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Publications from the mappmal project

Design

  • Teal G, Macdonald AS, Bamford C (2012). Redesigning hospital food services for vulnerable older patients. Touchpoint, The Journal of Service Design 2012 Jan; 3(3).
  • Teal G, Macdonald AS, Moynihan PJ (2010). Adapting service design tools to facilitate interdisciplinary research collaborations. Service Design The 2nd Nordic Conference on Service Design and Service Innovation Linköping, Sweden.
  • Macdonald AS, Teal G, Moynihan PJ (2010). Redesigning food service for vulnerable older adult hospital patients. Gerontechnology 2010; 9(2):306.
  • Macdonald AS, Teal G, Moynihan PJ (2010). A smarter food service for nutritionally vulnerable older adult hospital patients. Proceedings of CWUAAT 10, Cambridge, March 2010. 169-177.
  • Macdonald AS, Teal G, Rice G (2010). Complex systems, collective mind-shifting and interactive workshop design. Proceedings of CWUAAT 10, Cambridge, March 2010. 37-45.
  • Macdonald AS, Teal G, Moynihan P (2009). Improving the quality, nutritional benefit, and enjoyment of food for older people in hospitals. In Inclusive design into innovation: transforming practice in design, research and business. Royal College of Art, London. 6-8 April 2009.

Food Science

  • Payne C, Methven L, Fairfield C, Gosney MA and Bell A (2011). Variability of starch-based thickened drinks for patients with dysphagia in the hospital setting. J Texture Studies, ISSN 0022-4901.
  • Mavrommatis Y, Moynihan PJ, Gosney MA and Methven L (2011). Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UK. Appetite, 57, 14-20.
  • Payne C, Bell A, Methven L, Fairfield C and Gosney MA (2011). A study of the variation of starch-based thickened drinks prepared for patients with dysphagia in one NHS hospital. Dysphagia, submitted.
  • Payne C, Bell A, Methven L and Fairfield C (2010). Inconsistent Rheological Behaviour of Starch Based Dysphagia Products. Proceedings of the Nutrition Society, 69 (OCE2) E146.
  • Payne C, Bell A, Methven L and Fairfield C (2010). Consistently Inconsistent – Commercially Available Starch-Based Dysphagia Products. Dysphagia, 26, 27-33.
  • Mavrommatis Y, Gosney, MA and Methven L (2010). Effects of different hospital catering systems on sensorial degradation of foods provided to elderly patients in the UK. Proceedings of the Nutrition Society, 69 (OCE6) E457

Dissemination symposiums

  • The British Society of Gerontology, Plymouth July 2011.  Satellite symposium ‘mappmal: multidisciplinary approach to develop a prototype for the prevention of malnutrition in older people’. A series of four presentations by mappmal team members were given.
  • The British Geriatrics Society, Brighton October 2011. Satellite symposium ‘Malnutrition in older patients; re-designing the food and nutrition service through a multidisciplinary & participative process. A series of three presentations and panel discussion by mappmal team members.
  • Nestle Study Day for Speech and Language Therapists. London September 2011.  Presentation by Dr Methven ‘Malnutrition in Older Hospital Patients: the mappmal approach to prevention
  • Gerontological Society of America.  Symposium on ‘New Dynamics of Nutrition’ November 2011.  Presentation by Paula Moynihan on outcomes of the mappmal project.
  • BAPEN annual conference on Malnutrition Matters 2011 Harrogate November 2011.  Satellite symposium ‘mappmal: multidisciplinary approach to develop a prototype for the prevention of malnutrition in older people.

Original communications on mappmal research presented at learned societies

Food Science

  • Tsikritzi R, Wang J, Moynihan P, Methven L (2011). Development of sauces with High Energy Density, flavour and taste impact for older people: aiming to increase food acceptability and consumption.  BSG July 2011.
  • Tskiritzi R, Mavrommattis Y, Gosney MA (2011). The effect of macro and micro nutrient fortification of cookies on their sensory properties and on hedonic liking of older people. BSG July 2011.

Design

  • Teal G, Macdonald AS and Bamford C (2011). Food for thought: redesigning hospital food services for vulnerable older patients. Service Design Network Conference, 20-21 October 2011, San Francisco.
  • Macdonald AS, Teal G (2011). Service Innovation in hospital nutrition healthcare through co-design.  European conference Design4Health. Sheffield July 2011.
  • Teal G, Macdonald AS, Moynihan PJ (2010). Adapting service design tools to facilitate interdisciplinary research collaborations. Service Design The 2nd Nordic Conference on Service Design and Service Innovation Linköping, Sweden.
  • Macdonald AS, Teal G, Moynihan PJ (2010). An Inclusive Design Methodology for Redesigning the Food Service for Vulnerable Older Adult Hospital Patients. Proceedings of the 3rd International Conference for Universal Design, Hamamatsu 2010, Japan.

Sociology

  • Heaven B, Bamford C, May CR and Moynihan PJ (2010). When 30-40cms becomes a problem:  Feeding, food-work and the space between patient and plate on hospital wards. Abstract presented to Medical Society Durham.

Dissemination Exhibitions of the mappmal hospitalfoodie prototype

A purpose-designed hospitalfoodie exhibition was produced to disseminate the prototype at:

  • British Society of Gerontology, Plymouth, July 4th-7th 2011.
  • European Conference Design4Heath, Sheffield, July 13th-15th 2011.
  • British Geriatrics Society, Brighton, October 12th-14th 2011.
  • Newcastle University, Human Nutrition Research Centre Annual Symposium, October 2011.
  • BAPEN, Harrogate, November 28th-30th 2011.