Event

Generations, gender and eating

When
Monday 17 October 2016 | 5.00 - 6.30PM

This event has passed

Venue

Level 6 Seminar Room| Charles Perkins Centre | Johns Hopkins Drive| University of Sydney

Map

How older Australians fare

As part of the Food @ Sydney Series:  ‘Sydney’s Food Futures’ in association with Sydney Ideas

Forward-thinking communities pay greater attention to their most vulnerable citizens. As we age poor nutrition has a profound impact on our health and well-being in gender-specific ways. Yet low funding, over-stretched carers and overzealous regulations are among the factors limiting the food choices and enjoyment of eating that everyone deserves in their later years. And the baby boomers are coming. In Sydney alone, the projected number of people aged over 65 years old will nearly double in the next 20 years, from around 520,000 in 2011 to over 995,000 in 2031.
Join our panel of experts to discuss how we can meet the needs of our oldest generation with flavoursome, nutritious food.

Panelists:
Lee-Fay Low, Faculty of Health Sciences
Vicki Flood, Faculty of Health Sciences
Maureen Lumello, Health Services Manager, Tender Loving Cuisine
Chair: Elspeth Probyn, School of Gender and Cultural Studies

Professor Vicki Flood is Professor of Allied Health with Western Sydney Local Health District and Faculty of Health Sciences, University of Sydney. She is an Accredited Practising Dietitian and nutritional epidemiologist. Professor Flood has a background in nutrition and dietetics, epidemiology and public health, and research areas include population-based cohort studies and intervention studies to reduce chronic disease. Her main areas of research include nutrition and eye disease, food security of vulnerable population groups and micronutrient research (e.g. folate, Vitamin B12, sodium, carotenoids), nutrition and healthy ageing, improving food environments to increase the availability of healthy foods and supporting aboriginal health research.

Associate Professor Lee-Fay Low is Associate Professor in Ageing and Health in the Faculty of Health Sciences, University of Sydney. She is a registered psychologist with a PhD in psychiatric epidemiology.  A/Prof Low’s main areas of expertise are in home and residential care for older people, wellbeing in people with dementia, dementia risk factors for dementia, dementia literacy, and people from culturally and linguistically diverse backgrounds. She is particularly interested in developing and evaluating interventions to improve the quality of life of older people. She has methodological skills in population studies, systematic reviews, clustered randomised trials, instrument development and evaluation, and translation of research into practice. She has attracted over four million dollars in research funding, authored over 80 peer-reviewed articles, six book chapters as well as two books on dementia.

Since 2002 Maureen Lumello has been the Health Services Manager for an organisation providing nutritious, health accredited, home delivered meals to those in the community who have either been identified via health professionals as requiring nutrition assistance or have self determined their needs in this area. Prior to this she worked with a GP in the area of Care Planning for senior clients with an emphasis on nutrition and exercise.

In March 2013 Maureen was invited to Co Chair the SLHD Carers Committee – the main purpose of the Program is to monitor and advise on the implementation of the NSW Ministry of Health’s Carers Recognition Act (2010) Implementation Plan. She still sits on this Committee.

Elspeth Probyn (chair) is professor of gender & cultural studies. She has written extensively on practices of embodiment and eating. Her current research, Sustainable Fish: a material analysis of cultures of consumption & production (funded by an Australian Research Council Discovery Project) analyses the sustainability of the production and consumption of fish, or what she calls ‘more-than-human” sustainable fish communities, the results of which are published in a new book, Eating the Ocean (Duke University Press, 2016).