(P16-030-25) ALISA - Designing a Prevention Program for a Healthy and Sustainable Diet for Individuals Over 50, in France

Objectives: With an aging population, ensuring quality nutrition and autonomy are key priorities. These challenges are compounded by issues like food transition, sustainability, food accessibility, and well-being. In this context, a prevention program focused on specific needs and expectations has been developed for Individuals over 50, in France.

Methods: Forty-five participants aged 50y and over were recruited from a senior and social centre in France to form six discussion groups (7 participants/group). The majority, 24 of them, were over 76y. The group was predominantly women (42 women, 3 men), and 42 were retired. The moderator’s guide covered six key themes: food habits, knowledge of healthy eating, sustainability awareness, food practices (meal preparation and environment), intergenerational connections. The analysis was based on workshop observations and follow-up interviews.

Results: Each category of questions was analyzed and related to the perceptions of subjects:
- Vision of Food: Pleasure, Conviviality, Necessity, Tradition, Constraint
- Vision of Healthy eating: Product types (fruit, vegetables, unprocessed), Balance, Diversity, Food characteristics (seasonal, organic), Health (medical advice, weight management), Constraints (budget, accessibility, motivation)
- Shopping locations: 1-Supermarkets; 2-Markets; 3-Local producers and small shopsChoice criteria: diversity, freshness, quality
- Difficulties in food: Food routine, Lack of diversity, Complex labels, Misleading marketing
- Intergenerational bond: Please grandchildren, Pass on a food education

The ALISA program, designed in 4 participative workshops, was proposed to partner towns. It includes sessions focusing on food pleasure, practical advice, label reading, and a culinary workshop with simple, affordable recipes.

Conclusions: Focus groups’ results helped shape outreach initiatives for this audience. Four key themes emerged: remembrance, nutritional needs, sustainability and accessibility, as well as culinary discoveries and practices. Therefore, prioritizing pleasure and enjoyment in community initiatives focused on nutrition for individuals over 50y.

Funding Sources: Institute for a Positive Food (non-profit organisation)