The effect of Alzheimer's disease on nutrition in relation to taste, smell, and memory
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Ten food items were used in each testing. Each patient was given a list of four food items to pick from when smelling and/or tasting each test sample. A response was required, regardless of whether or not the food item was correctly identified. Three separate tests were conducted for each patient, each a week apart, by three different administrators with a different third of the control and experin1ental patients until each had tested all of them.
The data showed that AD patients have lessened food identification skills when compared to non-AD patients. Patient caregivers were able to attain the best results in toto (70.8%); almost double the results from the nurse coordinator (33.3%) and the researcher (33.4%), thus supporting the theory that the closer the patient/caregiver relationship, the greater the probability that the patient will accept more food items.
- Masters Theses