December 24, 2007
If taste sensation has diminished, try using foods that vary in texture and temperature.
Enhancing the flavors of foods with spices can increase the acceptance of foods by those patients whose taste acuity has decreased.
The sense of different tastes (sweet, salt, bitter) are best perceived at body temperature. Patients will be more aware of different flavors if food is served at body temperature (rather than normal serving temperatures).
Serve colorful and attractive foods. Foods taste better if they are attractive.
Along with a decline in taste and smell, the Alzheimer patient may not be able to determine the temperature of food or beverages. Therefore, check the temperature (especially for beverages) before serving This practice will avoid burns.
Tags:alzheimer patient, body temperature, different tastes, taste sensation Treatment
Posted in Treatment
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