By H. Cummins1,2, C.A. Corish2, H.M. Roche2, S.N. Mccarthy1, 1Teagasc Food Research Centre

By H. Cummins1,2, C.A. Corish2, H.M. Roche2, S.N. Mccarthy1, 1Teagasc Food Research Centre

Consumer Assessment of Unmet Needs in the Development of Targeted and Appropriate Novel Food for the Over Sixty Fives

By H. Cummins1,2, C.A. Corish2, H.M. Roche2, S.N. McCarthy1,1Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland and 2Nutrigenomics Research, Group, School Of Public Health, Physiotherapy and Sports Science, UCD Conway Institute/ UCD Institute of Food & Health, Belfield, Dublin 4, Republic of Ireland

Background:Nutrition is a key modifiable factor in the ageing process. Adequate protein intake can positively influence muscle mass and function and may slow the development of sarcopenia(1). Packaging, portion size, and taste are also important considerations when developing foods older people(2). The aim of this research is to identify new product opportunities for older consumers to meet their nutritional needs and enhance their potential for healthy ageing.

Methods: Focus groups with 64free-living adults aged over 65 years were conducted. All participants were partly responsible for food shopping and/or cooking,with half of the participants living alone. Open-ended questions were used to generate discussion around health, nutrition and functional foods. All focus groups were recorded, transcribed and analysed using NVivo.

Results: Three overarching themes were identified from the focus groups. These included trust, cooking for one and perceived need for functional foods. General practitioners were reported as providing trustworthy advice on health and nutrition (“I take the Benecol drinks for the cholesterol because the doctor told me they are good. I’m not mad about them but I take them because she said to.” -ABC1 Female, 65-74). Adjustments were made to routines to cope with cooking for one (“If I cook today, I’ll do enough potatoes to last for a few days. ….. When I cook chicken breasts I might do three and put the rest in the freezer....”-ABC1 Female, 75+). Finally, functional foods were seen as something for the treatment of a recognised health problem, rather than for the prevention of future health issues.(..I had high cholesterol…my daughter brings them into me and she says, them are for your cholesterols…..she will drop in and say I was in the supermarket and I got them for you, make sure you take them…”-C2DE Male, 75+)

Conclusions: Opportunities exist to produce foods specifically targeted to over 65s in order to promote healthy ageing. Thesefindings have the potential to influence public health and nutrition policy developments in Ireland.

  1. Paddon-JonesD & Rasmussen B (2009)CurrOpinClinNutrMetab Care 12, 86–90.
  2. Ford N, Trott P, Simms C (2016) Journal of Marketing Management 32, 275-312.
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