Personalised cost-effective supply of food and meals for elderly people
Elderly people cared for at home are at high risk of suffering from weight loss or poor nutrition, which, at the personal level, often leads to a general decline in quality of life and, at the socio-economic level, leads to significantly increased health-care costs.
There is a need to redesign the food supply to fit better elderly people’s individual preferences and practices to promote nutrition and reduce costs and food waste in municipal homes providing food for elderly people.
The ELDORADO project aims to provide research-based knowledge to support the personalisation and optimisation of the acceptance of catered foods for elderly people being cared for at home to stimulate adequate nutrition and reducemalnutrition.
Knowledge is the key to acceptance
ELDORADO expects to deliver new knowledge on food acceptance by elderly people, tools for stimulating food intake and well-being as well as know-how on composing meals to achieve optimal consumption levels by elderly people to prevent undernutrition.
The project covers four subject areas:
• Change of sensory functions (olfaction) in aging and the impact on food acceptance
• Development of optimised meals and testing the effect of these on well-being and nutritional status
• Assessment of the influences of the home environment on eating and of IT tools to increase the well-being of elderly people at home
• Economic and sustainability aspects of changing diet services for Danish municipalities
The ultimate goal of the project is to provide Danish municipalities with better knowledge and tools for optimising the acceptance of catered meals for elderly people being cared for at home to prevent undernutrition. It will help the municipalities to become more effective in meeting the greater demand for meals on wheels in the near future.
Original title: Preventing malnourishment and promoting well-being in the elderly at home through personalised cost-effective food and meal supply - ELDORADO
Start date: January 2015
End date: December 2018
Grant donor: Innovation Fund Denmark
Food grant: DKK 8,496,000
Total grant: DKK 17,607,000
Total budget: DKK 19,632,300
Department project group
• Aalborg University, Denmark
• IFRO, University of Copenhagen
• Herlev University Hospital, Denmark
• Technical University of Denmark
• The Copenhagen House of Food, Denmark