Objective
The project will develop an integrated strategy to improve the nutritional well being of older people and hence their independence and quality of life. It will identify the problems older people encounter in obtaining and preparing foods to meet their specific needs and preferences. Each stage in the process from purchase to consumption will be examined including food retail access, choice of products and meal preparation issues. The attitudes and beliefs that influence food choices will be surveyed including perceptions of food-related health risks, functional foods, nutritional claims and retail practices. The importance of activities related to food procurement will be reviewed including social roles and relationships, economic factors, health status and how these influence the quality of the diet. The project will lead to more effective systems of food delivery, product development and inform policy aimed at healthy aging.
Fields of science
Call for proposal
Data not availableFunding Scheme
CSC - Cost-sharing contractsCoordinator
GU2 5XH Guildford
United Kingdom