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Jun 2026
(Sat)
Together for Wellness: Food, Care, and Teamwork in Stroke and Dementia Support
- Event of
- Open SPACE 2026
- Subject
- Dietetics and Nutrition
- Date & time
- 06Jun 2026 (Sat)14:00 - 15:00
- Type of Event
- Hybrid (In-person & Online Attendance)
- Venue
- Room 303, 3/F, Admiralty Centre, 18 Harcourt Road, Hong Kong (access via the shopping arcade escalators through Exit A, Admiralty MTR Station)
- Online Platform
- HKU SPACE YouTube Channel
- Fee
- Free
Mr Kurtus Lo
Mr Kurtus Lo is an Accredited Practising Dietitian (APD, DA), Sports Dietitian (SDA, Aus), and FODMAP‑trained dietitian. He serves as a Media Spokesperson and Full Member of the Hong Kong Dietitians Association (HKDA). Holding a Master of Public Health from The University of Hong Kong and a Bachelor of Nutrition and Dietetics (First Class Honours) from the University of Newcastle, Australia, Kurtus brings both academic excellence and practical expertise to his work. His career focuses on developing healthy lifestyle protocols and contributing to health promotion campaigns at the policy level to enhance population well‑being. He is also a part‑time lecturer at HKUSPACE, specializing in public health promotion and nutrition education. Frequently invited as a guest speaker, Kurtus shares knowledge on healthy eating and conducts cooking demonstrations across diverse media platforms.
- Enquiry
- 3762 0833 (timothy.yeung@hkuspace.hku.hk)
- Relevant Programmes
- moreRelevant Programmes
This talk shares how food, caregiving practices, and teamwork can come together to support people living with stroke and dementia in Hong Kong. In the context of an ageing population and the rising prevalence of these conditions, the session highlights key modifiable risk factors such as obesity, hypertension, and diabetes, and underscores the importance of nutrition in both prevention and care. Evidence‑based dietary patterns, including the Mediterranean and DASH diets, are introduced as practical approaches to support cardiovascular and cognitive health. The talk also discusses common nutrition‑related challenges faced by stroke and dementia patients, such as swallowing difficulties, poor appetite, malnutrition, and dehydration, together with practical strategies including texture‑modified foods, fortified meals, and appropriate use of oral nutrition supplements. In addition, it outlines practical food preparation and feeding tips for carers, while emphasising the importance of collaboration among dietitians, speech therapists, occupational therapists, social workers, and community support services to promote safe, dignified, and holistic care.
Language: English
The School may make available related programme information material at the seminar.
The School reserves the right to alter or modify the schedule of the event if necessary or expedient.
