helge bergslien, nce culinology - norway ensuring gratifying eating experiences for the elderly

Ensuring Gratifying Eating Experiences for the Elderly

Consumer marked 67+ Helge Bergslien

Helge Bergslien, 18 march 2016

Innovation platform “Food is not served until it is eaten"

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• Demographic Changes • Consequences for person and society • Food and meals • Consumer marked 67+ • The innovation platform « Food is not served until it is eaten»

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Demographic Changes In Norway

0

275000

550000

825000

1100000

0-9 år 10-19 år 20-29 år 30-39 år 40-49 år 50-59 år 60-69 år 70+

201520202025203020352040

Age segment 67+ will increase dramatically towards 2040

Tabell 10213 Fremskrevet folkemengde etter kjønn og alder, Statistisk sentralbyrå

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Elderly people are defined as people older

than 67 years.

Helge Bergslien, 18 march 2016 !5

Kilde: Statistisk sentralbyrå

The population in Norway is changing in the direction of more elderly and fewer people of working age.


Figur fra: The economic impact of ageing population in the EU25 Member States. 2005

Demographic changes is even more evident in Europe than in Norway.


Consequences for person and society

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Aging causes physiological, social and health changes for the individual

The aging population leads to social impacts related to finance and resource use.


The body's physiological reserve capacity decreases with increasing age.

Consequences ➢ Decreased performance ➢ Reduction in recovery capability

➢ Physical activity helps maintain a good spare capacity at high age

➢ Physical inactivity contributes to weakening of spare capacity

➢ Proper diet contributes to good health

➢ Social cause contributes to well-being

Kilde: http://web.squ.edu.om/med-Lib/MED_CD/E_CDs/anesthesia/site/content/figures/4061F01.gif


More health problems among elderly peopleAntall pr 1000 innbygger, 2007

- A survey shows that 24 percent of those with hip fracture, move from being self-sufficient at home to a nursing home after one year. The survey also shows that after two years, 32 percent of patients died, says local medical officer Sofie Lund Danielsen

Fredrikstad blad, 8.12.2014


Social changes occur throughout life.

WHEN ➢ children leave home ➢ one retires ➢ gets sick ➢ one being alone !➢ Changes in social status can lead to loneliness


Public consumption total (MAKKO) include: !teaching and care targeted at children and young people: kindergarten, elementary school, after-school, high school and higher education in Nursing and care: services on the institution and home care. Health: hospitals and Psychiatry.

Økonomisk Analyse 4/2008 SSB

To maintain the current welfare system , the employment demand in the public sector aimed at health, nursing and care services (PO) will increase with 189.000 FTEs until 2060. !The figure shows the development in employment for different parts of the health care sector towards 2060, where 2007 = 1

Strong increase in employment demand


Expenditure will increase as a consequence more elderly people

St.Meld 1 Nasjonalbudsjettet 2012


Food and Meal in an aging population

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Food is essential for life: ➢ Most elderly people buy their own

food and meal ingredients ➢ But the cook less food them self ➢ Precooked is a good option as

dinner ➢ Food in institutions or brought to

your door for those with disability !Malnutrition in the elderly is a major challenge ➢ Loneliness and disease reduces

appetite ➢ Physiological changes in the mouth

and throat may lead to reduced appetite

➢ Disease affect appetite


Nutritional conditions social conditions

caring

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Malnutrition in the elderly is a major challenge

Diverging figures from literature 33% of the elderly in institutions are malnourished in Belgium, Vanderwee K., et al. 2010 56% of the elderly in institutions are malnourished in Germany, Vanderwee K., et al. 2010 20% of elderly home residents are malnourished in Norway, Tomstad S. T., et al 2012 Up to 65% of elderly with malnutrition status. Volkert 2002

The prevalence of malnutrition in patients in hospitals and nursing homes varies between 10% and 60% depending on which groups are examined, which methods are used and what limits are set for diagnosis (6; 7). Patient groups who have particular risk of malnutrition is demented elderly, single, disabled, psychiatric long-term patients, drug addicts and patients with chronic conditions such as cancer, arthritis, osteoporosis, heart and lung disease (2; 8; 9-11)


There are a number of guidelines for the nutritional factors related to food. !This will ensure: Food nutrition

NUTRITION and recommendations

Enough food with the right combination of nutrients will also provide appetite, and good meal experiences

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Helge Bergslien, 18 march 2016 !223/16/16 Helge Bergslien, Måltidets Hus AS 22

THE CULINARY

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THE SOCIAL FRAMEWORK

!!

THE PHYSICAL LIMITS

Meal Experience

Appetite and meal experience


Consumer marked 67+

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➢ Now and in the future. ➢ Purchasing power ➢ Demands ➢ Preferences


Consumer segment 67 +-now and in the future.Persons over 67 years in Norway will increase from the current around 600,000 to over 1 million in 2025 and nearly 1.4 million in 2050.

1 million people will need; !365 million breakfasts a year 365 million lunch a year 365 million dinners a year != Over 1 billion meals a year

Tabell 10213 Fremskrevet folkemengde etter kjønn og alder, Statistisk sentralbyrå

Consumer segment 67+


Consumer segment 67+ - demands

Food adapted to the 67+ segment ➢ More protein ➢ Vitamins ➢ More Energy ➢ More Flavour ➢ Texturized

Customized solutions: ➢ Smaller portions ➢ Proposal preparation ➢ Functional packaging ➢ Available ➢ Varied offerings

«If the target is to increase consumer satsifaction in order to have repeated product use,

the key point is to find out what consumers expect from a product and try to deliver it»

Prim Mia, 2007


Tasty

Right texture

Variation

Available

Appetite

Simple packaging solution

Small portions

Convenient

Sosial arena

Consumer segment 67 +-preferences



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Guest








➢ An interdisciplinary knowledge platform for identifying challenges and knowledge needs.

➢ Through workshops and dialogue conferences identified challenges and solutions described

➢ Based on the knowledge requirements established interdisciplinary working groups to solve challenges.

➢ Knowledge gap should be filled through interdisciplinary collaboration

➢ Based on new knowledge, new food and meal solutions outlined.



Pasient

Consumer

The occupant

User

Project 1

Project 2

Project 3

Project 4

Subprojects solved in multidisciplinary project teams

Consumer

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Project 5

Consumer

Project 6

Guest


Plate provides people with dementia a greater appetite

Coloured edges on the plate can get people with dementia to eat more food


Competence Platform "Food is not given until it is eaten"

Innovation possibilities lie in interdisciplinary. A shared sense of the need to be covered for individuals.

Innovation Challenges: ➢ Increased disability in old age (enhanced self-care, decreased need for help). ➢ Other aspects of health prevention overall. ➢ Food and meal products tailored to the target audience. (Portion sizes,

packaging solutions, composition, sensory conditions etc) ➢ Service solutions (shopping opportunities, logistics, social aspect, possible

applications).

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Guest


!Joyful eating and appetite is experienced when the needs and demands in the dining situation are covered. Interdisciplinary collaboration is a must to; • Understand the needs and demands • Develop solutions that can meet the needs and

demands • Understand the surrounding factors which is

important for a appetite

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Joyful eating and appetite – keys to a good diet


Is the discussion among professions and the strong R&D focus an obstacle to finding the best solutions?


➢ In the coming years, we will experience a strong growth in the elderly segment.

➢ This is affluent consumers aged over 67 who have experienced an increase in prosperity.

➢ The public economy will not be able to carry the current welfare schemes for future older generation

➢ The individual must increasingly take responsibility for their own welfare including meals.

➢ Increasingly age altered physiological, social and health conditions that have an impact on food and meal preferences.

➢ The food industry has a unique opportunity to reach the consumer segment 67+ with customized products based on knowledge of the consumer segment.

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Conclusion