Grant: Travel Awards - Institute Community Support

Nutritional health of persons with dementia is central to quality of life. Slowing the progression of the disease, preventing complications, and enhancing quality of life are the fundamental aims of current treatment and care for persons with dementia. This presentation will focus on two areas of dietetic practice in dementia: the dietitian in an outpatient setting addressing early-stage dementia and the dietitian in the LTC setting addressing moderate to advanced stage dementia. Part one will describe the role of the dietitian within the interdisciplinary care team of a memory clinic focused on diagnosing and treating early stage and complex cases of dementia for community-dwelling persons living in rural and remote areas. This interdisciplinary team consists of a neurologist, neuropsychologist, psychometrist, nurse, physical therapist, and dietitian and uses a streamlined, same-day assessment and diagnosis model with follow-up care delivered via telehealth video technology. The role of the dietitian within the team as well as practice-based research collaborations will be described. Part two will address a study of dietitians working in rural and urban LTC and their roles in dementia care, with attention paid to difference in consultative versus focused practice, and direct clinical care versus administrative or policy work. Each of these important areas of dietetic practice will frame a discussion of the impact that dietitians can have as leaders in healthcare for persons with dementia. Dietitians and nutritionists are essential members of interdisciplinary care teams and can help to directly enhance quality of life for persons with dementia across the care continuum.