“烹饪缓解孤独”之烧烤主题：烟火气中的温情相聚/”Cooking Alleviates Loneliness” – A Barbecue Theme: Warm Gatherings Amidst the Aroma of Grilled Delight

2025年7月22日，密西沙加 – 金枫华人老年联谊会(GMCSA: Golden Maple Chinese Seniors Association)与加拿大注册执业营养师公会(ACPN: The Association of Certified Professional Nutritionists)联合举办的“烹饪缓解孤独之烧烤”的主题活动, 在密西沙加市的R.K. McMillan公园（830 Aviation Rd.）圆满举行。本活动部分资金由加拿大政府新视野老年人项目（New Horizons for Seniors Program）资助。活动从上午10点持续至下午2点，吸引了众多社区长者参与。

活动由许瑞柱先生和郝萍女士担任主持人。金枫华人老年联谊会会长黄慧平女士首先致辞，强调了健康饮食对老年生活的重要性。随后，密西沙加市社区发展娱乐协调员Paige Summit女士和Katharina Andilab女士，以及AMICA Erin Mills社区关系总监Matt Foxall先生和Cheryl Stefanovic女士分别发表讲话，由张帆女士提供专业的中文翻译服务。

加拿大注册执业营养师公会理事Maggie Yu女士致辞，表达了对来宾的热烈欢迎与美好祝愿。她强调，本次活动由ACPN与金枫华人老年联谊会共同主办，旨在通过营养知识传播与社区互动，提升长者的健康素养与生活质量。她指出，随着年龄增长，长者面临多重健康挑战，因此本次活动以“烹饪缓解孤独（Nourishing Connections to Combat Loneliness by Cooking）”为主题，通过分享烹饪的乐趣（the joy of cooking）连接彼此、温暖心灵。Yu女士还介绍了ACPN致力推动以检测为基础、以专业为核心、以教育为手段的现代健康管理模式，感谢金枫老年联谊会团队、志愿者及加拿大政府New Horizons for Seniors Program对本次活动的支持，并预告协会注册营养师将带来实用讲座，为社区长者提供科学营养建议与个性化支持。

在营养健康讲座环节，ACPN资深注册营养师君君（Julia Wong)女士为现场观众带来了精彩的健康饮食讲座。营养师Julia Wong女士特别指出，随着年龄增长，人体会出现代谢减缓、咀嚼能力下降等八种变化，并提出了”少食多餐、质地柔软、低盐少糖”等六大饮食原则，强调均衡摄入各类营养素的重要性。

活动现场还同时进行了丰富多彩的文艺汇演和烧烤活动，让参与者在学习健康知识的同时，也能享受美食和娱乐。整个活动气氛热烈，参与者纷纷表示收获颇丰。尤其是烧烤环节成为最受期待的亮点。炭火升腾间，不仅飘散着食物的香气，更传递着社区长者们欢聚的温暖。加拿大注册执业营养师公会（ACPN）特别设计的”社交烹饪疗法”环节，让参与者通过共同备餐、分享食谱，体验烹饪对心理健康的积极影响。

烧烤中的社交疗愈
ACPN理事Maggie Yu指出：”翻动烤肉时的自然互动能打破社交壁垒。研究表明，集体烹饪可刺激多巴胺分泌，有效缓解孤独感。”活动现场，长者们分组协作腌制食材、照看烤架，彼此传授家乡风味的调制秘诀。来自广东的陈伯伯一边示范蜜汁叉烧的烤制技巧，一边感慨：”教年轻人做菜让我想起以前给孙子做饭的日子，心里特别踏实。”

营养与美味的平衡
注册营养师Julia Wong特别为烧烤菜单提供健康改良方案：

• 用迷迭香等香草替代部分盐分

• 推荐三文鱼、鸡胸肉等优质蛋白

• 搭配彩椒、蘑菇等富含纤维的烤蔬
  “烟熏过程会产生一定有害物质，建议搭配绿茶或柠檬水食用”，Julia Wong现场演示如何用锡纸包裹食材减少焦糊。

跨代交流的意外收获
活动特别邀请AMICA Erin Mills养老院的年轻护理人员参与烧烤，26岁的Mark在协助翻烤羊肉串时表示：”听长辈们讲述移民初期用简易烤架聚会的故事，让我对加拿大华人历史有了新认识。”金枫会会长黄慧萍欣慰地发现，多位独居会员通过活动结识了定期聚餐的”饭搭子”。

后续行动
GMCSA宣布将成立”记忆中的味道”烹饪小组，定期组织主题餐会。正如密市社区协调员Paige Summit总结：”当炊烟升起时，孤独便随着香气飘散了。”这场舌尖上的聚会，最终烹制出的是一份对抗社会隔离的温暖处方。

Mississauga, July 22, 2025 – The “Cooking Alleviates Loneliness – Barbecue Edition” event, jointly organized by the Golden Maple Chinese Seniors Association (GMCSA) and The Association of Certified Professional Nutritionists (ACPN), was successfully held at R.K. McMillan Park (830 Aviation Rd.) in Mississauga. Funded in part by the Government of Canada’s New Horizons for Seniors Program, the event running from 10 AM to 2 PM, attracted numerous seniors from the community.  

The event was hosted by Mr. Xu Ruizhu and Ms. Hao Ping. Ms. Huang Huiping, President of GMCSA, delivered the opening remarks, emphasizing the importance of healthy eating for seniors. Speeches were also given by Ms. Paige Summit and Ms. Katharina Andilab, Community Development and Recreation Coordinators for the City of Mississauga, as well as Mr. Matt Foxall and Ms. Cheryl Stefanovic, Community Relations Directors of AMICA Erin Mills, with professional Chinese interpretation provided by Ms. Zhang Fan.

At the “Beautiful Scenery, Delicious Food, Healthy and Happy” Nutrition and Wellness Gathering, Ms. Maggie Yu, Director of the Association of Certified Professional Nutritionists (ACPN), delivered a welcome speech on behalf of the organization. She warmly greeted all attendees and shared ACPN’s mission in co-hosting the event with the Golden Maple Chinese Seniors Association. Ms. Yu emphasized the event’s goal of promoting nutritional knowledge and community engagement to enhance the health and quality of life for seniors.

Recognizing the health challenges that come with aging—including weakened digestion, chronic diseases, and emotional issues such as loneliness and anxiety—she highlighted the event’s meaningful theme: “Nourishing Connections to Combat Loneliness by Cooking.” She explained that cooking is not only about feeding the body but also about sharing love, culture, and emotional connection through the joy of cooking.

Ms. Yu introduced ACPN as a federally registered nonprofit organization that promotes a modern, science-based health management model rooted in testing, professionalism, and education. She thanked the Golden Maple organizing team, all volunteers, and the Government of Canada’s New Horizons for Seniors Program for their generous support in making this event possible.

She also announced that ACPN’s Registered Nutritionist, Ms. Junjun, would be delivering an engaging and practical talk on senior nutrition, chronic disease management, and how dietary changes can improve energy and emotional well-being. Ms. Yu encouraged attendees to consult with the ACPN nutritionist team for personalized health support and concluded her remarks by wishing everyone a successful event, good health, happiness, and a joyful life.

Senior Registered Nutritionist Julia Wong from ACPN delivered an engaging presentation on healthy eating. Julia Wong highlighted eight age-related changes in the body, such as slowed metabolism and reduced chewing ability, and proposed six dietary principles, including “smaller, more frequent meals; soft textures; low salt and sugar”, stressing the importance of balanced nutrient intake.

The event also featured lively cultural performances and a barbecue, allowing participants to enjoy food and entertainment while learning about health. The atmosphere was vibrant, with attendees expressing great satisfaction. The barbecue segment stood out as the most anticipated highlight—where the rising smoke carried not just the aroma of food, but also the warmth of community bonding. ACPN specially designed a “social culinary therapy” session, enabling participants to experience the mental health benefits of cooking together and sharing recipes.

The Healing Power of Social Barbecuing

Ms. Maggie Yu, ACPN Director, noted: “The natural interaction of flipping meat on the grill breaks down social barriers. Research shows that group cooking stimulates dopamine release, effectively alleviating loneliness.” At the event, seniors worked in groups to marinate ingredients, tend the grill, and exchange tips on preparing hometown flavors. Mr. Chen from Guangdong, while demonstrating his technique for honey-glazed char siu, shared: “Teaching young people to cook reminds me of the days when I cooked for my grandson—it brings me peace.”

Balancing Nutrition and Flavor

Registered nutritionist Julia Wong provided a healthier barbecue menu, including:

• Using herbs like rosemary to replace some salt

• Recommending high-quality proteins like salmon and chicken breast

• Pairing with fiber-rich grilled vegetables such as bell peppers and mushrooms
  “Grilling can produce harmful compounds, so it’s best to pair it with green tea or lemon water,” Julia advised, demonstrating how to wrap food in foil to reduce charring.

Unexpected Intergenerational Connections

The event invited young caregivers from AMICA Erin Mills to join the barbecue. Mark, 26, while helping grill lamb skewers, said: “Hearing elders share stories of early immigrant gatherings with makeshift grills gave me a new appreciation for Chinese-Canadian history.” GMCSA President Huang Huiping was pleased to see many previously isolated members forming regular dining groups (“meal buddies”) through the event.

Next Steps

GMCSA announced the launch of a “Flavors of Memory” cooking club, organizing regular themed potlucks. As Paige Summit, Mississauga’s Community Coordinator, aptly summarized: “When the smoke rises, loneliness drifts away with the aroma.” This feast on the tip of the tongue ultimately served up a heartwarming remedy against social isolation.