The Stages of Alzheimer’s Disease

A seven stage assessment system with twelve sub stages was developed in 1985 by Dr. Barry Reisberg, and associates. The system is used primarily for diagnostic purposes and in long term care settings for overall planning of care when numerous individuals are involved.

However this method may be helpful for home based caregivers to help determine where their loved one is in the progression of the illness and in their planning for future care. The system focuses on later stages of the disease and is based on everyday function, such as bathing, toileting, and speech.

It is important to keep in mind that each stage of the illness may last many months, even years, particularly in the early or mid-stage and the person may show brief improvement in function from time to time. As the person approaches the late stage, the disease may progress more rapidly because many vital functions are being affected.

This tool may be helpful to you as a guideline, but it is also important to understand that there is great variation in how people with Alzheimer’s disease will progress. Some may move through early stages more rapidly, some may linger in late stages and some may retain certain functions, such as speech long after they have lost the ability to walk.

Source: Light Bridge Health Care


Read also at Mayo Clinic:

Alzheimer’s stages: How the disease progresses . . . . .

Advertisements

Italian-style Penne Bake

Ingredients

1 lb penne pasta
2 cups plain yogurt, divided
3 tbsp white wine vinegar
2 cloves garlic, minced
3 tbsp fresh basil, chopped
3 tbsp fresh oregano, chopped
3 tbsp fresh parsley, chopped
1 tsp pepper
1/2 tsp salt
2 tsp hot pepper sauce
1 tsp dried chili flakes
1 cup zucchini, shredded
1 cup carrots, shredded
1/2 cup green onions, chopped
1 red pepper, diced
3 medium tomatoes, seeded and diced
2 cups old white Cheddar cheese, shredded
8 eggs
1/4 cup Parmesan cheese, grated

Method

  1. Cook pasta according to package directions. Set aside.
  2. Combine 1/2 cup yogurt, vinegar, garlic, basil, oregano, parsley, pepper, salt, pepper sauce and chili flakes. Toss gently with hot pasta.
  3. Add zucchini, carrots, onions, pepper and tomatoes. Toss until mixed and turn into a large baking dish. Sprinkle with Cheddar cheese.
  4. Beat eggs until light and foamy.
  5. Stir in remaining 1-1/2 cups yogurt. Pour over pasta mixture. Sprinkle with Parmesan cheese.
  6. Bake at 350°F (180°C) for about 45 minutes or until mixture is set and golden brown. Serve hot.

Makes 8 servings.

Source: Manitoba Egg Farmers

Infographic: Early Detection of Alzheimer – Know the 10 Signs


Enlarge image . . . . .

Source: Alzheimer’s Association

High-protein Rice Brings Value, Nutrition

Kaine Korzekwa wrote . . . . . . . . .

More than 750 million people don’t get enough nutrients from their food. More than two-thirds of those people live in places that consume a lot of rice. Can rice bred for extra protein be the answer?

Rows of petri dishes show a variety of white splotches developing in them. “There are hundreds of millions of people around the world who depend on rice and eat it three times a day, but their access to protein is very limited by availability and cost,” explains Herry Utomo, a professor at Louisiana State University. “High-protein rice can be used to help solve the worldwide problem across social, cultural, and economic issues.”

Utomo and his team developed a high-protein line of rice cultivar, ‘Frontière,’ which was released in 2017. The rice was developed through a traditional breeding process. It’s the first long grain high-protein rice developed for use anywhere in the world, he says. On average, it has a protein content of 10.6%, a 53% increase from its original protein content. It also needs less heat, time, and usually less water to cook. This high-protein cultivar is currently marketed as “Cahokia” rice. It is grown commercially in Illinois.

However, breeding a crop for more nutrients like protein can cause yield to go down. The researchers are trying to combat this. They tested a total of 20 new lines of high-protein rice to see if any would have a higher yield. Their data showed the new high-protein lines improved yield by 11-17% compared to the yield of the first high-protein line. Grain quality characteristics differed.

Utomo says this new advanced line, with higher yield, is ready for final field testing prior to release.

Utomo adds researchers developed high-protein rice because of the growing market for new products that can offer more nutritional value from major food crops, including rice. In addition to being eaten plain, the high-protein rice can be processed into specialty food for higher nutrition. Many products—from rice flour used in baked goods to rice milk, baby foods, cereals, and crackers—contain rice, and could benefit from more protein.

Researcher holding a note pad is standing in a golden field of rice“We are now studying exactly how flours from this rice bakes differently than other rice flour,” Utomo says. “The interest in gluten-free baked products continues to grow. This will present another opportunity for rice growers to give people what they are looking for.”

The next steps go in two directions, Utomo says. “Because the original line is new to the market, marketing channels have to be put in place. In parallel, research for the next generation of high-protein rice lines is being carried out.” Researchers hope these newer lines can ultimately be bought and grown by more farmers.

“Farmers don’t have to change much to grow the high-protein line now on the market,” Utomo says. “The higher protein is an incredible added value they can get without any additional cost or changed practices.”

Utomo presented this research at the Annual Meeting of American Society of Agronomy and Crop Science Society of America in Baltimore, MD.

Source: American Society of Agronomy

How to Safely Use Plastic Containers in Your Microwave

Len Canter wrote . . . . . . . . .

For many, a microwave is indispensable, but questions remain about the safety of containers used to cook and reheat food in it.

Most of the controversy surrounds the chemicals used to make plastic containers soft or clear, like BPA and phthalates. These chemicals are called endocrine disrupters, because they can mimic hormones such as estrogen in a bad way. The chemicals can leach into your food, especially when containers are heated. According to the nonprofit Environmental Working Group, other chemicals, even replacements for BPA, haven’t been tested enough to know if they’re truly safe.

Some experts recommend not using any plastic container in the microwave, even if it is stamped “microwave safe.” Microwaves heat unevenly and can create hot spots where plastic is more likely to break down. Instead, use ceramics or glass labeled microwaveable. Also, rather than covering even a glass dish with plastic wrap, place wax paper, a plain white paper towel or parchment paper over the container before microwaving.

If you must use plastic, the Environmental Working Group suggests choosing containers marked with the number 1, 2, 4 or 5. These don’t contain BPA and may be better choices. Avoid polycarbonate containers, which are sometimes stamped with the number 7 or “PC.” If you must wash any plastic in the dishwasher (where high heat can break down the plastic), put them on the top rack.

Note that many takeout food containers aren’t microwave safe. Also, don’t re-use trays from pre-packaged microwavable foods.

No matter what container you choose, always remove it with care — most injuries related to microwaves are burns from hot containers, overheated foods and exploding liquids.

Source: HealthDay


Today’s Comic