A diverse group of researchers from the disciplines of nutrition and dietetics, food science, design, sociology, computer science speech and language therapy, medicine and ergonomics worked collaboratively to radically rethink food provision and nutritional management for older people in hospitals.

The team aimed to explore how innovations in design and technology could be exploited to address identified opportunities for intervention, how novel food ingredients, products and preparation could be developed to address the needs of the older patient, and to gain insights into how interactions between people, products, places and procedures could be optimised to maximise patient benefit.

This chapter describes the context, details of the methods, a description of the demonstration prototype, key findings, applications for other care settings, and implications for policy and practice.

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