introduction nutri -senex
TRANSCRIPT
nutri-senex
Improving the quality of life of elderly people by
co-ordinating research into malnutrition of the elderly
A Co-ordination Action funded by the European Commission under the Food Quality and Safety Priority Thematic Area
Contract no: Food-CT-2003-506382
This leaflet is produced by members of theEuropean Commission funded Co-ordinationaction nutri-senex.
The focus of the project is on the taste andsmell losses that occur with ageing, and howthese changes decrease the enjoyment offood, which may subsequently reduce foodconsumption and the nutritional status of theelderly. Many clinical and laboratory studieshave been carried out to examine the causeof these taste and smell dysfunctions, yet theelderly population is largely ignoredcommercially, as food companies mainlytarget younger consumers. There are veryfew products that are designed for the olderconsumer or care home operators.
The primary aim of the project is to contributetowards the improvement of the quality of lifeof the elderly. The benefits of the project aremost likely to be felt by the frail elderly, butthe activities within the project are notconfined to this sub-group. It is aimed atimproving the understanding of how diet canpromote healthy ageing.
introduction Chalex ResearchUKDr Mark [email protected] BremerhavenGermanyMiss Anneli Bä[email protected] Institut für ErnährungsforschugGermanyProf. Dr. Hans-Joachim Franz [email protected]ät WeinAustriaProf. Dr Ibrahim [email protected]/nutritionNational University of IrelandEireMs. Mairead [email protected]/acad/faculties/foodfacASAP Gesellschaft Für Senorische Analyse &Produktentwicklung GmbH - GermanyMs. Silke Drachnersilke.drachner@asapmunich.comwww.asapmunich.comUniversity Claude Bernard Lyon 1FranceDr. Catherine [email protected]/Findus R&D ABSwedenDr. Jörgen [email protected] SASpainDr. Xavier Puiol [email protected] postgraduálního vzdelávání ve zdravotnictvíCzech RepublicProf. Eva Topinková[email protected] Nederland B.VHollandDr. Ir. Aafje [email protected] University of DerbyUKDr. Christine [email protected] Digital Media Ltd.UKMr. Gareth [email protected] Qualifikation in der AltenpflegeGermanyMr. Alfred T. [email protected] InstitutetSwedenDr. Elisabeth [email protected]
The European CommissionBelgiumDr. Rosanna D’Amariorosanna.d'[email protected]/foodKing's College LondonUKProf. Stephen [email protected] and Chorleywood Food ResearchAssociation - UKMr. David [email protected] Technology LtdUKMiss Leila [email protected] för Livsmedel och Bioteknik ABSwedenDr. Gunnar [email protected] Food ResearchHollandDr. Hans [email protected]/Age Concern TorbayUKMr. Robin Causleyageconcern@ageconcerntorbay.org.ukwww.ageconcerntorbay.org.ukUniversity of TartuEstoniaDr. Helgi [email protected] Liebig- Universität GießenGermanyProf. Dr Ingrid- Ute Leonhä[email protected] www.uni-giessen.de/Sabadell Gent Gran, Centre De Serveis. SASpainMs. Maria Rosa [email protected] food InternationalUKMs. Fiona [email protected] UniversityHollandProf. Dr. Ir Frans [email protected] Codes Ltd.EireMr Kevin [email protected] SLSpainMrs Almundena [email protected]
To co-ordinate European Research activities in thisfieldSurvey the scientific literature, and to documentthe current state of the artMap national and international research activitieson nutrition for the elderly in EuropeIdentify and map centres of excellenceIdentify suitable technologies and policies toimprove the diet of the elderlySurvey National and European legislationImprove care providers' knowledge of healthyfood options.Develop guidelines and recommendations for bestpracticeDissemination of project’s results
project work planThis work plan is divided into seven differentcomponents, called Work Packages (WPs), whichrepresent the main areas of activity within the project.These different WPs are summarised below.
WP1: Project co-ordination & further development
This work package is responsible for all other workpackages. Work package one includes the resources forall the project meetings, developing the project’s website, informing partners of the project's progress and alsoto monitor the progress of the network in completingtasks and achieving the deliverables and milestones.
WP2: Mapping of current research activities ¢res of excellence
This part of the project will assemble much of thefundamental knowledge that will underpin theproject's other work packages. Through patent andliterature searches partners will be able to assess thecurrent state of the art, to identify which technologiesare suitable for further exploitation. A mapping ofcentres of excellence in research into nutrition andcare for the elderly will also be produced within workpackage two; this will be used to identify leadingplayers in the European Research Area.
WP3: Co-ordination of European research activities
The project aims to co-ordinate and direct Europeanresearch activities in the field. Research co-ordinationseminars will be held, where members' other projectsare discussed; this will aid with dissemination ofresearch results and help focus European research.Four expert groups will also be formed to attendmeetings that will consist of discussions of commonthemes of interest and lectures from invited guests:these will lead to final publications.
WP4: Analysis of legislation & recommendations for the future
This work package will build a complete picture ofexisting legislation at European, national and locallevel regarding food provision. Any benefits fromlegislation will be reported, as will potential drawbacksor areas where improvements could be made. Areport will also be produced with recommendationsand guidelines for future standards and legislation topromote the use of suitable food products for the frailelderly across Europe.
WP5: Mapping of product development
It is a goal of the project to construct a database ofinterested food producers and manufacturers,research institutions, and non-governmental agenciesinvolved in food nutritional, or gerontological research.The effectiveness of current activities that are aimedat healthier food for the frail elderly will be studied inorder to compile a report on how best to promotefood designed for long-life and well-being.
WP6: Implementation strategies
Through workshops and results from previous workpackages, a guidance booklet will be producedadvising healthcare professionals, nursing staff etc., ofthe specific dietary needs of the frail elderly. It will alsorecommend the best methods for achieving these.
WP7: Dissemination and Technology Transfer
This work package aims to publicise the project and toensure that its findings and outputs are put into effect.Technology transfer workshops will be held to spreadbest practice and transfer expertise and know-howthroughout Europe.
main goals of the project
expected resultsBetter co-ordinated European research, withimproved general level of knowledge of EuropeanresearchersIncreased awareness of the problems faced bythe frail Improved guidelines and recommendations forhealthcare professionals and policymakersImproved quality of life for the elderly, in particularthe frail and vulnerable, through an improvementin the range and quality of food products aimedat this sector of society