Preventing the risk of undernutrition by fostering meal FORTIfication and PHYsical activity in older adult

Development of targeted nutrition for prevention of undernutrition for older adults (PREVNUT 2020)
Preventing the risk of undernutrition by fostering meal FORTIfication and PHYsical activity in older adult
FORTIPHY
2021-04-01
2024-03-31
Claire Sulmont-Rossé
INRAE
France

Consortium

Partner Organization Partner Country
CHU DijonFrance
NOFIMA ASNorway
University of ReadingUnited Kingdom
Vrije Universiteit BrusselBelgium

1. Overall project description


1.1 Summary

Context. For the older people, eating well is a key factor in preserving their health and preventing the onset of diseases linked to aging. “Eating well” means having a diet adapted in terms of quality and quantity, allowing the older adult to fulfil their nutritional needs. But it is also means promoting eating pleasure in order to sustain the desire to eat. However, aging may be accompanied by a decline in appetite, which predisposes the older individual to the onset of undernutrition. Recently, Sulmont-Rossé and Van Wymelbeke (CND, 2019) observed that about 4 older individuals over 5 who receive help for their meals do not meet their caloric and/or protein requirements. In addition, the results showed that 90% of the participants who were at risk of undernutrition did not fulfil the recommended daily allowance and could be qualified as ‘small eaters’ (Moye & Bohmer, 2002, J Nutr Health Aging)


Objective. The project FORTIPHY will address the nutritional and physical activity needs of older small eaters (≥ 70 years old) living at home. Specifically, FORTIPHY will develop new solutions allowing older people to fortify their regular meals, namely increasing caloric and protein intake without increasing the volume to be ingested (Morilla-Herrera et al, 2016, J Nutr health Ageing). In addition, given that several studies have highlighted the importance of physical activity to sustain muscle mass and functional capacity (Shad et al, 2016, Am J Physiol Endocrinol Metab). FORTIPHY will develop a physical activity program easy to implement by frail older people living at home. To achieve these ambitious goals, the FORTIPHY project has gathered scientists covering different disciplines (food science & technology, nutrition, sensory science, consumer behavior). In addition, end users (older people, caregivers) will be involved very early in the innovation process, in order to ensure the feasibility and the relevance of newly developed solutions (co-creation of solutions).


Expected impact:



  • Design and develop new recipes to fortify regular meals with high-calorie and high-protein ingredients. These recipes will be validated in terms of bioavailability and acceptability.

  • Design and develop new physical activity programs tailored to the capacities and the environment of the targeted older population.

  • Assess the efficiency of fortified dishes and the added value of physical activity to prevent undernutrition.

  • Develop cookbooks and MOOC (Massive open on-line courses) combining recipes and physical exercises in synergy to support the health of the aging population.

  • Offer a summer school to empower professionals in creating novel business solutions aimed at enabling older people to fortify their regular meals to prevent undernutrition


1.2 Highlights

FORTIPHY will develop new solutions allowing older small eaters to fortify their regular meals in order to fulfill their nutritional needs.


FORTIPHY will delelop physical activity programs tailored to physical fitness, usage and habits of older small eaters.


FORTIPHY will involved end-users (older peaople, caregivers) very early in the project through co-creation and participatory research.


FORTIPHY will contribute to prevent the onset of undernutrition in older small eaters.


FORTIPHY will foster the use of meal enrichment by heatlhcare professionals and caregivers.


FORTIPHY will empower food industry in creating novel products aimed at enabling older people to enrich their regular meals.


4. Impact


4.1 List of publications

AuthorsTitleYear, Issue, PPPartners NumberDoiPdf

4.2 Presentation of the project

Target groupAuthorsMeans of communicationHyperlinkPdf

4.3 List of submitted patents and other outputs

Patent licencePartners involvedYearInternational eu or national patentCommentPdf

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