WP 2-6 Printed food for prevention of malnutrition

Printed food for prevention of malnutrition induced by chewing and swallowing limitations

Especially older people with swallowing and/or chewing limitations often face the problem of malnutrition due to reduced food intake.

This project deals with the development of texture adapted 3D printed food, enabling a tailored nutrition for people with chewing and/or swallowing difficulties. Each meal will be fortified according to individual requirements of energy and protein. In an intervention study, the effects of these foods on dietary intake and nutritional status of older persons with chewing and/or swallowing problems will be investigated.

Objective:

The objective of the present research project is the development and application of newly textured innovative personalised food products for the whole day to enable an adequate food consumption and nutrient intake even in the presence of chewing and swallowing problems. The applied 3D food printing technologies will be developed with regard to an economical production of these products. Acceptance and effects of these foods will be evaluated in older persons with chewing and/or swallowing problems.

Fortified smoothfood

A delicous gelled Cordon Bleu with carrots and potato mash will be served to the nursing home residents with masticating or swallowing disorder as personalised smoothfood on the first day.

This innovative fortification with protein, fat or carbohydrates will ensure a good nutrient supply even in case of small potion sizes consumed by these residents.

To increase the pleasure of eating for the residents affected, the pureed food products are converted to their original shapes and appearence by the application of natural gelling agents („A feast for the eyes“). Thus, people with swallowing and mastication disorder will be supplied with all essential nutrients needed to cover the daily requirements for energy and protein.

Coordinating Investigator

Prof. Dr. Thomas Lötzbeyer

Hochschule Weihenstephan-Triesdorf (HSWT)
Institut für Lebensmitteltechnologie

Email: thomas.loetzbeyer[at]hswt.de

Co-Investigators

Melanie Senger

Hochschule Weihenstephan-Triesdorf
Institut für Lebensmitteltechnologie

Email: melanie.senger[at]hswt.de

Partners

Prof. Dr. Dorothee Volkert

Friedrich-Alexander-Universität Erlangen-Nürnberg
Institut für Biomedizin des Alterns

Email: dorothee.volkert[at]fau.de

Angela Ott

Friedrich-Alexander-Universität Erlangen-Nürnberg
Institut für Biomedizin des Alterns

Email: angela.ott@fau.de

based on developments of EU-Project PERFORMANCE