Taking findings into practice Who should do it How should it be done

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• Taking findings into practiceWho should do
  it?How should it be done?
• Dr Margaret Ashwell
• Sub- contractor to UniS
• Responsible for
• Dissemination
• and Exploitation

www.foodinlaterlife.org
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What have we done in the project ?

• Brainstormed the practical outcomes between
  ourselves

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What have we done in the project ?

• Taken advice from our External Dissemination and
  Exploitation Consensus Panel ( DECP)
  representing stakeholders
• Retail
• Manufacturing
• Catering
• Property
• Pensioner groups
• Health and policy experts

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Project Advisory Board
Dr Yvonne Court Dr Louise Davies Dr Conor
Delahunty Dr Stewart Granger Inge Hestvik Chris
Igwe Andrew Isaac Wilfried Kamphausen Christina
Moeller Dr Hayley Myers Rhonda Smith Prof Wija
van Staveren Dr Barbro Westerholm
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Purpose of Dissemination and Exploitation
Consensus Panel Two way interchange of ideas

• Disseminating information from Food in Later Life
  which might be helpful to stakeholders
• Finding out what information stakeholders would
  like to see coming out of Food in Later Life ?

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Questions What information/ databases/tools/
products will we disseminate/ exploit from the
whole EU project?

• which of these most useful to you?
• who are target recipients/vehicles for
  dissemination?
• which format is most helpful?

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What answers has the EU project produced so far?

• Suggested some usable and practical results eg
• templates
• checklists
• fact-sheets, booklets
• business cases
• assessment tools
• questionnaires
• charts, graphics
• etc

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Audience participationWhy do we need your help
today with our UK Challenges?

• Challenges arise out of our research and
  discussions
• Divided into 4 topics
• Topic 1 Food shopping and the older consumer
• Topic 2 Selecting and preparing foods in later
  life
• Topic 3 Food services for older people
• Topic 4 The role of meals in later life

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Topic 1 Food shopping and the older consumer

• How can food retailers provide more facilities
  that enhance our shopping experience?
• How can food retailers encourage us to try new
  foods?
• How can we have improved access to stores and
  better delivery services?
• How can food retailers offer us more
  opportunities for social interaction in store?
• How can food retailers help us with problems of
  bulky packaging?

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Topic 2 Selecting and preparing foods in later
life

• Can food manufacturers encourage us to eat
  healthy foods and to trust convenience food and
  ready meals more?
• Could manufacturers consider a scheme whereby
  people can buy smaller quantities and still
  benefit from cost savings?
• What can be done about physical problems with
  ring pulls, plastic film and plastic milk tops?
• What can be done to improve labelling and
  legibility on packaging and leaflets?
• How can manufacturers make brand recognition
  easier for us?

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Topic 3 Food services for older people

• How can users be surveyed more efficiently to
  identify popular meal choices and to highlight
  satisfaction with community meals?
• How can providers be more innovative about the
  nature and range of food provided?
• How can we get more information on the range of
  food services and who is eligible to receive
  them?
• How can we get a system of assessment of warning
  signals for at nutritional risk people within
  community groups to be used routinely by those
  involved in care service provision?
• How can service providers do more to implement
  the food service standards set by the NACC?

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Topic 4 The role of meals in later life

• How can we help people to realise and address the
  fact that life transitions can put them at
  nutritional risk through changes to the way they
  experience food and meals?
• How can we cater for diverse wants and needs when
  it comes to meals?
• How can the enjoyment food and meals be
  encouraged, especially for those living alone?
• How can variety be encouraged in older people's
  meals, especially for those living alone?
• How can the resources available to older people
  to achieve their goals in relation to food and
  meals be increased?

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What will happen today?

• As you listen to speakers and discussion
• If you have responses to Challenges, jot down on
  a post-it note and paste it on the Challenges
  board outside
• Indicate which stakeholder group should act upon
  your response/idea
• Anonymous if you wish!
• Do look at these during the breaks, see other
  ideas, build upon them and add more!
• Also, if you have time, fill in your responses on
  the form in your delegate pack and hand in at
  Registration desk.

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What will happen next?

• We will develop your ideas/responses further
  using our research findings
• We will collate all ideas into our brochure at
  end of project
• We will distribute widely to all stakeholder
  groups
• We will seek to find ways to be involved in
  further development of practical and policy ideas.