In a progressive article for Borneo Bulletin, Mary-ann Chiam, our senior principal dietitian, revisits her insights. The Art of Savouring examines how food textures influence enjoyment, linked to evolutionary instincts. Personal, sensory, and cultural factors, along with cognitive impairments, shape texture preferences. Overcoming aversions is vital for better nutrition, enhancing social and cultural integration, and broadening culinary experiences.
An Accredited Practicing Dietitian (SNDA) with over 27 years of experience, Mary-ann supports our elders at Allium Care Suites, using advanced scientific information to meet evolving nutritional needs and taste preferences.