Neurological disorders
(Parkinson’s, Alzheimer’s, Dementia, MS, …)
A neurological disorder is a condition affecting the nervous system. Structural, biochemical, or electrical abnormalities in the brain, spinal cord or other nerve cells can cause a variety of symptoms.
There are approximately 600 neurological disorders, including dementia, brain tumors, Parkinson’s disease, Alzheimer’s disease, Korsakoff syndrome, Creutzfeld-Jacob disease, Huntington’s disease, multiple sclerosis (MS), epilepsy, and more.
Recent studies show that the number of people with dementia in Belgium has risen to 200.000, including 140.000 Alzheimer’s patients. If an effective treatment to slow down Alzheimer’s disease is not found, these numbers are expected to double by 2030 and even triple by 2050.
Source: Alzheimer’s Research Foundation
Symptoms
The symptoms depend on the type of disorder. Here are some symptoms that may occur:
- paralysis
- muscle weakness
- reduced coordination
- trembling, loss of sensation
- confusion
- pain and an altered level of consciousness
A neurological disorder can also cause problems with swallowing, movement, speech or breathing.
High risk of malnutrition
As a result of abnormal or anarchic movements and tremors in Parkinson’s disease (dyskinesia), energy expenditure increases due to heightened physical activity.
On the other hand, depression and mood disorders can negatively affect food intake.
People with dementia may not understand why and/or how to eat and drink, or they may not want to eat and drink. They might not understand the purpose of cutlery, often choke, or refuse assistance with eating and drinking. They may simply forget to eat and drink altogether.
Due to swallowing difficulties and the fear of choking, both food and necessary fluid intake decreases.
For people with neurological disorders, it becomes increasingly difficult to eat and drink independently, putting them at a higher risk of unwanted weight loss and dehydration.
Nutritional solutions and food policy
Tailored nutritional solutions must ensure the necessary increased intake of protein and energy.
The goal is to help these people rediscover the joy of eating. It is important to provide real food for as long as possible and to continue stimulating the taste buds. When this is no longer feasible, a course of adapted nutrition – “Special foods” – is initiated to enable people to eat and drink without choking.
In cases of swallowing difficulties and dysphagia, meals and drinks must have a modified texture (typically IDDSI 3 or 4), be spoonable, small and compact in size, and rich in energy and protein to prevent malnutrition. Additional measures are needed to make eating as easy as possible (enhanced flavor and aroma, posture modifications, adapted tableware, table height, etc.).
For individuals with motor, cognitive and sensory disorders, eating with cutlery and without assistance can be difficult or even impossible. Eating with the hands offers greater autonomy, boosts self-confidence, stimulates appetite and helps prevent malnutrition. Nutritionally complete finger foods, enriched and with a smooth texture, are the solution for these people.