ADAPTING TO CHANGES
On top of using lower sugar and salt, the seniors learnt the concept of the healthy plate which recommends portions for different food types.
Although the seniors may want to stick to a recipe they have been using for years, they can be open to changes, said Ms Ong Boon Cheng, assistant manager at Goodlife Makan, which is run by social services organisation Montfort Care.
“Every grandma has her own recipe using a particular brand of sesame oil and oyster sauce to make their perfect sesame chicken, but through education … they can be quite receptive to changing,” she said.
One change that the cooks have made is using apples instead of sugar to sweeten fried rice.
Madam Lin Yan Qing, 84, a volunteer who cooks at the community kitchen for her fellow seniors, said that keeping the food tasty while also healthy is a challenge.
However, she understands the need to improve recipes.
“We are old and we have to take care of ourselves. The most important thing is health. Otherwise, nothing matters,” she said.
