Abstract
Gerontological dietitians practicing in institutional settings assess a multitude of factors in the process of determining the nutritional risk and status of residents. Dementia is one potential predictor of poor nutritional outcome often associated with low body mass index and weight loss (1). People with cognitive impairment who present with problems that affect eating and drinking are at a greater nutritional risk. Nutrition care of the cognitively impaired older adult frequently incorporates changes in food texture to allow for hand-held portions that encourage self-feeding and liquid supplementation with or between meals as a means of compensating for reduced meal consumption.
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