COGNITIVE, EMOTIONAL, FUNCTIONAL AND ORGANIC REPERCUSSIONS RESULTING FROM ALZHEIMER'S DISEASE IN OCCUPATIONAL THERAPY CARE

Authors

DOI:

https://doi.org/10.61164/rmnm.v12i4.3243

Keywords:

food selectivity; occupational therapy; Alzheimer's disease; functionality.

Abstract

Alzheimer's disease is a progressive neurodegenerative condition affecting cognition, functionality, and behavior, primarily impacting the elderly population. It is an incurable disease; however, if diagnosed and treated early, it can alleviate and delay its symptoms. The impacts of the disease affect the following areas: Cognitive: memory, reasoning, attention, and problem-solving; Emotional: mood changes, depression, anxiety, frustration, agitation, disorientation, insecurity, leading to a negative impact on self-esteem; Functional: inability to perform daily activities; and Organic: loss of motor function, mobility, and coordination. Understanding the specific aspects influencing cognition in long-term care institutions is crucial. This is an exploratory and descriptive study with a quantitative-qualitative approach. Data collection occurred in person through the Beck Inventory, Clinical Functional Vulnerability Index, and daily food consumption tests. The study involved 23 elderly participants, of both genders, residing in the institution. Beck inventories revealed that the degree of anxiety was associated with the elderly person's contact with family and the time spent outside the institution, while depression was linked to comorbidities and the reason for institutionalization. Regarding functionality, 47% of the elderly were robust, but the sum of the frail and potentially frail elderly individuals accounted for 52%, representing the majority of the elderly population. Regarding daily food consumption, approximately 54% of the participants had more than 4 meals a day, and 81% reported having set meal times. Additionally, 63% consumed fruits, vegetables, and greens, and 48% consumed milk and dairy products. Open-ended questions generated three categories: the importance of food in a long-term care institution; food as a source of love, emptiness, smiles, and soul; and reflections on emotional and spiritual aspects. Functional, emotional, and organic changes affect cognition in Alzheimer's disease, and occupational therapy is essential as it aims to improve the elderly person's quality of life through constant adaptation and stimulation.

Author Biographies

Student, Federal Institute of Education, Science, and Technology of Rio de Janeiro

Has completed elementary education at Colégio e Curso Progressão (2021). Has experience in the field of Public Health, with an emphasis on Occupational Safety Technician. Scientific initiation scholarship holder at the Federal Institute of Education, Science, and Technology of Rio de Janeiro.

Amanda Cristina Couto Mascarenhas, Federal Institute of Education, Science, and Technology of Rio de Janeiro

Elementary Education (1st grade) at Colégio M3, Brazil (2021). Student in the Chemistry Technical Course at the Federal Institute of Rio de Janeiro (IFRJ). Junior Scientific Initiation Scholarship holder at the Fluminense Federal University, Brazil.

Student, Federal Institute of Education, Science, and Technology of Rio de Janeiro

Student in the Pharmacy Technical Course at the Federal Institute of Rio de Janeiro (IFRJ). Acted as an Exhibitor at the Exhibition "Didactic Actions for Non-formal Education and Popularization of Astronomy at IFRJ" during the 40th Chemistry Week organized by IFRJ, and was part of the Chess Workshop at the 41st Chemistry Week organized by IFRJ, awarded 1st place in the Scientific Dissemination Prize as a Workshop - Student Project Style.

Occupational Therapy Academic, Superior Institute of the Fluminense Association for the Support of the Blind

The Occupational Therapy Academy of the Higher Institute of the Fluminense Association for the Support of the Blind.

Prof. Dr, Federal Institute of Education, Science, and Technology of Rio de Janeiro

hysicist (2004), Master in Physical Chemistry (2006), Doctor in Chemistry (2011): Graduated from UFRJ at all three levels. Since November 2006, has been working as a professor at IFRJ, teaching Physics I, II, III, and IV, Applied Physics to Biological Sciences, and Applied Physics to Environmental Management. He is a Councilor of the Academic Council of Postgraduate Studies (CAPOG) for the third term, a member of the Research Ethics Committee (CEP) at IFRJ, and a Councilor of the Extension, Research, and Innovation Council (CEPI) of the Rio de Janeiro Campus (CRJ). He is also the Coordinator of the OBA at CRJ. He has served as: Coordinator of the Didactic Physics Laboratory at CRJ, Coordinator of the Natural Sciences and Mathematics Area at CRJ - IFRJ, Director of Research at IFRJ, and Councilor of the Campus Council (CoCam-CRJ). He has 12 published articles. He has supervised 1 master's student and co-supervised 2 master's students. Currently, he supervises 1 master's student and co-supervises 3 master's students. He also supervises 2 undergraduate research students and has already completed the supervision of 20 undergraduate research students. His research includes Physics, Physics Education, Chemistry, Food Chemistry, and Astronomy. In the field of scientific instrumentation, he has been investing in Emerging Technologies for Food Science and Technology (CTA), developing an Ohmic Heater and an Electromagnetic Induction Heater for pasteurizing dairy products. Additionally, he is involved in human resource training at various educational levels. At UNIRIO, he is part of the MNPEF Collegiate, teaching courses and supervising students. Associated with IQ-UFRJ, he conducts research in the Laboratory of Photon and Electron Impact (LIFE). He has experience in: 1) Emphasis on information about Atoms and Molecules Obtained Experimentally; Instrumentation and Techniques. 2) Teaching Physics. 3) Development of equipment and technology for CTA. His research spans various topics involving molecules of environmental, biological, and astrophysical interest; proficiency in different spectroscopic techniques; and a didactic approach to Physics Education.

Adriano Gomes Cruz, Federal Institute of Education, Science, and Technology of Rio de Janeiro

Associate Professor (D43) in the Department of Food at the Federal Institute of Education, Science, and Technology of Rio de Janeiro (IFRJ). Holds a Ph.D. and Post-Doctorate in Food Technology from the School of Food Engineering (FEA) at the State University of Campinas (UNICAMP). Coordinator of the Food Processing Laboratory and Sensory Analysis Laboratory at the Department of Food/IFRJ. Served as Coordinator of the Professional Master's Program in Food Science and Technology at IFRJ (2018-2022) and Associate Coordinator of the Professional Master's Program in Food Science, CAPES (2018-2022). Scientist of the Nosso Estado Program at FAPERJ and CNPq Productivity Fellow 1C in Food Science. Permanent faculty member of the Graduate Program in Food Science and Technology (IFRJ, CAPES rating 5), the Graduate Program in Veterinary Hygiene and Technological Processing of Animal-Derived Foods (UFF, CAPES rating 5), supervising undergraduate, scientific initiation, specialization, master's, doctoral, and postdoctoral students. Chief Editor of the journal Food Science and Technology (Campinas) and the technical journal Alimentos, Ciência, Tecnologia e Meio-Ambiente (IFRJ). President of the Brazilian Society of Food Science and Technology (SBCTA) for the 2022-2024 term. Listed among the most cited researchers (Highly Cited Researchers - Clarivate Web of Science 2018, 2019, 2020, 2021, 2022, and 2023). In 2024, he was included in the Updated Science-Wide Author Databases of Standardized Citation Indicators by Stanford University, an Elsevier initiative. Editor of the Dairy Collection (4 volumes in Dairy Science and Technology, Elsevier), Associate Editor of the International Journal of Dairy Technology, Journal of Dairy Science, Comprehensive Reviews in Food Science and Safety, Probiotics and Antimicrobial Proteins, and Journal of Pure and Applied Microbiology, columnist for the Food Safety Brazil blog (www.foodsafetybrazil). Editorial Board member of Journal of Food Science, International Journal of Food Science and Technology, LWT-Food Science and Technology, Trends in Food Science and Technology, Critical Reviews in Food Science and Nutrition, Journal of Sensory Studies, Dairy, Ultrasonics Sonochemistry, Foodborne Pathogens and Disease, Dairy, Revista do Instituto de Laticínios Cândido Tostes, Revista Técnica da Agroindústria, Mais Leite, and Indústria de Laticínios. Vice-Leader of the Dairy and Dairy Products Science and Technology Subcommittee of the Brazilian Committee of the International Dairy Federation (FIL-IDF). Member of the Editorial Board of several international journals in food science and technology and technical journals such as Indústria de Laticínios, Mais Leite, and Revista da Agroindústria. Member of the American Dairy Science Association (ADSA) and the Institute of Food Technologists (IFT). His research areas include Dairy Science and Technology, Probiotics, Prebiotics, Synbiotics, and Postbiotics, Sensory Analysis of Food and Beverages (traditional and emerging methods), Artificial Intelligence applied to food science and technology, and Food Safety Management (GMP, GHP, HACCP, Traceability, Recall, Food Fraud, and Food Defense).

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2024-12-13

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Vieira da Silva Lima , I. ., Cristina Couto Mascarenhas, A., Gibin de Freitas Monteiro , D. ., Da Silva Dias, M., Napole Rodrigues, F. ., Gomes Cruz, A., & Bittencourt, A. M. (2024). COGNITIVE, EMOTIONAL, FUNCTIONAL AND ORGANIC REPERCUSSIONS RESULTING FROM ALZHEIMER’S DISEASE IN OCCUPATIONAL THERAPY CARE. Revista Multidisciplinar Do Nordeste Mineiro, 12(4), 1–23. https://doi.org/10.61164/rmnm.v12i4.3243

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Vol. 12 No. 4 (2024): Revista Multidisciplinar do Nordeste Mineiro

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