Identify at least 3 nutrient dense/whole food options that could be beneficial for someone suffering from dementia or Alzheimer’s disease. Provide rationale for your choices and describe how you might go about educating a client on these dietary options.
References:
Hill, E., Goodwill, A. M., Gorelik, A., & Szoeke, C. (2019). Diet and biomarkers of Alzheimer’s disease: A systematic review and meta-analysis. Neurobiology of Aging, 76, 45–52. https://doi.org/10.1016/j.neurobiolaging.2018.12.008
Morris, M. C. (2012). Nutritional determinants of cognitive aging and dementia. The Proceedings of the Nutrition Society, 71(1), 1-13. https://doi.org/10.1155/2012/926082
van de Rest, O., Berendsen, A. A., Haveman-Nies, A., & de Groot, L. C. (2015). Dietary patterns, cognitive decline, and dementia: a systematic review. Advances in Nutrition, 6(2), 154-168. https://doi.org/10.3945/an.114.007617
