mappmal
mappmal: Multidisciplinary approach to develop a prototype for the prevention of malnutrition in older people: products, people, places and procedures
Professor Paula Moynihan, Newcastle University, Institute for Ageing and Health
It is estimated that 60 per cent of older people are at risk of malnutrition whilst in hospital, increasing complications and reducing quality of life. Despite helpful guidelines to prevent malnutrition and tools to identify those at risk, a joined-up approach to improve hospital food provision specifically for older people that makes use of novel technologies has not previously been considered.
mappmal is a New Dynamics of Ageing Programme collaborative project, funded by the Economic and Social Research Council (ESRC). A diverse group of researchers from the disciplines of Nutrition and Dietetics, Food Science, Design, Ergonomics, Sociology, Computer Science, Speech and Language Therapy and Medicine have come together to radically rethink food provision for older people in hospital with the long-term aim of reducing malnutrition. The aim of the mappmal project is to exploit new and existing technologies to design new ways that food can be provided to older patients using a ‘a joined-up’ approach that considers all stages of the food journey, from production to consumption (i.e. products, people, places and procedures). The overall research question is: ‘Can new products, partnerships, service models and enhanced eating environments from food production to patient consumption prevent malnutrition in older patients?’
First, a comprehensive ethnographic study of current practice with respect to hospital food
provision for older patients was conducted and this has led to the definition of key service principles for food provision and has identified opportunities for change.
A new service prototype for food provision for
older patients is now being designed and is focusing on a number of key areas including: • The bedside eating environment including assistive products
• Energy and nutrient dense foods and a system to make them available and accessible 24 hours a day
• Texturally modified foods with improved sensorial quality for patients with swallowing difficulties
• Improved drinks for patients with dysphagia • Using technology to develop an individualised approach to: order appropriate foods that meet nutritional needs and preferences; order and track appropriate assistive products; monitor food and nutrient intake and; alert any shortfall in nutritional intake and enable patient feedback.
mappmal is engaging with key end users (food providers, caterers, dietitians, nurses, doctors, occupational therapists, speech therapists, carers, older people) and stakeholders (professional bodies and charities e.g. Royal College of Nursing, National Patient safety Agency, Hospital Caterers Association, BAPEN, and Age UK) at all stages of development of the new prototype by conducting workshops, focus groups and interviews. This will inform on the feasibility and acceptability of the new system, its workability and potential integration in real life. The final prototype will be demonstrated in
autumn 2011. Project Team: Paula Moynihan (Newcastle University), Alastair Macdonald (Glasgow School of Art), Lisa Methven (University of Reading), Carl May (Newcastle University), Martin Maguire (University of Loughborough), Patrick Olivier (Newcastle University), Margot Gosney (University of Reading).
For further information contact: • Professor Paula Moynihan, Newcastle University, Institute for Ageing and Health – Tel: 0191 2228241 Email:
p.j.moynihan@
ncl.ac.uk • Professor Alastair Macdonald, Glasgow School of Art – Email:
a.macdonald@
gsa.ac.uk • Dr Lisa Methven, University of Reading – Email:
l.methven@
reading.ac.uk
Further details of the project are available at:
www.mappmal.org.uk and to find out more information about the New Dynamics of Ageing Programme, visit:
www.newdynamics.group.shef.ac.uk
5 BAPEN In Touch No.57 May 2010
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