{"id":2950,"date":"2025-11-10T15:03:13","date_gmt":"2025-11-10T14:03:13","guid":{"rendered":"https:\/\/cef-bergerac.org\/?post_type=formation_pro_co&#038;p=2950"},"modified":"2025-11-13T17:02:03","modified_gmt":"2025-11-13T16:02:03","slug":"maladie-dalzheimer-et-nutrition","status":"publish","type":"formation_pro_co","link":"https:\/\/cef-bergerac.org\/formation_pro_co\/maladie-dalzheimer-et-nutrition\/","title":{"rendered":"Maladie d&rsquo;Alzheimer et nutrition"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Objectifs :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Acqu\u00e9rir une meilleure connaissance des besoins sp\u00e9cifiques des personnes \u00e2g\u00e9es en mati\u00e8re de nutrition.<\/li>\n\n\n\n<li>Obtenir les outils efficaces pour d\u00e9pister et lutter concr\u00e8tement contre la d\u00e9nutrition.<\/li>\n\n\n\n<li>Savoir adapter le besoin d\u2019aide au repas en fonction de l\u2019atteinte cognitive des r\u00e9sidents pour favoriser une meilleure prise alimentaire.<\/li>\n\n\n\n<li>Acqu\u00e9rir une meilleure ma\u00eetrise des pratiques professionnelles, la recherche de qualit\u00e9 dans la prestation alimentaire destin\u00e9e aux personnes atteintes de maladies neuro-d\u00e9g\u00e9n\u00e9ratives, type Alzheimer.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Contenu :<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Les besoins sp\u00e9cifiques de la personne \u00e2g\u00e9e atteinte de la maladie d\u2019Alzheimer&nbsp;: approche qualitative et quantitative du besoin calorique, donn\u00e9es \u00e9pid\u00e9miologiques.<\/li>\n\n\n\n<li>Les troubles physiologiques induits par la maladie d\u2019Alzheimer et leurs cons\u00e9quences sur l\u2019alimentation.<\/li>\n\n\n\n<li>Les groupes alimentaires, leurs apports et les carences engendr\u00e9es par un d\u00e9ficit en nutriments.<\/li>\n\n\n\n<li>Construire des repas \u00e9quilibr\u00e9s en int\u00e9grant les sp\u00e9cificit\u00e9s de la maladie d\u2019Alzheimer.<\/li>\n\n\n\n<li>Les outils d\u2019\u00e9valuation&nbsp;: \u00e9chelle de Brandford, MNA, fiche d\u2019alimentation et d\u2019hydratation.<\/li>\n\n\n\n<li>Cons\u00e9quences de la d\u00e9nutrition&nbsp;: escarres, d\u00e9gradation de l\u2019\u00e9tat g\u00e9n\u00e9ral, aggravation des pathologies, \u2026<\/li>\n\n\n\n<li>Les moyens de lutte contre la d\u00e9nutrition prot\u00e9ino\u00e9nerg\u00e9tique&nbsp;: pr\u00e9vention et enrichissements :\n<ul class=\"wp-block-list\">\n<li>quand, comment, pour qui ?<\/li>\n\n\n\n<li>les moyens naturels, CNO,<\/li>\n\n\n\n<li>les moyens techniques (contenants, couverts).<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Impact des troubles cognitifs sur la prise alimentaire&nbsp;: l\u2019amn\u00e9sie, les troubles gnosiques, les troubles praxiques, les troubles phasiques.<\/li>\n\n\n\n<li>Les troubles du comportement alimentaire sp\u00e9cifiques \u00e0 la maladie d\u2019Alzheimer et l\u2019aide au repas.<\/li>\n\n\n\n<li>Mieux communiquer pour faciliter la prise alimentaire.<\/li>\n\n\n\n<li>Le placement \u00e0 table&nbsp;: plusieurs param\u00e8tres \u00e0 prendre en consid\u00e9ration.<\/li>\n\n\n\n<li>Les diff\u00e9rentes textures&nbsp;: entier, moulin\u00e9, hach\u00e9, mix\u00e9, lisse.<\/li>\n\n\n\n<li>L\u2019importance des facteurs environnementaux dans la prise en soins alimentaire&nbsp;: mobilisation des sens, pr\u00e9sentation des plats, conditions environnementales, \u2026<\/li>\n\n\n\n<li>Le manger-mains, ou comment permettre aux personnes pr\u00e9sentant des troubles praxiques de se r\u00e9approprier le moment du repas et de d\u00e9velopper leur autonomie en se nourrissant seul.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"featured_media":3024,"parent":0,"template":"","duree_fpc":[],"theme_fpc":[],"format_fpc":[],"class_list":["post-2950","formation_pro_co","type-formation_pro_co","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.7 - 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