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Project #:
QLK1-CT-2002-02447
Acronym:
SENIOR FOOD-QOL
Title: Choosing foods, eating meals: sustaining independence and quality of life in old age
Summary: As the majority of older people live in their own homes there is a need to develop strategies, which ensure the effective delivery of nutrition in the community setting. One of the innovations of the proposed research is its detailed examination of attitudes and beliefs of older consumers and their food preferences for products such as snacks, ready-made convenience foods, functional foods and delivered meals. In addition, access to foods and social networks to support food procurement will be investigated.
The social life of many older people is focused around food. The procurement of food is an activity of social significance in all societies and an analysis will be made of these social networks and their effect on access. The wider influences on dietary choices in advancing age across the participating European countries will be investigated. The research will inform both large and small food companies regarding future product development and innovation.
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.
Deliverables:
• Comparative information (the role of foods, food acquisition, meal planning, meal preparation skills, social networks) between men and women living alone and with others; and in eight different countries in Northern, Southern and Eastern Europe.
• Consumer friendly tools to allow manufacturers and caterers to understand food choices and food procurement preferences and to enable health professionals to assess food-related quality of life in older people.
• New targeted ranges of food products and food services for older people, according to identified preferences
Starting Date: January 2003
Duration: 3 years
Funding Source: European Union
Project Coordinators (joint): Dr Margaret Lumbers and Dr Monique Raats (University of Surrey, UK)
EU Scientific Officer: Dr Rosanna D'Amario