Chung Shan Medical University (CSMU) students from the Department of Nutrition recently earned national recognition at the 2025 Senior-Friendly Cuisine Innovation Competition, organized by Taiwan’s Health Promotion Administration (HPA) under the Ministry of Health and Welfare. Competing against 268 teams from across the country, senior students Meng-Hsueh Wang and Yu-Chun Weng won the Excellence Award in the Campus Division with their innovative dish “Warm Noon,” demonstrating the creativity and practical expertise of the younger generation in promoting healthy and age-friendly dining.

The duo, who named their team “Yu-Er Meng Zhong You” (meaning “Swimming in Dreams”) as a play on their own names symbolizing mutual trust and dedication, designed “Warm Noon” to evoke the warmth and comfort of a home-cooked meal. The dish features soft-textured fish cakes made from mullet and flounder, paired with smooth sweet potato purée, creamy tofu cheese, and fragrant mango sauce. These elements blend traditional flavors with modern nutrition concepts, illustrating how food can convey both nourishment and emotion.

Wang explained that the dish was developed under the principle of “soft-textured, easy-to-chew foods” suitable for older adults. “We focused on high-protein, nutrient-rich ingredients—fish for quality protein and omega-3s, cauliflower for antioxidants and minerals, and red sweet potatoes for fiber and beta-carotene,” she said. “The tofu cheese and mango-yuzu sauce add flavor, calcium, and protein. It’s simple to prepare, uses common kitchen tools, and is ideal for daily senior meals.”

Weng shared that balancing their project with exams and internship preparation was not easy. “We often worried about not having enough time or practice, but our teamwork kept us going,” she said. Both students expressed gratitude to Associate Professor Shih-Chien Huang for her guidance, noting that the experience deepened their understanding of how nutrition science can improve elderly nutrition and quality of life.

Professor Huang emphasized that the competition echoes the HPA’s Textured-Modified Diet Program, which advocates the concept of “eat well, eat enough, eat right, and eat smart.” “In our department, we incorporate these principles into courses such as Therapeutic Diet Laboratory and the Senior Cuisine Challenge, helping students design practical, evidence-based meals that meet the needs of aging populations,” she explained.

Professor Jing-Hsien Chen, Chair of the Department of Nutrition, added that CSMU has long integrated geriatric nutrition into its curriculum. “This achievement reflects our students’ ability to translate classroom knowledge into real-world impact,” Chen said. “It also highlights CSMU’s ongoing efforts to cultivate professionals who can lead in the field of senior nutrition and contribute to building an age-friendly society.”