Indsæt nyt ikon Bring ideas to life VIA University College hvis

Everyday meal preparation for Indsæt hjælpelinjer til people with dementia Højre klik udenfor slidet BENDTSEN Trine Vase, cand scient Human Nutrition IVERSEN Mette K. F., cand scient Human Nutrition NEJSUM Hanne Lindberg, Master in Humanities and Health

Skriv titel på præsentation Introduction

When people are diagnosed with dementia everyday activities like meal preparation will gradually become more difficult – Meal preparation to maintain identity – Weight loss and malnutrition as central nutritional issues

Genoe, R., Dupuis,S. L., Keller, H. H., Martin, L. S., Cassolato, C. and Edward, H. G. (2010) J AgingStud 24: 181-193 Volkert, D., Chourdakis, M., Faxen-Irving, G., Früwald, T., Landi, F., Suominen, M.H…..Schneider, S.M. (2015) Clin Nutr, 34, 1052-1073 Aim of the project

To develop a guide to increase the possibility for people with dementia to continue everyday life through participating in meal preparation Method – from Action Research to Design Based Research

How can we make sure that the solution will be useful in practice? – Considerations regarding target group – Use of experience and research – Our influence as researchers – Iterations – Both methods are person-centered, application-specific and practicable Co-operation with people with dementia and their caregivers

Observations Theory and workshop

Development Theory and test of recipes

Theory Development and test of product

Final product Preliminary Results

Personalization of product – Lifestory with meal preparation as center – Use of utensils e.g. scale, oven, hot plate – Activity analysis – Attention regarding nutritional needs

Design of recipes Next step

– Tests of guide and recipes – Compose the final product – End of project December 2017 Thank you for your attention

Funded by:

Thanks to collaborators from Favrskov , , Municipality and Municipality and people with dementia and relatives we visited in their private homes