Alzheimer.....coninued

Good health and nutrition is essential to gain energy and strength as they are essential for disease resistance.

 Many Alzheimer's patients suffer especially eating and nutrition problems could be caused by improper dental kit or there is a problem in swallowing and there may be a case of loss of appetite.

 As a result of the changes that occur in the brain in Alzheimer's patients, the centers that control appetite are affected and the patient begins:

 - Does not recognize the hunger or thirst.

 - Hated the taste and smell of some of the dishes he loved before.

 - Forget to eat.

 - It may not notice that the food is hot and eats burns his tongue and mouth.

 - In some cases

Late of the disease may eat strange things such as liquid soap or leaves of plants.

 - Therefore, the sponsor of the Alzheimer's patient must be conscious of each

These problems and takes precaution Te in terms of patient monitoring well is not put in front of him eating hot or harmful things.

 - There are several points of special feeding Alzheimer's patients must be observed by the people they were assigned to patient care to overcome the loss of appetite and refusal to eat.

 - Should be eating at regular times.

 - Provide limited amounts of food and be useful and different in texture and color.

 - It is possible to put one type of food in the dish each time.

 - Preferably white dish pad until the patient is not preoccupied with color or graphics in the dish.

 - I prefer to be eating in the form of fingers or small things maintained or sandwiches.

 - Do not offer three main meals but offer several snacks and small throughout the day or offer additional meals between meals.

 - You must remove all had playing for food such as television - Radio - and the weather will be quiet during eating.

 - Preferred to eat with the patient to encourage him to eat and help to increase appetite.

 - Does not offer food or drink hot.

 - Must take into account the health status of the patient. If patients do not put sugar sugar

Many eating and if the patient does not pressure overload in the use of salt.

 - If there are problems in swallowing can be overcome by the following:

 * Can be beaten in a blender or food given to the patient to drink along with small pieces of food provided.

 * Can replace proper fresh fruit juices or use jelly or boiled fruits.

 * Provides for the patient, boiled and mashed potatoes instead of fingers and fried potatoes.

 * Provide meat in the form of a small cut in the mouth with the size or chopped cooked vegetables.

* Must single out enough time for the food and give the patient an opportunity to be swallowed before submitting another spoon.

 * The patient must sit an angle of 90 ° or eat lying even eating is not received from the ring.

 Qualities required foods for Alzheimer's patient

 Must have food provided for the Alzheimer's patient sang some necessary for the health of the brain elements, such as folic acid - Vitamin E - Vitamin C - Vitamin B-6 and B 12. The metal selenium.

 The sources of these elements:

 - Vitamin C is found in: citrus fruits such as lemons, oranges, tangerines, guava, banana, strawberry, Altvah.walkhaddroat such as carrots, tomatoes, peas, green pepper, green leaves 

The vegetables such as spinach, watercress, parsley, cabbage.

 - Vitamin E found in vegetable oils such as corn oil, broccoli, peanuts, mango, kiwi, spinach.

 - Folic acid is present in: green leafy vegetables such as spinach, lettuce, and legumes such as cowpea, beans, peas, brown bread, wheat, oranges, Alcanthelob, bananas, eggs, liver, beans

Sudanese.

 - Vitamin B-6 is present in meats such as chicken, beef, fish such as salmon, canned tuna, spinach, potatoes, bananas, wheat.

 - Vitamin B-12 is present in: Milk and milk products such as yogurt, cheddar cheese, eggs, chicken, meat, liver, fish such as salmon, tuna, yogurt, cheddar cheese, eggs, chicken, meat, liver, fish such as salmon, canned tuna, wheat.

 - Selenium found in: cheddar cheese, cottage cheese, eggs, meat and liver, canned tuna in oil, brown bread, pasta, wheat.

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