Food and-healthy-ageing-louis-bonduelle-foundation-conference


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The 2012 Louis Bonduelle Foundation Conference were held on the 5th of June on "food and healthy ageing".

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Food and-healthy-ageing-louis-bonduelle-foundation-conference

  1. 1. LOUIS BONDUELLE FOUNDATION CONFERENCE Press kit June 2012 Required reference: Louis Bonduelle Foundation – Annual ConferencePress ContactsMagali Delmas, assisted by Brigitte BarronVivactis Public RelationsTel.: +33 (0)1 46 67 63 44E-mail: {PAGE }
  2. 2. Louis Bonduelle Foundation Conference Food and healthy ageing: a transversal approach and determinants of life changesFor the 5th consecutive year, the Louis Bonduelle Foundation organised its Conference inParis. This 2012 edition was held at the Maison de la RATP on 5 June. In the framework ofthe European Year for Active Ageing and Solidarity between Generations, older peoplewere in the spotlight. This was an opportunity to recall that, faced with an increasing olderpopulation, healthy ageing is a challenge that our society must meet. But in achieving this,nutrition must not be neglected. On the contrary: eating well can prove to be essential tomaintaining a good state of health, which is a requirement for successful ageing. Toconvince us of this, an expert in sensory capacities, a sociologist and a worker in the fieldtook the podium.Even when it proceeds normally, ageing is associated with a number of changes:physiological (slowing of intestinal transit and basal metabolism, loss of teeth, changes inchemosensory capacities), psychological (solitude, depression, dementia) andsociological (retirement, widowhood, moving house, etc.). But all these changes mayhave an impact on food intake and thus on the nutritional status of the elderly person.Likewise, the onset of dependence in eating, which generally follows a loss of autonomyof the person (emergence of a physical or psychological disability, widowhood, etc.),profoundly changes his relation to food. When an elderly person must delegate all or partof his food preparation, he no longer controls what he eats; he lapses into culinarydependence.Faced with this state of things, what is the best way of proceeding so that these changesdo not negatively affect the diet of the older person? The three presentations offered bythe Louis Bonduelle Foundation gave a multidisciplinary vision of the issue by creating linksbetween sensory perceptions and nutritional status, between life changes and eatinghabits, and finally between theory and practice.From sensory perceptions to nutritional status Change in sensory perception and food preferences in the elderly: what is the relation to nutritional status? Presentation by Claire Sulmont-Rossé, from the Centre des sciences du goût et de l’alimentation (Centre for Taste and Feeding Behaviour) in Dijon (UMR 1324).A decrease in appetite is often observed in the ageing person. It can result from his loss ofsensory perception, deterioration in his oral-dental status, and/or psychological andsociological disruptions, and can lead to deterioration in his nutritional status. This is whycombating malnutrition should be central to the concerns of those interested in the diet ofthe elderly. This effort for the moment relies in essence on nutritional management:establishment of suitable dietary regimens, formulation of enriched foods, prescription ofdietary supplements. But it is important not to forget the concept of pleasure related tothe act of eating. {PAGE }
  3. 3. Using the pleasure associated with the meal to combat malnutritionTo better understand the link between sensory pleasure and nutritional state in the elderly,the Claire Sulmont-Rossé team conducted a multidisciplinary survey of 559 seniors over theage of 65, living in an EHPAD (Accommodation Facility for the DependentElderly) or at home, with or without outside assistance, in four French cities (Angers, Brest,Nantes and Dijon). “This survey included almost 400 questions dealing among other thingswith the food habits and preferences of seniors, their perception of the odours and tastesof foods, and their state of health and nutritional state”, the researcher added.The results revealed a wide variability in the older population with regard to both sensoryperception and food preferences. “While the scientific community agrees thatchemosensory capacities diminish with age, the survey showed that approximately 45% ofthe elderly population had maintained sensory capacities”, she explained. At the sametime, the results revealed three types of eaters (those fond of “home cooking”, of “greatfood” and of “natural food”), but little relation was observed between sensoryperceptions and food preferences.It seems that those fond of “home cooking” and “natural food” have a better nutritionalstatus overall than the others, while those who have severe olfactory changes tend tohave a more vulnerable nutritional status. Thus the relevance of relying on the pleasureassociated with the meal to combat malnutrition in this older population, an objectivepursued by this group from the Centre for Taste and Feeding Behaviour in Dijon. Toachieve this, scientists are seeking to develop foods fulfilling the expectations of theelderly with regard to food habits and preferences, while taking account of theirchemosensory capacities and nutritional needs.From life changes to eating habits The eating habits of the elderly in the light of social differences Presentation by Philippe Cardon, senior lecturer at the University of Lille 3 – Ceries (Centre de recherche individus-épreuves-sociétés, Centre for Research on Individuals, Testing and Societies) Laboratory, and research associate at the Aliss (Alimentation et sciences sociales, Nutrition and Social Sciences) laboratory of Inra in Ivry.The food habits of retired people are far from uniform. “Study of the social structure offood consumption highlights various social determinants of the eating habits of retireeswith regard to the types of products bought, but also the frequency and regularity ofmeals”, Philippe Cardon began. Generation, region, socioprofessional category,household structure and gender are the principal factors differentiating eating habits ingeneral, and especially for retirees. A typology based on eating styleThe sociologist juxtaposed to this first lecture an approach that incorporates the results ofa qualitative survey that has revealed typologies among households of retirees (coupleswith or without children, single persons). This survey looked into 80 households - in variousregions, socioprofessional categories and age classes - and analysed their daily practiceswith regard to food (supply, meal preparation, approach to meals) to understand howthey construct common eating habits (types of products bought, ways of cooking, dishesprepared, organisation of the activities, etc.).A first typology emerges based on four aspects: the relationship to food, the relationship tohealth, sharing meals and the sociological profile. “This typology categorises householdsaccording to their eating style. We distinguish the ‘uninterested’, ‘solitaries’, ‘gourmands’,‘cooks’ and ‘nutritionists”, explained Philippe Cardon. {PAGE }
  4. 4. Analysing the phenomenon of culinary dependenceA more thorough analysis then reveals a second typology dealing with the way in whichthese styles of eating incorporate (or not) the individual tastes and preferences of themembers of the household. “Here, we examine the mechanisms of individualisation inhouseholds”, he explained. For example, do the couple tend to standardise theirpractices or incorporate the tastes and preferences of each person?“For all that, these styles of food consumption change with age”, added Philippe Cardon.A third portion thus relies on analysis of life events (widowhood, disease, hospital stay, etc.)that can lead older persons to change their eating habits, for example because the eventleads to a need for practicality.“One of the essential issues in ‘ageing well’ is related to the emergence of what we callculinary dependence”, the sociologist continued. “This, as of the first years of retirementfor some couples, leads to delegating all or part of activities such as food provision ormeal preparation to a third party.” Detailed study of the determinants of this culinarydependence and the ways established to handle it (spouse, family members, health andsocial professionals) allows its effects on the nutrition of retirees to be taken into account.This is an essential first step in defining strategies to improve their nutrition.From theory to practice Ageing and nutrition Presentation by Etienne Goulley, administrator of AGE Platform Europe.After these theoretical reports on the determinants of nutrition for the elderly, EtienneGoulley, administrator of AGE Platform Europe, an organisation that now unites 165associations of older people or those operating in the interest of the elderly in theEuropean Union, took the floor. “I would like to explain to you how we, the associations ofolder people, want to see the issues of food and nutrition approached”, he began, beforedistinguishing two distinct populations: on one hand, the seniors, often in relatively goodhealth and for whom risks related to nutrition involve in particular type 2 diabetes,cholesterol and an unbalanced diet in general; and on the other hand, those over 75-80years of age, for whom the principal challenge is combating malnutrition. But for theselatter, two scenarios must again be distinguished: living at home and living in an institution. Optimising nutrition while living at home“While it is clear that the majority of the elderly prefer to live at home, this choice is notwithout risks with advancing age, warned Etienne Goulley. A person who eats alone losesinterest in a good meal and eating well. Compensation is necessary.” He enumerated alist of possible compensations to combat isolation and solitude: participation in a club,“some municipalities have opened centres providing group meals at moderate prices”;recourse to support networks; cultivating neighbourly relations; etc.“Suppliers should also take more interest in this sector of consumption”, the administratorpointed out. Aside from the nutritional quality of the products, there are aspects in whichindustry has yet to progress in offering products fully adapted to this population: individualportions of prepared dishes, but at reasonable prices; easy-open packaging, guidelinesaiming to prevent food poisoning. “These guidelines would greatly simplify the life ofelderly people who cannot manage to eat the too-large portions provided by theindustry, but also those who are alone and have never managed a kitchen. As for foodpoisoning, it is one of the most common problems for the elderly, as with age, it becomesmore and more difficult to remember how long this bottle of milk has languished in therefrigerator. But this is easy to manage with some simple precautions, like specifying on the {PAGE }
  5. 5. packaging the conditions and the shelf life of the food once the packaging is opened”,stressed the specialist. In an institutionFor life in an institution, the problems are different. “Any elderly person will always considerplacement in an institution as a punishment or abandonment, and this requires a specialeffort to maintain the pleasure of eating for them”, explained Etienne Goulley. The mealshould remain “a time anticipated with pleasure, which proceeds with pleasure”. For this,attention must be paid to the presentation of dishes, their taste, and the dining area,without forgetting certain factors specific to the person that may require a search forsolutions (swallowing problems, tremors, sensitivity to noise, etc.) And during hospitalisationEtienne Goulley ended his report with exceptional eating conditions, such as those duringlong-term hospitalisation or in the event of serious illness. “It is essential to take the time toencourage everyone to eat his meal at his own rhythm”, he stressed. Too often the lack ofpersonnel is an excuse to remove the plate or take the tray. AGE Platform deplores thesepractices and calls for training aides in treating the person cared for with considerationand respect.” This is an opportunity to recall that the decree of last 30 January on thenutritional quality of the meals served in meal services of social and medical-socialfacilities will take effect on 1 July 2013.And to conclude: “Never forget that the pleasure of eating is the first pleasure that thenew-born discovers, if he is fed in an atmosphere that is affectionate and respects hisrhythm. It can remain a pleasure until the end of life if the same attention is given to thequality of the meal and the atmosphere in which it is consumed.” {PAGE }
  6. 6. The Louis Bonduelle Foundation, a Foundation acting on behalf of the elderly and supporting the study of dietary behaviour in young peopleThe Louis Bonduelle Foundation is a non-profit organisation created in October 2004. Themission it has undertaken is to make a lasting change in dietary behaviour by putting thebenefits of vegetables to work in the public interest.To do this, the Louis Bonduelle Foundation acts at two levels: in the field and by supportingscientific research.An activity in rural retirement homes for the elderly (Maisons d’accueil rurales pourpersons âgées, Marpa)In the field, the Foundation establishes awareness and information activities for varioussegments of the public (children, the elderly, healthcare professionals, etc.). For example,in 2011 it initiated an innovative programme for residents of several pilot rural retirementhomes (Marpas). Called ‘Art et saveurs nature (Art, Taste and Nature)’ and conducted inpartnership with the National Marpa Federation, this programme offers “Art and nature”and “Cuisine” workshops in order to develop expression, socialisation and fun around thetheme of vegetables. It should soon be extended to all the Marpas in the network.Support for research into dietary behaviourIn research, the Louis-Bonduelle Foundation acts in particular on the foundations ofdietary behaviour by supporting research projects elucidating, among other things, themechanisms of their development and the motivating factors promoting change in theright direction.In the framework of this support, it awards two research prizes each year: the Louis BonduelleResearch Prize and the ECOG* and Louis Bonduelle Prize.The Louis Bonduelle Research Prize is intended for student researchers, to assist them incontinuing their thesis work. In 2012, as in 2011, two of these Prizes, in the amount of 10,000euro each, were awarded to two doctoral students. The 2012 winners are Nathalie Michelsfrom the Department of Public Health of the University of Ghent in Belgium and Eloïse Rémyfrom the Centre des sciences du goût et de l’alimentation (Centre for Taste andFeeding Behaviour) at Inra in Dijon.The ECOG* and Louis Bonduelle Prize rewards work of a group or a researcher in the field ofchildhood obesity. This year, it was awarded to the group from the Nutrition Department ofLiverpool John Moores University (England) for its contribution to the SportsLinx project, aresearch and study programme on the dietary habits of children in Liverpool.To find out more about the activities of the Foundation: { HYPERLINK""}* European Childhood Obesity Group {PAGE }
  7. 7. The programme of the Louis Bonduelle Foundation in rural retirement homes for the elderly (Maisons d’accueil rurales pour persons âgées, Marpas)► An innovative programme of national scope for residents of MarpasFood holds an essential place in maintaining a good state of health at all ages of life. Butthis becomes all the more true as the years pass; a varied and balanced diet contributesto successful ageing. While one is interested in content (of the plate), the form (of themeal) must not however be neglected; eating remains a social activity, and theconditions in which meals are held are crucial.The Louis Bonduelle Foundation is very familiar with this issue, experienced on a daily basisby the professionals of rural retirement homes (Marpas). This is why it has decided to unitewith the National Federation of Marpas to conduct an innovative programme of nationalscope for the residents of these facilities. The objective is to work on both the concept ofpleasure and the creation of interpersonal relationships. Started in 2011, the project hasbeen tested in several pilot Marpas and will be expanded to the national level.► Art, Taste and Nature workshops to stimulate creativity and the sensesThe programme offers two types of workshops. The “Art and nature” workshops are led bya landscape artist. The participants make use of vegetables in artistic creations.Vegetable pictures, hats, etc., the residents give free rein to their imagination andcreativity for an interlude of sharing and conviviality, as the pilot workshops have shown.The “Cuisine” workshops are divided into two stages. Smell and taste are first called uponby a blindfolded session of recognition of various foods coming either from a kit createdby the Louis Bonduelle Foundation or from the Marpa kitchens. This first stage stimulatesthe sensory perceptions of the residents, which deteriorate naturally with age. Once thesenses have been awakened, practicality takes over: a chef cook improvises originalselections with them. The key idea of this workshop is to prepare good meals with utensilsthat are easy to use, even for novices. In the test activities, residents have concoctedturnovers and mini-pasties, savoury or sweet, from a broad choice of ingredients(shredded vegetables, diced ham, hard-boiled egg slices, smoked salmon, Roquefort,dried tomatoes, etc.). The Louis Bonduelle Foundation supports researchIn addition to its support for activities in the field, the Louis Bonduelle Foundation providesa dynamic contribution to scientific research in the fields of nutrition and dietarybehaviour. It aims in this way to participate actively in developing understanding andcontributing to its dissemination. It does this in particular by awarding the ECOG and LouisBonduelle Prize and the Louis Bonduelle Research Prize.► The ECOG and Louis Bonduelle PrizeECOG (the European Childhood Obesity Group) and the Louis Bonduelle Foundationhave united to create a prize of 10 000 euro rewarding research work or a public healthactivity combating childhood obesity. {PAGE }
  8. 8. The 2011 ECOG and Louis Bonduelle Prize was awarded to the group from the NutritionDepartment of the Liverpool John Moores University (England) last 9 September in Pécs inHungary, during the 21st European ECOG Conference. The group, represented by DrLynne Boddy, Dr Allan Hackett, Liz Lamb and Prof. Gareth Stratton, was rewarded for itscontribution to the SportsLinx project, a research and study programme on the dietaryhabits of children in Liverpool. A childhood nutrition programme on the scale of an entire city Presentation by Prof. Gareth Stratton, from the Nutrition Department of Liverpool John Moores University (England). “SportsLinx is one the first projects to have demonstrated and warned against the epidemic of childhood obesity, and especially against the poor eating habits and deterioration of physical abilities associated with it. It also demonstrated the advantage of acting on weight control at the family level and by means of care procedures adapted to the obese child, which is now tending to be developed in various countries”, explained Prof. Gareth Stratton. Thanks to this project, between 1996 and 2012 almost 70,000 children from 9 to 12 years of age attending the schools of Liverpool - a city that ranks among the most disadvantaged of Europe - have been made aware of the necessity of practicing physical activity and having a balanced diet. These two components of the energy balance have been incorporated into a programme based on non-stigmatisation of obese or overweight children and promotion of positive images and messages like “it’s fun to run” or “don’t these strawberries look delicious?” Fruit and vegetable ‘tasting’ sessions are also organised in the schools. “The children can discover various kinds there, from the most familiar to the less common, and learn to prepare them according to new methods easy to follow at home” the researcher continued. After School Nutrition Clubs (ASNC) have also been set up in the schools in the most disadvantaged neighbourhoods. Over 1000 children can thus benefit from classes, combined with games and activities, on adopting a healthy diet. Results: while between 1996 and 2004 the prevalence of overweight and obesity continued to increase, the curves have been stable since 2004. In addition, dietary surveys show that between 2000 and 2004, consumption of vegetables has increased by 50% and that of fruit by 20%, while the consumption of sugary or fatty foods like chips has decreased. These are convincing results, but the group hopes to go even further by expanding the programme to the pre-school population. This expansion of the project is focussing for the time being on training nurses in nutrition starting from the first years of life, but the objective is also to reach early childhood caregivers in the home (nannies and child minders). In the future, the group also wants to concentrate the activities of SportsLinx during an intensive day in the Liverpool primary schools. The children - as well as their parents - will be able to participate in the programme for this child-to-child transmission day ({ HYPERLINK ""}).► The Louis Bonduelle Research PrizeThe Louis Bonduelle Foundation assists young student researchers. Since 2006 it hasawarded the Louis Bonduelle Research Prize. This prize aids the winning student incontinuing experimental, clinical, sociological or epidemiological research work in thefield of nutrition and/or dietary behaviour. This Prize is awarded each year on the occasionof the annual Foundation Conference. {PAGE }
  9. 9. In 2010, the winner Megan JARMAN (University of Southampton) was pursuing a thesis onways to improve the dietary regimen of children from disadvantaged families. This 2012edition of the Meetings of the Louis Bonduelle Foundation was an opportunity for theyoung researcher to present her work, partially financed by this Research Prize.Improving the dietary regimen of disadvantaged childrenLecture by Megan Jarman, doctoral student at the University of Southampton (England).As in France, nutritional inequalities are numerous in England. “In Southampton, we showedthat women with the lowest educational level also had the most unbalanced dietaryregimens”, explained Megan Jarman. But the diet of the child depends strongly on thequality of his mother’s diet; thus the interest in improving the dietary habits and lifestyles ofwomen, especially those disadvantaged by a low educational level.This objective was studied in England in 2009 through the intervention study entitledSouthampton Initiative for Health (SIH). In the course of her thesis work, Megan Jarmanevaluated the impact of this initiative on the dietary regimen of children from 2 to 5 years ofage in the city. “I confirmed that the quality of the dietary regimen of the child was stronglyrelated to the quality of that of the mother, but I also showed the major influence of the wayin which the mother controls the diet of her child”, related the young researcher. Thus,discreet control, like not having undesirable foods in the house or not frequenting fast-foodrestaurants, proves to be more beneficial to the diet of the child than a strict attitude onwhat he should or should not eat.Megan Jarman hopes that these results will be useful in defining future projects aiming toimprove the diet of young children.In 2012, the winner is…This year, as in 2011, the applications were once again of such high quality that the juryawarded not one but two Research Prizes. Nathalie Michels, from the Department ofPublic Health of the University of Ghent in Belgium, and Eloïse Rémy, from the Centre forTaste and Feeding Behaviour at Inra in Dijon, will thus both receive a bonus of 10,000 euroto continue their thesis work.Belgian doctoral student Nathalie Michels, supervised by Stefaan De Henauw, isconducting a longitudinal study aiming to evaluate the influence of stress on the dietaryhabits and body composition of primary school children. Research indicates in fact thatchronic psychosocial stress associated with disruption of the energy balance canconstitute a decisive factor in obesity, although the underlying mechanisms, andespecially the link to stress-induced dietary behaviour, remain unclear. Approximately 500children, recruited within the cohort of the European Idefics project ({ HYPERLINK""}), have been participating in the study conducted since 2010 bythe doctoral student over a period of two years. Monitoring includes anthropometricmeasurements, evaluations of dietary habits, and assessments of indicators relating toappetite and energy metabolism (neuropeptides Y, adiponectin, ghrelin, leptin andinsulin). The winner hopes that this work will lead to definition of new strategies forpreventing childhood obesity that allow stress-induced dietary behaviour to beanticipated. {PAGE }
  10. 10. Eloïse Rémy, co-supervised by Sylvie Issanchou and Sophie Nicklaus, is also interested inchildren’s eating behaviour, and in particular in the way this behaviour and the foodpreferences of the child are established during early childhood, a formative period for thefuture dietary habits of the adult. For this, she studies the role of various factors: individual(age of the child, gender, corpulence), dietary (sensory characteristics, energy density)and environmental (educational style and educational level of the parents, dietary habitsof the household). The Louis Bonduelle Research Prize will allow her to explore a hypothesisformulated from her first results, namely that the child diverts attention from his internalsignals of hunger and satiation as he develops socially. This is a hypothesis that could inpart explain, in a poorly-controlled environment, overconsumption of food leading tooverweight. “A better understanding of how dietary habits are formed would make iteasier to treat children with habits that can jeopardise good health”, the winner believes. {PAGE }