Plant-based nutrition is made easier for seniors through innovative technology

Plant-based nutrition is made easier for seniors through innovative technology

A groundbreaking tool leverages science and user insights to address protein deficiencies in older adults eating plant-based diets, ensuring healthier, more sustainable aging.

In a recently published study in theJournal of participatory medicineResearchers explored developing a digital tool to ensure adequate protein quality in older adults' plant-based diets. The study design included dietitians and identified the needs and barriers to practicing a plant-based diet. The goal was to address the nutritional challenges presented by aging and plant-based transitions through user-centered, science-based solutions.

background

The global shift toward plant-based diets is driven by concepts of environmental sustainability and health benefits. These diets are also believed to reduce the risk of cardiovascular disease and certain cancers. However, these diets pose challenges for older adults, a growing European population.

Plant foods often lack sufficient essential amino acids compared to animal proteins, leaving older adults vulnerable to protein deficiencies that can lead to reduced muscle mass, bone health and cognitive decline. In addition, this age group already faces problems such as reduced appetite and limited outdoor activity, which can further exacerbate nutritional risks.

While increasing dietary protein could theoretically close these gaps, this conflicts with the environmental goals of a sustainable diet. Meal planning with complementary protein sources offers a promising solution, but is complex due to consumers' limited access to detailed amino acid data. The researchers also found that older adults often lack familiarity with such complex nutritional relationships and targeted education is required for successful dietary changes.

About the study

The present study used a user-centered design to develop a digital tool to optimize protein quality in plant-based diets of older adults. Researchers conducted three focus group interviews in Denmark and the Netherlands involving dietitians and older adults. Participants were selected through purposive sampling to ensure a diverse yet relevant study population. The study was divided into three phases to understand the needs, design solutions and test the usability of the solutions.

Screenshot 2: Add new client, 3A: Add nutritional intake, 4A: New counseling session and 5: Alternatives; all are used in the cognitive walkthrough. Screenshot 2 shows how to add a new customer with customer details; Screenshot 3A shows how to add a new product separately by meal moments. Screenshot 4A shows the feedback provided to the original and alternative food intake on sustainability, protein intake and protein quality; Screenshot 5 is the screenshot where alternatives (green) can be selected for the original products (blue).

In the first phase, a user-task environment analysis was conducted to collect input on tool functionalities, user preferences and ideal usage scenarios. This process identified features valued by both dietitians and older adults, such as: B. individual adjustment of nutrition, feedback on protein quality and user-friendly interfaces.

The second phase used creative methods to generate and refine ideas for the tool. Based on elements such as personalized feedback mechanisms and flexible input options, the solutions were evaluated for feasibility and relevance. In particular, brainstorming methods such as brainwriting helped develop innovative ideas to fill database gaps and keep users engaged with the tool.

The final phase included a cognitive walkthrough of tool prototypes, where participants provided usability feedback. Challenges such as understanding interface elements (e.g. unclear icons and navigation difficulties) were identified and addressed.

In parallel to these qualitative efforts, researchers also built databases that integrate amino acid composition, digestibility values ​​and sustainability metrics. The study used algorithms to calculate personalized meal protein quality scores (MPQS) and recommend dietary changes. These algorithms took into account factors such as taste preferences, food availability and environmental impact.

Key insights

Results showed that a user-centered approach effectively addressed nutritional challenges in older adults who switched to a plant-based diet. Due to their expertise and the complexity of protein quality assessment, nutritionists were identified as the primary target group for the prototype tool. The study also highlighted the significant need for a meal planning support resource to optimize intake of essential amino acids.

Analysis of the user task environment revealed common preferences among dietitians and older adults, including a desire for clear visual feedback, ease of use, and features such as personalized recommendations and pre-programmed meal options. However, the dietitians emphasized accurate, science-based data, while the older adults emphasized the need for accessibility and simplicity.

Additionally, focus group analysis identified practical solutions for incorporating incomplete database entries, engaging users with interactive elements, and providing relevant nutritional insights. The cognitive walkthrough identified critical usability issues that led researchers to refine the interface design and functionality. Examples include older adults' difficulty understanding navigation, the need for a simplified interface, and dietitians' preference for customizable reports.

The database and algorithms used in the tool also contributed to the development of an innovative framework for assessing MPQS. These results helped provide precise feedback on the adequacy of essential amino acid profiles. They suggested dietary adjustments through three tailored algorithms: gram-for-gram substitution, proportional adjustments, and adding missing components.

While the prototype effectively addressed dietitians' needs, older adults expressed some reservations, particularly regarding digital literacy and understanding complex nutritional data. This feedback highlighted the importance of providing basic education about protein quality before its general adoption by laypeople.

Conclusions

The study showed that a user-centered approach can be used to develop tools to improve protein quality in plant-based diets, particularly for dietitians serving older clients. Although promising, the results also suggest that using the prototype in older adults requires basic education about protein quality.

The researchers said future iterations should incorporate usability improvements, validate the MPQS framework, and expand databases for global relevance. Further usability testing, including real-world scenarios and cultural adaptation, is essential to ensure the effectiveness of the tool. Continued collaboration with end users, such as older adults, remains critical to effective implementation.

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