——加拿大注册执业营养师公会（ACPN）举办健康讲座助力老年人社交与健康
【多伦多讯 2025年7月6日】 为鼓励老年人通过烹饪增进社交与健康，加拿大注册执业营养师公会（ACPN： The Association of Certified Professional Nutritionists）今日在旺市成功主办了“烹饪缓解孤独”系列活动之“制作彩虹沙拉与老年人抗衰老”主题活动。此次活动旨在通过营养饮食与社交互动，帮助老年人改善生活质量，延缓衰老进程。本次活动得到加拿大联邦就业与发展部的资助。
专家阵容强大，公益服务暖心
本次讲座特邀资深加拿大注册执业营养师、加拿大公共健康学院讲师、君君注册营养师事务所首席营养师Julia Wong女士担任主讲嘉宾，为老年人带来科学实用的抗衰老营养知识。活动由Maggie Yu女士主持，并得到医学背景的小秦女士的大力支持。小秦女士经营的家庭厨房为活动提供了自制的营养黑芝麻球和红扁豆汤，深受参与者喜爱。此外，另两位专业营养师也加入此次公益服务，共同为老年人提供健康指导。
个性化营养管理，科学抗衰老策略
Julia Wong女士在讲座中详细讲解了个性化营养健康管理的四个关键步骤：
症状分析：识别个体健康问题。
生活方式分析：评估日常习惯对健康的影响。
膳食分析：优化饮食结构，确保营养均衡。
精准健康检测与评估：结合科学数据，制定个性化营养方案。
在抗衰老专题中，Wong女士深入剖析了衰老的八大机制：
氧化压力理论
端粒缩短理论
基因组不稳定
表观遗传改变
蛋白质稳态丧失
干细胞耗竭
细胞衰老
慢性炎症（“炎性衰老”）
她特别强调了自由基老化理论，解释了自由基如何通过氧化应激加速衰老，并增加白内障、慢性炎症及癌症风险。同时，她介绍了抗氧化剂的作用机制，鼓励老年人通过饮食摄入天然抗氧化物质，延缓衰老。
彩虹沙拉：色彩缤纷的抗衰老佳肴
作为活动的实践环节，Wong女士带领参与者制作了富含抗氧化成分的彩虹沙拉，并解析其核心营养成分：
红色（番茄、红椒）：富含番茄红素，抗氧化、护心血管。
橙色（胡萝卜、南瓜）：β-胡萝卜素促进视力健康。
黄色（玉米、黄椒）：叶黄素保护眼睛，减少紫外线损伤。
绿色（菠菜、西兰花）：叶绿素和维生素K增强骨骼健康。
紫色（紫甘蓝、蓝莓）：花青素抗炎、延缓认知衰退。
Wong女士指出，多样化色彩的食材不仅能提升食欲，还能确保摄入全面的植物营养素，有效对抗氧化应激。
以食为媒，温暖相伴
ACPN表示，未来将继续举办类似活动，通过烹饪与营养教育，帮助老年人建立社交联结，提升身心健康。参与者纷纷表示，此次活动不仅学到了实用的健康知识，更在互动中感受到了温暖与关怀。
ACPN项目负责人宣布，下一期活动将聚焦”制作凤梨苦瓜排骨汤与老年关节疼痛”。有兴趣的市民可致电416-829-3869咨询。
关于ACPN：
加拿大注册执业营养师公会（ACPN）致力于推广科学营养理念，通过专业服务提升公众健康水平。
—ACPN Hosts Health Workshop to Promote Social Connection and Well-being Among Older Adults
[Toronto, July 6, 2025] To encourage seniors to enhance their social connections and health through cooking, the Association of Certified Professional Nutritionists (ACPN) successfully hosted the “Cooking Alleviates Loneliness” series event—”Making Rainbow Salad and Anti-Aging for Seniors”—today in Vaughan. The event aimed to improve quality of life and slow aging through nutritious diets and social interaction. This initiate is funded by the Canadian Federal Department of Employment and Development.
Expert-Led Event with Heartwarming Community Support
The workshop featured Julia Wong, a seasoned Canadian Registered Professional Nutritionist, lecturer at the Canadian College of Public Health, and Chief Nutritionist at Junjun Registered Nutritionist Practice, as the keynote speaker. She shared practical, science-backed anti-aging nutrition knowledge with attendees. The event was hosted by Maggie Yu and supported by Ms. Qin, a medical professional who runs a home-based kitchen. Ms. Qin provided homemade nutritious black sesame balls and red lentil soup, which were well-received by participants. Two additional nutritionists also joined this公益 (public welfare) initiative to offer health guidance to seniors.
Personalized Nutrition Management and Science-Based Anti-Aging Strategies
Julia Wong detailed the four key steps of personalized nutrition and health management:
Symptom Analysis: Identifying individual health concerns.
Lifestyle Analysis: Assessing daily habits and their impact on health.
Dietary Analysis: Optimizing food choices for balanced nutrition.
Precision Health Testing & Evaluation: Using scientific data to create tailored nutrition plans.
In the anti-aging segment, Wong explored eight key mechanisms of aging:
Oxidative stress theory
Telomere shortening theory
Genomic instability
Epigenetic alterations
Loss of proteostasis (protein balance)
Stem cell exhaustion
Cellular senescence
Chronic inflammation (“inflammaging”)
She emphasized the free radical theory of aging, explaining how oxidative stress accelerates aging and increases risks of cataracts, chronic inflammation, and cancer. Additionally, she introduced the role of antioxidants and encouraged seniors to consume natural antioxidant-rich foods to combat aging.
Rainbow Salad: A Vibrant, Anti-Aging Dish
As a hands-on activity, Wong guided participants in preparing a nutrient-packed rainbow salad, highlighting its key components:
Red (tomatoes, red bell peppers): Rich in lycopene for heart health and antioxidant benefits.
Orange (carrots, pumpkin): High in beta-carotene for vision support.
Yellow (corn, yellow bell peppers): Contains lutein to protect eyes from UV damage.
Green (spinach, broccoli): Provides chlorophyll and vitamin K for bone strength.
Purple (red cabbage, blueberries): Packed with anthocyanins to reduce inflammation and cognitive decline.
Wong noted that diverse, colorful ingredients not only enhance appetite but also ensure a broad intake of phytonutrients to combat oxidative stress effectively.
Food as a Bridge to Warmth and Connection
ACPN announced plans to continue similar events, using cooking and nutrition education to foster social bonds and improve seniors’ physical and mental well-being. Participants shared that they not only gained valuable health knowledge but also felt a sense of warmth and community through the interactive experience.
The ACPN project lead revealed that the next session will focus on “Making Pineapple-Bitter Melon Pork Rib Soup for Senior Joint Pain Relief.” Interested individuals can call 416-829-3869 for details.
About ACPN:
The Association of Certified Professional Nutritionists (ACPN) is committed to advancing scientific nutrition principles and enhancing public health through professional services.
注：本活动所有食材均通过有机认证，制作过程严格遵循食品安全规范。
Note: All ingredients used in the event were organically certified, and food preparation adhered to strict safety standards.
