Nutrition of seniors with Alzheimer's dementia

The aim of the bachelor thesis is to evaluate, whether the nutrition state of the patients suffering Alzheimer's Disease is influenced by care provided. Using the qualitative research method, five patients suffering Alzheimer's disease from nursing home Velke Mezirici were compared to five patients suffering the same disease being provided home care. Semi-structured dialogues with nurses in nursing homes were used as well as dialogues with the nurses providing homecare. The aim was to elicit the level of patients' self-sufficiency, the chance of malnourishment and caregivers' burden. Another part was one-week recording of the food and liquids intake, which was consequently put in the NUTRISERVIS application to find out the amount of energy, nutrients and liquids intaking. Based on the BMI, the energy value and nutrients need were counted by every patient and the results were later compared to the results provided by NUTRISERVIS application. The research proves that the quality of the menus is usually better in nursing homes, which is caused by the nutrition specialist and planning the menus in advance as well as checking the patients' nourishment. By patients treated in the homecare, the menus are usually monotonous and not satisfactory. The reason seems to be not enough information about the importance of balanced menus or the lack of time of caregivers. The limits according to the NUTRISERVIS application are closer to the predetermined limits in nursing home Velke Mezirici. However, both by the nursing home and by the homecare there is a problem with the intake of both fluids and fiber. Based on the interviews done, it is obvious that most the participants do not take the link between Alzheimer's Disease and the nourishment into account. Having the menus regularly checked, however, is necessary by all the patients. What is more, homecare is preferred by the most of the patients that were asked. The thesis should be beneficial for homecare patients' caretakers. At the same time, it proves that the correct nourishment and menu making might have a positive effect on patients' well-being. The results provided should be taken into consideration by the nursing homes as well