Nourrir un patient atteint de troubles neurocognitifs à l’hôpital et à domicile ? Le manger-mains : aspects pratiques

Impact of plate shape on the conservation of food praxis in institutionalised elderly adults with severe Alzheimer's disease or mixed dementia: Praxalim an observational before-after non-randomized study

“…Furthermore, by improving the attractiveness of meals (e.g. eating with the hands) and the variation of the menus (themed meals, unusual menus), the consumption, the motivation to eat, and the pleasure from food may increase ( Fauré and Camallières, 2012 ; Hanson et al., 2011 ; Malerba et al., 2015 ; Pouyet et al., 2014 ).…”

“…Several targeted recommendations on meal environment and quality of life guide professionals and promote environmental interventions ( Herke et al., 2018 ; Murphy et al., 2017 ; Volkert et al., 2015 ). Another studies have shown the value of influencing the attractiveness of meals by varying the food on offer: finger food, the appearance of the food on offer, thematic meals to encourage the consumption of food and the enjoyment of eating activity (Pouyet et al., 2014 ; Dunne et al al., 2004 ; Malerba et al., 2015 ). The convivial atmosphere, the content of the plate, the presentation of the meal, must surprise, be cheerful while remaining identifiable to reveal gustatory pleasures which are felt but not always expressed by this population ( Murphy et al., 2017 ).…”