CLOSING DATE: 31 OCTOBER 2019
These scholarships, established in 2003 as The HOPE Foundation Scholarships, are intended to support and encourage young University researchers into the ageing field, so a strong academic focus can be developed for New Zealand’s future needs.
Through the generosity of our sponsors and the Friends of HOPE, we have been able to award each of the following scholars $6000, to support their work on an ageing related topic of research.
THE GENEROSITY OF people is what makes the HOPE Foundation function on a daily, monthly and yearly basis.
As we approach Christmas it is timely to thank those whose generous spirit has enabled us in the past year to provide 10 post graduate scholarships, 2 summer student scholarships, 1 travel grant, support to researchers to present at the NZ Association of Gerontology conference, fund raise and have fun.
Purposes, Principles and Profit – An investigation into the organisational legitimacy of residential aged care providers
Cobus Kilian - AUT University
Assessing medication appropriateness in the Geriatric Population and development of an appropriate prescribing tool in the Elderly
Dr Sharmin S Bala - University of Otago - School of Pharmacy
Studying the relationship between hydration state obtained by MRI and vision quality of human lens in vivo to predict the onset and progression rate of cataract.
Alyssa Lie - University of Auckland - School of Optometry and Vision Science
Fatemeh Faeze Yavari - Victoria University of Wellington - School of Architecture
New Zealand is the first country in the world that is proactively taking a ‘whole of system’ approach in falls prevention.
It has been known for some time that the Mediterranean diet is beneficial for cardiovascular health and there is now growing evidence that it is also helpful in preventing and treating frailty. Think of food rich in fruits, vegetables, whole grains, legumes, nuts and seeds, with moderate fish consumption, olive oil as the predominant source of fat and moderate wine intake with meals. Red and processed meats and dairy products are eaten less frequently.