Older adults living with cognitive change are a growing community throughout the world. Programs that promote health and quality of life of persons living with dementia and cognitive change are needed to facilitate living well. Food and nutrition are core aspects of preventative care, including for persons living with dementia, but such programs are limited. Food based programs and culinary medicine are gaining in popularity translating nutrition information on healthy eating as well as building community and support self-efficacy with cooking. This symposium highlights two recent and promising culinary medicine programs. Cooking Together was developed to address stigma, support social inclusion and develop and retain food skills. This successful intergenerational program for youth (aged 18-30) and persons experiencing cognitive change, was developed and evaluated in a three-phase process. Preliminary results demonstrate improved confidence, inclusion, and wellbeing as well as interest among various communities of continuing the program. Lessons learned have been developed into a leaders’ guide and website. The Cognitive Kitchen pairs group education and application via cooking to develop food agency alongside peer support. Piloting showed a synchronous virtual context to be possible and enabled further development of content and materials. The program has proven feasible, with participants reporting adoption of healthy eating strategies, enhanced food skills, and regaining enthusiasm for nutrition. Virtual and in-person program delivery yielded findings about engagement, adaptability, and practicality. The virtual program increases accessibility, and skill-development is enhanced within participants’ own home contexts.
Human Health Sciences
University of Guelph
Dr. David Ma is a Professor in the department of Human Health Sciences and Director of the Guelph Family Health Study (GFHS) at the University of Guelph. His research spans a wide range of topics from cells and experimental models of cancer, brain health to family nutrition. His experimental research has helped to increase our understanding of the role of omega-3 fatty acids at multiple levels of the gene, cell, whole body and disease with a focus on breast cancer prevention. As the Director of the GFHS, a longitudinal cohort study of families with young children, he leads a team of investigators and trainees to better understand determinants of health. The goal is to develop tools and approaches to support healthy behaviours for the prevention of chronic diseases. Beyond the lab, he was a member of the City of Guelph-Smart Cities team, which was awarded an Infrastructure Canada grant to develop, Our Food Future, Canada’s first circular economy. In support of training, he leads a tri-agency funded national training program in Healthy Cities and Implementation Science. Professionally, he is active in advancing nutrition education and research in Canada through the Canadian Nutrition Society and is a Past-President and Fellow of the society.