STUST implemented the 2020 Community Health Project of the Bureau of Health and Welfare, Tainan City, gathered the university’s teachers of the Department of Elderly Welfare and Services and the Department of Hospitality Management, together with the food safety experts in Tainan City and HACCP central kitchen, and launched the Dining Activity for the Elderly. It was held at Wennan Community Activity Center a few days ago.

【Ching-Chuan Chen, Chief Officer of Wennan Community, was giving an opening speech in the dining activity for the elderly】

On the day of the event, Vice President of STUST, Ming-Tsai Lai, led the teachers and students of the Department of Elderly Welfare and Services and the Department of Hospitality Management for activity plan. The activity was hosted by Chng-Chuan Chen. A lot of honorable guests were invited to the activity, including Shiu-Hua Shiao, District Chief Officer of Southern District, Tainan City; Councilor Shu-Hui Tsai of Tainan City and Director Shian-Ming Chiu of her office; Chairman Zheng-You Tsai of Tainan Meal Box Association and managers of 7 central kitchen; Director Hui-Mei Hsu of Yunjianan Branch of HACCP Association; food safety experts Shao-Yi Shen, Catering Counselor Hai-Lian Fang from the Bureau of Social Affairs, Tainan City Government, Chairman Rong-Chong Tsai of the Southern District Cheziliao Care Association; and a number of organizers in charge of community catering services.

【Ching-Chuan Chen, Chief Officer of Wennan Community, was explaining to the guests the nutritious meals prepared on the day of the dining activity.】

There were four features in this Dining Activity for the Elderly. The first feature was the feeding criteria that emphasized the nutritional needs of the elderly, which was drawn up by the Department of Welfare Services for the Elderly at STUST. It was recommended that lunch for the elderly have a nutritional goal per meal for each individual—750 calories and 30 grams of high-quality protein. The criteria also emphasized the adequate supply of high-fiber, high-calcium and vitamin D to prevent and delay the potential symptoms of sarcopenia, frailty, and malnutrition in the elderly. In addition, in accordance with the Guidelines for the Preparation of Food Quality in Taiwan, published by the Ministry of Health and Welfare, the Executive Yuan. Meals for the elderly emphasize the adjustment of palatability, so that the elders with natural tooth deficiency can also enjoy eating. The second feature was to invite teachers and students from the Department of Hospitality Management to design menus for Chinese and Western dishes from a gourmet perspective, changing the stereotype of ordinary people that with there are little changes with dishes made in large quantities and improving the appetite of the elderly. The third feature was to invite food safety experts, emphasize the future training of volunteers, increase concepts and actions for food safety, and check food safety for the elderly when they share meals. The fourth feature was the use of the existing school feeding mechanism of HACCP central kitchens to relieve the pressure of the community in recruiting volunteers to prepare meals, so that more communities can launch elderly dining plans at a low threshold, thereby taking care of more senior residents.

【(From left to right) Director Shian-Ming Chiu of Councilor Shu-Hui Tsai’s office, Chairman Shin-Yi Shie of the Wennan Community Development Association, Associate Professor Chiao-Zhen Peng of STUST, Chairman Rong-Chong Tsai of the Southern District Cheziliao Care Association, Food Safety Expert Shao-Yi Shen, Assistant Professor Hui-Wen Shih of STUST, and Chief Officer Ching-Chuan Chen of Wennan Community.】

On the activity day, the HACCP Central Kitchen of Haowei Food Factory offered a set of Chinese meal. The dishes included white chopped chicken, steamed milkfish, shrimp with jade steamed egg, minced pork tofu, fried mainland girl, and pumpkin soup, which in total supplied 617 kcal and 47 grams of protein. On the other hand, a set of western-style meal was prepared by students led by Prof. Hui-Wen Shih from the Department of Hospitality Management at STUST. The meal included spaghetti bolognese, creamy corn soup, protein tofu cake, and caramel pudding, which altogether supplied 833 calories, 41 grams of protein, 5 grams of fiber, and 285 mg of calcium. The Dining Activity for the Elderly was presented with Chinese and Western cuisines to meet the nutritional standards. In addition, there were volunteers and students serving the dishes. The elderly and guests shouted "happy" while they tasted the dishes on that day

【A group photo of the participants in the dining activity for the elderly.】

【Guests were taking meals at the dining activity for the elderly.】

【Associate Professor Chiao-Zhen Peng from the Department of Senior Welfare and Services at STUST was explaining the planning content of the dining activity for the elderly】

【Prof. Hui-Wen Shih from the Department of Hospitality Management at STUST was explaining the design content of her creative and nutritious cuisine.】

【Ming-Tsai Lai, Vice President of STUST, was delivering a speech in the elderly lunch even.】

【Guests gathered in the elderly lunch event.】