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1
THE PROJECT
PROJECT PARTNERS
SUBCONTRACTORS
WORKPACKAGES
WORKPACKAGE 1:
Project Management
WORKPACKAGE 2:
Food selection in
later life
WORKPACKAGE 3:
Procuring foods and
planning / preparing
meals in later life
WORKPACKAGE 4:
Satisfaction with
food-related services
available to seniors
WORKPACKAGE 5:
The role of formal
and informal networks
in food procurement,
preparation and
consumption
WORKPACKAGE 6:
Determining the role
of meals in
later life
WORKPACKAGE 7:
Assessing seniors'
food-related
quality of life
WORKPACKAGE 8:
Dissemination and
exploitation of
project results
PARTNERS AREA
RELATED PROJECTS /
LINKS / CONFERENCES
CONTACT US
PUBLICATIONS
MEDIA CENTRE
Project #:
QLK1-CT-2002-02447
Acronym:
SENIOR FOOD-QOL
Workpackage 1: Project Management
Workpackage led by:
Dr Monique Raats
Dr Margaret Lumbers
(to view contact details click here)
Overall objective of Workpackage 1
The overall objective of this work package is to ensure effective management, monitoring and co-ordination of project quality, timing, resources (financial and personnel), organisation and communication.
The detailed objectives of this work package are to:
• manage, monitor and co-ordinate the projects internal decision-making, internal communication, external communication, resources (financial and personnel), progress, reporting, and quality.
Participating Centres:
• Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN), Italy
• Federal Research Centre for Nutrition (FRCN) (Bundesforschungsanstalt fuer Ernaehrung BFE), Germany
• Department of Public Health and Caring Sciences, Uppsala University, Sweden
• MAPP, The Aarhus School of Business, Denmark
• Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Portugal
• Department of Human Nutrition, Warsaw Agriculture University, Poland
• Department of Human Nutrition, University of Warmia and Mazury, Poland
• Grup d’Estudis Alimentaris, University of Barcelona, Spain