Palliative patients find comfort and delight in eating their favourite dishes, even if they can only indulge occasionally.

Food has a deep, comforting power, even for palliative patients who may not be able to eat much. Even when physical consumption is limited, food can provide emotional connection through memories, sensory comfort through taste and smell, and convey care and compassion. At Assisi Hospice (AH), Food Buddy volunteers not only bring comfort to patients through food but also ensure that the food they bring is suitable for patients’ consumption.

The EatSafe SG initiative by the Ministry of Health (MOH) provides a standard language for everyone involved in the treatment of people with swallowing difficulties — dysphagia — when discussing meals and modified fluids. Its main objective is to ensure safety for these individuals. AH’s clinical staff as well as volunteers are fully on board to ensure that our patients enjoy their food safely. Besides the MOH e-learning modules, AH has also developed its own training materials, including online quizzes with real-life scenarios, to aid our staff in their understanding and application of the terminology.

For 59-year-old volunteer, Benjamin Chan, food was a common topic that came up in his conversations with patients since he started volunteering in the Inpatient wards in 2018, helping the nurses with patient care and befriending patients.

He said, “As I chat with them, they would often talk about the food they miss from the hawker stalls. For the patients who have food cravings but lack support to satisfy them, I would check with the nurses that the food they would like to have is safe based on their condition and pack the dishes that they like from places near the hospice when I come to volunteer.”

Hence, Benjamin did not hesitate to join in when the AH Volunteer Management team started the Food Buddy programme to bring joy to patients with specific food cravings, but who have little or no support from family or family to facilitate access to the food they enjoy. The programme was launched 2023, and the Food Buddy volunteers provided 208 meals to 38 patients that year.

The Volunteer Management team works closely with the medical social workers and nurses to identify patients who wish to enjoy “outside food”. For the patients on this Food Buddy list, the doctor and speech therapist will assess their condition and provide an updated list every Tuesday morning. If their condition allows them to enjoy outside food on that day, the Food Buddy volunteers will take their orders at their bedside.

The International Dysphagia Diet Standardisation Initiative framework comprises Levels 1-7, which describe the food textures and drink thicknesses that the patient can consume. For the patient who has a craving but is unable to tolerate the texture of the food, Benjamin would “counterpropose” an alternative.

For example, if a patient requests sambal chicken, Benjamin would ask if he would like to have soto ayam instead. “The spices still provide the desired kick, but the chicken has been shredded. Usually they will accept my counterproposal,” he said.

His most memorable patient was Madam Kwan, who was a foodie and gave the team many “challenges”. She enjoyed a variety of food and would request different types of food every week, ranging from char kway teow with additional cockles, curry fish head, and mutton rendang to Hakka abacus seeds.

Benjamin shared, “It was actually quite challenging to get mutton rendang, as most places serve chicken rendang, and I failed to deliver it the week she ordered it. I checked out five places during the week and finally managed to get it for her the following week! I recommended Hakka abacus seeds to her which she had never tried before, but I felt she would like it. Due to the stall’s Tuesday closure, I eventually got it for her on a non- Food Buddy day when she reminded me that I had failed to deliver. She thanked me profusely, and had tears in her eyes as she was eating the food.”

To Benjamin, the greatest satisfaction is seeing patients eagerly anticipating his arrival every Tuesday and heartily finishing the food he brings. He said, “I am happy when I see how the food brings them moments of simple joy.”

Words & Photos: Assisi Hospice