Close
太歲元辰殿新春開放時間安排
太歲元辰殿年三十(21/1)至正月初一(22/1)暫停開放,正月初二至十五(23/1至5/2) 開放時間為早上8:00至下午5:00。

生肖凡屬兔、雞、馬、鼠、龍之善信可於正月初二開始至整個正月內(23/1至19/2),出示有效證明文件,即可免費進入「太歲元辰殿」內拜太歲。
Close
【「雲賞衣裳」華夏淑女漢服展示大賽 - 2023年2月5日決賽名單】
已報名參加比賽人士,請按以下連結查看決賽名單
「雲賞衣裳」華夏淑女漢服展示大賽 - 2023年2月5日決賽名單

Social Services

Caring for the Elderly

Dysphagia is a problem worthy of further attention. Many patients have difficulty in swallowing and communication due to old age or radiotherapy that they have received before, and they may suffer from malnutrition and waste away because food stays in their oral cavity for prolonged periods. The Swallowing Research Laboratory of the University of Hong Kong has collaborated with Sik Sik Yuen in previous years to conduct research at the various care and attention homes for the elderly, day care centers, and Love@Home service providers. Elders undergoing the clinical evaluation received simple swallowing training administered by trained volunteers or staff, and about 70% of elders receiving the training had improved oral muscle function.

To draw the attention of others in the industry and the general public to dysphagia and people with swallowing difficulties, the Yuen and the University of Hong Kong jointly organize a “World Swallowing Day” in December every year to attract the attention and concern of people from all walks of life to the food and needs of people with swallowing difficulties.

 

2019 happens to be the year of the 40th anniversary of Sik Sik Yuen's social services. Sik Sik Yuen specially organized a recipe collection event under the theme of “Good Food for the Elderly” to commemorate this grand event. The “Recipe Collection Event Award Ceremony cum Special Recipe Cooking Demonstration” was held on 10 October 2019, and Sik Sik Yuen also released the “Recipes for the Elderly for the Four Seasons” webpage to continue to promote awareness of high quality diets for the elderly to the general public.

啬色园社会服务四十周年食谱徵集活动颁奖礼

一众嘉宾与现场参加者大合照及享用美食。星级厨师黄亚保先生及黄隆滔先生即场示范适合体弱长者食用的『怀旧碗仔翅』得奖者郑淑群女士及母亲

In 2019's “World Swallowing Day”, Sik Sik Yuen released the “International Dysphagia Diet Standards” as part of its continuing collaboration with the Swallowing Research Laboratory of the Faculty of Education of the University of Hong Kong, and produced a publication called “Accessible Swallow” to teach food consistency and fineness standards to the general public.

The “Friendly Eateries - Swallow-Friendly Dining” programme was also promoted to restaurants and eateries, and some food items in the menus of collaborating restaurants and eateries will be selected as “swallow-friendly dishes”. Food items in the menus are also divided into different levels according to the complete food framework of the International Dysphagia Diet Standardization Initiative (IDDSI) to help people with swallowing difficulties distinguish foods with different textures.

 

陈文琪博士嘉宾介绍本年度世界吞嚥日推出的《吞嚥无障碍》刊物

In the 3rd Gerontech and Innovation Expo cum Summit, Sik Sik Yuen promoted the concept of high-quality diets for the elderly to the audience through its “healthy eating” theme. It also explained the difference between main meals, minced meals and pureed meals, as well as great food pairing options.

星级名厨欧国强先生、萧秀香女士、黄亚保先生与啬色园社会服务委员会主席黎泽森先生及一众董事、委员及顾问星级名厨欧国强先生 示范怀旧碗仔翅 参观者非常雀跃