4. Analysing the phenomenon of culinary dependence
A more thorough analysis then reveals a second typology dealing with the way in which
these styles of eating incorporate (or not) the individual tastes and preferences of the
members of the household. āHere, we examine the mechanisms of individualisation in
householdsā, he explained. For example, do the couple tend to standardise their
practices or incorporate the tastes and preferences of each person?
āFor all that, these styles of food consumption change with ageā, added Philippe Cardon.
A third portion thus relies on analysis of life events (widowhood, disease, hospital stay, etc.)
that can lead older persons to change their eating habits, for example because the event
leads to a need for practicality.
āOne of the essential issues in āageing wellā is related to the emergence of what we call
culinary dependenceā, the sociologist continued. āThis, as of the first years of retirement
for some couples, leads to delegating all or part of activities such as food provision or
meal preparation to a third party.ā Detailed study of the determinants of this culinary
dependence and the ways established to handle it (spouse, family members, health and
social professionals) allows its effects on the nutrition of retirees to be taken into account.
This is an essential first step in defining strategies to improve their nutrition.
From theory to practice
Ageing and nutrition
Presentation by Etienne Goulley, administrator of AGE Platform Europe.
After these theoretical reports on the determinants of nutrition for the elderly, Etienne
Goulley, administrator of AGE Platform Europe, an organisation that now unites 165
associations of older people or those operating in the interest of the elderly in the
European Union, took the floor. āI would like to explain to you how we, the associations of
older people, want to see the issues of food and nutrition approachedā, he began, before
distinguishing two distinct populations: on one hand, the seniors, often in relatively good
health and for whom risks related to nutrition involve in particular type 2 diabetes,
cholesterol and an unbalanced diet in general; and on the other hand, those over 75-80
years of age, for whom the principal challenge is combating malnutrition. But for these
latter, two scenarios must again be distinguished: living at home and living in an institution.
Optimising nutrition while living at home
āWhile it is clear that the majority of the elderly prefer to live at home, this choice is not
without risks with advancing age, warned Etienne Goulley. A person who eats alone loses
interest in a good meal and eating well. Compensation is necessary.ā He enumerated a
list of possible compensations to combat isolation and solitude: participation in a club,
āsome municipalities have opened centres providing group meals at moderate pricesā;
recourse to support networks; cultivating neighbourly relations; etc.
āSuppliers should also take more interest in this sector of consumptionā, the administrator
pointed out. Aside from the nutritional quality of the products, there are aspects in which
industry has yet to progress in offering products fully adapted to this population: individual
portions of prepared dishes, but at reasonable prices; easy-open packaging, guidelines
aiming to prevent food poisoning. āThese guidelines would greatly simplify the life of
elderly people who cannot manage to eat the too-large portions provided by the
industry, but also those who are alone and have never managed a kitchen. As for food
poisoning, it is one of the most common problems for the elderly, as with age, it becomes
more and more difficult to remember how long this bottle of milk has languished in the
refrigerator. But this is easy to manage with some simple precautions, like specifying on the
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5. packaging the conditions and the shelf life of the food once the packaging is openedā,
stressed the specialist.
In an institution
For life in an institution, the problems are different. āAny elderly person will always consider
placement in an institution as a punishment or abandonment, and this requires a special
effort to maintain the pleasure of eating for themā, explained Etienne Goulley. The meal
should remain āa time anticipated with pleasure, which proceeds with pleasureā. For this,
attention must be paid to the presentation of dishes, their taste, and the dining area,
without forgetting certain factors specific to the person that may require a search for
solutions (swallowing problems, tremors, sensitivity to noise, etc.)
And during hospitalisation
Etienne Goulley ended his report with exceptional eating conditions, such as those during
long-term hospitalisation or in the event of serious illness. āIt is essential to take the time to
encourage everyone to eat his meal at his own rhythmā, he stressed. Too often the lack of
personnel is an excuse to remove the plate or take the tray. AGE Platform deplores these
practices and calls for training aides in treating the person cared for with consideration
and respect.ā This is an opportunity to recall that the decree of last 30 January on the
nutritional quality of the meals served in meal services of social and medical-social
facilities will take effect on 1 July 2013.
And to conclude: āNever forget that the pleasure of eating is the first pleasure that the
new-born discovers, if he is fed in an atmosphere that is affectionate and respects his
rhythm. It can remain a pleasure until the end of life if the same attention is given to the
quality of the meal and the atmosphere in which it is consumed.ā
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