Nutrition & Foodservice Edge Magazine - May/June 2021 - 19

ACCESS PART I of Nutrition and Brain
Health at http://bit.ly/Edge-MA21

levels, or modulating other factors
involved in the body's stress response.
Magnesium deficiency may also alter the
gut microbiome, indirectly impacting the
brain and anxiety.
In the United States, up to half of adults
don't meet magnesium needs through
their diet. Plus, stressful conditions can
increase urinary magnesium losses, as well

as impact cellular magnesium regulation.
For these reasons, it's important for
foodservice directors to incorporate
magnesium-rich choices on the menu.
3. Probiotics
Similar to depression, some research has
supported the use of probiotics to reduce
anxiety.

There have even been a few food-based
studies in this realm. For example, one
study among young adults found that
eating fermented foods rich in probiotics
was linked to less social anxiety. In
another study, consumption of a probiotic
yogurt reduced depressive and anxiety
scores.
Continued on page 20

HOW CLINICAL CONDITIONS IMPACT DIET
In addition to the role nutrition plays in the delay or prevention of brain health issues, the
conditions themselves may affect dietary intake.
ALZHEIMER'S DISEASE

DEPRESSION AND ANXIETY

People with Alzheimer's may forget to eat
or drink at mealtimes and may forget how to
use utensils. Medications can affect appetite.
As the disease progresses, a lack of ability to
communicate preferences and desired foods
can also impact the diet.

Depression and anxiety can also cause a change
in eating habits, but the exact impact varies from
person to person.

* Offer finger foods that allow residents to eat
without utensils, like sandwiches or egg rolls.

Some people overeat in an attempt to use
food to cope with a depressed mood. Others
struggling with sadness and fatigue may be
too exhausted to prepare food or attend meals,
leading to poor nutrient intake. Residents
suffering from social anxiety may be less inclined
to eat in the communal dining area, which could
impact their total food intake (as well as social
health).

* Consult with occupational therapy if you
notice residents struggling with utensils, as
they may be able to help the resident with
specially designed options.

In addition, some studies suggest depression
or anxiety may be linked to cravings for sweet
foods, perhaps as connected to emotional
eating.

* Show kindness and patience for residents
who may forget what they want to eat, or
become angry due to their confusion. Explain
the foods that are available. Recognize that
resident preferences may change quickly.

Providing a pleasant mealtime for residents,
offering nutrient-enhanced sweet treats, and
offering in-room dining as an alternative to
congregate meals may help ensure nutrient
intake for those with these conditions.

As a foodservice professional, here are some
strategies you can use for these concerns:
* Provide high-calorie food options that pack
ample nutrition into smaller portions.

* Avoid patterned tablecloths and plates,
which may make it difficult to distinguish
the difference between those items and the
food.
N U TR I TI O N & FO O DS E RV I C E EDGE | May-June 2021

http://www.bit.ly/Edge-MA21

May June 2021

Table of Contents for the Digital Edition of May June 2021

Metabolism-Boosting Meals
Breaking Barriers: Culturally-Responsive Congregate Meals
Ethics: Let's Do it Right
Meet Your Incoming 2021-2022 Officers and Directors
Culinary Connection: Discovering Fermented Foods
Nutrition Connection: Nutrition & Brain Health: An In-Depth Look at Alzheimer's, Depression, and Anxiety
Culinary Connection: The Importance of Umami in Healthy Aging
Connect Corner
My Recipe for Success
Top 10 Ways to Use Chickpeas
Join Us at ACE
Message From the Chair
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
May June 2021 - Cover1
May June 2021 - Cover2
May June 2021 - 1
May June 2021 - 2
May June 2021 - 3
May June 2021 - 4
May June 2021 - Connect Corner
May June 2021 - My Recipe for Success
May June 2021 - Top 10 Ways to Use Chickpeas
May June 2021 - 8
May June 2021 - Join Us at ACE
May June 2021 - Culinary Connection: Discovering Fermented Foods
May June 2021 - 11
May June 2021 - 12
May June 2021 - 13
May June 2021 - Nutrition Connection: Nutrition & Brain Health: An In-Depth Look at Alzheimer's, Depression, and Anxiety
May June 2021 - 15
May June 2021 - 16
May June 2021 - 17
May June 2021 - 18
May June 2021 - 19
May June 2021 - 20
May June 2021 - 21
May June 2021 - Culinary Connection: The Importance of Umami in Healthy Aging
May June 2021 - 23
May June 2021 - 24
May June 2021 - 25
May June 2021 - 26
May June 2021 - 27
May June 2021 - Metabolism-Boosting Meals
May June 2021 - 29
May June 2021 - 30
May June 2021 - 31
May June 2021 - Breaking Barriers: Culturally-Responsive Congregate Meals
May June 2021 - 33
May June 2021 - 34
May June 2021 - 35
May June 2021 - Ethics: Let's Do it Right
May June 2021 - 37
May June 2021 - 38
May June 2021 - 39
May June 2021 - Message From the Chair
May June 2021 - 41
May June 2021 - 42
May June 2021 - What CDM, CFPP Means to Me
May June 2021 - Meet Your Incoming 2021-2022 Officers and Directors
May June 2021 - 45
May June 2021 - 46
May June 2021 - CDM, CFPP Spotlights
May June 2021 - 48
May June 2021 - Cover3
May June 2021 - Cover4
https://www.nxtbookmedia.com