Abstract
In the elderly, Alzheimer's and related diseases increase the high prevalence of undernutrition, itself accountable of decompensation of geriatric frailty criteria. The finger-food is composed of appetizer served individually, which can be grasped with the hands and eaten in one bite. It is described as a food intake rehabilitation whose main objective is to improve the quality and quantity of calorie balance. The multidisciplinary evaluation will induce the choice of the type of food morsel (classical, smooth mixed or eat-standing) depending on the clinical form of neurocognitive disorders, the existence of swallowing disorders, customs or beliefs, logistical difficulties inherent to the place of living and the availability of carers or caregivers. However, despite positive assessment by the teams having established the finger-food, no tangible evidence of its efficiency has been found in the scientific literature. Thus, the development of its use, including the homes of people with dementia diseases, and education among health professionals promote opportunities to attest the nutritional and cognitive behavioral impacts.
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