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New cookbook for dementia carers

on Tuesday, July 1, 2014

A new cookbook for carers of people with dementia was launched last week.

Native foodie and aged care advocate Maggie Beer presented the book, Don’t give me eggs that bounce, on Friday June 26 at the Risky Business 2 dementia conference in Sydney.

With 118 recipes and numerous tips for managing mealtimes, the book aims to remove the chore associated with eating for people living with dementia.

“If you can give joy by a beautifully cooked meal, it can make such a difference in life,” Beer told audiences at the conference.

Don’t give me eggs that bounce is the first cookbook from HammondCare executive chef Peter Morgan-Jones, who headed the kitchens at Buckingham Palace and the Opera House before accepting his role with HammondCare.

Mr Morgan-Jones worked alongside dietician Emily Colombage, speech pathologist Prudence Ellis and dementia consultant Danielle McIntosh to develop a comprehensive resource for the home, residential aged care and hospital setting.

Ms McIntosh said the book not only provides innovative culinary techniques from a renowned chef, but gives carers simple and practical recommendations for improving the dining experience.

“One of the cheapest strategies is to change the light bulbs so the person can actually see what they’re eating,” Ms McIntosh said.

Managing colour contrast on the plate, acknowledging proper dining etiquette, getting to know the individual’s routine and cutting off extra stimulation, like television noise, are other ways to waive the anxiety of someone struggling with impaired cognitive ability or memory loss.

“Actually sitting down and eating with them can have a huge impact,” Ms McIntosh said.

“If you’re eating and using cutlery then they’re being cued to do the same thing.

“The biggest tip is actually getting to know the person and what their routine is.

“It might be grooming them before sitting down do eat, getting them to wash their hands or putting objects on the table that signify mealtime, like condiments or a drink.”

Don’t give me eggs that bounce alsobrings diet foods into question.

“There’s a high number of people with dementia that are underweight and suffer malnutrition,” Ms McIntosh said.

“Older people in general actually lose muscle mass as part of the ageing process, so they need a diet that is high in energy and protein.”

Ms McIntosh said making sure the person eats should be the highest priority.

“It’s about getting them mobile and able to do things,” she said.

“If someone only wants to eat dessert, then that’s what you need to let them do.

“Don’t worry that they’re not getting their five veggies.”

While most chef’s cookbooks read as a showcasing of their creative work, Don’t give me eggs that bounce has been created specifically for the consumer.

A recipe for Boston baked beans reflects the preferences of an older man with swallowing difficulties who longed for the traditional breakfast ‘fry-up’ that defined his morning meal.

The man could eat everything from the beans to the eggs, except the chewy bacon, so Morgan-Jones came up with bacon-dust to constitute the missing element.

Ms McIntosh said food for people with dementia needs to be tasty, nutritious and appetising to have a positive effect on their wellbeing.

“It’s no longer acceptable to have a brown lump, a green lump and a white lump on a plate,” she said.

“You eat with your eyes, nose and mouth. Essentially what we’re trying to do is bring the five senses back to mealtime.”

 

Recipe: Peter Morgan-Jones

Image: Ricotta Hot Cakes. CREDIT: Matt Jewell

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