MAP-MALL
NDA project full title: MAPP-MAL: Multidisciplinary Approaches to
Develop Prototype for the Prevention of Malnutrition in OP:
Products, People, Places and Procedures
PI: Paula Moynihan
Publications
Macdonald A.S., Teal G., Moynihan P.J. (2010) Redesigning food
service for vulnerable older adult hospital patients Gerontechnology
2010; 9(2):306; doi:10.4017/gt.2010.09.02.210.00
Macdonald AS, Teal G, Moynihan P (2010) A smarter food service
for nutritionally vulnerable older adult hospital patients. Proceedings
of CWUAAT 10, Cambridge, March 2010. 169-177.
Macdonald AS, Teal G, Rice G (2010) Complex systems, collective
mind-shifting and interactive workshop design. Proceedings of
CWUAAT 10, Cambridge, March 2010. 37-45.
Macdonald AS, Teal G, Moynihan P (2009) Improving the quality,
nutritional benefit, and enjoyment of food for older people in
hospitals. In Inclusive design into innovation: transforming practice in
design, research and business. Royal College of Art, London. 6-8
April 2009. Available from
http://include09.kinetixevents.co.uk/4dcgi/prog?operation=detail&pap
er_id=4 [Accessed 30/4/02009]
Payne C, Bell A, Methven L and Fairfield C (2010). Inconsistent
Rheological Behaviour of Starch Based Dysphagia Products.
Proceedings of the Nutrition Society, 69 (OCE2) E146.
Payne, C., Bell, A., Methven, L. and Fairfield, C. (2010) Consistently
Inconsistent – Commercially Available Starch-Based Dysphagia
Products. Dysphagia, 26, 27-33.
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Mavrommatis, Y., Gosney, M.A. and Methven, L. (2010) Effects of
different hospital catering systems on sensorial degradation of foods
provided to elderly patients in the UK. Proceedings of the Nutrition
Society, 69 (OCE6) E457
Payne, C., Methven, L., Fairfield, C., Gosney, M.A. and Bell, A.
(2011) Variability of starch-based thickened drinks for patients
with dysphagia in the hospital setting. J Texture Studies, ISSN
0022-4901.
Mavrommatis, Y., Moynihan, P.J., Gosney, M.A. and Methven, L.
(2011) Hospital catering systems and their impact on the sensorial
profile of foods provided to older patients in the UK. Appetite, 57, 1420.
Payne, C., Bell, A., Methven, L., Fairfield, C. and Gosney, M.A.
(2011). A study of the variation of starch-based thickened drinks
prepared for patients with dysphagia in one NHS hospital.
Dysphagia, submitted.
Heaven B, Bamford C, May C, Moynihan P (2011). When 3040cms becomes a problem: Feeding, food-work and the space
between patient, plate and feeding assistant on hospital wards.
Sociology of Health and Health Care. Submitted.
Original communications on mappmal research presented at
learned societies
Tsikritzi R, Wang J, Moynihan P, Methven L (2011). Development of
sauces with High Energy Density, flavour and taste impact for older
people: aiming to increase food acceptability and consumption. BSG
July 2011.
Tskiritzi R, Mavrommattis Y, Gosney M A (2011). The effect of
macro and micro nutrient fortification of cookies on their sensory
properties and on hedonic liking of older people. BSG July 2011.
Macdonald AS, Teal G, Moynihan PJ (2010). An Inclusive Design
Methodology for Redesigning the Food Service for Vulnerable Older
Adult Hospital Patients, Proceedings of the 3rd International
Conference for Universal Design, Hamamatsu 2010, Japan. Oral
presentation.
Teal G, Macdonald AS, Moynihan PJ (2010). Adapting service
design tools to facilitate interdisciplinary research collaborations.
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Service Design The 2nd Nordic Conference on Service Design and
Service Innovation Linköping, Sweden. Oral presentation.
Heaven B, Bamford C, May C R and Moynihan P (2010). When 3040cms becomes a problem: Feeding, food-work and the space
between patient and plate on hospital wards. Abstract presented to
Medical Society Durham.
Macdonald A, Teal G (2011). Service Innovation in hospital nutrition
healthcare through co-design.
European conference Design4
Health. Sheffield July 2011.
Teal, G., Macdonald, A.S., & Bamford, C. (2011). ‘Food for thought:
redesigning hospital food services for vulnerable older patients’,
Service Design Network Conference, 20-21 October 2011, San
Francisco (oral presentation).
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