Thematic 2020: Dementia


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Speaker:Guylaine Ferland, PhD Department of Nutrition, Université de Montreal Montreal Heart Institute Research Centre

"Diets for a healthy brain in old age"

There is accumulating evidence suggesting that nutrition influences the trajectories of cognitive and neurobiological change in older adults, healthy diets supporting brain health in old age and decreasing the risk of neurodegenerative diseases such as Alzheimer's disease and other forms of dementia. This presentation will summarize the findings from studies that relate nutrients (e.g. B-vitamins, antioxidants, omega-3 Fatty Acids), food groups (e.g. green leafy vegetables, fish), and diet pattern (i.e. Mediterranean, DASH, MIND, Prudent) to brain health. The presentation will also introduce the Brain Health Food Guide, a tool developed by a group of Canadian researchers as part of the Canadian Consortium on Neurodegeneration in Aging (CCNA).

Learning Objectives:

  1. Present the nutrients for which there is strong evidence for a protective role in brain health and cognition in old age;
  2. Discuss the contribution of specific foods and/or food groups;
  3. Present the diet patterns (e.g., Mediterranean, DASH, MIND, Prudent) associated with brain health in old age and discuss their common components;
  4. Introduce the Brain Health Food Guide, a tool developed by a group of Canadian researchers as part of the Canadian Consortium on Neurodegeneration in Aging (CCNA).

About the Speaker:

Guylaine Ferland is a professor of nutrition at Université de Montréal and scientist at the Research Centre of the Montreal Heart Institute. She is an expert in vitamin K metabolism and her team has made significant contributions to the role of this nutrient in brain function and cognition. In addition to her work in vitamin K, Dr. Ferland conducts research on the general role of nutrition in cognitive health during aging. In recent years, she has been PI of the CIHR-funded NutCog Study, a Quebec cohort study aimed at better understanding the modulatory role of nutrition and metabolic states in cognitive aging. She is also leader of the Nutrition, Exercise and Lifestyle team of the Canadian Consortium on Neurodegeneration in Aging, a nation-wide research initiative on Alzheimer's disease and other neurodegenerative diseases in aging. Dr. Ferland's research activities include both animal models and human studies and are currently supported by CIHR and FRSQ. Dr. Ferland is the author/co-author of >120 peer-reviewed publications and totals >95 guest presentations. Dr Ferland has served as nutrition expert on various panels, notably the DRI Micronutrient Panel [Food and Nutrition Board, Institute of Medicine, National Academy of Sciences] and the working group that lead to the Policy Recommendations on the Addition of Vitamins and Minerals to Foods]. She is a regular reviewer for nutrition journals (e.g. J Nutr, AJCN, Adv Nutr, JAND, Nutrients) and regularly serves as a member of the CIHR-NUT committee. She is currently president of the Canadian Nutrition Society and is also a member of the American Society for Nutrition.


Speaker: Heather Keller, RD, PhD, FDC, FCAHS Schlegel Research Chair Nutrition & Aging Schlegel-UW Research Institute for Aging & Professor, Department of Kinesiology, University of Waterloo

"Living with dementia: nutrition challenges and strategies for care"

Learning Objectives:

  1. Describe evidence based nutrition issues for persons living with cognitive impairment;
  2. Outline importance of multi domain lifestyle programs for this population;
  3. Understand how personhood and family functioning are supported by mealtimes.

About the Speaker:

Heather Keller RD PhD is the Schlegel Research Chair in Nutrition & Aging at the University of Waterloo. Research programs cross the continuum of care and are focused on improving the nutritional status and food intake of older adults. Her acute care program of research is focused on improving food quality and nutrition care processes to prevent, detect and treat malnutrition. Current projects include phase 2 of More-2-Eat and the Hospital Patient Food Satisfaction study. Research in residential and long term care is focused on improving the nutritional and sensory quality of food, as well as enhancing the mealtime experience for residents, family members and staff. Community based research includes nutrition care processes and improving food intake of vulnerable older adults including those living with the dementia and/or frailty. Professor Keller has led several national research and knowledge translation projects, including the landmark Nutrition Care in Canadian Hospitals, More-2-Eat and Making the Most of Mealtimes in Long Term Care studies. Professor Keller has published widely and translates research into practice with practitioner tools and resources. As a founding member and past chair/co-chair (2009-2018) of the Canadian Malnutrition Task Force, she is involved in translating research into practice and advocating for improvements in nutrition care.


***Original Source: "2020 Thematic Conference", Saturday, January 11, 2020



Length:

Type: Video

Last Updated: March 23, 2020

Name Type
Thematic 2020: Dimentia Video
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