Project Partners

1
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

2
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.

3
The workpackages

• WP1 Project management
• WP2 Food selection in later life
• WP3 Procuring foods and preparing meals in later
  life
• WP4 Older peoples 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

4
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 projects
  internal decision-making, internal communication,
  external communication, resources (financial and
  personnel), progress, reporting, and quality

5
WP3
Formal and Informal Networks
Provided by Self Food Procurement Meal
Planning Meal Preparation
FOODS
MEALS
WP6
WP2
WP5
Provided by Others Food Procurement Meal
Planning Meal Preparation
WP4
WP7
QUALITY OF LIFE
NUTRITIONAL WELLBEING
HEALTH
WP8
DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS
Leader INRAN, Italy
6
WP2 Food selection in later life

• determine older peoples beliefs about and
  perceptions of functional foods
• determine older peoples 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

7
WP3
Formal and Informal Networks
Provided by Self Food Procurement Meal
Planning Meal Preparation
FOODS
MEALS
WP2
WP6
WP5
Provided by Others Food Procurement Meal
Planning Meal Preparation
WP4
WP7
QUALITY OF LIFE
NUTRITIONAL WELLBEING
HEALTH
WP8
Leader Federal Research Centre for Nutrition and
Food, Germany
DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS
8
WP3 Procuring foods 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

9
WP3
Formal and Informal Networks
Provided by Self Food Procurement Meal
Planning Meal Preparation
FOODS
MEALS
WP2
WP6
WP5
Provided by Others Food Procurement Meal
Planning Meal Preparation
WP4
WP7
QUALITY OF LIFE
NUTRITIONAL WELLBEING
HEALTH
WP8
DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS
Leader University of Surrey, UK
10
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

11
WP3
Formal and Informal Networks
Provided by Self Food Procurement Meal
Planning Meal Preparation
FOODS
MEALS
WP2
WP6
WP5
Provided by Others Food Procurement Meal
Planning Meal Preparation
WP4
WP7
QUALITY OF LIFE
NUTRITIONAL WELLBEING
HEALTH
WP8
DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS
Leader University of Surrey, UK
12
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

13
WP3
Formal and Informal Networks
Provided by Self Food Procurement Meal
Planning Meal Preparation
FOODS
MEALS
WP2
WP6
WP5
Provided by Others Food Procurement Meal
Planning Meal Preparation
WP4
WP7
QUALITY OF LIFE
NUTRITIONAL WELLBEING
HEALTH
WP8
DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS
Leader Uppsala University, Sweden
14
WP6 Meals in later life

• investigate the nature of older peoples meals
  including time of day, composition of meal,
  types of foods consumed
• investigate social aspects relating to of older
  peoples meals including the importance of other
  people and the roles they play
• investigate older peoples meals across cultures,
  age groups and living circumstances

15
WP3
Formal and Informal Networks
Provided by Self Food Procurement Meal
Planning Meal Preparation
FOODS
MEALS
WP2
WP6
WP5
Provided by Others Food Procurement Meal
Planning Meal Preparation
WP4
WP7
QUALITY OF LIFE
NUTRITIONAL WELLBEING
HEALTH
WP8
Leader The Aarhus School of Business, Denmark
DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS
16
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

17
WP3
Formal and Informal Networks
Provided by Self Food Procurement Meal
Planning Meal Preparation
FOODS
MEALS
WP2
WP6
WP5
Provided by Others Food Procurement Meal
Planning Meal Preparation
WP4
WP7
QUALITY OF LIFE
NUTRITIONAL WELLBEING
HEALTH
WP8
Leader University of Surrey, UK with Ashwell
Associates
DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS
18
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

19
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