t job was to find foods that have been used for the last millenium that may ease some of the symptoms, I also looked at other countries and researched what they did, the further East I went the numbers declined. Japan having the lowest, but I can't start feeding older people Sushi and Teriyaki.
As a chef the next bit for me was the easiest; formulating new and nutritious recipes, concentrating on 4 of what I consider to be the most worrying symptoms.
1. Sleep.
2. Anxiety.
3. Weight Loss.
4. Weight Gain.
This year with the backing of Kings College I am about to conduct new trials with new recipes, these will run for 6 months and the results collated at the end of the year. Next year I will roll out new training for chefs of all levels to train and educate how to get the most from their ingredients. 
The end product being restaurant quality meals served
Food and Cooking is fun, instilling some basic rules to follow regarding the retention of nutrition during training will last a lifetime to be passed on by future generations.
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