Most days, Madam Elizabeth Low, 85, is given pureed food or a milk supplement for her meals at the nursing home she stays in. But on Oct 23, she had yum cha for the first time since she can remember – a menu of siu mai (pork and shrimp dumplings), har gow (shrimp...
Most days, Madam Elizabeth Low, 85, is given pureed food or a milk supplement for her meals at the nursing home she stays in.
Madam Low was among 90 nursing home residents who took part in a pilot programme by the Singapore University of Social Sciences and Hong Kong social enterprise, The Project Futurus. The organisations teamed up to prepare softmeal versions of familiar local dishes, ensuring that they retain their original shape and flavour while being easy to swallow.
Here, the Ministry of Health introduced the EatSafe SG initiative in 2019 to improve safe swallowing practices for patients with dysphagia. The team will be getting feedback from the nursing homes on the programme and the constraints they faced, and hope to take their findings to the Agency for Integrated Care to discuss next steps.
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