Food In Later Life (FILL) aimed at providing an international, intercultural, multidisciplinary and intergenerational perspective on a specific cultural aspect: how the preparation of food and the rituals associated with eating should change in time to accommodate nutritional needs and lifestyles of people, with a focus on those who due to age or disease have to substantially change their nutritional habits.

The motivation for FILL derived from the need to bring about knowledge exchanges on cultural and social aspects linked to nutrition in later life.

Learning materials are also needed to clearly explain to those involved in preparing food how to adapt the food and which strategies to use to make the mealtime a meaningful instance for those who are involved in it; transforming the mealtime from a routine to something pleasurable. FILL partners were working towards these goals.

The project, which was launched in August 2013, ended in July 2015.

FILL was a project conducted under the Grundtvig strand of the European Commission's Lifelong Learning Programme.

Our partners in the project were: Insitut de Formation Interhospitalier Théodore Simon in Neuilly-sur-Marne (FR); uniT in Graz (AT); VNB in Hanover (DE); West Lothian College in Livingston Scotland (UK); and ALPHA in Genoa (IT).

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This project has been funded with support from the European Commission.
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