Healthy Ageing Diet Study Chapter 5 Appendices

HADI Study_Appendices Chapter 5 (5.5 to 5.9) Final Version HADI Study_Appendices Chapter 5 (5.5 to 5.9) Healthy Ageing Diet Study P R E - W O R K S H O P R E S O U R C E 0 4 . 0 6 . 2 5 [email protected]c.ukBarbara Bray What you will do In this co-design project, people with a range of skills and experience are invited to create food concepts that meet the fibre and protein needs of people aged 65 years and older. It’s called co-design because everyone involved will contribute their ideas to the final concepts. Co-design workshops FormatHow longWhoWorkshop session In person3 hoursFood expertsIdeation In person90 minutesOlder peopleValidation Online90 minutesFood expertsRefinement Online90 minutes Food experts and academics Summary The purpose of this workbook is to give you the background information for the co-design workshops. July w/c Mon 7th or 14th Dietary needs of 65+ Older people’s diets are not providing sufficient nutrients to maintain good health with ageing. Increasing the missing the nutrients is important to support healthspan. Changing food behaviours The food environment including access, availability and quality has a big impact on peoples behaviour in addition to knowledge and life changes Solution Designing nutritious foods that suit the tastes and exisiting diets of older people is one solution that stakeholders can work on. 01 02 03 Key Nutrients and foods Fibre Men currently reaching 21g, and women 18g Daily recommended target is 30g Fruit and vegetables Current daily intakes - Women 340g and Men 352g Daily recommended target is 400g Folate Protein The current recommended target of 200mcg. Both men (335mcg)and women(300mcg) reach more than. The proposed target for older people is 400mcg Men currently having 79g and the optimum is 95103g Women having 66g and the optimum is 80-86g Meat and meat products Cereals and cereal products Milk and milk products Fish and fish dishes Vegetables and potatoes Eggs and egg dishes Nuts and seeds Foods commonly eaten by older people containing protein NDNS_UK_Y9-11_report, PHE •Baked beans •Chips •Wholemeal bread •Fried/roast potatoes •Peas Top 10 foods commonly eaten by older people containing fibre Breakfast cereals Pizza Brown bread Other potatoes Beans/pulses NDNS Public Health England, 2019 Does Wife decides what to buy and husband accompanies her to the supermarket. They snack alot and often have a drink and salty nuts after dinner Feels It’s a struggle to cut down on sugary and fatty foods ThinksSays He thinks price is less important than quality and taste but she does like bargains Life is busy and sometimes a takeaway is an easy solution Couple, 66 years old, Berkshire Breakfast Lunch Dinner Snacks Divorcee, 69 years old, N.Ireland Shopping Tesco and Lidl Opts for low fat meat and would use special offers if he had already planned to buy the product Barriers Lacks the motivation to eat better EatingCooking Enjoys pasta and curries Goes to cafes and likes traybakes and scone Goes out for pizza with friends occasionally Would make a batch of mince to have with potatoes or pasta. Makes beans on taost occasionally. Uses the hob mainly, also cooks baked fish Does Shops little and often Eats with friends occasionally Does not have enough fruit and vegetables Feels Lacks discipline in staying healthy ThinksSays Should get more variety into his diet Sometimes misses eating a cooked meal and just has bread and ham Divorcee, 69 years old, N.Ireland Breakfast Lunch Dinner Snacks EXPERT PANEL Ideation There are 4 stages to the development of the final solution Workshops planner LAY PANEL Validation EXPERT PANEL Refinement ACADEMIC TEAM Summary Who are the experts? We looked at who would have the relevant skills to support older people in the co-design process. The skills needed for this activity include: nutrition knowledge, food product development, food policy and health policy knowledge, understanding of the retail and marketing process and the food environment related to older people. The biographies of the chosen experts follow on the next few pages. The KCL host Dr Richard Siow is the Director of Ageing Research at King’s (ARK), a crossuniversity consortium of researchers taking a multidisciplinary approach to better understand the mechanisms of ageing, improving health-span and the social and economic impact of ageing. His research team focuses on the role of nutrigenomics and ageing on redox signalling in cardiovascular and cerebrovascular health and disease. He kindly offered to host the first co-design workshop of this series. Ideation A team of experts 30 mins The facilitator will give out the target consumer profiles and ask the team to come up with ideas that they have on the food behaviours (shopping, cooking and eating) of these older consumers Refinement Refinement The researcher will present the findings of the validation to the experts and provide a written document with extracts of transcripts for context. The experts will review the output of the validation findings and create a shortlist of feasible products. 90 mins Summary Summary The academic team and the experts will summarise the findings and agree the format to disseminate the output 90 mins 1 5. MCEVOY_HADi_Ideation topic guide Version 1 05.03.25 Ideation topic Guide Introduction Hello. My name is Barbara Bray. I am the Researcher for the Healthy Ageing Diet study. The purpose of the workshop is to define acceptable foods that would be feasible for target nutrient fortification and product development. The workshop will be recorded, and the words written into a document for research purposes, but these documents will be anonymous and not contain your name. The recordings will be destroyed when the typed documents have been prepared. You may inform me if there are any statements that you do not wish to have transcribed at the end of the session. There are no right or wrong answers; just your opinion based on your experiences. There’s no requirement to agree with other participants and it is fine to challenge and disagree. I would ask that we are respectful when doing so. Any questions before we begin? [Answer any questions.] ICEBREAKER (15m) CO-DESIGN PRESENTATION (15m) 1. Review target consumer profiles (30m) Participants will be presented with the consumer profiles of four people from the workbook and the summary of part 1 and part 2 of the Healthy Ageing Diet study (HADi). The facilitator will go round the room one-by-one capturing initial ideas that participants have about the food behaviours of the four people, using the information on recommended guidelines for healthy ageing diets and the feedback from the HADi interviews. This is a good time to collate any ideas that experts already have and stick them on post-it notes 2. Ask participants to group into themes and rate the ideas (20m) The facilitator will then ask participants to group the ideas under themes. Each person will be given 5 stickers to allocate to the ideas that could have the most impact on fibre and protein, either because the foods will be eaten frequently or because the food is high in both nutrients. There is no minimum or maximum number of sticky dots that can be allocated to a particular idea. 2 5. MCEVOY_HADi_Ideation topic guide Version 1 05.03.25 3. BREAK The facilitator will hand out post-it notes during the refreshment break in case anyone has anything they remember once they have left the room. 4. Create insight statements from the themes (10m) At this step the facilitator gets the group to form four or 5 succinct sentences about the food behaviours of the four people that will be used to generate ideas. For example, “the widow from Berkshire has a good breakfast but she is not having enough protein in it”. 5. Create ‘How might we?’ questions from the insights (10m) From the insight statements the group will then be asked to turn the insight statements into ‘How might we’? questions. For example, how might we get the widow to increase her protein intake at breakfast? 6. Pose the final question to the group to brainstorm (30m) The facilitator will brief participants on the rules of the brainstorm to encourage a flow of ideas without restriction. The team will be split into sub-groups of 3 or 4 people. The facilitator will ask each group a question about the food and nutrient combination they propose and give them time to come up with a range of ideas, regardless of the feasibility. Post-it notes and pens will be provided. 7. Group the resulting ideas into concepts (20m) The group will collectively bundle the ideas together and the facilitator will collect the ideas to take to the next workshop for validation. Healthy Ageing Diet Study W O R K S H O P R E S O U R C E 0 8 . 0 7 . 2 5 [email protected]Barbara Bray 1 What you will do In this co-design project, people with a range of skills and experience are invited to create food concepts that meet the fibre and protein needs of people aged 65 years and older. It’s called co-design because everyone involved will contribute their ideas to the final concepts. Co-design workshops Overall research aim being addressed by this study. The aim is to assess the feasibility of potential food-based solutions to optimise nutritional intake and support older adults to meet their nutritional needs. This will be achieved using a co-design process with lay people aged 65 and over and professionals in food manufacture, retail, public health, food policy and organisations supporting older people with food. Research objectives The objectives of the proposed project are: •To engage key stakeholders in co-design workshops •To define acceptable foods that would be feasible for fibre and protein fortification and product development using stakeholder groups. •To gather insights from people aged 65 years and over, on their openness to increasing fibre and protein in the diet •To understand which product concepts combining fibre and protein would be acceptable to people aged 65 years and over. 2 Dietary needs of 65+ Older people’s diets are not providing sufficient nutrients to maintain good health with ageing. Increasing the missing the nutrients is important to support healthspan. Changing food behaviours The food environment including access, availability and quality has a big impact on people's behaviour in addition to knowledge and life changes Solution Designing nutritious foods that suit the tastes and exisiting diets of older people is one solution that stakeholders can work on. 01 02 03 3 EXPERT PANEL Ideation There are 4 stages to the development of the final solution Workshops planner LAY PANEL Validation EXPERT PANEL Refinement ACADEMIC TEAM Summary 4 Results of concept scores Score %Concept 85MagiCube 77Personalised meal kit – Nourish Box 69Single supper sizzle 69Sous vide – Young at Hearty stew 46Lite Bite/ Nite Bite 46Strength sprinkle 38Yoghurt with Fibre topping – rise and nourish 38Ready Meal with MagiCube 38Yogo with opener 10 Refinement The researcher will present the findings of the validation to the experts and provide a written document with extracts of transcripts for context. The experts will review the output of the validation findings and create a shortlist of feasible products. 90 mins In this workshop, food experts from various fields came together to discuss innovative food concepts designed to meet the dietary needs of older adults. From personalised meal kits to nutrient-rich snacks, one core solution aims to enhance the quality of life for those aged 65 and over by making the smallest of dietary changes. What we did The group reviewed the feedback from the validation session and discussed the top scoring concepts: Magicube Personalised meal kit – Nourish Box Single supper sizzle Sous vide – Young at Hearty stew Ready meals fortified with Magicube 11 Refinement workshop results Meal kit component • Supplied as a standard ingredient • Tailored for a personalised meal kit to support a low salt diet, brain health diet, low cholesterol diet Sous vide ingredient • A fortification ingredient to boost the nutrition of meat or pulse based slow cooked ready meals Consumer ready stock cube • Protein based eg <10g • Fibre based e.g 6g • Vitamin B12 • Iron and vitamin C • Folate /dark green leafy veg extract • Probiotic and prebiotic Magicube A fortified stock cube that can be used in industry or by consumers in scratch cooking Key finding The key outcome was the finding that older people gravitate to the concepts that require minimal change to their existing food behaviours and that they seek solutions for chronic health conditions rather than ageing. Proposed solution – Magicube a fortified stock cube This product would be a range of flavours and ingredients providing a few grammes of fibre and protein to boost the daily intake and a selection of appropriate vitamins and minerals and ingredients that support health. It could be sold like an existing stock cube for consumers to use in scratch cooking or added to ready meals during the manufacturing process and these would be sold as fortified ready meals. 12 Summary The academic team and the experts will summarise the findings. See notes on APEASE criteria 90 mins At any point where assessment of proposed or existing aspects of interventions is required, the APEASE criteria can be used to structure this process. APEASE can be applied to anything from a general concept to a detailed plan for a proposed intervention, or a formal evaluation of an intervention that has already been implemented. Scoring system: Low, Medium, High 6 criteria – Acceptability, Practicability, Effectiveness, Affordability, Side-effects and Equity We will look at 3 - Acceptability How far is it acceptable to key stakeholders? This includes the target group, potential funders, practitioners delivering the interventions and relevant community and commercial groups. Practicability Can it be implemented at scale within the intended context, material and human resources? What would need to be done to ensure that the resources and personnel were in place, and is the intervention sustainable? Effectiveness How effective is the intervention in achieving the policy objective(s)? How far will it reach the intended target group and how large an effect will it have on those who are reached? 13 Summary The academic team and the experts will agree the format to disseminate the output 90 mins Dissemination The results of the Healthy Ageing Diet study will be presented at seminar for stakeholders to attend, and a summary report will be sent to participants. •What could this look like? •What would be useful? 14 6. MCEVOY_HADi_Lay group topic guide Version 1 05.03.25 Lay group topic guide Hello. My name is Barbara Bray. I am the Researcher for the Healthy Ageing Diet study. The purpose of the focus is to see what types of foods you would be interested to buy in the future. The session is being recorded, and the words written into a document for research purposes, but these documents will be anonymous and not contain your name. The recordings will be destroyed when the typed documents have been prepared. You may inform me if there are any statements that you do not wish to have transcribed at the end of the session. Introduction We’ll go round the room and say hello Types of foods that older people need to eat more of The pre-workshop pack contained a summary of the types of foods that older people need to eat more of. Which of the food groups shown would you eat more of? And why? Which of the food groups shown would you not eat more of? and why? Foods that are eaten regularly by older people that could have added nutrients The pre-workshop pack contained a summary of the types of foods that could have the important nutrients added to them Which of these foods would you eat? And why? Which of these foods would you not eat? And why Ranking Please arrange the options in order of preference Once you have finished, I will come round and make a note of the scores and combine them Refinement session 08.07.25 worksheets Are you ready? Healthy Ageing Diet Study Barbara Bray MSc RNutr 1 Review the feedback for the concepts Which key nutrients are missing/need to be increased? Create a shortlist of concepts Proofread and feedback 01 02 03 04 Today's Exercis 2 Participants validated 9 concepts and there comments follow 3 Concept 3: Enhanced Ready Meals Participant feedback One of them asked if it is natural or chemical based One of them, don’t buy ready meals, they like home-cooked Some of them, based on their lifestyle, yes they buy but preferred it to be fortified Other comments – good idea for those who like ready meals, another said that they would be more likely to buy enhanced ready meals but they don’t normally eat them Another found the idea of fortification to be like ‘additives’ which would put them off. If anything is added it would have to be ‘natural’ 4 Concept 9: Golden Boost Porridge Topper Participant feedback They preferred more than the yogurt because most of them they like eating porridge 11 Single Supper Sizzle Participant feedback Good idea if there is lots of variety – meat/fish/chicken etc Useful for people who find it hard to cook Like the idea of no preparation and no waste One participant – unsure because of the unknown portion size Another would like it if there is a good amount of veg 12 Which key nutrients/foods are missing/need to be increased? 13 Step 3 Shortlist ideas we want to execute. Select the ones which meet the nutrient criteria Give a reason for your choice What can we add to make the concept better? Pop a note in the chat 14 Step 3: Add details. What the ingredients and/or nutrients and other features that can be added to the shortlisted products Short description of the changes Name of Product: Short description of the changes Name of Product: 15 Step 4: Proofread and Feedback What are ingredients, nutrients, and other relevant aspects we need to consider once we present the final concepts? Add your idea here 16 Thank you! Have a great day ahead. 17 Appendix Themes that emerged from the ideation workshop 18 19 20