Nutrition and Eating Problems for Persons with Alzheimer’s Disease

June 16, 2007

Guest Presenter: Darlene Russell, Nutritionist, State of Iowa Department of Elder Affairs

The basis for good nutrition starts with the new U.S. Dept. of Agriculture food pyramid (www.MyPyramid.gov)

Notice that the grain section of the pyramid should include whole grains such as barley, whole wheat, bran, whole oats and so forth.

• Barley can be added to soup stock.
• Whole oat products or whole wheat can be added to baked goods to increase nutrition.
• Use brown rice instead of white rice in dishes or as a side dish.
• Refined wheat and grains are not as healthy as whole grains.

Fruits and vegetables are also one of the major groups of food we should eat on a daily basis. It is important to increase the amount of fruits and vegetables in our diet:

• The best fruits and vegetables for a person are the ones that are colored.
• The more color the better, and the more you eat, the better.
• Fruits and vegetables provide vitamins, minerals, and roughage essential to healthy living.
• A common problem with folks with Alzheimer’s disease is that they forget to go to the bathroom, and then become constipated. Increased consumption of fruits and vegetables will help prevent constipation.
• Good nutrition builds good cells and good linings in organs. This in turn helps us build a better defense again pollution and environmental agents that assault us, both from the outside and the inside of our system.
• Good nutrition lowers the risk for cancer, heart disease and diabetes.
• Fruits and vegetables contain antioxidants. Those people with a good amount of antioxidants in their diet have lower incidence of Alzheimer’s disease.
• Blueberries, orange juice are both good sources of antioxidants as well as the vitamin B complex

Strategies for coping with eating problems:

• Keep meal time simple and routine, minimize distractions
• Eat in the same place, same room, same position at the table
• Use a placemat under the plate to help the person differentiate the plate from the table.
• Eliminate choices. Provide one step directions
• Try to serve the biggest meal of the day early in the day.
• Monitor food and fluid intake to assure the appropriate amount of food for the activity level to help maintain weight and nutrition.
• If it is hard to use utensils, switch to finger foods.
• Silverware can be adapted to make it easier to use, for instance, use silverware with larger handles or padded handles.
• Don’t use extra silverware in the table setting. If a knife isn’t necessary for the course of food in front of the person, don’t have a knife on the table.
• Use a plate with a ridge to facilitate loading the fork or spoon with the next bite
• Encourage good posture when eating. The person’s spine should be 90 degrees angle from the hips, and the head tipped slightly forward.
• Make sure good mouth care happens. Brush teeth and gums regularly, perhaps with an electric tooth brush, or encourage use of sugar free gum.
• Check the fit of the person’s dentures. If they aren’t snug, chewing can be difficult.
• Use the consultation with a speech pathologist if you notice swallowing problems.

For additional help or ideas, contact State of Iowa Department of Elder Affairs at 515-725-3350