In light of the increasing life expectancy of Europe's population and the rising significance of active and healthy ageing relating thereto, an integrated approach of nutritional care within primary health care is gaining importance. The aim of the review was to summarize evidence on the effectiveness of nutritional interventions in primary health care. The scoping review is based upon a comprehensive literature search of relevant literature published between January 2010 and August 2021 in PubMed, CINAHL, Cochrane Database of Systematic Reviews, Embase and Medline databases. Overall, 15 studies were included for evidence synthesis and interventions were basically clustered according to their type, into 1) eHealth and tele-medical interventions; 2) targeted single interventions; and 3) comprehensive, multi-faceted interventions. The review presents diverging evidence regarding the efficacy and effectiveness of interventions for nutritional care in primary health care, however, demonstrates encouraging outcomes. eHealth and tele-medical interventions partly show a careful positive tendency. Likewise, manifold single interventions on patient level present significant improvements in patient health outcomes. Multifaceted and comprehensive interventions found in the literature also partly demonstrate significant changes in intervention groups. Primary health care represents a critical setting for the care of older citizens and patients with complex health needs. This scoping review provides an overview of current nutrition care practices in primary health care and results reinforce the need to strengthen implementation of multi-faceted interventions carried out by the inter-disciplinary primary care team for advanced nutritional care.

Background Recent studies underline the importance of cognitive reserve, which is supported by stress reduction, pleasure experience and meditation, for mental health. Mindfulness training is successfully applied to dementia and indicate a lasting positive effect on cognitive reserve, well‐being and motivation. The research project OpenSense investigated the potential of VR‐based intervention and assessment for dementia care in a proof‐of concept study. The VR‐based intervention was developed to foster mindfulness and sensory activation. Method VR‐based intervention was applied in persons with dementia (PwD) with Alzheimer’s dementia (AD; n=12, age M=85.0 years, MMSE M=21.5) and healthy controls (n=12, age M=75.1 years, MMSE M=30) using 30 minutes of panoramic video‐based multi‐sensory experiences presenting stimuli that empower relaxation (body‐scanning, beach, forest) and activation (bakery, orchestra). EEG‐based alpha‐band signals (8‐12 Hz) associated with relaxation and inhibitory control were recorded before, during and after intervention and eye tracking was applied during intervention. Result Pre‐post EEG analysis showed significant increases in alpha power and brain connectivity for PwD with AD and controls (post > pre, p<.05). EEG baseline alpha power demonstrated higher values for healthy controls than for PwD (AD). Eye movement analysis demonstrated significant differences between PwD (AD) and controls: eye blink rate AD > controls, p=.004(**) from the observation of a 3 minutes video, and significant correlation (Rho=.607, p=.003(**); 3 minutes video) was achieved between eye movements and the Freiburg Mindfulness Inventory score. Conclusion The potential of VR‐based intervention based on mindfulness and sensory activation is very promising: the study demonstrated significant increases of EEG alpha power and brain connectivity where PwD usually suffer from decline and gaze data acquired during intervention indicate potential for non‐invasive assessment for decision support. OpenSense anticipates numerous opportunities for novel VR‐based care services for empowering cognitive reserve, inducing sensory activation, raising awareness and motivation for self‐regulation, and as pervasive assessment tool.

Background Nutritional standards in community catering facilities are essential for adequate quality of care. As part of the initiative GEMEINSAM G'SUND GENIESSEN of the Health Fund Styria, minimum standards for nursing homes were published. The aim was to investigate the current situation of the implementation of selected minimum standards for food and drink supply in Styrian nursing homes to create appropriate measures for healthy living for elderly people. Methodology Of 81 defined minimum standards, two thirds were examined in the study (n = 54; 66.6 %). To get detailed insights into the current degree of implementation, the project team worked with a mixed- methods-basis, consisting of an online survey (n = 94; 41.4% of all Styrian nursing homes), 46 guideline interviews and 169 weeks of menu analysis. Results Of the 54 minimum standards analysed, 34 were fulfilled (63.0%), nine were rather fulfilled (16.6%), five were rather not fulfilled (9.2%), four standards could not be fulfilled (7.4%) and two standards could not be investigated (3.7%). Nursing homes prefer seasonal and regional products, but pay less attention to the use of fair trade products or organic food. In addition, the food choice is determined by the preferences and acceptance of the residents, which are the main reasons for the low use of whole grain products and the rare offer of vegetarian dishes. With regard to the design of the menus, almost all plans are age-appropriate and attractively presented, but rarely meet the standard with regard to recommended labelling (e.g. alcohol aromas). Challenges in the daily practise are finding a way between the self-determination of the residents, the arranged diets as wells as meeting the minimum standards. Conclusions Results indicate that minimum standards in nursing homes are taken into account. In order to achieve a comprehensive implementation, further development of the standards as well as information and awareness-building interventions are needed. Key messages Challenges in the daily practise are finding a way between the self-determination of the residents, the arranged diets as wells as meeting the minimum standards. The range of vegetarian dishes, dishes with legumes and wholemeal products should be focused in the future. In addition, the provision of tools (age-and target-group- specific-menus) is recommended.

Sugar-sweetened beverages are known promotors of adverse health outcomes. This study aimed to find a relation between taste perception, preferences for beverages, anthropometric parameters, and frequency of beverage consumption. Taste perception of sweetness was tested using an adopted sensitivity test with sucrose and different concentrations of sugar-sweetened apple juice. Furthermore, bitter-compound 6-n-propylthiouracil (PROP) and salty perception were tested and accompanied by a questionnaire on beverage intake. We did not find a clear relationship between taste perception, anthropometrics, and beverage intake. Nevertheless, in males, the bitter intensity perception of PROP was positively correlated with the BMI percentiles (CDC, r = 0.306, p ≤ 0.043) and the waist circumference (r = 0.326, p = 0.031). Furthermore, the liking of sweet taste (p < 0.05) and sweet intensity rating (p < 0.05) of apple juice increased with intensity, and adolescents with overweight or obesity had a higher intake of free sugars from beverages (p < 0.001). The role of taste perception on anthropometric measures and beverage intake remains unclear and requires further investigation.