WHAT’S for dinner?
It should be one of life’s simpler questions, but for thousands of family carers looking after an ageing parent, partner or relative, the answer can involve considerably more than opening the fridge and seeing what needs using.
Throw diabetes, heart disease, kidney problems, dementia or other chronic conditions into the mix and suddenly the kitchen table can feel a little like a nutritionist’s consulting room.
Research examining the role family caregivers play in nutrition has found about one in four carers of older adults helps manage nutrition and dietary modifications.
That can mean planning menus, deciphering food labels, buying groceries, tweaking much-loved recipes and keeping an eye on whether lunch was actually eaten – all while attempting to make sense of dietary advice for potentially several health conditions.
As people age, they generally need fewer calories, but may require more protein, fibre and other nutrients to help maintain muscle, bone and overall health.
Changes in taste, appetite and saliva production can also influence what looks appealing – or even what is comfortable to eat.
Add a chronic illness and things become trickier.
Someone with Type 2 diabetes may be encouraged to cut back on refined carbohydrates and eat more fibre and protein to help manage blood sugar.
But if kidney disease is also on the medical chart, some otherwise nutritious foods may need to be limited because of their potassium or phosphorus content.
Then come allergies, sensitivities, medications, cultural traditions, lifelong food preferences and the inconvenient reality that nobody particularly enjoys being told they can no longer eat their favourite foods.
Sometimes, what lands on the plate is another small but important part of helping someone you love remain healthy, independent and at home.
