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。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。此次活动得到加拿大联邦就业和发展部的资助。
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。
在营养健康讲座环节，加拿大注册执业营养师公会理事Maggie Yu女士和注册营养师君君（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：
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用迷迭香等香草替代部分盐分
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推荐三文鱼、鸡胸肉等优质蛋白
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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。”金枫会会长黄慧平欣慰地发现，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。ACPN则计划开发《社交烹饪心理健康指南》，首批手册将于秋季免费发放。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. Running from 10 AM to 2 PM, the event attracted numerous seniors from the community and was funded by Employment and Social Development Canada (ESDC).
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.
During the nutrition and wellness seminar, Ms. Maggie Yu, Director of ACPN, and registered nutritionist Julia Wong 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:
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Using herbs like rosemary to replace some salt
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Recommending high-quality proteins like salmon and chicken breast
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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. Meanwhile, ACPN plans to develop a “Social Cooking for Mental Health Guide”, with the first edition to be distributed for free this fall. 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.
