Hospital patients aged 65 and above in Singapore face increasing malnutrition risk. The proportion at risk jumped from 30 per cent in 2022 to 40 per cent in 2024, according to NHG Health data.
The problem intensifies at hospital discharge. Among patients seen by dietitians, the proportion who were malnourished or at risk climbed from 56 per cent in 2023 to 66 per cent in 2025.
The National University Health System studied 475 adults aged above 60. One in 10 seniors with no frailty signs showed malnutrition, while one in six with some frailty indicators were affected.
The rate spikes in frail and hospitalised older adults, said Associate Professor Reshma Merchant from National University Hospital. One in seven older adults at NUH are at risk of malnutrition, with 2 to 3 per cent already malnourished.
Protein intake falls short
The government’s 2022 National Nutrition Survey revealed that one in two adults aged 50 to 69 failed to meet the recommended protein intake of 20g to 30g per meal. That’s equivalent to a palm-sized chicken breast.
Seniors require higher protein intake to maintain muscle mass. Ageing brings reduced appetite, altered taste, and a tendency to feel full quickly.
Multiple causes identified
Changes in sense of taste and smell reduce appetite as people age. This leads to insufficient consumption of energy and protein, resulting in unintended weight loss and declining physical function, said Adjunct Associate Professor Lim Yen Peng, NHG’s director of Group Allied Health.
Chronic illnesses such as diabetes and heart disease suppress appetite. Medications can impair the body’s ability to absorb nutrients.
Social isolation and depression contribute to appetite suppression. Financial constraints push some seniors to choose cheaper, nutrient-poor foods.
Health impact worsens
One-quarter of those at risk of malnutrition experienced at least one fall in the past year, compared with 15 per cent of those with no malnutrition risk. Malnutrition contributes to increased frailty and a greater risk of falls and fractures.
The condition weakens the immune system and causes muscle loss. It slows recovery, leads to longer hospital stays, and increases re-admissions.
Malnutrition affects mood and memory, impacting quality of life and independence.
Ageing population compounds problem
Some 24 per cent of Singapore citizens are projected to be aged 65 or older by 2030.
Food abundance does not prevent malnutrition, especially among older adults, said Prof Reshma. The majority of Singapore’s population already exceeds saturated fat and sodium intake recommendations.
New programmes launched
NHG Health launched EatWise SG in June 2025, a national initiative to enhance access to nutrition care in the community. The programme rolled out widely after a successful pilot in the healthcare cluster’s institutions since April 2024.
More than 500 community care providers have been trained to recognise early signs of malnutrition and provide basic support. Plans are underway to widen outreach through partnerships with home-based care teams and community organisations.
National University Hospital has been holding regular roadshows to raise nutrition awareness. National University Polyclinics organises talks and cooking demonstrations, and has produced booklets on healthy eating and meal planning.
NUH works with Active Ageing Centres in the community and the Health Promotion Board to increase awareness about proper eating habits. Activities include cooking together and eating together, with invitations extended to people at risk of malnutrition, those who live alone, and those experiencing loneliness.
Government action
The government has identified good dietary habits as a key component of its ongoing work to improve Singaporeans’ health outcomes.
Health Minister Ong Ye Kung announced plans for programmes to get Singaporeans to reduce their consumption of salt and fat at the recent SPH Media Asia Future Summit.
At a recent event at the Boon Lay Community Club organised by NUHS and its partners, seniors learned how to adjust their diets as they age. The programme included simple meal-tracking techniques to help participants understand their eating habits.
