Modules

Module 1 – The Senior’s Food Market Opportunity

Module 2 – The Healthcare and Nutritional Needs of Seniors

Module 3 – Food Fortification for Health Management

Module 4 – Designing New Foods for Seniors

Module 5 – The 5 Phases of New Product Development

Module 6 – Nutrition and Health Claims

Module 7 – Innovative Packaging and Food Labelling

Module 8 – Sensory Analysis and Consumer Testing

Module 9 – Seniors’ Unique Barriers and Needs

Module 10 – Using Innovation to Create Opportunities

Module 11- The Design Thinking Process

Module 12 – Researching Senior Consumers’ Needs

Module 13 – Effective Marketing Approaches to Senior Consumers

Module 14 – Business Models for the Seniors Market

Module 15 – Creating a Seniors Food Marketing Strategy

Module 16 – Brand Building for the Seniors’ Market

Resources

This short “pocket film” covers those who are at risk for malnutrition, its debilitating impact on older adults, and tips for identifying the condition and how it can be treated and prevented. The film is also available in Spanish.

This video gets insights into the prevalence of malnutrition amongst older adults in Europe and learns about the important determinants of malnutrition.

More reading materials

The intention of the Action Plan is to significantly reduce the burden of preventable diet-related noncommunicable diseases, obesity, and all other forms of malnutrition still prevalent in the WHO European Region.

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This study examined the cross-sectional associations between clinically diagnosed depression and intakes of antioxidants, fruits, and vegetables in a cohort of older adults.

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This article mentions the study’s conclusion about evaluating the total antioxidant capacity of the diet, measured by the ferric-reducing antioxidant power (FRAP) assay, in relation to risks of dementia and stroke, as well as key structural brain volumes, in the elderly.

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This article mentions the study’s conclusion about the progressive loss of motor function, including parkinsonian signs, which is common in older adults. A diet may contribute to the motor decline. The authors tested the hypothesis that dietary intake of antioxidant nutrients (carotenoids, vitamin E, and vitamin C) is related to the progression of parkinsonian signs in older adults.

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This article examines whether using vitamins C and E alone or in combination was associated with a lower incidence of dementia or Alzheimer’s disease (AD).

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An article regarding reducing food intake in lower animals (such as rats) can decrease body weight, hinder many ageing processes, delay the onset of most diseases of old age, and prolong life.

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Review Article regarding the role of diet in neurodegeneration.

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Article regarding Ageing, Cellular Senescence and Anti-Ageing Interventions

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The webpage about PROMISS’ Project. It tackles challenges like malnutrition, healthy aging, and some recommendations.

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