INDIAN CULTURAL INFORMATION FOR AGE CARE PROVIDERS

SPECIAL FOCUS ON INDIAN AGED POPULATION

Produced by the Australian Asian AssociationIn collaboration with Senior Indian of Western Australia (SIWA)

For the Community Partners ProgramThe AAA Aged Care Services Awareness Program is funded by

the Australian Government Department of Health and Ageing under the Partners in Culturally Appropriate Care Program

February 2011

INDIAN CULTURAL INFORMATION FORAGE CARE PROVIDERS

SPECIAL FOCUS ON INDIAN AGED POPULATION

Produced by the Australian Asian Association in collaboration with

Senior Indians of Western Australia (SIWA)

For

The Community Partners Program Initiative

Funded by the Australian Government through the Department of

Health and Ageing

February 2011

This booklet is produced as a support resource to assist mainstream aged care service providers in Western Australia so that they can deliver an appropriate service with sensitivity to the Indian Elderly seniors.

It is hoped that it will help health professionals to understand the cultural and religious needs of their Indian clients in order to address the problems and health issues more effi ciently.

DISCLAIMERSAustralian Asian Association does not make any assurance as to the accuracy, correctness or reliability of the information in this booklet. The information compiled in this booklet was gathered from literature and statistical data on the internet and also personal knowledge and experience. The publisher excludes liability for loss suffered by any person or organisation resulting in anyway from the use of or reliance on this publication.

ACKNOWLEDGMENTS

The Australian Asian Association Inc. would like to thank the following members of the Senior Indians of Western Australia for their enormous contribution towards the development of this resource.

1. RAJYASHREE MALVIA: 0403 434 530 email: rajyashree21@hotmail.com

2. VIVITA TAYAL: 0406 617 767 email: vvarc@hotmail.com

3. EKTA BHANDRI4. JYOTI DOSHI5. RASHMI LOYALKA

6. PUSHPA NARAN We thank them for their dedication and commitment in developing this manual on the Indian cultural background for Health Professionals in Western Australia. Without their support and cooperation the publication of this resource would have not been made possible.

For Further Information on Indian Culture please Contact:

SIWA: SIWA.SENIORS@gmail.com

NOTE: Senior Indians of Western Australia (SIWA) is a non-profi t organisation that is established to address the social and ageing needs of Indian Seniors in Western Australia. SIWA was commenced in June 2009 creating opportunities for graceful ageing.

CONTENTS

1. Introduction2. History of the Indian Settlement in Western Australia3. Demographics4. Languages5. Religions a) Hinduism b) Sikhism c) Islam d) Christianity

e) Other Religions

6. Customs and Values a) Communication Styles b) Health Beliefs and Practices c) Family and Marriage d) Food, Drink and Fasting - (Appendix A: Indian Culturally Relevant Cooking – Recipes)

7. Attitudes / Issues with Ageing, Disability and Mental Illness8. Attitudes to Death and Palliative Care9. Hindu Faith Key Beliefs: Festivals and Signifi cant Dates10. Other Cultural Considerations

APPENDIXES:

A. Indian Culturally Relevant Cooking RecipesB. Glossary Of Common Hindi Terms C. The Australian Asian Association of WA Inc.

REPUBLIC OF INDIA

NATIONAL EMBLEM

FLAG

1. INTRODUCTIONAn Indian Australian is an Australian of Indian heritage who can be born either in Australia or India or can be of Indian origin. People of Indian background maybe from India, Fiji, Singapore, Malaysia, Sri Lanka and Africa.

In 2005-2006 Indian migrants were the fourth largest group of permanent migrants in Australia. The number of skilled migrants to Australia from India has increased mainly in the period of 2000 to 2006 from 4,700 to 12,300 people.

2. HISTORY OF THE INDIAN SETTLEMENT IN WESTERN AUSTRALIAThe fi rst Indians arrived in Western Australia in the North West region of Pilbara. They formed a substantial part of fl eet of camel drivers and trades that arrived in the late 1800’s. Between 1860 and 1901 more Indians arrived and worked as agriculturists, labourers, hawkers, domestic help and also in the gold fi elds near Kalgoorlie and Coolgardie.

Migration from India increased in the late 1940s and early 1950s as an exception to white Australian policy when large groups of Anglo Indians were allowed to settle in Western Australia.

After reversal of the white Australia policy and the opening of mining activities in WA’s North West in 1960, mining companies started to recruit geo-technical professionals and managers from India. Since then there was steady migration of skilled and professional Indians to WA.

At the same time various Australian Universities and other academic institutions appointed professionals from Indian origin or from India and that encouraged more educated people to migrate to Australia with their families.

From late 1990’s several business owners and professionals of Indian origin from African, Fiji, Malaysia, Singapore and the other parts of the world, migrated to Western Australia in substantial numbers. These groups migrated with their entire families including older parents and dependent relatives. People in these groups were mainly involved in family run small business enterprises.

3. DEMOGRAPHICSIn the 2006 census, it shows that 147,106 Australian residents were born in India. In these statistics 79,025 were Australian citizens. The Australian states where the largest group of India born residents live are NSW (57,156), Victoria (52,853), and Western Australia (15,157).

The 2006 census also shows that within Australia there are 64,968 Hindus and 49,975 Christians from India. Others include

Muslims and Sikhs. In 2009 there were an additional 90,000 Indian students studying at Australian tertiary Institutions according to the government at that time.

According to 2006 census 22,211 individuals indicated that they have Indian ancestry in WA and 234,720 indicated in the whole of Australia. The median age of India born individuals in 2006 was 35.8 years compared with 46.8 years for all oversees born. Out of these only 10.2% were 65 and over.

Since then older Indian population has increased considerably as professional Indian migrant’s parents started to migrate to Australia to join their families.

4. LANGUAGESIn Western Australia, 5,213 Indian Australians speak Indian languages including Hindi, Punjabi, Tamil, Gujrati, Telgu, Malayalam, Kannada, Bengali and Marathi. The biggest groups of these languages are Hindi including Urdu, Punjabi, Tamil and Gujrati.

The main language spoken at home by India born people is English (34.4%), Hindi (19.9%) and Punjabi (10.3%).

See Appendix B for “Glossary of Common Hindi Terms”.

5. RELIGIONS OF INDIAa) Hinduism

According to the 2006 census In Australia, Hindus are in minority

with approximately 150,000 individuals. Migration patterns established within 19th century to

work on cotton and sugar plantations therefore numbers increased dramatically in 1960s and 1970s

and reached a higher peak between 1996 and 2006.

The majority arrived from India, Fiji, Sri Lanka and South Africa. Currently in Australia Hindus are well-educated professionals such as Doctors, Engineers, Information Technologists and accountants etc. There are 34 Hindu Temples in Australia and 4 in WA alone. The 2006 census also states that there are 8, 159 Hindus in Western Australia.

b) SikhismSikhs came to Australia from India in 1830s initially as labourers and cameleers, known as ‘Ghans’. In Australia there are 26,500 Sikhs according to 2006 census. After the white Australian policy was abolished there has been a great increase in the numbers of Sikhs from India, Malaysia, Fiji, UK and African continent. There is a strong community of Sikhs in WA who have two ‘Gurudwaras’ (Sikh Temple). As a religious code practicing Sikhs are obliged to wear turban, not to shave or cut his and her hair and devoted to their religious book and Guru.

c) IslamMuslims pray in masjids in India, Pakistan and around the world. The Koran is the book of the Muslims.

d) ChristianityChristians pray in churches of India and around the world with the aid of the Bible.

e) Other ReligionsOther religions from India, which are practised in Australia, are Jainism, Parsi, and Buddhism.

6. CUSTOMS AND VALUESGeographical and bio-diversity between different regions of India, has given rise to different faiths in India:

• Religion is a source of values and ideals.

• Traditionally extended family provides emotional and fi nancial support to dependents such as children and elders.

• To maintain reputation, sensitive issues are kept within the family.

• Modesty is valued very highly in Indian culture.

• Respect to elderly family members is valued very highly.

a) Communication StylesIndians have very specifi c cultural communication styles:

• Indian like body space between people - body touching (kissing in greetings) is not permitted.

• To greet each other, the majority of the Indian fold their hands (as above) in front of their chest with a slight bow and say ‘Namaskaar or Namaste’. This symbolises that by heart and body they welcome you (the greeting same for hello and goodbye).

• Hugs and kisses are not customary in Indian culture.

• Male and female hand shaking is considered inappropriate however is acceptable in the modern or working environment.

• Punctuality is a sign of respect.

• Indians acknowledge that they are listening by ‘nodding of their head’ it does not mean they understand or agree with. You will need to clarify acceptance separately.

b) Health Beliefs and PracticesThere is a general acceptance of western medical practices by the Indian community. Health professionals are seen to minimise discomfort and are therefore welcome in the family home. Indian medical practices are similar to other countries, but they are also very open to alternative medical treatments:

• Western medicine is widely used in the Indian community.

• Traditional medicine ‘Ayurveda’ is practiced by many people along with herbal medicine, aromatherapy, nutrition, massage, yoga and meditation to create balance between mind body and the soul.

• Health professionals are greatly respected in the community.

c) Family and MarriageFamily and marriage are very important institutions to Indians:

• Marriage is a powerful institution for Indians.

• Sexual relationship before marriage is considered unfavourable.

d) Food Drink and Fasting

Indian cooking is the product of many infl uences of cultures that at one time or another have dominated the people. Each state of India has its own style of cooking and its own specialities.

• Hindus believe in the independence of life and will not eat any food that has involved the taking of a life. Therefore vegetarianism is common amongst Hindus.

• Most Hindus who eat meat will not eat beef or beef products because cow is considered sacred and taking her life to feed someone is considered unreligious.

• Vegetarians like to use separate dishes, pots and pans from non- vegetarians.

• Orthodox Hindus and most vegetarians won’t like to drink alcohol and occasional fasting is common for elderly Hindus. In fasting they will eat only fruits and milk products.

• In a health care environment the service providers might have to consider the sensitivity towards food and dietary needs of a patient.

See Appendix A “Culturally Relevant Cooking – Recipes”

7. ATTITUDES / ISSUES WITH AGEING, DISABILITY AND MENTAL ILLNESSThe following key points are to be considered with regards to aged of Indian culture:

• Grand parents play an important role in rearing of grand children.

• In Indian families respect for elders is very important and stressed highly.

• Indian culture values older family members being cared for by their children and grand children and if that is not done then they lose reputation in the community.

• Mental Illness is considered to be a taboo subject and is not discussed openly.

• Some Hindus believe that disability is a result of past and current life actions called ‘Karma’.

• Undressing is not culturally accepted, especially among women. If it is necessary due to health then same sex doctors or nurses should commit the action.

8. ATTITUDES TO DEATH AND PALLIATIVE CAREDeath and grieving processes are particularly signifi cant for all religious communities.Some sensitivities of Hindu faith include:• Autopsies are considered objectionable and

deeply disrespectful to the dead and his/her family. Unless law requires it, it is not done.

• Public demonstration of grief is uncommon.

• Modesty is important even after death; therefore a dead body is handled by the same sex and therefore death should be handled with modesty and dignity.

• A Hindu family likes to take the body of the dead to their home before cremation.

• A family take the ashes of the dead to scatter in the holy river Ganges or for future spiritual ceremonies.

Hinduism is the main religion of India and is widely practised:

• Hindu ethical code attaches great importance to values such as truth, right conduct, love, peace and non-violence. All Hindu ceremonies, rituals and worships end with a prayer for universal peace and harmony.

• The law of karma is an important principle in Hindu faith.

• Death is accepted as a process of life.• As a result Hindus believe in

reincarnation or the cycle of life and death, rebirth until self-realization.

• Gods and Goddesses symbolize various attributes, functions and manifestation of the one divine absolute. Brahma, Vishnu and Shiva operate in three primordial functional activities in the universe’s creation, sustenance and re-absorption respectively. All Hindus Idols and practices have symbolic meanings.

• Hindus like to live in peace and harmony and respect all cultures and religions and therefore do not believe in conversion of a faith.

• In Australia lots of rigid Hindu rituals are either modifi ed or not practised.

• Hinduism is considered a way of life rather than a religion.

• Hindu beliefs, code of conduct, rituals are taken from old philosophical literature, scripture including Vedas, The Upanishads, The Brahma sutras, the Bhagvad Gita and epic Ramayana and Mahabharata.

FESTIVALS AND SIGNIFICANT DATESThe Hindu festivals are based on the lunar calendar and change every year. Below is a summary of the major festivals celebrated by Indians:• Indian Republic day 26th January -

Republic Day of India commemorates the date on which the Constitution of India came into force replacing the Government of India Act 1935 as the governing document of India on 26 January 1950

• Holi – celebrates the coming of spring and is celebrated around Feb/Mar

• Ramnavmi - celebrating the birth of Lord Rama to King Dasharatha and Queen Kausalya of Ayodha around March/April

• Janmashtami - celebrating the birth of Krishna, an avatar of the Hindu deity Vishnu around August/September

• Shivratri - celebrated every year on the 13th night/14th day in the waning moon of the month in the Hindu Calendar (that is, the night before and day of the new moon) around Feb/March

• Indian Independence day 15th August - to commemorate its independence from British rule and its birth as a sovereign nation in 1947

• Karva Chauth - married women fast from sunrise to moonrise for the safety and longevity of their husbands around October

• Raksha Bandhan - celebrates the relationship between brothers and sisters around August.

• Navratri – a festival of worship and dance. The word Navaratri literally means nine nights in Sanskrit, nava meaning nine and ratri meaning nights. During these nine nights and ten days, nine forms of Shakti Devi worshipped around October/November

• Deepawali - Diwali involves the lighting of small clay lamps (diyas) (or Deep in Sanskrit:

) fi lled with oil to signify the triumph of good over evil around October/November

9. HINDU FAITH KEY BELIEFS: FESTIVALS AND SIGNIFICANT DATES

10. OTHER CULTURAL CONSIDERATIONSSome other cultural key points to consider are:

• Wearing footwear inside the house is considered unhygienic. Shoes are not allowed in religious places.

• In temples generally traditional clothes are worn or preferred. Women can wear red dot (Bindi or Tilak) on the forehead. Women also wear Mangal Sutra (a necklace with black beads and gold) to symbolise marriage.

References1 Western Australian Community Profi le, 2001 Census Offi ce of Multicultural Interest

www.omi.wa.gov.au/omi_profi les.asp

2 Migration Information centre

HACC Multicultural equity and Access Program Report

http://www.miceastmelb.com.au/documents/pdaproject/Palliative_care_resource_for_workersAug2009.pdf

3 Diversity and Economic snapshots

Offi ce of Multicultural Interests

http://www.omi.wa.gov.au/omi_stats.asp

4 Hinduism, Culture and Religion Info Sheet

Hindu Association of WA, Oct 2009

www.omi.wa.gov.au/Publications/cr_diversity/hinduism.pdf

5 The Free Encyclopaedia

http://en.wikipedia.org/wiki/Indian_Australian

6 BHP Billiton, Forty Years On..

The Story of BHP Billiton Iron Ore in the Pilbara, 2010

http://www.immi.gov.au/media/publications/statistics/comm-summ/_pdf/india.pdf

7 http://www.sikh.com.au

APPENDIX A

INDIAN CULTURALLY RELEVANT COOKING

1. MILK SWEET - DOOD PEDA

Ingredients : milk - 1 litresugar - ¾ cupcardamom Pods - 4Ghee for greasing thali

Method :

1. Heat milk on medium fl ame and allow it to boil.

2. Then stir constantly till it becomes semi-solid or khova is formed.

3. Mix sugar. Lower the fl ame.

4. Continue stirring till the mixture thickens and leaves the sides of the vessel.

5. Drop a sample of the mixture on a plate, and press between fi nger and thumb when cool.

6. If it does not stick, remove from fl ame. Add cardamom powder.

7. Mix well. Take small part on the palm and shape into round balls.

8. Flatten a bit. Lay them on a plate smeared with ghee. Store in a container, when cool.

2. INDIAN SWEET : CARROT HALWA

Ingredients: Carrots - 1/2 kg (preferably Red Delhi Carrots)

Milk - 1 litreCardamom - 4 to 5 Sugar - 1/4 kgCharmagz - 1 tbsp (dried melon seeds)

Ghee or cashew nuts - 100 gmsAlmonds - a few

Method : 1. Scrape carrots and grate them.2. Bring milk to a boil in a heavy bottomed pan.3. Add grated carrots.4. Cook on medium heat stirring occasionally without closing the lid

till the mixture is fairly dry (approximately 30 to 40 minutes).5. Add sugar, cardamom crushed and melon seeds, mix well till

everything becomes semi solid dry. 6. Then add ghee and fry well by adding the nuts cashew nuts and

badam. 7. Decorate with silver foil and serve after getting cold.

3. GOBI MATAR MASALA

Ingredients1 Caulifl ower, chopped into bite-sized fl orets1 Onion, chopped small1/2 tsp Ginger Powder1 tsp Powdered Cumin1 tsp Cumin Seeds1 tsp Coriander1 tsp Chili Powder2 tsp Garam Masala1/2 tsp Turmeric4 tsp Olive Oil1 Can Chopped Tomatoes1/4 Cup Water1/2 Cup Frozen PeasSalt to tasteFresh Cilantro1 Lemon

Method1. Heat the oil in a large pot with a tight fi tting lid. 2. Add onion and saute until soft. 3. Add dry spices and cook for 1 minute over medium high. 4. Add caulifl ower and tomatoes, toss to coat. 5. Add water and bring to a simmer. 6. Turn down heat to low and cover.7. Simmer for 20-30 minutes until caulifl ower is tender and

liquid has reduced. 8. Add salt to taste. 9. Add peas, allow to defrost. 10. Sprinkle with fresh squeezed lemon juice if desired. 11. Garnish with fresh cilantro and serve with brown rice and/or

bread. Roti or naan is nice!

4. KADHAI MIX VEGETABLE

IngredientsRed onion,cut into medium-thin wedges - 1 Caulifl ower, cut into medium size - 1 CupCarrot, cut into thumb size strips - 1 CupBeans, cut into 2-3 inch long pieces - 1 CupGreen Capsicum, cut into thumb size strips - 1 CupTomatoes, cut into medium-thin wedges - 1 CupCashew nut - 50 gmGarlic - 2-3 cloves fi nely choppedSaltTurmeric powder - 1 tspCoriander powder - 1 tbspRed chili powder - ½ to 1 tspGaram masala - ½ tspCumin seed - 1tspOil - 100 ml veg or canola or olive

Method1. Heat a pan and put oil in it. When oil is hot add cumin seed. Add

sliced onion and chopped garlic before the seeds turn black. Sauté for 1 minute on high heat.

2. Add caulifl ower, carrot and beans. Stir and cover the pan and stir and put the cover back. Add salt and tumeric after 2-3 minutes.

3. The heat is always high. The aim is to cook the vegetables while browning them. ( a bit of resistance in the vegetables is desired in the fi nished dish, it should not be mushy at all). This is achieved by covering and stirring every now and then.

4. When the vegetables are almost cooked add tomatoes and capsicum. Cook for another couple of minutes. Tomatoes should not disappear, it should be visible in the fi nished dish.

5. Just before fi nishing add cashew nut, garam masala, chili powder and coriander powder. Mix well with a gentle movement so that the vegetables don’t break. and turn off the heat. Garnish with liberal amount of chopped coriander and serve.

5. CHOLE ( CHICKPEA CURRY)

IngredientsChickpea, boiled 3 cups or raw - 1and 1/3 cup .Onion - 1 medium-largeGinger - 1 inchGarlic - 3-4 clovesChili - 2-3 hotCumin seeds - 1 ½ heaped tspTurmeric powder - 1 heaped tspCoriander powder - 1 heaped tbspChilly powder Kashmiri - 1 tspGaram Masala - 2/3 tspTamarind paste - 2 tbsp (app) if using Tamarind concentrate then dilute with waterOil - 75-100 ml vegetable oil, sunfl ower or canola

Method1. If using raw chickpeas then soak then overnight and boil until

cooked with salt. Make sure that you are left with not more that approximately 3-4 cups of water in the pan when they are cooked.

2. Make a paste from onion, ginger garlic, fresh chilly and cumin seeds in a food processor.

3. Heat oil in a pan and add the onion paste to it. Fry it on medium heat until brown and oil starts to separate from the paste.

4. Put all the powder spices in a bowl and add some water to make a runny paste. Add the spice paste to onions and cook for 1-2 minutes.

5. Add cooked chickpea and bring to boil and then lower the heat. Cook for another 5 to7 minutes and add tamarind paste. Garnish with coriander and ginger julienne (optional)

6. PURI (DEEP FRIED FLAT BREAD) IngredientsAtta Whole- meal Flour (Indian Style) - 3 Cups Salt - ¼ tspOil for deep frying - ( vegetable oil or canola)

Method1. Mix salt with fl our. Make a fi rm dough

with water. Knead well. Finish kneading with greased palms. Cover and let it rest for at least ½ hr. Divide the dough into small balls. Smoothen the balls by applying pressure with your palms and lightly coat them with oil. Keep them covered with a clean and slightly moist tea towel.

2. Heat oil in a fryer, at least 4 inches deep. Roll one puri at a time app 4-5 inch in diameter and fry them one at a time in hot oil turning sides using a slotted spatula. Frying one puri should approximately take 30 seconds. Take it out and put it on a paper towel to drain extra oil. Serve hot. If making beforehand and serving cold then wrap the puris in the aluminium foil to keep them soft.

Tip: The oil should be very hot. To check weather the oil is ready, drop a small pinch of dough in the hot oil, the dough should immediately rise to the surface. If the dough stays down even for a couple of seconds, the oil is not hot enough. Variation: Spinach puree or lentil paste or milk can be used instead of water for making dough. Spices like dried fenugreek leaves, chilli fl akes or carom seed can be added to the fl our as per liking. Carom seed called Ajwain in India has Thyme like fl avour but much stronger. So a very small quantity is used.

7. PALAK-PANEER (SPINACH AND RICOTTA CURRY) IngredientsSpinach - 500 gmPaneer - 125 gm Margaret River Baked Ricotta is good.Tomato paste - 2 tbsp or 2 medium tomatoes fi nely choppedGinger paste or fi nely chopped and crushed - 1 tsp Chili paste or fi nely chopped and crushed - 1 tspTurmeric powder - ½ tspAsfodita powder - ¼ tspGaram masala - ½ tspSugar - 1and1/2 tspSalt to taste Sour cream - 2-3 tbspGhee - 2 tbsp

Method1. Discard the tough stem from the spinach. Retain the soft portion

of the stem. Add 1 tsp of sugar to boiling water and blanch the spinach in it for 2 minutes. Drain, let it cool & then puree it. Cut paneer into small cubes and soak it in hot salted water.

2. Put ghee in a hot pan and add asfodita powder then ginger/chili paste and then tomato paste. This order of adding ingredients is preferred and it should be quick and there should not be more than couple of seconds gap in-between. Sauté for 1-2 minutes over medium heat. (If using fresh tomatoes then at this stage cover and cook until tomatoes collapse and make a paste.)

3. Add salt, turmeric, ½ tsp sugar, garam masala and stir for another minute.

4. Add spinach puree and cook for another4-5 minutes on low heat.5. Add paneer to spinach and cook for another3- 4 minutes.6. Add sour cream, mix well and serve. Dollop of sour cream and thin

tomato wedges can be used for garnish.

8. CHAI IngredientsWater - 3 cups Milk - 1 cup Green Cardamom - 1Ginger small pieceLoose tea - 4 tspSugar to taste

Method 1. Boil milk and water together with crushed cardamom and

ginger, in a pan.2. Lower the heat and add tea leaves.3. Simmer for about 4-5 minutes. If you like strong tea then may

be longer.4. Strain and serve with sugar separately.

APPENDIX BGLOSSARY OF COMMON HINDI TERMS

1. Hi/Hello Namaste

2. My name is John. Mera naam John hai.

3. I am a teacher. Main teacher hoon.

4. How do you do? Aap Kaise Hain?

5. I am ok. Main Theek Hun.

6. How are you feeling? Aapki tabiyat kaisee hai?

7. Good. Theek hai.

8. I am fine. Thank you. Main theek hoon. Dhanyavaad.

9. What is your name? Aapka naam kya hai?

10. Bye. See you later. Bye. Namaste. Phir Milenge.

11. Are you feeling hot? Kyaa aapko garmi lag rahi hai?

12. What is your age? Aapki umar kya hai?

13. I am 30 years old. Main tees saal ka hoon.

14. What do you do? Aap kya karte hain?

15. Are you tired? Aap thake hain?

16. Where do you live? Aap kahaan rahte hain?

17. Are you hurting? Kya aapke dard hai?

18. I live in Perth. Main Perth mein rahtaa/rahtee hoon.

APPENDIX C

THE AUSTRALIAN ASIAN ASSOCIATION OF WA INCThe Australian Asian Association was established in 1956 by a group of interested people with a vision – a vision that such an Association would have countless opportunities to exercise fruitfully and usefully – goodwill with our nearest neighbours. The Association was incorporated in 1962.The Australian Asian Association has the wide objective of promoting understanding between the people of Australia and the other countries of the world. A great deal of this is done at the general, cultural, educational, social and trade level. The Association currently has as its members over 110 ethnic, cultural, welfare and corporate groups from the geographical areas of Latin America, Africa, South East Asia, The Far East, The Middle East, The Indian Sub-Continent, Eastern Europe, Europe, Australia and the Islands with a composite membership of over 15,000.The services offered by AAA to these organisation are free/heavily subsidised and are not available from Federal, State or Local government – making us a unique organisation especially in the present where the policy is ‘User Pays’. In recognition of this unique service provided by us and the nature of the service itself, the Association was granted exemption from Income Tax under Section 23(e). The Association has a proven record of service to the West Australian Community for the past 50 years, supplemented by grants for specifi ed projects.

AUSTRALIAN ASIAN ASSOCIATION AGED CARE SERVICES: TRIPLE A CARE is funded BY THE COMMONWEALTH DEPARTMENT OF HEALTH AND AGEING1. HOME AND COMMUNITY CARE PROGRAMME(HACC) a) The HACC Programme seeks to maximize the independence of frail older people and younger people with disabilities so as to prevent premature admission to long term residential care. b) HACC Centre Based Day Care

2. COMMUNITY AGED CARE PACKAGES (CACP)

AUSTRALIAN ASIAN ASSOCIATION OF WA INC275 STIRLING STREET, PERTH WA 6000PO BOX 8013, STIRLING STREET, PERTH WA 6849TELEPHONE: (08) 9328 6202 FAX: (08) 9227 8410WEBSITE: www.aaawa.org.au

The Community Partners Program InitiativeFunded by the Australian Government through the Department of Health and Ageing