
Consistency of meals can be adjusted
Nutritional values can be adjusted
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

5. Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel
Disadvantages
Cooking skills and inventiveness
Menu or variation can be difficult
Hygiene is a point of particular interest
Not every one is able to assist
Order and presence of ingredients.
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

6. Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel
Dietitian
Support of menu- choice.
Cooking lessons. (or lessons given by a cook)
Giving information about nutritional value
Explanation/advice about diets.
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

7. Nutrition value: extra calories
Take full fat milk kcal – a glass
When: half-full: kcal
Butter through the food: ± 60 kcal
When low-fat margarine: ± kcal
Whipping cream through the food 10 ml = 35 kcal.
More cheese or meat on the bread = ↑protein, ↑calories.
Making sop in the pan / toast/ scrambled eggs e.g.
Diet product as powder through e.g. potato-stamp
with carbohydrates or with protein/ fat/ carbohydrates
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

8. The cozyness of lying the table
Visual image and smell is reduced:
Color: tablecloth <=> dishes – white/cream
no placemats
Glas bottle with drink
no cardboard
See other resident eat and drink => copy
Say what the food is
Rest = no other things
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

9. Sreening of malnutrition
SNAQ-rc = Short Nutritional Assessment Questionnaire for Residential Care
Nursing homes:
25% malnourished
40% risk of malnutrition
Early identification
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

10. Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

11. Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel
Plan of action
Green: no malnutrition – no cure
Orange: mild malnutrition:
3x a day a snack
Red: severe malnutrition:
Consult a dietitian – dietary advice
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

12. Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel
Snaq-rc
Cooperation of different disciplines
Commitment to resident
Responsible healthcare – part of
Quality framework responsible healthcare
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel

13. Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel
Conclusions
Better for resident
Commitment/responsibility caretakers
Cooperation of different disciplines
Simone Ouwendijk, diëtist Westerhout - De Zorgcirkel