Projek Kesejahteraan Kulinari Warga Emas Negeri Sembilan is a community-based health education programme designed to promote healthy eating and practical nutrition knowledge among older adults. The programme combines educational sessions with interactive activities, demonstrations and hands-on food preparation to help participants better understand the relationship between diet, nutrition and healthy ageing.
The programme was organised by the Department of Social and Preventive Medicine, Faculty of Medicine, Universiti Malaya funded by Universiti Malaya Research Grant (UMGS070C-2025), in collaboration with Negeri Sembilan State Health Department (Jabatan Kesihatan Negeri Negeri Sembilan (JKNNS)), with special thanks to PejabatKesihatan Daerah Seremban, Pejabat Kesihatan Daerah Jempol, Pejabat Kesihatan Daerah Tampin, Klinik Kesihatan Seremban 2, Klinik Kesihatan Bahau, Klinik Kesihatan Gemencheh, Centre for Population Health (CEPH) Universiti Malaya, and Centre for Epidemiology and Evidence-Based Practice (CEBP) Universiti Malaya.
The project was conducted at three selected health clinics in Negeri Sembilan:
- Klinik Kesihatan Gemencheh
- Klinik Kesihatan Bahau
- Klinik Kesihatan Seremban 2
The programme involved older adults, mostly aged 60 years and above, providing them with an opportunity to learn, interact and participate in practical activities related to healthy food choices and preparation.
About the Programme
The programme aimed to enhance participants’ understanding of diet and nutrition for healthy ageing, while equipping them with practical knowledge and skills that can be applied in their daily lives. Rather than focusing solely on theoretical information, the programme adopted an interactive and participatory approach to make nutrition education more accessible and relevant to older adults.
The programme was conducted by Dr Ng Ai Kah, who highlighted the important role of healthy dietary practices in supporting the wellbeing and quality of life of older adults. As nutritional needs and dietary considerations may change with age, providing practical and understandable guidance can help older adults make more informed choices about the foods they consume and how they prepare their meals.
Programme Highlights
The programme featured a series of sessions covering diet, nutrition and healthy food preparation. Participants were first introduced to key concepts through theoretical and interactive sessions, where important aspects of healthy eating and nutrition were discussed in an accessible manner. The educational components covered topics related to diet and nutrition, knowing one’s own body composition, healthy food choices and the preparation of healthier meals. These were complemented by demonstrations that allowed participants to observe practical techniques and approaches to preparing nutritious food.
A key feature of the programme was its hands-on and interactive approach. Participants were encouraged to actively engage in activities rather than simply listening to presentations. Through a combination of theory, interactive discussions, demonstrations and hands-on activities, participants had opportunities to ask questions, share their experiences and apply what they had learned. The practical nature of the programme also created an engaging learning environment, allowing participants to relate nutrition concepts to their everyday eating habits and food preparation practices.
Impact and Outcomes
The programme provided participants with an opportunity to strengthen their knowledge of healthy eating and nutrition, while gaining greater awareness of how dietary choices can support wellbeing in later life. Through the practical sessions, participants were also exposed to approaches for preparing healthier meals that can potentially be incorporated into their daily routines.
Beyond knowledge sharing, the programme encouraged community engagement and peer interaction. Participants were able to exchange experiences, discuss their usual dietary practices and learn from one another in a supportive environment. The combination of educational and practical activities helped make the sessions more engaging and relatable to the participants. The active participation of the older adults throughout the sessions also highlighted the value of community-based approaches in delivering health education. Their involvement in discussions, demonstrations and hands-on activities contributed to a more dynamic learning experience.
A notable achievement following the programme was demonstrated by Puan Fatimah Ramly, a participant from Klinik Kesihatan Bahau, who won First Prize for the Healthy Food Menu at the RHYTHM, Kehidupan Harmoni Programme, held on 19 May 2026. The programme was organised by the Jabatan Kesihatan Masyarakat (JKM), Kementerian Belia dan Sukan (KBS), Belia dalam Perkhidmatan Kebajikan Peringkat Daerah Jempol.
Her achievement reflects the practical application of the knowledge and skills gained through the culinary programme, particularly in preparing and presenting healthier food choices. It also highlights the potential of community-based nutrition education to encourage older adults to actively practise and share healthier eating habits within their communities.
Overall, Projek Kesejahteraan Kulinari Warga Emas Negeri Sembilan provided a meaningful platform for promoting nutrition awareness and healthy eating practices among older adults. By combining knowledge, interaction and practical culinary activities, the programme sought to make healthy eating more understandable, achievable and relevant to participants’ everyday lives.
The programme also reflects the importance of community-based health promotion and preventive approaches in supporting healthy ageing. Through continued collaboration with local health facilities and communities, initiatives such as this can contribute to strengthening health knowledge, encouraging healthier lifestyles and supporting the wellbeing of older adults.
The photographs and write-up were prepared by Muhammad Haizril Arif Md Mokhtar from the Department of Social and Preventive Medicine, Faculty of Medicine, Universiti Malaya.
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