Patrick Ker, Senior Principal Occupational Therapist, Singapore General Hospital





Patrick Ker literally fell into the vocation of occupational therapy by chance.  He fractured his wrist during his national service days with the Singapore Armed Forces, and had to undergo surgery, and rehabilitation with an occupational therapist.

Not knowing what occupational therapy was, Patrick wondered why he needed to see one, thinking that that he doesn’t need a job since I’m still serving my national service and should be receiving physiotherapy instead. During the sessions, he was impressed with the patience and care rendered by the occupational therapists in helping him regain the functions and strength of his hand.

From the sessions, Patrick began to understand more about occupational therapy and his interest in it was ignited. He heard that Nanyang Polytechnic would be offering an occupational therapy course from 1992, which is about the same time that he would be completing his national service.  Patrick sent in his application to study occupational therapy and also applied for a sponsorship with the Singapore General Hospital (SGH), one of the institutions under the SingHealth Group.  And the rest was history.

Occupational therapy training was composed of studies and clinical placements focusing on the theories and practice.  During the fieldwork placements, Patrick gained experience in some of the main areas of occupational therapy practice, such as physical rehabilitation, paediatrics and mental health therapy. SGH also sponsored Patrick to pursue his occupational therapy degree at the University of Sydney in 1996, after he graduated from Nanyang Polytechnic in 1995.

Upon his return from the University of Sydney, Patrick and a colleague started providing ergonomic services at SGH, such as consultancy, for companies to educate them on how to improve the work environment and ensure it is conducive for staff. When work-related injuries were sustained, they also provided treatment and advised them about how these injuries could be prevented. 

One who believes in continuous learning, Patrick pursued and obtained a Master’s Degree programme at the University of New South Wales, Australia, in 2004.

Patrick now focuses on ergonomics, providing training and consultancy to companies. He conducts talks for employees to create awareness and also workshops to explain common workplace ergonomics issues and how to tackle them.

There is a shortage of occupational therapists in Singapore as there are only about 500 occupational therapists now. There is a need to train more to meet the demand in different areas of practice such as physical rehabilitation, mental health, paediatric, neuro-rehabilitation, geriatric rehabilitation, occupational health and work rehabilitation. There are also community-based options available at community hospitals, nursing homes and voluntary welfare organisations.

Sharing the one of the three most important things that he has learnt and is still cultivating, he says, “The first is patience. Occupational therapists have to work with people from all walks of life, with all sorts of personalities. Therapy can be a time-consuming process when working with people with physical, mental or developmental disabilities. To be effective, you need to have patience to remain encouraging and positive with patients who experience setbacks and frustration, and not get discouraged when the process takes time.”

He added that the second thing is adaptability. “Each person, situation and work environment that occupational therapists encounter is different, which means that they will need to adapt quickly to changes. Just as we adapt a patient’s activities or living environment to fit their unique individual needs, we also need to be able to provide clients with customised care that meets their needs.”

“In order to develop ways for patients to overcome a wide range of challenges, occupational therapists need to be able to assess and come up with strategies to help patients build their skills. This may include recommending, modifying or even designing adaptive equipment and the environment to help clients accomplish the necessary tasks. This requires a sense of creativity, the third important thing that I have learnt.”

Admitting that he did not know that the profession would suit him so well when he first chose this path as a 21-year-old, Patrick says that he has found his 15 year career as an occupational therapist rewarding. Occupational therapy has offered him a fulfilling vocation that gave him the opportunity to make a difference in the lives of patients and clients who are striving to overcome challenges to live independent, meaningful lives.

3 Quick food fixes for the starving student

Come April/May and something in the atmosphere changes at university, demographics shift. Countless to-do-lists are drawn up, and finally adhered to, because datelines aren’t something you can run from. The gym empties out, as the library becomes the new hotspot on campus. Months of procrastination lead us on to the edge of our sanity as we rush through a mad flurry of activities to fulfil this requirement, and that. Cooking up anything in the kitchen becomes unheard of but hunger is real, and nope, stress ain’t taking it away. Instead of turning to Dominoes, or that Chinese takeaway down the road, I’ve turned to a few of my favourite quick fixes over the past few days to feed both the boyfriend and I. Yes, it may involve turning on the stove and washing up, but it’s quick and a hell lot more rewarding than eating out of a styrofoam box. Plus, it’s instagram worthy, #dontjudge


1. Bacon, Chicken and Cheese Savoury Crepe
Savoury crepes are very much in the shadows of its sweet, sugary counterpart, but it doesn’t make it any less enjoyable. It can make a hearty sinful wrap or it can be packed full of super foods, it’s entirely up to you. I obviously chose to go the sinful way with my bacon and cheese, but fill it with vegetables and beans if you like, go ahead and feel smug.

Ingredients:60g plain flour
Instructions
7. Serve hot on it’s own or with a side salad
Eating frittatas always make me feel like I’m on a holiday. Perhaps it’s due to the fact that I associate it with one of my trips to the Spanish south coast but there’s something undeniably uplifting about having full pan of baked eggs set in front of me. When coursework and revision get a bit too much, it may help to indulge in a little bit of escapism by making a lovely frittata. It’s a lot easier than it looks!
Ingredients
Instructions


Ingredients
Instructions
Written by:
Written by:


Pinch of salt and pepper
1 egg
140ml of milk
Butter for frying
Choice of filling

1.Whisk the milk and egg together.
2. Add the flour in small amounts, whisking after each addition until you have a smooth batter.
3. Season the batter with salt & pepper (or whatever herbs you fancy)
4. Refrigerate for at least 15 minutes
5. Heat your frying pan on a med-high heat. Add a little butter and wait until the pan is very hot before you add the batter to the pan. Add a big spoonful enough to cover the whole pan as you swirl the crepe batter around the pan.
6. Cook for around 3 minutes then flip, add your filling to the middle of the cooked side, then fold the edges to make a little wrap. Flip over a few times to make sure your cheese (if using) is melted.


2.  Mushroom, Bacon, Spinach and Tomato Frittata

4 eggs
150ml milk
2 tomatoes
A bunch of spinach
2 tomatoes, halved
200g mushrooms
100g bacon
knob of butter
Mozzarella cheese
Goat’s cheese

1. Preheat oven to 180 deg celsius
2. Whisk 4 eggs with the milk, set aside
3. Heat a medium non-stick frying pan, add the knob of butter.
4. Fry bacon till brown and slightly crispy, put aside
5. Add mushrooms and spinach to the pan, stir-fry till both mushroom and spinach are soft. Drain the liquid away from the pan.
6. Add a little more butter to the pan. Add bacon and stir.
7. Pour in the egg mixture, it should cover most of the ingredients in the pan. Season with pepper.
8. Add tomatoes, skin side down.
9. Top with mozzarella and goat’s cheese
10. Allow the eggs to cook for around 5 minutes before placing the whole pan in the oven for 25 minutes.
11. Remove the pan from the oven, sprinkle with more cheese, serve hot.


3.  Potato Cakes
Mash may seem like a brilliant idea the night before, but facing it again the next day is almost sad. It doesn’t help that the mash is always left over in exceeding amounts on its own. Gone is the stew that went with it the night before, or the sausages that went on the grill, and eating leftover mash on its own is kinda dreadful. However, I found that making them into these potato cakes made them look a lot more appetizing and taste a lot more appealing on its own. Slightly charred and crispy on the outside yet soft and fluffy on the inside, it surprised me with how good it tasted.

2 cups of mash potatoes
1 1/2 tbsp of sour cream
2 eggs
1 tbsp chives
100g parmesan cheese
1 tbsp all purpose flour
salt and pepper to season
olive oil

1. Add all the ingredients into a big mixing bowl, mix well together
2. Heat olive oil on a non-stick frying pan
3. Using floured hands, scoop balls of the potato batter, roll it into a ball and flatten it slightly
4. Add the carefully to hot oil, frying 2-3 minutes for each side until golden brown
5. Serve hot with a sprinkling of parmesan cheese and sour cream on the side

Sheena Tan
University of Southampton
Podiatry Year 3
 
For more incredible recipes and a taste of the gastronomic adventures of a “globe-trotting glutton”, visit Sheena’s lovely blog at http://greedytwoshoes.com/

10 questions with Gabriel

(Gabriel is in pink, standing at the extreme left of the photo)

1.     Why did you choose your course?
The medical career attracted me because of my interest in science, passion to help the needy, and being able to constantly move around and communicate to people. I specifically chose dietetics because of my love for food. It brings people of different backgrounds together, and an expression of joy. But many people today have taken the extreme by over consuming food such that obesity and other food related illnesses are proliferating into a societal problem. Through this course, I hope to be equipped with the necessary skills and knowledge to educate the public with a right attitude towards healthy habits.

2.     What do you love about your state/Australia/UK?
Adelaide may not have much nightlife to offer, or the best activities in the city; but it offers one of the best natural get-away.

3.     What are the top 5 items you would bring from Singapore to Australia/UK every semester?
I would bring the different local food premixes, dried Chinese herbs and local snacks. Asian groceries can get expensive in Adelaide, as they are not widely sold. Some familiar brands are not available here too.
I would have my mother’s “secret” recipes kept close to me, especially when I’ve to live independently. These recipes are handy for potluck session with friends, or even introducing my culture to the Aussies.
I would bring my bolster because Australia doesn’t sell any.
I would bring my music books. Playing the piano is my way of relaxing, enjoying and “escaping” the world. 
Lastly, I would bring my hard disk of movies and TV shows. During free times, it is good to seat back and catch some programs to loosen up.

4.     Which Singaporean food do you miss the most?
Home-cooked soup! Being brought up in a Cantonese family, I have piping-hot soup during most meals. My mother would use the traditional charcoal stove to boil Chinese soups (and even desserts, stewed food, clay pot rice) for hours. After the hard work and long wait, I get to enjoy a heartwarming bowl of rich soup.

5.     What is the first thing you would do upon returning back to Singapore from Australia/ UK?
Go on a bicycle food trail with friends is a good way to move around Singapore to capture the different sights and sounds. And while we get to eat, exercise is necessary too. Most importantly, eating in a group is much more enjoyable and fun, and wider variety of food to choose from.

6.     Which aspect of your course do you like the most?
Getting to tweak recipes. My healthy living is having a balance lifestyle. A person doesn’t need to forgo completely something, but can substitute with a better alternative, like swapping wholemeal for ‘white’ processed food. Modifying recipes allows me to create food that is fun, tasty and still healthy.

7.     What were the top 3 challenges you face when you first arrived in Australia/UK?
Adelaide’s weather is drastic. Back in Singapore, where there’s only sun and rain, Adelaide can get really cold and windy on one day, but hot and dry on the next.
The Australian culture tends to be more open and expressive as compared to the Asia’s. Certain colloquial or topics of discussion used here are unfamiliar to me. 
University life is much different from past school experiences, especially the fact that I’ve more independence. It requires more self-discipline to revise and prepare before lessons.

8.     If a friend visits you in Australia/UK , where would you bring him/her to?
Handorf is a beautiful, old German town that offers a picturesque view of traditional houses, accompanied with good, authentic German food, wine and cheese. The road comes to a sweet ending at a famous jam-making factory, where people can do some strawberry picking.

9.     What is one common misconception about your course?
We are all very healthy “freaks”. People tend to perceive dietitians as constantly counting calories, promoting steamed vegetables and good proteins, and advocating only for no sugar and low fat. Yes, we advice and practice right eating habits mostly; however, dietitians are humans. While we sometimes do give in to cravings, it is essential to achieve a balance. What I will like to share with patients in the future is to eat the appropriate food, in the appropriate amount, at the appropriate time.

10. What is the most unique food you have tried in Australia/UK?
Kangaroo, emu and crocodile meats.



Written by:
Gabriel Wong Jun Yung
Flinders University
Nutrition and Dietetics Year 1 (SA)