INTRODUCTION:

The increase in average life expectancy and the aging of the population have led to an increase in the prevalence of progressive chronic diseases such as dementia. The resulting metabolic and physiological changes can compromise the nutritional status of these patients.

OBJECTIVES:

The main objectives were to identify preferences regarding food and beverages and to know the factors that affect food intake in patients with dementia or cognitive impairment.

METHODOLOGY:

This is a descriptive observational cross-sectional study that included patients with a diagnosis of dementia or cognitive impairment and/or their informal caregivers, admitted to the Continuing Care Unit and the Convalescence, Rehabilitation and Maintenance Unit from the Teaching Hospital of the Fernando Pessoa University. Data collection was carried out through a questionnaire built specifically for this purpose.

RESULTS:

Most patients mentioned preferring sweet flavors, cooked, hot foods of normal consistency and water as a drink. In terms of food intake, the most selected factors are company during meals, presentation form and quantity/volume of meals.

CONCLUSIONS:

Nutritional intervention in a hospital context, in addition to the nutritional needs of the patient, must take into account their preferences, in order to contribute to their general well-being.

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