Dementia is part of our life. If we are not affected by the disease at some point, then it is very likely that a relative or at least an acquaintance will be affected. It’s not pretty, but it’s a reality: as we get older, most of us tend to forget. The older we get, the more likely it is to develop dementia. According to current figures, around 1.8 million people are affected in Germany alone, and around 57 million worldwide – and the trend is rising. A study published last year in the journal The Lancet Public Health assumes that the numbers will triple by 2050. There is no cure (yet).
“If there are more and more people with dementia, […] we can no longer avoid finally making it a topic for all of us. No more taboo, no more repression, no small talk,” write the neuropsychologist and dementia expert Sarah Straub and TV chef Wolfgang Link in their cookbook “Well-being kitchen for dementia”. how to lead a dignified life despite this illness.
Dementia: Eating together as a connecting element
Dementia is not the same as dementia. The disease has many faces, but it is often progressive, as is the case with the most common form of dementia, Alzheimer’s. What begins with a bit of forgetfulness, with slight word-finding difficulties, can, in the worst case, grow into a condition that no longer enables the patient to lead an independent life. In the late stages of Alzheimer’s, the memory can no longer store any new information, the vocabulary is severely limited, and even relatives are then often no longer recognized.
“The preservation of quality of life and the topic of participation are perhaps THE most urgent topics for a rethinking of society as a whole in dealing with dementia diseases,” say Straub and Link. For them, the easiest way imaginable to experience joie de vivre is to have a relaxed family meal together. Diet cannot cure Alzheimer’s, but it can help.
Dishes tailored to the needs of people with dementia
The book therefore deals not only with the special needs of those affected, but also with those of their relatives. In addition to basic and practical knowledge about the disease, it also provides 60 recipes for the different aspects of dementia – from difficulty swallowing to a craving for sweets. The dishes should ensure an optimal supply of the brain nerve cells. At the same time, the dishes are designed in such a way that they can be prepared quickly and easily even in stressful everyday care.
We present six dishes from “Feel-good cuisine for dementia: Balanced and sensory-stimulating dishes for those affected and their relatives. With helpful tips for dealing with dementia – for a better quality of life” by Sarah Straub and Wolfgang Link in the photo series.
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Source: Stern
