Research Theme
Agri-food for Healthy Aging (A-HA)
Program Manager: Jessica Bowes (Demeter), MSc
Website: http://aha.the-ria.ca
Blog: http://aha.the-ria.ca//blog/
Current A-HA Research Projects
Complete A-HA Research Projects
The Agri-food for Healthy Aging (A-HA) program is a collaborative research group created through the efforts of the RIA, the University of Waterloo, the University of Guelph, and MaRS Landing.
A-HA's core research scientists hold expertise in areas of applied nutrition and dietetics, nutritional sciences, food science and human health.
By exploring linkages between agriculture, food, nutrition and health, A-HA aims to realize innovative opportunities for Ontario's agri-food and health sectors to improve health and well-being of older adults.
Current A-HA research activities include: evaluating dietary meal options for older adults with swallowing difficulties; exploring methods of texture modification for fresh meat and vegetables in retirement and Long Term Care homes (R/LTC); sensory evaluation of omega-3 enriched foods prepared in R/LTC; understanding issues faced by families experiencing dementia, specifically related to food and mealtimes, and exploring consumption, understanding and motivating factors related to functional foods in older adults.
A-HA also has a core mandate of knowledge translation and transfer (KTT). With funding from the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)/Univeresity of Guelph Partnership via the Agri-Food and Rural Link program in 2010, A-HA is currently implementing a 3-year KTT project where the objectives are to share research results, increase collaborative research and dissemination opportunities, build community connections and stakeholder partnerships, and train Highly Qualified Personnel (HQP).
Specific activities to connect with health professionals in community-based and congregate settings, food industry, government, and academia include: communication efforts such as an annual newsletter, social media sites (e.g. Twitter), and a blog; hosting/attending networking events, and; participation in a knowledge mobilization group - a Nutrition Community of Practice within the Seniors Health Research Transfer Network.
These efforts will collectively contribute to a thriving agri-food sector by engaging producers and the food industry to realize new market opportunities for older adults, and by helping health professionals realize health benefits to consuming Ontario's innovative agri-foods (e.g. functional foods).
Effective knowledge sharing is imperitive to realize the value of A-HA's research and facilitate a positive change. Without the widespread participation from community as well as industry partners, this collaborative group and its valuable KTT activities would not exist.
To learn more about people and projects within A-HA, visit the website or join the A-HA mailing list.
Follow A-HA on Twitter (@foodhealthaging) for instant research and dissemination updates!
For further information, please contact:
Jessica Bowes (Demeter)
Program Manager - Agri-food for Healthy Aging
Email:
jcbowes@uwaterloo.ca
Phone: (519) 571-1873 ext.126.
or
Hilary Dunn
MSc Candidate, University of Guelph
Email: hdunn@uoguelph.ca
Current Research Projects
| Project Name | Principal Investigator(s) |
| Matching expectation to reality for modified texture foods: Comparison of in-house to commercial pureed products | Dr. Lisa Duizer Dr. Heather Keller |
| Strategically Linking Ontario's Agri-Food Sector to Its Aging Population to Create Innovation and Sustain Competitiveness | Dr. Lisa Duizer Jessica Bowes (Demeter) |
| Agri-food for Healthy Aging (A-HA): Building connections and advancing knowledge within the agri-food, nutrition and health sectors | Dr. Alison Duncan University of Guelph |
| Exploration of the consumption, awareness and motivating factors related to functional foods in older adults | Dr. Alison Duncan |
| Eating Together 2: Transitions in care for families with dementia - long-term care home sample | Dr. Heather Keller University of Guelph |
Completed Research Projects
| Project Name | Principal Investigator | Completion Date |
| Sensory Perception and Alzheimer's Disease | Nila Ilhamto Supervisor: |
2010 |
| An assessment of functional food strategies as a potential intervention technique to increase long-chain omega-3 fatty acids in long-term care facilities | Dr. Ken Stark University of Waterloo |
2010 |
| Development of a mealtime social interaction measure | Dr. Heather Keller |
2010 |
| Developing a mealtime satisfaction questionnaire for use in long-term care | Dr. Heather Keller |
2010 |
| Providing resident-centred care during mealtimes for those living with dementia | Dr. Heather Keller University of Guelph |
2010 |
| Social interaction among tablemates at mealtime: an exploratory study | Leah Curle Supervisor: |
2009 |
| The mealtime experience for older adults in retirement living | Leah Curle Supervisor: |
2009 |
| Sensory Evaluation of Soy Bread in Older Adults | Dr. Alison Duncan Dr. Lisa Duizer |
2009 |
| Dietary requirements of residents living in retirement homes - are they getting enough omega-3 fatty acids? | Dr. Ken Stark, Assistant Professor, KIN, UW |
2007 |