Seminar: Sustainability in Professional Nordic Kitchen 18.3.2016

1. Ensuring Gratifying Eating Experiences
for the Elderly
Consumer marked 67+
Helge Bergslien

2. Helge Bergslien, 18 march 2016
Innovation platform “Food is not served until it is eaten"
!2

3. Helge Bergslien, 18 march 2016
• Demographic Changes
• Consequences for person and society
• Food and meals
• Consumer marked 67+
• The innovation platform « Food is not served until it is eaten»
!3

4. Helge Bergslien, 18 march 2016
Demographic Changes
In Norway
0
275000
550000
825000
1100000
0-9 år 10-19 år 20-29 år 30-39 år 40-49 år 50-59 år 60-69 år 70+
2015
2020
2025
2030
2035
2040
Age segment 67+ will increase dramatically towards 2040
Tabell 10213 Fremskrevet folkemengde etter kjønn og alder, Statistisk sentralbyrå
!4
Elderly people are
defined as people older
than 67 years.

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Kilde: Statistisk sentralbyrå
The population in Norway is changing in the direction of more
elderly and fewer people of working age.

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Figur fra: The economic impact of ageing population in the EU25 Member States. 2005
Demographic changes is even more evident in Europe than in
Norway.

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Consequences for person and society
!7
Aging causes physiological, social and health changes for
the individual
The aging population leads to social
impacts related to finance and
resource use.

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The body's physiological reserve capacity decreases with increasing age
Consequences
➢ Decreased performance
➢ Reduction in recovery capability
➢ Physical activity helps maintain a
good spare capacity at high age
➢ Physical inactivity contributes to
weakening of spare capacity
➢ Proper diet contributes to good
health
➢ Social cause contributes to well-
being
Kilde: http://web.squ.edu.om/
med-Lib/MED_CD/E_CDs/
anesthesia/site/content/
figures/4061F01.gif

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More health problems among elderly people
Antall pr 1000 innbygger, 2007
- A survey shows that 24 percent of those
with hip fracture, move from being self-
sufficient at home to a nursing home after
one year. The survey also shows that after
two years, 32 percent of patients died,
says local medical officer Sofie Lund
Danielsen
Fredrikstad blad, 8.12.2014

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Social changes occur throughout life.
WHEN
➢ children leave home
➢ one retires
➢ gets sick
➢ one being alone
!
➢ Changes in social status can lead to loneliness

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Public consumption total (MAKKO) include:
!teaching and care targeted at children and young people:
kindergarten, elementary school, after-school, high school
and higher education in Nursing and care: services on the
institution and home care. Health: hospitals and Psychiatry.
Økonomisk Analyse 4/2008 SSB
To maintain the current welfare system , the
employment demand in the public sector aimed
at health, nursing and care services (PO) will
increase with 189.000 FTEs until 2060.
!
The figure shows the development in employment
for different parts of the health care sector
towards 2060, where 2007 = 1
Strong increase in employment demand

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Expenditure will increase as a consequence more
elderly people
St.Meld 1 Nasjonalbudsjettet 2012

14. Helge Bergslien, 18 march 2016
Food and Meal in an aging population
!14
Food is essential for life:
➢ Most elderly people buy their own
food and meal ingredients
➢ But the cook less food them self
➢ Precooked is a good option as
dinner
➢ Food in institutions or brought to
your door for those with disability
!
Malnutrition in the elderly is a major
challenge
➢ Loneliness and disease reduces
appetite
➢ Physiological changes in the mouth
and throat may lead to reduced
appetite
➢ Disease affect appetite

15. Helge Bergslien, 18 march 2016
Nutritional conditions
social conditions
caring
!15

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Malnutrition in the elderly is a major challenge
Diverging figures from literature
33% of the elderly in institutions are malnourished in Belgium, Vanderwee K., et al. 2010
56% of the elderly in institutions are malnourished in Germany, Vanderwee K., et al. 2010
20% of elderly home residents are malnourished in Norway, Tomstad S. T., et al 2012
Up to 65% of elderly with malnutrition status. Volkert 2002
The prevalence of malnutrition in patients in hospitals and
nursing homes varies between 10% and 60% depending on which
groups are examined, which methods are used and what limits
are set for diagnosis (6; 7).
Patient groups who have particular risk of malnutrition is
demented elderly, single, disabled, psychiatric long-term
patients, drug addicts and patients with chronic conditions such
as cancer, arthritis, osteoporosis, heart and lung disease (2; 8;
9-11)

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18. Helge Bergslien, 18 march 2016
There are a number of
guidelines for the nutritional
factors related to food.
!
This will ensure:
Food nutrition
NUTRITION and recommendations
Enough food with the right
combination of nutrients will also
provide appetite, and good meal
experiences
!18

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22. Helge Bergslien, 18 march 2016 !223/16/16 Helge Bergslien,
Måltidets Hus AS
22
THE CULINARY
!
!
THE SOCIAL
FRAMEWORK
!
!
THE PHYSICAL
LIMITS
Meal
Experience
Appetite and meal experience

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Consumer marked 67+
!23
➢ Now and in the future.
➢ Purchasing power
➢ Demands
➢ Preferences

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Consumer segment 67 +-now and in the
future.Persons over 67 years in Norway will increase from the current around
600,000 to over 1 million in 2025 and nearly 1.4 million in 2050.
1 million people will need;
!
365 million breakfasts a year
365 million lunch a year
365 million dinners a year
!
= Over 1 billion meals a year
Tabell 10213 Fremskrevet folkemengde etter kjønn og
alder, Statistisk sentralbyrå
Consumer segment 67+

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Consumer segment 67+ - demands
Food adapted to the 67+ segment
➢ More protein
➢ Vitamins
➢ More Energy
➢ More Flavour
➢ Texturized
Customized solutions:
➢ Smaller portions
➢ Proposal preparation
➢ Functional packaging
➢ Available
➢ Varied offerings
«If the target is to increase
consumer satsifaction in order
to have repeated product use,
the key point is to find out
what consumers expect from a
product and try to deliver it»
Prim Mia, 2007

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Tasty
Right texture
Variation
Available
Appetite
Simple packaging solution
Small portions
Convenient
Sosial
arena
Consumer segment 67 +-preferences

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Innovation platform “Food is not served until it is eaten"
!27
Guest

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➢ An interdisciplinary knowledge platform for
identifying challenges and knowledge needs.
➢ Through workshops and dialogue conferences
identified challenges and solutions described
➢ Based on the knowledge requirements
established interdisciplinary working groups to
solve challenges.
➢ Knowledge gap should be filled through
interdisciplinary collaboration
➢ Based on new knowledge, new food and meal
solutions outlined.
Innovation platform “Food is not served until it is eaten"

29. Helge Bergslien, 18 march 2016
Pasient
Consumer
The
occupant
User
Project 1
Project 2
Project 3
Project 4
Subprojects solved in
multidisciplinary project teams
Consumer
!29
Project 5
Consumer
Project 6
Guest

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Plate provides people with dementia a
greater appetite
Coloured edges on the plate can get
people with dementia to eat more food

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35. Helge Bergslien, 18 march 2016
Competence Platform "Food is not
given until it is eaten"
Innovation possibilities lie in
interdisciplinary. A shared sense of
the need to be covered for
individuals.
Innovation Challenges:
➢ Increased disability in old age (enhanced self-care, decreased need for help).
➢ Other aspects of health prevention overall.
➢ Food and meal products tailored to the target audience. (Portion sizes,
packaging solutions, composition, sensory conditions etc)
➢ Service solutions (shopping opportunities, logistics, social aspect, possible
applications).
!35
Guest

36. Helge Bergslien, 18 march 2016
!
Joyful eating and appetite is experienced when the
needs and demands in the dining situation are
covered.
Interdisciplinary collaboration is a must to;
• Understand the needs and demands
• Develop solutions that can meet the needs and
demands
• Understand the surrounding factors which is
important for a appetite
!36
Joyful eating and appetite – keys to a good diet

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Is the discussion among professions and the strong
R&D focus an obstacle to finding the best
solutions?

38. Helge Bergslien, 18 march 2016
➢ In the coming years, we will experience a strong growth in the
elderly segment.
➢ This is affluent consumers aged over 67 who have experienced
an increase in prosperity.
➢ The public economy will not be able to carry the current welfare
schemes for future older generation
➢ The individual must increasingly take responsibility for their own
welfare including meals.
➢ Increasingly age altered physiological, social and health
conditions that have an impact on food and meal preferences.
➢ The food industry has a unique opportunity to reach the
consumer segment 67+ with customized products based on
knowledge of the consumer segment.
!38
Conclusion

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