AMK-THKH Newsletter Issue 2 of 2011 - Thye Hua Kwan Hospital

Engaging theCommunityin ActiveAgeingAMK-THKH, together withYio Chu Kang CommunityClub’s (YCK CC) Active AgeingCommittee recently embarkedon a new initiative to engage andeducate the community on activeliving.The partnership started with a LiveCooking Demonstration as well asa Seminar on Footcare for Diabeticsheld at YCK CC earlier this year.Said Ms Beh Siang Yeang, a housewife residing in Yio Chu Kang, “Thedishes were easy to prepare and tasted really good. I will cook thesedishes for my family soon.”The demonstration was followed by a talk on Foot Care for Diabetics,conducted by Mr Zechariah Yeo, a Nursing Officer with the Hospital. Theseminar taught participants the importance of taking care of their feet,especially when they have diabetes. It also provided them with usefultips on what to look out for when purchasing new shoes.Another workshop on Falls Prevention was recently concluded where theHospital’s therapists gave a live exercise demonstration with practicaland effective exercise techniques for senior citizens to keep fit.The workshop attracted more than 40 participants, who also wentthrough a Falls Assessment to analyse their risk of falls.Said Ms Natalie Koh, the Constituency Manager for Wellness at YCKCC, “The senior citizens found the sessions very interactive. We hopeto continue this working relationship with AMK-THKH to provideinnovative workshops and activities to our elderly residents.”Health Bites:Living Well,Eating WellStarting this issue, we will be sharingtips on staying healthy and keepingfit. For a start, we would like to sharewith you the following recipes whichare suitable for diabetic patients.POPIAH BASAH SEMARANGIngredientsPopiah SkinBamboo Shoot (sliced thinly)Carrot (julienned)Bean SproutsCabbageOyster sauceGarlic Chili SauceSesame OilGarlic, choppedSaltPepperMethod of Preparation10 pieces50 grams50 grams25 grams25 grams1 tablespoon2 tablespoons1 tablespoon1 tablespoon¼ tablespoon¼ tablespoonSlice cabbages into stripes.Heat sesame oil and add garlic. Fry until fragrant and then addvegetables as well as oyster sauce.Set aside to cool.Layer the popiah skin on the plate, spread cooked vegetablesin the middle of the popiah skin and roll.Serve popiah with chili sauce.During the live cooking demonstration,participants were treated to a spreadof healthy dishes selected by theHospital’s dieticians. Local favouritessuch as ‘popiah’ and vegetablesandwiches using vegetables andtofu, which substituted meat patty,were on the menu.Khoo Kim Hoe, one of the participants said, “The exercise demonstrationwas very helpful. The steps were simple and easy. I am confident that ifI continue these exercises, my sense of balance will improve.”VEGETABLE STACKSIngredientsMultigrain Bread SlicesTaukwa (cut into 8 slices)CucumberRed Bell Pepper (whole)Tomatoes (slices)Pepper (according to tasteOlive OilBalsamic VinegarMustard Dijon8 slices80 grams200 grams120 grams80 grams5 tablespoons2 tablespoons1 tablespoonMethod of PreparationPat taukwa dry with paper towels.Combine balsamic vinegar, olive oil, salt, pepper and mustard.Mix with taukwa and keep in refrigerator.Meantime, slice cucumber into thin slices and sear in non-stick pan.Roast bell pepper in oven for 15minutes at 220°C. Cool the bellpepper, remove its skin, and slice to strips.Place the bell pepper, cucumber, tomato and tofu slices on a sliceof multigrain bread. Proceed to make 8 portions.Toast quickly in oven at 180°C for 5 minutes.Our Therapy team (in red) leading participants inthe exercise demonstrationOur dietician, Ms Stephanie Ho (in red shirt) explaining thebenefits of multi grain bread*These recipes are reproduced with permission from the HealthPromotion Board.AMK - THKH REACHING OUT13