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A new study from the ÃÛÌÒÖ±²¥-based Association for Dementia Studies will examine how food is used by community groups that support people affected by dementia.

The Food, Glorious Food project is now underway, aiming to understand the impact of offering food – or activities involving food – for people who attend groups such as Meeting Centres, Dementia Cafés, luncheon clubs, and groups that support older people of South Asian and Black and Caribbean heritage.

Led by Dr Shirley Evans, Director of the Association for Dementia, this first-of-its-kind research is funded by the National Institute for Health and Care Research (NIHR), as part of its Research for Social Care programme.

Project manager Thomas Morton said: “There’s lots of research on how to help people to eat well and healthily in institutions like care homes and hospitals – but we’re interested in the psychological and social benefits of food for people with dementia living in the community, like how it might improve their well-being and help them feel more connected to others.

“This project is specifically focused on the use of food in community groups: whether that’s eating and drinking, bringing food to share or having snacks together, or activities like cooking, baking, shopping, and even just discussing food.

“Food, in these settings, can be amazing. It can encourage people who may be at risk of being isolated to come along and socialise. It can overcome stigma and makes meeting up more enjoyable. It makes people feel more included and it can be a way to recognise and celebrate people’s culture.”

However, he said, there were real challenges for grassroots support groups that wanted to work with food.

He said: “Many people living with dementia find their appetite is affected and may find eating and drinking more challenging than it used to be. Groups also need the staff and resources to offer food, and food choices can be very personal – if you don’t get it right, it can put people off coming rather than encouraging them.”

He added: “This study is about looking in-depth and detail at what works, for whom, how, and why. At the end of this project, we want to be able to provide help and guidance to community support groups on how to decide what to do with food, and how best to do it.”

The study will last 18 months, led by the Worcester project team, with colleagues from Cardiff University, University of Wolverhampton, University of Oxford, and the 3 Nations Dementia Working Group.

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