Developing a Digital Tool for Protein Quality in Plant-Based Meals for Older Adults
Author Information
Author(s): Susan Woods, Tiffany Leung, Maha Gasmi, Katharina C Wirnitzer, Lotte van Dam, Sine Højlund Christensen, Inge Tetens, William Riley III, Mariëlle Timmer, George Suciu Jr, Iuliana Marin, Lisette De Groot, Pol Grootswagers
Primary Institution: Wageningen University
Hypothesis
Can a digital tool be developed to ensure adequate protein quality in plant-based meals for older adults?
Conclusion
The study resulted in a prototype digital tool that meets the needs of dietitians for meal planning to enhance protein quality.
Supporting Evidence
- Older adults and dietitians expressed high interest in a tool for protein quality.
- The tool should function as both an app and a website.
- 32% of solutions generated were deemed highly feasible and relevant.
- Focus group feedback indicated a clear need for meal planning tools among dietitians.
- Older adults require foundational education on protein quality before using the tool.
Takeaway
Researchers created a tool to help older adults eat better plant-based meals by making sure they get enough protein.
Methodology
The study used focus group interviews with dietitians and older adults to gather input on the tool's design and functionality.
Potential Biases
Potential selection bias as dietitians involved may have been more supportive of the protein transition.
Limitations
The tool's development focused on dietitians first, which may not fully address older adults' needs without prior education on protein quality.
Participant Demographics
22 dietitians (all female) and 24 older adults (50% male in the Netherlands, 25% male in Denmark), aged 60 and above.
Digital Object Identifier (DOI)
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