Gastrologic approaches to the 3rd age: Join for a tastesteering session!

Share This Post

Share on facebook
Share on linkedin
Share on twitter
Share on email

Did you miss the opportunity to see the workshop on Gastrologic approaches during our EWAHA 2021? The AAL Programme invites you for a special opportunity to join a workshop that will show you the latest technology in food care. Join for a session on 27 October 2021 at 10.00 CET!

The COVID-19 pandemic has highlighted the seriousness of existing gaps in the delivery of tasty, healthy and high-quality meals to the elderly. Primary food care plays a major role to improve the quality of life in aged care through the joy of food!

The Working Group on Food & Nutrition, a subgroup of the A3 Action Group in the European Innovation Partnership on Active and Healthy Ageing (EIP-AHA) has developed a common, integrated vision on the nutritional approach to frailty, taking into account also the impact of social integration and psychosocial behaviour of the elderly. 

This decade of food care transformation requires modernisation and digitalisation of culinary systems implemented by trained and skilled chefs in healthcare, on the basis of gastrological innovations, gastrologic sciences and cost-effective criteria that will deliver a more targeted, personalised, effective and efficient foodservice, based on the needs and expectations of the senior EU citizens. 

In this workshop you will learn more about the issue of undernutrition in Europe, the future vision of how primary food care could look, as well as experience a live cooking session.

About the speakers

Marjolein Winters
Marjolein is a project manager in healthcare innovation and has a MsC in Healthcare Policy, Innovation, and Management. She has been the project coordinator of the NECTAR project for one year an Erasmus+ project focusing on the Occupational Profile of the Chef Gastro-engineering. She’s currently a senior advisor at the Catharina Cancer Institute.

Sara Argentesi
Sara has a Master’s degree in Communication. She worked for more than ten years in the digital marketing field. She is currently co-coordinator of the Center for Gastrology and representative for the Italian market.

Lobke Van den Wijngaert
Lobke is Chef Gastro-engineering L.t since 2018 and works together with the center for gastrology. She started her tastecenter LiveEatTaste in 2020 and 2021 she is co-coordinator for the overarching communication, training, and supervision between tastecenters and hospitals and for scaling up the tastecenters.

More To Explore

CALL FOR POSTER PRESENTATIONS

The European Week of Active & Healthy Ageing aims to be the European networking and exchange platform for providing innovation support and inter-disciplinary cooperation for