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The FORTIPHY project develops solutions for meals and physical activity that counteract undernutrition in the elderly.

Last update

Read in Norwegian

Start

01. Apr 2021

End

31. Mar 2024

Funded by

RCN - The Research Council of Norway

Cooperation

INRAE (France), University of Reading (UK), Vrije Universiteit Brussel (Belgium)

Update, November 2022

Fortiphy has in the first reporting period compiled a data base and collected data on commercially available protein ingredients. The ingredients are categorised, and 5-10 ingredients selected for testing in food matrices that are commonly used by older people.

Selection of food matrices will be performed based on results from a survey among representatives of the target group of home-living older adults 70 years and older. The questionnaire Is completed.

Further information on older adults` food preparation abilities and challenges that may impact on development of the food matrices, will be collected in focus group discussions. The interview guide is completed.

During the next period, 20 older adults (70+) living at home answered a questionnaire about eating habits. Together with similar research in England and France, this has laid the basis for choosing common food dishes that can be developed and enriched with protein. In addition, two focus groups have been conducted to examine challenges and opportunities in connection with cooking at home.

Together with answers from corresponding groups in England and France, preparation methods were chosen which are possible to carry out in the three countries and which were the starting point for choosing recipes.

Eight dishes that are commonly used in all the countries were selected for further development. Two commercially available protein powders were chosen for enrichment in the recipes developed.

The recipes are based on common dishes and embrace different food matrices: sweet/savory, hot/cold, liquid/solid. They are enriched to contain more protein and energy than the original recipes and optimized for taste and use.

51 home-living older adults (70+) in each country have been sent a box of ingredients as well as questionnaires to make and evaluate the recipes. The results are not yet available. The prerequisite for the optimization of the recipes is that they must be able to be prepared at home by the older adult.

During the period, the foundations were also laid for developing MOOCs that deal with food, cooking and nutritional needs intended for the elderly.

Background

Poor appetite is a major determinant of undernutrition in the elderly population. Contrary to popular belief, nutritional needs decrease little with age and may even increase.

Fortification consists of adding ingredients with a high protein and/or high energy content in regular drinks and foods.

FORTIPHY will develop new solutions allowing older people (= 70 years old living at home) to fortify their regular meals, whether they are made from scratch, based on semi-finished or ready-made food. In addition, FORTIPHY will evaluate the added value of physical activity in combination with meal solutions.

To ensure high adoption and compliance levels for FORTIPHY solutions, end users (elderly people and caregivers) from France, Belgium, the United Kingdom and Norway will be associated in the project through co-creation and participatory research.

Goal

The FORTIPHY project develops solutions for meals and physical activity that counteract undernutrition in the elderly.

How we work

A first work package will map available high-protein ingredients and their technological and functional properties, as well as eating habits in elderly people living at home.

Based on these inputs, another work package will develop and test fortified recipes in preference tests. The bioavailability of amino acids in fortified dishes and the potential impact of these dishes on satiety and biological markers of appetite will be measured.

A third work package will assess the efficiency of meal fortification and the added value of physical activity to prevent the risk of undernutrition in older small eaters living at home (randomized controlled field trial).

A fourth work package will disseminate the results in a massive open on-line course (MOOC) and a Summer School, contributing to raise stakeholder awareness of the problem and the solutions to prevent malnutrition.