University of Surrey team

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University of Surrey team

• Margaret Lumbers
• Anita Eves
• Charo Hodgkins
• Wendy Hunter
• Monique Raats
• Richard Shepherd
• Sara Arber
• Kate Davidson
• Helen Marshall
• Robert Meadows

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• Food in Later Life the project
• Procurement, preparation and
  consumption of food
• Project speaker
• Margaret Lumbers

www.foodinlaterlife.org
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Project objectives

• To understand the barriers and constraints to
  food procurement in men and women living alone as
  compared to those living with others.
• To compare data from two age groups (65-74 and
  75)

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Background to the project

• Retired but still highly active consumers are
  redefining our perceptions of what it is like to
  be older
• The new generation of active and demanding senior
  consumers is in place
• Seniors who experience problems with food
  procurement may need provision of appropriate
  food and meals

As the number of 80-year-olds double every
decade the number of malnourished people could
grow ENHA, 2005
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Project partners

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

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The project team
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Stakeholders

• Food retailers
• Food services providers
• Food manufacturers (NPD)
• Health and social care professionals
• Policy developers
• Local authorities
• Researchers
• Gerontologists
• Consumer and pensioner groups
• Charities

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Project Advisory Board
Dr Yvonne Court Dr Louise Davies Dr Conor
Delahunty Dr Stewart Granger Inge Hestvik Chris
Igwe Andrew Isaac Wilfried Kamphausen Christina
Moeller Dr Hayley Myers Rhonda Smith Prof Wija
van Staveren Dr Barbro Westerholm
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Project design
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Family meals
Meals alone
Community meals
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The work-packages or studies

• 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

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Methodologies

• All work packages included
• A questionnaire
• Where they shop
• Where they eat out
• Reason for choosing foods
• Transport available
• Health (including SF36)
• Physical activity
• Nutritional Screening
• Social characteristics
• In-depth semi-structure or open interviews

• Other methods included
• WP2
• Repertory Grid Method
• WP3
• Observational techniques
• WP4
• Critical Incident Techniques
• WP5
• Food and shopping diaries

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Interview in progress
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WP2 Food selection in later life

• Investigate beliefs and perceptions of functional
  and convenience foods
• Compare perceptions of functional and convenience
  foods across cultures, age groups and living
  circumstances

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WP3 Shopping for food and preparing meals

• Shopping patterns, meal planning and preparation
• Strategies to overcome problems
• Compare food procurement and meal preparation
  plans across cultures, age groups and living
  circumstances

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WP4 Food-related service satisfaction

• Identify the role that user satisfaction plays in
  service delivery and policy formation (day
  centres and MOW)
• Compare user satisfaction with food-related
  services across cultures, age groups and living
  circumstances
• Review of food-related services

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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

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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

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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

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What has Food in Later Life delivered?

• Information about the role of foods, food
  acquisition, meal planning and preparation skills
  and social networks in the lives of older people
• Information that manufacturers, caterers and
  retailers can use to understand food choices and
  food procurement preferences
• Methods to enable health professionals to assess
  food related quality of life
• Recommendations for targeted ranges of food
  products and food services for older people

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European datasets

• 100 x 8 800 Background questionnaires (SF36)
• 96 x 8 768 WP2 datasets
• 40 x 8 320 in-store observations
• 30 x 8 240 follow up home interviews
• 25 x 8 200 interviews with users of food
  services
• 25 x 8 200 interviews with providers and key
  informants
• 40 x 8 640 qualitative interview transcripts
• 40 x 8 640 7-day shopping diaries
• 40 x 8 640 7-day food diaries
• 400 x 8 3200 questionnaires
• 400 x 8 3200 SF8 health and quality of life
  surveys

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Acknowledgement

• This study has been carried out with financial
  support from the Commission of the European
  Communities, specific RTD programme Quality of
  Life and Management of Living Resources,
  QLK1-2002-02447, Choosing foods, eating meals
  sustaining independence and quality of life in
  old age. It does not necessarily reflect its
  views and in no way anticipates the Commissions
  future policy in this area.