From food experiences to nutrition interventions in ageing populations: Insights from the Nutrisenior 2030 project

Population ageing represents a major public health challenge worldwide, particularly in relation to nutrition and diet-related chronic diseases. In Spain, more than 20% of the population is over 65 years old, a demographic group especially vulnerable to nutritional imbalances, food insecurity, and barriers to healthy eating. However, many nutrition interventions targeting older adults fail to consider the everyday food experiences and decision-making processes that shape dietary behaviors. The NutriSenior 2030 project aims to address this gap by developing practical tools to promote healthy and sustainable eating among older adults using a participatory and user-centered approach.

This study adopted an exploratory qualitative research design based on in-depth interviews. Semi-structured interviews were conducted with a sample of twenty older adults (N=20), selected through convenience and snowball sampling. Participants were men and women aged between 65 and 89 years living in both urban and rural contexts of the region of Extremadura (Spain). Interviews were structured around six thematic blocks: daily life and meals, food and health, food purchasing decisions, household food economy, food preservation and safety, and technology use. Transcriptions were analysed through iterative qualitative coding to identify recurrent themes and patterns.

Based on this analysis, three experience maps were developed to represent the most relevant behavioural archetypes identified in the study. The maps analysed food practices through five analytical pillars: daily life, health, sustainability and purchasing decisions, food labelling and access to information, and technology use. The maps captured three key user profiles within the sample: the traditional female household food manager, the male profile with delegated food responsibilities, and the digitally active older woman. This approach allowed a more integrated understanding of the social, nutritional, economic and technological factors shaping food behaviours among older adults. Results identified ten key challenges affecting food practices. Priority issues included low hydration, inadequate food safety practices, confusion about food labeling, risk of nutritional imbalance linked to economic constraints, and lack of structured meal planning. Social and gender dynamics also influenced food management roles, while varying levels of digital literacy affected the accessibility of technology-based solutions.

These findings are guiding the development of two practical tools within the NutriSenior 2030 project: an accessible food planning guide and a pilot digital application designed to support healthy dietary behaviors and food autonomy in older populations.