AGE-OLD METHODS
The cooking course that helps seniors to eat well
The prerequisites: An apron, a can-do attitude and an hour of spare time every four weeks.
It sounds just like your average cooking class, but this group is a little different – everyone here is on the senior side of 65 and out to prove you can teach old cooks new tricks.
Just Cook 4 Healthy Ageing is an initiative by the New Zealand Nutrition Foundation, designed to encourage older people to improve their skills, motivation and confidence in the kitchen, while also learning how to up the nutrition factor in their diets.
With research showing malnutrition is rising amongst the elderly, nutritionist Sarah Hanrahan says programmes like this are an absolute must for Kiwi communities.
“There are a large number of people who are struggling to put healthy food on the table, day after day after day,” she explains. “These classes give them a bit of inspiration and confidence.”
The Weekly tagged along to see seniors in action at a session in Auckland run by non-profit organisation The Selwyn Foundation.
For someone like Dennis Wynne (75), who’s cooked for one most of his life – admittedly without much consideration for nutrition – the course has been a real life-changer.
“I’m in a small flat, I live alone,” he says. “I’ve never married, lived independently most of my life, so I’ve cooked for myself unless I’ve been in a relationship.
“I’m very basic in the kitchen. I’m into one-pot cooking. It’s hard to shake your ways when you only cook for yourself.”
Dennis is also living with Parkinson’s disease, which has limited some of the physical activities he can do. For him, it’s not just about the food, but also the good company.
“It’s somewhere to be on Friday mornings, to come and see my friends,” he tells.
Dennis’ increasing confidence is clear to see as he whizzes around the kitchen, chopping up ingredients. In two weeks on the course, he’s cooked things that would never otherwise have crossed his mind.
“Let’s just say I’m amazed at what I can do!” he says. “Last time, we made a quiche, which was really good. Today, we’re making chilli con carne.”
But there’s more to these cooking classes than just building a recipe book.
Social isolation is a big issue among the elderly. Nearly half of all people who live alone in New Zealand are over the age of 65.
Bev Palmer (85) is well aware of this issue, which is why she tries to throw herself into a range of activities.
“I’ve been by myself for 20-odd years. It would always be nice to have some company but I’m very lucky my sons do visit,” she says.
“I've got very used to being on my own, but you do need activities. It’s absolutely vital. Going to things on your own, at first, is quite a thing, but you’ve got to do it if you want to lead a reasonable life. The days are long if you don’t do something!” she smiles.
A dab hand in the kitchen, Bev is approaching the classes as a way to diversify and boost her cooking repertoire, especially since she cooks for herself most of the time.
“I mainly stick to my meat and three vege, chicken and fish, and casseroles,” she nods.
“It’s very hard on your own and it’s also hard food shopping. So these classes have been really good because they talk about the nutrition and portions of protein you should have. Always a good reminder as you get old!” she laughs.
Sarah, acting chief executive of the New Zealand Nutrition Foundation, says the institution has been exploring the issue of healthy ageing for a long time.
And this course is just what the doctor ordered – it delivers that all-important nutritional information and combats social isolation by getting people out of their homes and into a group environment.
Sarah says the course is designed to cater to three main groups: those who have lost confidence in cooking; those who’ve found themselves in the position of looking after someone else for the first time; and widowed men who now have to cook their own meals.
“This course is based on the idea that if older people eat well and are more confident about shopping, eating and managing their diet, they can stay well and independent for longer,” she says.
After the classes, participants gather round and share their meals. At the end of the day, they’re taking home not just leftovers but new experiences.
Bev is blown away by the classes and what she’s learned.
“I’ve made chilli con carne with baked beans and I’ve even made a stir-fry with tofu. Tofu. Imagine that!”