Cheng Shiu University Advances Its USR Mission in Jiadong, Pingtung Promoting Healthy Eating and Swallowing Safety for Elderly Residents

Upholding the core values of University Social Responsibility (USR) and supported by the Ministry of Education’s “Deepening USR Project,” Cheng Shiu University (CSU) led faculty and students from the Department of Culinary Arts and the Department of Long-Term Care and Health Management to Yuguang Adult Day Care Center in Jiadong Township, Pingtung, on the 1st of this month.
The team organized a caring outreach activity for elderly residents—distributing low-sugar, low-fat, fiber-rich healthy bread, while professional instructors demonstrated proper chewing and swallowing techniques to enhance dietary safety and overall quality of life.

Responding to an Aging Rural Community

Jiadong is a typical rural township facing rapid population aging. The proportion of residents aged 65 and above has reached 23.4%, officially entering the stage of an “aged society,” and the average age of local elders exceeds 80.
Department Chair Pei-Yu Lee emphasized that combining “healthy eating” with “swallowing guidance” helps address difficulties in food intake and ensures that elderly individuals in remote areas feel supported and cared for.

Healthy Bread Designed for Elderly Needs

Professor Hsin-Hung Chen of the Department of Culinary Arts led students in developing a specially designed “healthy functional bread,” formulated with low sugar, low oil, and high fiber.
The project showcased CSU’s expertise in professional baking and transformed the traditional value of “sharing food” into a meaningful practice of “promoting healthy eating,” offering nutritious and elderly-friendly food options that carry warmth and well-being.

Chen expressed that the project focuses not only on nutrition and food safety for seniors but also on teaching students that “food design can be a form of social care.” Through hands-on learning, students converted professional skills into practical actions that improve daily living—an embodiment of CSU’s commitment to social responsibility.

Improving Swallowing Safety through Professional Training

Led by Chair Pei-Yu Lee, faculty and students demonstrated essential chewing and swallowing exercises. Long-term care students also served as health ambassadors, assisting elders individually to prevent choking and aspiration risks.
Lee noted that such service-learning experiences teach students that “professional knowledge is more than theory—it is a vital tool for improving quality of life.”

Community Recognition and Positive Impact

Gong Chi-Chuan, Director of the Yuguang Day Care Center, praised CSU’s involvement as more than a one-time event, highlighting the university’s long-term contribution of professional resources that enrich services in remote communities.
An 83-year-old participant shared, “I used to choke easily when eating. Today the teachers taught us how to swallow slowly and practice tongue exercises. It was very useful.”

Toward Smart Healthcare and Sustainable Long-Term Care

CSU President Rwei-Chang Kung noted that the activity is part of the university’s ongoing USR initiatives. He shared plans to incorporate smart healthcare technologies in the future, including AR/VR-based swallowing training systems, smart health-information platforms, elderly-friendly meal design, and assistive device development—advancing a collaborative model of “University × Industry × Community.”

President Kung emphasized that through continuous engagement and interdisciplinary cooperation, CSU aims to make Jiadong a model of USR practice and promote sustainable development in rural long-term care services.