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NZ Nutritional Foundation: Make Meals Matter

Tuesday, 27th October 2009

Good food keeps body and soul together whatever your age; and none more so than in the ‘golden years’. But malnutrition is becoming alarmingly common in our ageing population. Experts are gathering in Christchurch this week to learn from the latest research into keeping our seniors well by making meals matter.


Internationally-renowned specialist, Dr Mike Stroud from the UK, is in New Zealand to share his expertise and latest research findings with those caring for older people. “Appetite often decreases with increasing age, meaning older people need little and often to get enough,” says Dr Stroud. “Research shows supplements can help add extra nourishment to a declining intake.”


New Zealand dietitians working at the forefront of this often under-recognised area of need will also be sharing their experiences and offering practical advice. “Awareness amongst care givers is a crucial first step,” says seminar organiser and Christchurch dietitian, Mrs Julian Jensen. “We hope to make delegates stop and think, and give realistic solutions they can use everyday. A milk pudding here or ten minutes longer over a meal there can make the difference between enough and not.”


Dr Richard Gearry, the New Zealand Nutrition Foundation’s Medical Director, will be chairing the session and is well aware of the problems older people face. “We are delighted to be offering the opportunity to hear from both local and international experts. New Zealanders are living longer nowadays. We want to add life to years, not just years to life,” he says.


The seminar, ‘Nutrition risk in older people: making meals matter’, is taking place on Wednesday 28th October 2009 from 4-6pm at the Hotel Grand Chancellor, 161 Cashel Street, Christchurch.


Biography


Dr MIKE STROUD MD, FRCP is a Senior Lecturer in Medicine & Nutrition and a Consultant Gastroenterologist in Southampton, UK. His main clinical and research interests are in intestinal failure, malnourishment and nutrition support and he runs the Southampton Nutrition Support Team. He is currently Chairman of the British Association for Parenteral and Enteral Nutrition (BAPEN) and he previously chaired the Group that produced the UK’s National Institute of Health and Clinical Excellence (NICE) 2006 Guidelines on Nutrition Support.


Dr Stroud is also in New Zealand to speak at the AUSPEN meeting on Thursday and Friday, 29 & 30 October


Released on behalf of the New Zealand Nutrition Foundation


The New Zealand Nutrition Foundation is a non-profit organisation which works pro-actively in the nutrition and food sectors with the food industry, Government bodies, other health promotion agencies, health and education professionals and the media. Its mission is “to enhance the quality of life of New Zealanders by encouraging informed, healthy and enjoyable food choices.”


ENDS

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