Type of publicationArticle ( aa Regional Government Piemonte, Turin, Italy, paolaobbia@gmail.com. Conflict of interest:None an up-to-date overview of the current status of A3 activities.

The present document describes a nutritional approach that is nested in the European Innovation Partnership for Active and Healthy Aging (EIP-AHA) and aims to provide the first common European program translating an integrated approach to nutritional frailty in terms of a multidimensional and transnational methodology. The document has been developed by the A3 Nutrition Action Area of the EIP-AHA and aims at providing a stepwise approach to malnutrition in older citizens, identifying adequate interventions based on a unified assessment and ICT-supported solutions. “NutriLive” is an integrated nutritional approach, represented by a structured Screening-Assessment-Monitoring-Action-Pyramid-Model (SAM-AP). Its core concept is the stratification of the nutritional needs, considered by the working group as the key for targeted, effective, and sustainable interventions. “NutriLive” tries to close gaps in epidemiological data within an aging population, creating a unified language to deal with the topic of nutrition and malnutrition in Europe. By assembling all the validated screening, assessment, and monitoring tools on malnutrition in a first pyramid, which is interrelated to a second intervention pyramid, the A3 Nutrition WG identifies a common, integrated vision on the nutritional approach to frailty, which applies to the various health care settings.

The 'quality of meals and meal service' set of indicators is a resource to map meal quality in residential facilities for elderly. As soon as feasibility tests in practice are completed, the indicator set can be used to guide meal and meal service quality improvement projects in collaboration with kitchen staff and health care professionals. These improvement projects will help to improve food intake and reduce the risk of malnutrition among elders living in residential facilities.

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PURPOSE Currently, limited evidence-based guidelines exist for the effective management of chemotherapy induced dysgeusia in cancer outpatients. In this pilot study, we used innovative insights from gastrological sciences such as selective taste management to improve the taste of bread for cancer outpatients. We investigated whether it is feasible for cancer outpatients and family caregivers to bake personalized bread themselves at home, whether such bread is considered tasty and if daily consumption of it has any effect on anthropometric measurements. METHODS Included patients (N=112) are randomly divided in a bread-baking group (BBG) (N=54) and a control group (N=58). Their individual taste thresholds profile is assessed using the innovative O-Box. Anthropometrics and structured questionnaires are used to compare the effects of personalized bread after one month follow-up. RESULTS Only 17% of the BBG required some telephone or online assistance to correctly apply the prescribed recipe. In 60% of the cases, the bread was prepared by the family caregiver. Compliance was high and no side effects were observed. Over 80% of the BBG perceived personalized bread as equally or more tasteful despite their stressful taste alterations. Compared to the control group loss of bodyweight and Body Mass Index in the BBG was not significant (p .968 and p .956 respectively). CONCLUSIONS Baking personalized bread at home appeared to be feasible. Selective taste management based on individual taste thresholds profiles should be studied more in depth using whole meals in a larger cancer outpatients population.