introduction nutri -senex

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 Pullingermark@chalex.comwww.chalex.comTTZ BremerhavenGermanyMiss Anneli Bährbaehr@ttz-bremerhaven.dewww.ttz-bremerhaven.deDeutsches Institut für ErnährungsforschugGermanyProf. Dr. Hans-Joachim Franz Zunftzunft@mail.dife.dewww.dife.deUniversität WeinAustriaProf. Dr Ibrahim Elmadfaibrahim.elmadfa@univie.ac.atwww.univie.ac.at/nutritionNational University of IrelandEireMs. Mairead KielyM.Kiely@ucc.iewww.ucc.ie/acad/faculties/foodfacASAP Gesellschaft Für Senorische Analyse &Produktentwicklung GmbH - GermanyMs. Silke Drachnersilke.drachner@asapmunich.comwww.asapmunich.comUniversity Claude Bernard Lyon 1FranceDr. Catherine Roubyrouby@olfac.univ-lyonl.frolfac.univ-lyon1.fr/Findus R&D ABSwedenDr. Jörgen Holmjorgen.holm@se.findus.comwww.findus.seBimbo SASpainDr. Xavier Puiol Fornosxpujol@bimbo.comwww.bimbo.esInstitut postgraduálního vzdelávání ve zdravotnictvíCzech RepublicProf. Eva Topinkováetopink@vfn.czwww.vfn.czUnilever Nederland B.VHollandDr. Ir. Aafje Sierksmaaafje.sierksma@unilever.comwww.unilever.com University of DerbyUKDr. Christine Garnerc.garner@derby.ac.ukwww.derby.ac.ukQuadrate Digital Media Ltd.UKMr. Gareth Jagosolutions@quadrate-dm.comwww.quadrate-dm.comInnovative Qualifikation in der AltenpflegeGermanyMr. Alfred T. HoffmannInnovative-Qualifikation@t-online.deKarolinska InstitutetSwedenDr. Elisabeth Norinelnori@mbox.ki.sewww.ki.se

The European CommissionBelgiumDr. Rosanna D’Amariorosanna.d'amario@cec.eu.intwww.cordis.lu/foodKing's College LondonUKProf. Stephen JacksonStephen.Jackson@kcl.ac.ukwww.kcl.ac.ukCampden and Chorleywood Food ResearchAssociation - UKMr. David Lyond.lyon@campden.co.ukwww.campden.co.ukWBI Technology LtdUKMiss Leila Conwayresearch@wbitechnology.orgwww.wbitechnology.orgInstitutet för Livsmedel och Bioteknik ABSwedenDr. Gunnar Hallghl@sik.sewww.sik.seNIZO Food ResearchHollandDr. Hans SnelHans.Snel@nizo.nlwww.nizo.nl/Age Concern TorbayUKMr. Robin Causleyageconcern@ageconcerntorbay.org.ukwww.ageconcerntorbay.org.ukUniversity of TartuEstoniaDr. Helgi KolkHelgi.Kolk@kliinikum.eewww.ut.eeJustus- Liebig- Universität GießenGermanyProf. Dr Ingrid- Ute Leonhäuserleonhaeuser-ebvv@ernaehrung.uni-giessen.de www.uni-giessen.de/Sabadell Gent Gran, Centre De Serveis. SASpainMs. Maria Rosa Lopezsgg@cspt.eswww.cspt.esLeatherhead food InternationalUKMs. Fiona Angusfangus@leatherheadfood.comwww.leatherheadfood.comWageningen UniversityHollandProf. Dr. Ir Frans Kokfrans.kok@wur.nlwww.wur.nlTechnology Codes Ltd.EireMr Kevin Aggettkevin@technologycodes.comwww.technologycodes.comSendatek SLSpainMrs Almundena Azpirozsendatek@ctv.es

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 &centres 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