Nutrition and healthy ageing: producing health messages to help older people live well as they age www.eattocheatageing.com

1. AGEING AND LIVING WELL THINK TANK
AND INNOVATION COLLABORATIVE
Boomers- Riding the Long Wave – ‘Wicked Problems’ and ‘Opportunity Spaces’
9-11 November 2015
Speaker: [insert name, title, organisation]

2. Eating to age well
University of Adelaide 2

3. What we are looking at
• Opportunity: A favorable or advantageous circumstance or
combination of circumstances that makes it possible to
do something.
• Research: Scientific research is performing a methodical
study in order to prove a hypothesis or answer a specific
question. Finding a definitive answer is the central goal
of any experimental process.
• Innovation: Innovation is the process that endows a
recognised opportunity with the capacity to add-value to
an already existent invention, product, process, or
service AND at a ‘price’ a customer will pay
University of Adelaide 3

4. The opportunity:
• In the case of ageing and nutrition the opportunity is more
in avoiding a potential negative than capitalising on an
advantageous circumstance
University of Adelaide 4
The biggest nutrition problem
facing people ageing beyond
their late 60s is gradually
declining physical and mental
function due to adherence to
age-inappropriate nutrition
advice combined with age
related changes in physiology.

5. The Scientific research
• We know:
– A lot about how physiology changes beyond 50s
– What various nutrients do and some about how they are affected by
medications, illness, age
• We don’t know:
– Exactly which individual diets/nutrients guarantee ageing wellness
(despite claims often made) – no definitive answer
• But there is opportunity:
– activity and adequate nutrition combine to promote optimal physical
and mental function and thus ageing wellness
University of Adelaide 5

6. Innovation to help older people avoid
preventable physical and mental decline and
thus to age well
Opportunity:
avoid physical/mental decline
reduce use of health services
Already existing:
general nutrition advice
Value add:
tailor advice to older people
invest in initiatives that facilitate self styled choices
University of Adelaide 6

7. Developing a ‘product’ from a recognised
opportunity
• Innovation: the process that endows a recognised opportunity
with the capacity to add-value to an already existent invention,
product, process, or service AND at a ‘price’ a customer will
pay
• The opportunity:
“if we had seen this guy 5 years ago and got him eating
age-appropriate foods, we would not be placing him in aged
care today”
University of Adelaide 7

8. 2 things that make nutrition advice different for
older vs younger adults
• Muscle
– Protein reserve for immune system, organ maintenance, wound
repair, cognitive function
– Catabolism increases and anabolism decreases with age
• Hormonal changes, motor unit degradation
• Sedentary lives, immobilisation
• Reduced activity
• Inadequate protein intake
• Oxidation
– Increased likelihood of oxidative damage thus increased need for
antioxidants
University of Adelaide 8

9. Protein and colours
• Protein
– Concentrated protein if appetite low
– Centre of every meal
– Extra when unwell, following weight loss, pre surgery, post illness
• Colours
– As many different antioxidants as possible
Other things include beneficial fats and oils (omega 3 etc), added fats/carbs to spare
protein, treats to promote appetite

10. The value add
Value adding to the available science with a ‘service’ to prevent
decline in physical and mental capacity in the form of a book.
Customers so far have paid the physical price
University of Adelaide 10

11. The additional ‘price’ benefit: Reduced health
costs and providing self styled choices
• Age-appropriate eating advice
– Reduced hospital admissions
– Shortened length of stay for hospital procedures
– Reduced impact of diabetes
– Greater vitality, life enjoyment and cognitive capability
• Failing ‘quickly and cheaply’ vs ‘slowly and expensively’
University of Adelaide 11

12. Validation: “its only innovation when
the end user validates”
Some comments I’ve received from readers:
• Anne (caller to radio talkback program) “Your book has
transformed my mother’s life!”
• Vivienne (on FB) “brilliant book, completely changed the way I
look at food. A must read for everybody!”
• James (via FB) “ I find myself planning my meals round protein
and colours and finding ways to use my muscles. It was the easy
read and sensible advice that worked for me because I want to
keep travelling!”
University of Adelaide 12

13. Questions for discussion
How can age-appropriate nutrition advice be best disseminated to
boomers to help them age well?
What sorts of new concepts or service interventions could be used to
embraces and promote active ageing for wellness?