Hong Kong has entered an ageing population phase. According to data from the Census and Statistics Department in 2022, it is estimated that by 2037, one out of every three individuals will be aged 65 or over. With this projection, the number of individuals with dysphagia (swallowing difficulties) due to ageing is expected to rise gradually. "Care Food" can meet the basic dietary needs of individuals with dysphagia, providing a comprehensive solution. 

 

Since 2017, the Hong Kong Council of Social Service (HKCSS) has been promoting Care Food, constructing the "Care Food Ecosystem" (see the following page). This initiative involves collaboration among the government, healthcare professionals, academic institutions, care facilities, community caregiving service units, businesses, chefs, individuals with dysphagia, and caregivers to coordinate and facilitate the continuous development of Care Food.

In 2019, HKCSS conducted a survey on the current usage and demands of Care Food. The findings revealed that both care facilities and home caregivers desired clearer standards and guidelines, such as the texture and nutritional content of food, to assist in selecting appropriate Care Food. Additionally, over 60% of caregivers wished to improve the quality of food but lacked the necessary skills. 

 
In response, HKCSS collaborated with the Chinese University of Hong Kong's Food Research Centre and the University of Hong Kong's Swallowing Research Laboratory. Adopting the International Dysphagia Diet Standardisation Initiative (IDDSI) as a foundation and complemented by scientific data and locally applicable terminology, a clear and localised Guideline of Care Food Standard has been developed. 

 
This guideline provides a reference for various sectors, including Care Food users, caregivers, therapists, care facilities, and food manufacturers, in producing and purchasing Care Food products. On the caregiving front, this guideline equips users and caregivers with specific and practical information, aiding in the selection of appropriate Care Food products to improve and adapt to recovery situations. On the service front, food manufacturers can use this guideline as a reference blueprint to develop standardised Care Food products, thereby expanding the existing market and increasing supply.