Question

using the three stages of dementia, explain how you would support your client with their meal times and eating in each of the stages

Answer 1

Stages of dementia are :-

- stage 1

no impairment of normal function
no sign of memory loss are visible to a medical professional nor does the client experience any symptoms

- stage 2

very mild
clients may experience some loss of memory such as forgetting familiar words, names or location of objects of daily use (watch, eyeglasses). family, friends or colleagues may observe these signs

- stage3

mild
can only be diagnosed in some individuals.
client loses the ability to remember names of individuals newly introduced
differencce in performance is noted in work
less retention of articles or stories read
decreased ability to plan and organize
misplaces or loses valuable objects

-stage 4

moderate
cannot perform some challenging mental arithmetic such as counting backwards from 100 by 7s
not able to plan or organize complex tasks
remains socially withdrawn/silent

- stage 5

moderate severe
major gaps in memory and defecits in cognitive function
assistance with daily activities may be required (not eating or toileting)
fails to recall current address, telephone # and name of school that they graduated from
retains knowledge of self such as name, name of spouse, name of children

- stage 6

severe cognitive decline
memory difficulties continue to worsen
personality changes emerge
client requires significant help for carrying out day-to-day activities
errors in dressing such as shoes on wrong feet
requires help in toileting
increased episodes of incontinence
behavioral changes such as suspicion/ delusions
wandering

- stage 7

very severe
loses ability to respond to the environment, unable to communicate orally and unable to control movements

.Because of the patient's short attention span, he or she may actually consume more food if given small, frequent meals. Group meals may be helpful because patients often imitate the behaviors of others. Finger foods would be good for this patient, but the foods need to be high (not low) in protein and carbohydrates. The patient cannot use utensils, so letting the patient use assistive devices is counterproductive.