Since last January, our nursing homes have worked with a nutrition consultant to review our menus and train our kitchen staff in the areas of nutrition and food preparation.
During this assessment, internal engagement sessions were conducted to review what nutrients best suit the health needs of our residents. For example, to aid bowel movements, more fibre is introduced into the menu creatively by adding multi-grain buns at breakfast, including millet porridge for lunch and gradually mixing brown rice with white rice. To reduce cardiovascular risks and also better manage chronic conditions, the team has explored for alternative cooking oil and cooking methods. Efforts have also been made to enhance meal presentations to stimulate appetite.
The efforts to ramp up competency and encourage staff engagement culminated in the first ECON Cooking Competition during September-October 2015. We believe that the process of bringing joy to our residents and sponsors should also be an invigorating total experience for all in the ECON family. The cooks put to use the new methods learnt and created their very own unique dishes. It was truly wondrous to witness such commitment and pride. The recipe for one of our cooks, Mdm Ai Qing, was even featured in the AIC cookbook. We are proud of our team!
The efforts to ramp up competency and encourage staff engagement culminated in the first ECON Cooking Competition during September-October 2015. We believe that the process of bringing joy to our residents and sponsors should also be an invigorating total experience for all in the ECON family. The cooks put to use the new methods learnt and created their very own unique dishes. It was truly wondrous to witness such commitment and pride. The recipe for one of our cooks, Mdm Ai Qing, was even featured in the AIC cookbook. We are proud of our team!
