Soft-meal versions of familiar local dishes aim to provide safe and enjoyable dining experiences for elderly with dysphagia.
SINGAPORE – For the first time in her memory, 85-year-old Madam Elizabeth Loh, a resident at The Salvation Army’s Peacehaven Nursing Home, enjoyed a “yum cha” meal featuring soft-meal versions of traditional dim sum dishes. On October 23, she savored siu mai, har gow, chwee kueh, and pandan cake, designed specifically for seniors with swallowing difficulties. Madam Loh, who has moderate dementia and dysphagia, loved the meal, especially the pandan cake, which she finished quickly.
Madam Loh was one of 90 nursing home residents who participated in a pilot program organized by the Singapore University of Social Sciences (SUSS) and The Project Futurus, a Hong Kong-based social enterprise. The initiative aimed to provide seniors with dysphagia—who struggle to swallow solid food—with soft-meal alternatives that retain the original flavor and appearance of popular local dishes, while ensuring they are safe to eat.
Dysphagia, a condition that affects between 58,000 and 174,000 people aged 65 and above in Singapore, can result from strokes, neurological disorders, or damage to the head, neck, or throat. To cater to this condition, chefs from The Project Futurus used enzymes and water to transform traditional foods like siu mai into a gel-like texture that resembles its original form but is easier to swallow.
This project is part of a broader effort to improve food options for seniors with dysphagia. While Singapore’s EatSafe SG initiative introduced in 2019 has trained caregivers to prepare safer meals, there are still limited choices for patients. Dr. Carol Ma, head of gerontology programs at SUSS, noted the ongoing challenge of providing diverse and enjoyable meals for seniors with this condition.
During a week-long feasibility study from October 21 to 25, the program served meals at three nursing homes. The meals were served in a “Sensory Restaurant on Wheels,” which recreated the atmosphere of a traditional Cantonese dim sum restaurant, complete with nostalgic music and waitstaff pushing dim sum carts.
The results of this pilot will be evaluated, with the goal of improving future food options for elderly residents. Ms. Queenie Man, founder of The Project Futurus, expressed hopes to expand their efforts in Singapore to create more supportive environments for aging populations, including through partnerships with local restaurants to offer soft-meal options in dining establishments.
This initiative is part of a larger global movement to provide better nutrition and dining experiences for elderly individuals, especially those with swallowing difficulties.
