food in later life

Project Partners: 

Project Partners University of Surrey, UK INRAN, Italy Federal Research Centre for Nutrition and Food, Germany Uppsala University, Sweden The Aarhus School of Business, Denmark Faculdade de Ciencias da Nutricao e Alimentacao, Portugal Warsaw Agriculture University, Poland University of Warmia and Mazury, Poland University of Barcelona, Spain

Project objectives: 

Project objectives To generate longitudinal, qualitative and quantitative scientific data on the relationship between food intake, nutritional well being, health and quality of life among older people. To understand the specific food procurement and consumption requirements of older men and women living alone as compared to those living with others. To compare data from two age groups (65-74 and over 75). To undertake active dissemination and consultation with stakeholders, thus enhancing older peoples nutritional well being, health and quality of life through food and service provision.

The workpackages: 

The workpackages WP1: Project management WP2: Food selection in later life WP3: Procuring foods and preparing meals in later life WP4: Older people’s satisfaction with food-related services WP5: Formal and informal networks effecting food provisioning and consumption WP6: Meals in later life WP7: Assessing food-related quality of life WP8: Dissemination and exploitation of project results

WP1: Project management: 

WP1: Project management to ensure effective management, monitoring and co-ordination of project quality, timing, resources (financial and personnel), organisation and communication to manage, monitor and co-ordinate the project’s: internal decision-making, internal communication, external communication, resources (financial and personnel), progress, reporting, and quality

Slide5: 

WP7 WP8 NUTRITIONAL WELLBEING DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS HEALTH QUALITY OF LIFE Formal and Informal Networks WP6 WP4 WP3 Provided by Self Food Procurement Meal Planning Meal Preparation Provided by Others Food Procurement Meal Planning Meal Preparation FOODS MEALS WP5 WP2 Leader: INRAN, Italy

WP2: Food selection in later life: 

WP2: Food selection in later life determine older people’s beliefs about and perceptions of functional foods determine older people’s beliefs about and perceptions of convenience foods compare perceptions of functional and convenience foods across cultures, age groups and living circumstances identify items to be included in a food-related quality of life (Food-QOL) questionnaire for use with older people

Slide7: 

WP7 WP8 NUTRITIONAL WELLBEING DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS HEALTH QUALITY OF LIFE Formal and Informal Networks WP2 WP6 WP4 Provided by Self Food Procurement Meal Planning Meal Preparation Provided by Others Food Procurement Meal Planning Meal Preparation FOODS MEALS WP5 WP3 Leader: Federal Research Centre for Nutrition and Food, Germany

WP3: Procuring foods & preparing meals: 

WP3: Procuring foods andamp; preparing meals determine the typical patterns in which the supply of food products and meal preparation abilities interact in determining the menu of older people develop proposals regarding the development of new food products which take identified patterns/constraints into account compare food procurement and meal preparation plans across cultures, age groups and living circumstances identify items relating to food procurement and meal preparation plans for inclusion in a Food-QOL questionnaire for use with older people

Slide9: 

WP7 WP8 NUTRITIONAL WELLBEING DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS HEALTH QUALITY OF LIFE Formal and Informal Networks WP2 WP6 WP3 Provided by Self Food Procurement Meal Planning Meal Preparation Provided by Others Food Procurement Meal Planning Meal Preparation FOODS MEALS WP5 WP4 Leader: University of Surrey, UK

WP4: Food-related service satisfaction: 

WP4: Food-related service satisfaction identify and appraise the alternative approaches to measuring user satisfaction with food-related services clarify the role that user satisfaction measurement should play in service delivery and policy formation compare user satisfaction with food-related services across cultures, age groups and living circumstances identify items relating to user satisfaction with food-related services for inclusion in a Food-QOL questionnaire for use with older people

Slide11: 

WP7 WP8 NUTRITIONAL WELLBEING DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS HEALTH QUALITY OF LIFE Formal and Informal Networks WP2 WP6 WP4 WP3 Provided by Self Food Procurement Meal Planning Meal Preparation Provided by Others Food Procurement Meal Planning Meal Preparation FOODS MEALS WP5 Leader: University of Surrey, UK

WP5: Formal and informal networks: 

WP5: Formal and informal networks determine the role of formal (e.g. food-related, social or health services) in food provisioning and consumption determine the role of informal networks (e.g. family, friends, neighbours) in food provisioning and consumption compare the role of formal and informal networks across cultures, age groups and living circumstances

Slide13: 

WP7 WP8 NUTRITIONAL WELLBEING DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS HEALTH QUALITY OF LIFE Formal and Informal Networks WP2 WP6 WP4 WP3 Provided by Self Food Procurement Meal Planning Meal Preparation Provided by Others Food Procurement Meal Planning Meal Preparation FOODS MEALS WP5 Leader: Uppsala University, Sweden

WP6: Meals in later life: 

WP6: Meals in later life investigate the nature of older people’s meals including: time of day, composition of meal, types of foods consumed investigate social aspects relating to of older people’s meals including the importance of other people and the roles they play investigate older people’s meals across cultures, age groups and living circumstances

Slide15: 

WP7 WP8 NUTRITIONAL WELLBEING DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS HEALTH QUALITY OF LIFE Formal and Informal Networks WP2 WP6 WP4 WP3 Provided by Self Food Procurement Meal Planning Meal Preparation Provided by Others Food Procurement Meal Planning Meal Preparation FOODS MEALS WP5 Leader: The Aarhus School of Business, Denmark

WP7: Measuring food-related quality of life: 

WP7: Measuring food-related quality of life develop and validate questionnaire to assess food-related quality of life for use with older people determine the relationship between quality of life, health and nutritional well being

Slide17: 

WP7 WP8 NUTRITIONAL WELLBEING DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS HEALTH QUALITY OF LIFE Formal and Informal Networks WP2 WP6 WP4 WP3 Provided by Self Food Procurement Meal Planning Meal Preparation Provided by Others Food Procurement Meal Planning Meal Preparation FOODS MEALS WP5 Leader: University of Surrey, UK with Ashwell Associates

WP8: Dissemination/exploitation of results (1): 

WP8: Dissemination/exploitation of results (1) conduct workshops at which project results are presented and discussed with respect to their practical implications in relation to food provisioning for older people produce a set of generic and specific recommendations relating to food provisioning for older people for key stakeholder groups popularise scientific reports and make them available to journalists

WP8: Dissemination/exploitation of results (2): 

WP8: Dissemination/exploitation of results (2) present results at joint sessions/mini-symposium in connection with relevant European scientific meetings publish results in national, relevant professional journals disseminate the final results through the organisations represented on the Advisory/Dissemination Board produce and distribute a final project report to key stakeholder groups in participating countries