Senior Principal Dietitian Mary-ann Chiam emphasises balancing festive indulgence with healthier choices, particularly for individuals managing chronic conditions like diabetes or hypertension. She suggests nutrient-dense dishes such as steamed fish with herbs and low-sodium soy sauce, along with chap chye, and advocates hydration with light drinks like barley water. Portion control, balanced plates, and moderation with festive snacks and alcohol ensure seniors can savour celebrations while prioritising their well-being.
