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Ph.d.-forsvar — Signe Loftager Okkels is defending her PhD thesis: Investigations into culinary improved meals-on-wheels for nursing home residents
Date & Time:
Auditorium A1-01.01, Festauditoriet, Bülowsvej 17, Frederiksberg
Department of Nutrition, Exercise and Sports
5 March 2019, 13:00
Auditorium A1-01.01, Festauditoriet, Bülowsvej 17, Frederiksberg.
Associate Professor Helene Christine Reinbach (chair), Department of Food Science, Faculty of Science University of Copenhagen, Denmark
Associate Professor Davide Giacalone, Department of Technology and Innovation The University of Southern Denmark (SDU), Odense, Denmark
Professor Agnès Giboreau, The Center for Food & Hospitality Research Institute Paul Bocuse, Lyon, France
Professor Susanne Bügel, Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark
Senior Scientist Anne Marie Beck, Dietetic and Nutritional Research Unit, Herlev and Gentofte University Hospital, Copenhagen, Denmark
Associate Professor Annemarie Olsen, Department of Food Science, Faculty of Science University of Copenhagen, Denmark
Nursing home residents is a population at high risk of undernutrition. This is costly not only for the society, but also for the individual who experience reduced health-related quality of life.
Undernutrition is caused by a reduced food intake due to internal and external factors in relation to the meal and the old adult, such as impaired senses, appetite regulation, the social setting during the meal and the meal itself.
In nursing homes meals are often served through meals-on-wheels systems, which may reduce the sensory aspects of the meals and limit appetite stimulation. A way to combat the problem could be to suit these meals according to the sensory preferences of the target group.
The purpose of this PhD thesis was three-fold: First to identify sensory commonalities of in-between-meals and main meals. Secondly, to describe the culinary optimization method of a menu shaped towards sensory preferences of nursing home residents. Lastly, to test if health-related quality of life could be increased in nursing home residents receiving a meals-on-wheels menu with favorite meals that was culinary and sensory improved.